Test your basic knowledge |

Dairy Judging

Subjects : industries, dairy
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Milk marketing cooperatives...






2. The two main proteins in milk are ____ and ____






3. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor






4. The largest percentageof the US milk supply is utilized in the production of...






5. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days






6. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment






7. The CMT should be read within ________ seconds






8. ______ is a tesr for rancidity.






9. _______ is the time after processing during which a dairy product normally remains suitable for human consumption






10. For the maximum intake of calcium - one should consume_______






11. Each Federal Milk Marketing order is administered by a representative of the






12. Milk is the only source of____ in nature






13. _____ is the cause of the rancid flavor in milk






14. A high acid flavor (sour) in milk caused by _____






15. Pasteurization was developed in _____ as a heat treatment to preserve food






16. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking






17. Which group of flavors cannot be detected by odor?






18. Federal milk marketing orders were established in...






19. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment






20. The major cause of the salty flavor in milk is...






21. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.






22. A cryoscopyis an important tool that test for _____ in milk






23. A high acid flavor (sour) in milk caused by _____






24. The International Dairy Federation (IDF) mission is to promote _____






25. Whole milk contains _______ percent protein






26. Which of the following will best control contagious mastitis?






27. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...






28. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






29. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






30. Water added to milk is detected by checking the






31. Milk is the only source of____ in nature






32. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






33. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






34. The major cause of the salty flavor in milk is...






35. Flavors of milk may be caused in general by






36. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably






37. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days






38. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






39. Which group of flavors cannot be detected by odor?






40. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






41. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly






42. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than






43. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






44. The major cause of mastitis infections are ____ infections






45. The International Dairy Federation (IDF) mission is to promote _____






46. The two main proteins in milk are ____ and ____






47. The two most important diseases of cattle transmissible to man through milk are...






48. The California Mastitis Test is done to...






49. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






50. Milk found in cows with a high somatic cell count would result in a decrease in ____