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. A high acid flavor (sour) in milk caused by _____






2. _____ causes falvors in milk such as acid - high acid - or sour milk






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






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






5. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.






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






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






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






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






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






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






12. Milk used for ____ is Class 1 Milk






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






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






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






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






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






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






19. 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






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






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






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






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






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






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






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






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






28. 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






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






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






31. 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 ______






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






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






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






35. 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






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






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






38. The Babcock test is rapid - simple - and accurate test for...






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






40. The four primary taste sensations are...






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






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






43. Water added to milk is detected by checking the






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






45. The major cause of mastitis infections are ____ infections






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






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






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






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






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