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. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






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






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






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






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






6. Whole milk contains _______ percent protein






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






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






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






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






11. 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 ______






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






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






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






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






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






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






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






19. 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






20. The two main proteins in milk are ____ and ____






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






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






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






24. Milk marketing cooperatives...






25. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






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






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






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






29. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






31. Flavors of milk may be caused in general by






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






33. Federal Milk Marketing Orders are a mechanism for...






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






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






36. The two most important diseases of cattle transmissible to man through milk are...






37. Milk used for ____ is Class 1 Milk






38. 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






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






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






41. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






47. The four primary taste sensations are...






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






49. Flavors of milk may be caused in general by






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