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






2. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






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






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






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






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






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






10. 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 ______






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






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






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






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






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






16. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly






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






18. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






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






24. 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






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






26. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






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






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






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






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






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






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






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






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






35. Flavors of milk may be caused in general by






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






37. Fluid milk contains an average of ____ percent solids






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






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






40. The major cause of mastitis infections are ____ infections






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






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






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






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






45. Lactose is the principal ______ in milk.






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






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






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






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






50. Whole milk contains _______ percent protein