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






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






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






4. Fluid milk contains an average of ____ percent solids






5. Milk is a good supplier of minerals except for ____






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






7. Milk marketing cooperatives...






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






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






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






11. 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






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






13. ______ is a tesr for rancidity.






14. One gallon of milk weighs _____ pounds






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






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






17. _____ causes falvors in milk such as acid - high acid - or sour milk






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






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






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






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






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






23. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






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






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






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






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






28. Milk is a good supplier of minerals except for ____






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






30. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking






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






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






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






34. _____ causes falvors in milk such as acid - high acid - or sour milk






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






36. Milk provides_____ and ____ in approximately the same ration as found in the bone






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






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






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






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






41. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






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






43. Flavors of milk may be caused in general by






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






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






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






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






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






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






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