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Test your basic knowledge |
Dairy Judging
Start Test
Study First
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. The Babcock test is rapid - simple - and accurate test for...
Coliform bacteria
Hypochlorite sanitizer
Fat content
Class 1
2. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Cheese
Class I
Product has appropriate bacteria added to it
Coliform bacteria
3. By FDA Definition of an imitation product - which of the following is NOT true?
Plastic
Added water
Has the same nutritional value as the real product it replaces
Malty
4. 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
Sediment
California
Ultra high temperatures
Fat content
5. Water added to milk is detected by checking the
Freezing point
Milk fat and milk sugar
Lactose
Germicidal teat dip
6. To add mold to the blue cheese - it is mainly _______
60
Injected into the cheese
Calcium and phosporus
Grade A
7. Fluid milk contains an average of ____ percent solids
Germicidal teat dip
Magnesium_Iron_Manganese_Copper
13
10
8. The two most important diseases of cattle transmissible to man through milk are...
Magnesium_Iron_Manganese_Copper
Sour
A
Tuberculosis and brucellosis
9. Federal Milk Marketing Orders are a mechanism for...
2-4
Market stabilization
Cheese
The food and Drug Administration
10. Which of the following is not an objective of milk evaluation
Determining one brand of milk from another
Pooling
2-4
Pooling
11. Milk with low total solids will produce what off-flavor
Prices paid milk producers
Flat
Phosphatase
Determining one brand of milk from another
12. Milk covered by Federal milk marketing orders is...
Distinct precipitate forms - but no gel
Ultra-filtration
Grade A
Shelf date
13. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Product has appropriate bacteria added to it
Mastitis
Temp and time
100000
14. ____ percent of allmilk produced in the US is sold to dairy processing plants
98
76%
Gallon
Sub-clinical
15. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Freezing point
Salty
76%
98
16. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
11
Freezing point
Scietific - technical - and economic progress
A large proportion of the human population is sensitive to antibiotics
17. Which group of flavors cannot be detected by odor?
Shelf date
Homogenization
Bitter - salty
Fluid milk products and cheese
18. ______ is a tesr for rancidity.
Acid degree value
Micoorganisms
3.25 percent milkfat and 8.25 percent solids-not-fat
Fat content
19. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Lactose
Phosphorous
Milk fat content
Each state
20. The two most important diseases of cattle transmissible to man through milk are...
Tuberculosis and brucellosis
Sediment
Milk fat content
Hypochlorite sanitizer
21. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Plastic
60
Shelf date
Coliform bacteria
22. Milk meeting the highest sanitary requirements is known as Grade ____
3.25%
A
Growth of bacteria in the milk
Gallon
23. Whole milk contains _______ percent protein
Germicidal teat dip
3.5-4.0
10
Coliform bacteria
24. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Shelf date
Sub-clinical
Skim Milk
Pooling
25. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
Feed
Determining one brand of milk from another
Freezing point
10
26. Lactose is the principal ______ in milk.
Salty
Carbohydrate
Casein - Lactalbumin
Shelf date
27. The International Dairy Federation (IDF) mission is to promote _____
Pooling
Growth of bacteria in the milk
Milk fat and milk sugar
Scietific - technical - and economic progress
28. The major cause of the salty flavor in milk is...
Casein
Feeds consumed by the cow
Tuberculosis and brucellosis
Mastitis
29. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Sub-clinical
Casein
75%
Salty
30. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
Shelf date
Class I
Prices paid milk producers
A
31. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Magnesium_Iron_Manganese_Copper
10
Distinct precipitate forms - but no gel
60
32. The ____ test is used to detect if milk has been pasteurized properly.
1.032
Phosphatase
Scietific - technical - and economic progress
Carbohydrate
33. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Coliform bacteria
Phosphatase
20
Grade A
34. Flavors of milk may be caused in general by
Feeds consumed by the cow
Growth of bacteria in the milk
Casein
Phosphatase
35. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Pooling
Fluid milk products and cheese
California
10
36. Which of the following directly influences the total supply of milk?
100000
Grade A
Carbohydrate
Prices paid milk producers
37. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
76%
Fluid milk products and cheese
Fat content
Bitter - salt - sour - sweet
38. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components -quota - and non-quota values. It is the only state with its ownfarm milk pricing system. the state is ______
Tuberculosis and brucellosis
Marketing coops
Feed
California
39. What is the most popular type container used for fluid milk?
California
Determine whether mammary glands are inflamed
Injected into the cheese
Plastic
40. The CMT should be read within ________ seconds
Bitter - salty
1890
20
Fat content
41. A high acid flavor (sour) in milk caused by _____
California
Growth of bacteria in the milk
3.25%
Hypochlorite sanitizer
42. Milk marketing cooperatives...
Provide marketing power for dairy farmers
Casein - Lactalbumin
Fat content
Gallon
43. ______ is a tesr for rancidity.
Determining one brand of milk from another
Acid degree value
Sediment
Fat content
44. Milk with low total solids will produce what off-flavor
Class I
100%
Flat
8.6
45. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components -quota - and non-quota values. It is the only state with its ownfarm milk pricing system. the state is ______
Plastic
California
3.25%
Sub-clinical
46. The Dairy Herd Improvement Association is a cooperative which provides _______
Milk testing and record keeping program for dairy cows
Micoorganisms
Sour
Prices paid milk producers
47. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
Germicidal teat dip
I
Phosphorous
3.25%
48. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Fluid milk products
Injected into the cheese
Growth of bacteria in the milk
Each state
49. A cryoscopyis an important tool that test for _____ in milk
Added water
Casein
Shelf date
Distinct precipitate forms - but no gel
50. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Casein
Lactic acid producing bacteria
Product has appropriate bacteria added to it
Grade A