SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Flat
Casein - Lactalbumin
Phosphorous
1.032
2. In Federal order markets - milk sold for consumption in fluid form is in...
Secretary of Agriculture of the US
Class I
13
Extreme agitation of raw milk
3. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
Salty
Pooling
Fluid milk products
3.5-4.0
4. Milk covered by Federal milk marketing orders is...
98
Grade A
I
Germicidal teat dip
5. The largest percentageof the US milk supply is utilized in the production of...
10
Cheese
60
Acid degree value
6. Fluid milk contains an average of ____ percent solids
100%
Lactic acid producing bacteria
Ultra-filtration
13
7. Whole milk contains _______ percent protein
3.5-4.0
Shelf date
1937
13
8. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Each state
Homogenization
Feeds consumed by the cow
Coliform bacteria
9. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Coliform bacteria
98
11
Carbohydrate
10. 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
Ultra high temperatures
Shelf date
100000
Feeds consumed by the cow
11. Milk provides_____ and ____ in approximately the same ration as found in the bone
Calcium and phosporus
3.5-4.0
Germicidal teat dip
Casein
12. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Pooling
Tuberculosis and brucellosis
Micoorganisms
Phosphorous
13. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Phosphorous
Provide marketing power for dairy farmers
Injected into the cheese
Chlorine
14. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
75%
Skim Milk
3.25%
Lactose
15. To add mold to the blue cheese - it is mainly _______
Hypochlorite sanitizer
Centrifuge
Injected into the cheese
Added water
16. 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
Sub-clinical
100%
8.6
Ultra high temperatures
17. Milk is a good supplier of minerals except for ____
Hydrometer
Germicidal teat dip
Magnesium_Iron_Manganese_Copper
Class 1
18. What percentage of US households buy fluid milk (on annual basis)
98
Phosphatase
75%
The food and Drug Administration
19. What is the most popular type container used for fluid milk?
Temp and time
Homogenization
75%
Plastic
20. The Babcock test is rapid - simple - and accurate test for...
Germicidal teat dip
Fat content
Ultra high temperatures
Phosphorous
21. Milk is the only source of____ in nature
Calcium and phosporus
Lactose
1937
Salty
22. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price
I
California
Casein
11
23. The Dairy Herd Improvement Association is a cooperative which provides _______
1937
Lactic acid producing bacteria
Milk testing and record keeping program for dairy cows
Phosphorous
24. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Bitter - salty
Casein
3.5-4.0
Homogenization
25. Which of the following does not promote metallic/oxidized off flavor in milk?
13
Cheese
Hypochlorite sanitizer
Penicillin
26. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Milk fat content
Marketing coops
100%
Fat content
27. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Phosphorous
Calcium and phosporus
3.25%
Calcium and phosporus
28. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Tuberculosis and brucellosis
Sub-clinical
Sediment
1937
29. A high acid flavor (sour) in milk caused by _____
Injected into the cheese
Growth of bacteria in the milk
Feeds consumed by the cow
Lactose
30. Specific gravity of milk at 60 degree F is _____
I
10
Phosphatase
1.032
31. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Fluid milk products
Scietific - technical - and economic progress
100%
Added water
32. Which of the following is not an objective of milk evaluation
Determining one brand of milk from another
Product has appropriate bacteria added to it
98
Determine whether mammary glands are inflamed
33. A cryoscopyis an important tool that test for _____ in milk
Ultra-filtration
I
Each state
Added water
34. The milk In what class receives the highest price in the market?
Class 1
Germicidal teat dip
Sub-clinical
Oxidized
35. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
Has the same nutritional value as the real product it replaces
1937
Fluid milk products
36. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Each state
Tuberculosis and brucellosis
Fluid milk products and cheese
Acid degree value
37. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Bitter - salty
76%
Hydrometer
Growth of bacteria in the milk
38. _____ causes falvors in milk such as acid - high acid - or sour milk
Magnesium_Iron_Manganese_Copper
60
Phosphatase
Micoorganisms
39. Federal Milk Marketing Orders are a mechanism for...
1890
Germicidal teat dip
Market stabilization
Germicidal teat dip
40. What is the most popular size container used for fluid milk
Added water
Sediment
Milk fat content
Gallon
41. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
100000
Casein
Malty
Homogenization
42. Which of the following directly influences the total supply of milk?
Prices paid milk producers
A
1937
Product has appropriate bacteria added to it
43. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
Tuberculosis and brucellosis
Acid degree value
3.25 percent milkfat and 8.25 percent solids-not-fat
Shelf date
44. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Centrifuge
Fluid milk products
Milk fat and milk sugar
Mastitis
45. Milk with low total solids will produce what off-flavor
Milk testing and record keeping program for dairy cows
Flat
Shelf date
California
46. A large portion of the population is sensitive to the antibiotic _____
Determining one brand of milk from another
Penicillin
Growth of bacteria in the milk
Sour
47. The milk In what class receives the highest price in the market?
Calcium and phosporus
Grade A
3.25%
Class 1
48. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
280 degrees for 2 seconds
Phosphatase
A
Lactic acid producing bacteria
49. Milk is a good supplier of minerals except for ____
Provide marketing power for dairy farmers
Magnesium_Iron_Manganese_Copper
76%
Class I
50. The major cause of mastitis infections are ____ infections
Market stabilization
Germicidal teat dip
Bacterial
Micoorganisms