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. 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






2. In Federal order markets - milk sold for consumption in fluid form is in...






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






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






5. By FDA Definition of an imitation product - which of the following is NOT true?






6. What is the most popular type container used for fluid milk?






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






8. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...






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






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






11. Water added to milk is detected by checking the






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






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






14. Water added to milk is detected by checking the






15. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






20. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






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






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






23. What is the largest cost on most US dairy farms






24. The major cause of mastitis infections are ____ infections






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






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






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






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






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






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






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






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






34. One gallon of milk weighs _____ pounds






35. What is the largest cost on most US dairy farms






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






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






38. Flavors of milk may be caused in general by






39. Fluid milk contains an average of ____ percent solids






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






41. The four primary taste sensations are...






42. Milk is the only source of____ in nature






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






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






45. The California Mastitis Test is done to...






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






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






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






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






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