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. About ____ of the calcium available in the food supply is provided by milk.






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






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






4. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






11. Which of the following does not promote metallic/oxidized off flavor in milk?






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






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






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






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






16. The major cause of mastitis infections are ____ infections






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






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






19. Milk used for ____ is Class 1 Milk






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






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






22. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system






23. Fluid milk contains an average of ____ percent solids






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






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






26. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by






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






28. The four primary taste sensations are...






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






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






31. Milk is the only source of____ in nature






32. The ____ test is used to detect if milk has been pasteurized properly.






33. ______ is a tesr for rancidity.






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






35. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






36. In Federal order markets - milk sold for consumption in fluid form is in...






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






38. Whole milk contains _______ percent protein






39. In Federal order markets - milk sold for consumption in fluid form is in...






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






41. The Babcock test is rapid - simple - and accurate test for...






42. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk






43. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese






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






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






46. ____ percent of allmilk produced in the US is sold to dairy processing plants






47. Flavors of milk may be caused in general by






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






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






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