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






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






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






4. What is the largest cost on most US dairy farms






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






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






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






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






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






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






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






12. The CMT should be read within ________ seconds






13. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






16. Milk meeting the highest sanitary requirements is known as Grade ____






17. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






18. Flavors of milk may be caused in general by






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






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






21. Water added to milk is detected by checking the






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






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






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






25. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk






26. The major cause of mastitis infections are ____ infections






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






28. The components of milk responsible for richness and sweetness - in this order are...






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






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






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






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






33. Milk with low total solids will produce what off-flavor






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






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






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






37. The four primary taste sensations are...






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






39. Milk with low total solids will produce what off-flavor






40. The four primary taste sensations are...






41. ______ is a tesr for rancidity.






42. Fluid milk contains an average of ____ percent solids






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






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






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






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






47. By FDA Definition of an imitation product - which of the following is NOT true?






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






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






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






Can you answer 50 questions in 15 minutes?



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