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. Which of the following directly influences the total supply of milk?






2. The major cause of mastitis infections are ____ infections






3. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






4. Specific gravity of milk at 60 degree F is _____






5. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






6. 'Cultured' in front of the name of a milk product indicates...






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






8. Water added to milk is detected by checking the






9. To add mold to the blue cheese - it is mainly _______






10. The Dairy Herd Improvement Association is a cooperative which provides _______






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






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






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






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






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






16. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat






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






18. The milk In what class receives the highest price in the market?






19. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






20. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _____ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated






21. A large portion of the population is sensitive to the antibiotic _____






22. Whole milk contains _______ percent protein






23. Milk covered by Federal milk marketing orders is...






24. The form of mastitis that is hidden from sight is known as






25. Water added to milk is detected by checking the






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






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






28. What is the most popular size container used for fluid milk






29. Specific gravity of milk at 60 degree F is _____






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






31. Milk is the only source of____ in nature






32. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






34. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






38. What is the most popular type container used for fluid milk?






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






40. The two dairy product categories that require the highest amount of raw milk from the US supply are...






41. What percentage of US households buy fluid milk (on annual basis)






42. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innotative methods are now available for processing milk at ____ with only fractions of a second holdi






43. What is the most popular type container used for fluid milk?






44. Which of the following is not an objective of milk evaluation






45. The process of concentration milk currently being used on the farm is called...






46. Milk protein contains _______ of the essential amino acids and in appreciable amounts






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






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






49. The two dairy product categories that require the highest amount of raw milk from the US supply are...






50. The application of heat to milk for the purpose of preservation - with the extra benefit of the protection of public health - continues to develop. Innotative methods are now available for processing milk at ____ with only fractions of a second holdi