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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. To add mold to the blue cheese - it is mainly _______
Injected into the cheese
Product has appropriate bacteria added to it
750000
Extreme agitation of raw milk
2. The Babcock test is rapid - simple - and accurate test for...
Tuberculosis and brucellosis
Fat content
98
1937
3. Which group of flavors cannot be detected by odor?
Hypochlorite sanitizer
Bitter - salty
Plastic
Sediment
4. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Homogenization
Bitter - salty
Oxidized
3.25 percent milkfat and 8.25 percent solids-not-fat
5. The largest percentageof the US milk supply is utilized in the production of...
Injected into the cheese
100000
Cheese
Penicillin
6. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Fat content
Salty
8.6
Marketing coops
7. Pasteurization was developed in _____ as a heat treatment to preserve food
Determining one brand of milk from another
California
100%
1890
8. Milk is a good supplier of minerals except for ____
Grade A
Feed
Pooling
Magnesium_Iron_Manganese_Copper
9. Whole milk contains _______ percent protein
Secretary of Agriculture of the US
Oxidized
Added water
3.5-4.0
10. Which of the following will best control contagious mastitis?
Germicidal teat dip
Shelf date
8.6
1890
11. _____ is the cause of the rancid flavor in milk
Extreme agitation of raw milk
Centrifuge
Hydrometer
Milk fat content
12. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Flat
Coliform bacteria
Determine whether mammary glands are inflamed
13. Milk with low total solids will produce what off-flavor
Chlorine
Has the same nutritional value as the real product it replaces
Flat
11
14. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
A
Carbohydrate
60
3.5-4.0
15. The major cause of mastitis infections are ____ infections
Growth of bacteria in the milk
Bacterial
100000
Milk fat content
16. Fluid milk contains an average of ____ percent solids
Magnesium_Iron_Manganese_Copper
Coliform bacteria
13
Feed
17. What is the largest cost on most US dairy farms
I
Feed
Added water
Bacterial
18. Milk covered by Federal milk marketing orders is...
Grade A
Prices paid milk producers
8.6
Casein - Lactalbumin
19. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
The food and Drug Administration
100000
Gallon
10
20. Milk is the only source of____ in nature
Lactose
Germicidal teat dip
Cheese
Acid degree value
21. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Shelf date
Centrifuge
Injected into the cheese
Phosphatase
22. Milk provides_____ and ____ in approximately the same ration as found in the bone
Calcium and phosporus
1937
The food and Drug Administration
Carbohydrate
23. Milk is the only source of____ in nature
Pooling
The food and Drug Administration
Lactose
Skim Milk
24. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Homogenization
Casein - Lactalbumin
Determining one brand of milk from another
13
25. Which group of flavors cannot be detected by odor?
Prices paid milk producers
Injected into the cheese
Bitter - salty
California
26. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
1937
Each state
Prices paid milk producers
Malty
27. What is the most popular size container used for fluid milk
Milk testing and record keeping program for dairy cows
3.25%
Germicidal teat dip
Gallon
28. Which of the following does not promote metallic/oxidized off flavor in milk?
1.032
Hypochlorite sanitizer
1937
Determine whether mammary glands are inflamed
29. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
75%
280 degrees for 2 seconds
Shelf date
Bitter - salt - sour - sweet
30. ____ percent of allmilk produced in the US is sold to dairy processing plants
3.25%
Plastic
98
Hydrometer
31. 'Cultured' in front of the name of a milk product indicates...
Milk fat content
Casein
Product has appropriate bacteria added to it
Bacterial
32. The off flavor most likely to be found in milk that has not been cooled properly is...
Added water
Sour
A large proportion of the human population is sensitive to antibiotics
Marketing coops
33. 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 ______
Feed
Fat content
California
76%
34. By FDA Definition of an imitation product - which of the following is NOT true?
Secretary of Agriculture of the US
Magnesium_Iron_Manganese_Copper
Provide marketing power for dairy farmers
Has the same nutritional value as the real product it replaces
35. By FDA Definition of an imitation product - which of the following is NOT true?
Distinct precipitate forms - but no gel
Grade A
Milk fat and milk sugar
Has the same nutritional value as the real product it replaces
36. The California Mastitis Test is done to...
Extreme agitation of raw milk
Determine whether mammary glands are inflamed
98
Has the same nutritional value as the real product it replaces
37. The major cause of mastitis infections are ____ infections
Product has appropriate bacteria added to it
Bacterial
Phosphatase
Centrifuge
38. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Milk fat and milk sugar
Each state
Hydrometer
Sub-clinical
39. Specific gravity of milk at 60 degree F is _____
13
Milk fat and milk sugar
Extreme agitation of raw milk
1.032
40. The form of mastitis that is hidden from sight is known as
Phosphorous
Cheese
Sub-clinical
Determining one brand of milk from another
41. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Added water
3.25%
Casein
Casein
42. The CMT should be read within ________ seconds
20
Each state
Acid degree value
Class 1
43. The milk In what class receives the highest price in the market?
Class 1
1937
Fat content
Has the same nutritional value as the real product it replaces
44. The California Mastitis Test is done to...
Magnesium_Iron_Manganese_Copper
1937
Determine whether mammary glands are inflamed
Centrifuge
45. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
8.6
Grade A
Milk fat content
Lactic acid producing bacteria
46. Milk used for ____ is Class 1 Milk
2-4
Fluid milk products
Has the same nutritional value as the real product it replaces
A large proportion of the human population is sensitive to antibiotics
47. About ____ of the calcium available in the food supply is provided by milk.
2-4
75%
Added water
Calcium and phosporus
48. 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
20
Lactic acid producing bacteria
Oxidized
Temp and time
49. Lactose is the principal ______ in milk.
Carbohydrate
Shelf date
Hydrometer
Hypochlorite sanitizer
50. _____ causes falvors in milk such as acid - high acid - or sour milk
1890
Micoorganisms
1937
Bitter - salt - sour - sweet