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






2. Whole milk contains _______ percent protein






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






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






5. Which of the following will best control contagious mastitis?






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






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






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






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






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






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






12. Milk used for ____ is Class 1 Milk






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






14. Fluid milk contains an average of ____ percent solids






15. Water added to milk is detected by checking the






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






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






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






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






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






21. Water added to milk is detected by checking the






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






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






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






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






26. Milk is the only source of____ in nature






27. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk






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






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






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






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






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






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






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






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






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






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






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






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






40. The process of concentration milk currently being used on the farm is called...






41. 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






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






43. Milk is the only source of____ in nature






44. Fluid milk contains an average of ____ percent solids






45. One gallon of milk weighs _____ pounds






46. Which of the following is not an objective of milk evaluation






47. 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 ______






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






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






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