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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. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Feed
Extreme agitation of raw milk
Milk fat content
Calcium and phosporus
2. Specific gravity of milk at 60 degree F is _____
Marketing coops
Scietific - technical - and economic progress
1.032
I
3. Milk meeting the highest sanitary requirements is known as Grade ____
Temp and time
Milk testing and record keeping program for dairy cows
Bitter - salty
A
4. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
8.6
Malty
1.032
Casein
5. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
3.25%
20
1.032
Hypochlorite sanitizer
6. For the maximum intake of calcium - one should consume_______
13
76%
Skim Milk
Hydrometer
7. Which of the following directly influences the total supply of milk?
Lactose
Feed
Prices paid milk producers
Added water
8. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Marketing coops
Hypochlorite sanitizer
Feed
75%
9. Milk meeting the highest sanitary requirements is known as Grade ____
Skim Milk
1890
Lactose
A
10. The major cause of mastitis infections are ____ infections
280 degrees for 2 seconds
Distinct precipitate forms - but no gel
Bacterial
Market stabilization
11. Federal milk marketing orders were established in...
Fat content
98
Centrifuge
1937
12. Milk used for ____ is Class 1 Milk
Marketing coops
Penicillin
Milk fat content
Fluid milk products
13. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
100000
The food and Drug Administration
Distinct precipitate forms - but no gel
Casein - Lactalbumin
14. The two main proteins in milk are ____ and ____
Skim Milk
Casein - Lactalbumin
Hydrometer
Lactic acid producing bacteria
15. What percentage of US households buy fluid milk (on annual basis)
Magnesium_Iron_Manganese_Copper
98
Calcium and phosporus
Homogenization
16. A cryoscopyis an important tool that test for _____ in milk
Added water
Casein - Lactalbumin
Freezing point
A
17. Milk used for ____ is Class 1 Milk
Fluid milk products
Mastitis
3.25 percent milkfat and 8.25 percent solids-not-fat
20
18. Which of the following does not promote metallic/oxidized off flavor in milk?
Salty
Sour
Hypochlorite sanitizer
Lactose
19. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
California
Injected into the cheese
Bitter - salty
76%
20. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Chlorine
Bacterial
Phosphorous
750000
21. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Fluid milk products and cheese
A
Each state
100%
22. Milk found in cows with a high somatic cell count would result in a decrease in ____
The food and Drug Administration
Casein
Lactose
Mastitis
23. The Babcock test is rapid - simple - and accurate test for...
Fat content
Class 1
Chlorine
Phosphorous
24. The off flavor most likely to be found in milk that has not been cooled properly is...
Bacterial
Sour
A large proportion of the human population is sensitive to antibiotics
Fat content
25. The ____ test is used to detect if milk has been pasteurized properly.
20
Micoorganisms
Phosphatase
Lactose
26. The form of mastitis that is hidden from sight is known as
Micoorganisms
Homogenization
Skim Milk
Sub-clinical
27. The Babcock test is rapid - simple - and accurate test for...
Fat content
Feed
Mastitis
Skim Milk
28. Pasteurization was developed in _____ as a heat treatment to preserve food
1890
Added water
Micoorganisms
100%
29. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Malty
Chlorine
Milk fat content
Added water
30. Each Federal Milk Marketing order is administered by a representative of the
Has the same nutritional value as the real product it replaces
20
Secretary of Agriculture of the US
Product has appropriate bacteria added to it
31. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Extreme agitation of raw milk
Magnesium_Iron_Manganese_Copper
Pooling
2-4
32. One gallon of milk weighs _____ pounds
8.6
Lactose
Magnesium_Iron_Manganese_Copper
Centrifuge
33. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
Casein - Lactalbumin
3.25%
A large proportion of the human population is sensitive to antibiotics
Distinct precipitate forms - but no gel
34. About ____ of the calcium available in the food supply is provided by milk.
Fluid milk products and cheese
Coliform bacteria
Hypochlorite sanitizer
75%
35. Water added to milk is detected by checking the
Mastitis
Grade A
Market stabilization
Freezing point
36. The two main proteins in milk are ____ and ____
Casein - Lactalbumin
Product has appropriate bacteria added to it
Calcium and phosporus
Provide marketing power for dairy farmers
37. In Federal order markets - milk sold for consumption in fluid form is in...
Class I
Flat
Bitter - salt - sour - sweet
Fat content
38. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Chlorine
750000
Hypochlorite sanitizer
Determine whether mammary glands are inflamed
39. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Casein
Hypochlorite sanitizer
A
750000
40. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Tuberculosis and brucellosis
Pooling
Provide marketing power for dairy farmers
Casein
41. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
10
76%
Sour
280 degrees for 2 seconds
42. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Phosphorous
Ultra high temperatures
Class I
Lactic acid producing bacteria
43. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
3.5-4.0
20
Plastic
Centrifuge
44. What is the largest cost on most US dairy farms
Feed
Magnesium_Iron_Manganese_Copper
Plastic
Gallon
45. Milk protein contains _______ of the essential amino acids and in appreciable amounts
11
76%
100%
750000
46. ______ is a tesr for rancidity.
Acid degree value
Temp and time
California
Magnesium_Iron_Manganese_Copper
47. 'Cultured' in front of the name of a milk product indicates...
Determine whether mammary glands are inflamed
Product has appropriate bacteria added to it
Skim Milk
Salty
48. Which of the following is not an objective of milk evaluation
Sour
Determining one brand of milk from another
Oxidized
A large proportion of the human population is sensitive to antibiotics
49. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Hypochlorite sanitizer
Milk fat and milk sugar
Casein - Lactalbumin
Coliform bacteria
50. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Salty
Fluid milk products
Penicillin