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






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






3. Flavors of milk may be caused in general by






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






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






6. Which group of flavors cannot be detected by odor?






7. About ____ of the calcium available in the food supply is provided by milk.






8. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






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






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






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






12. Milk with low total solids will produce what off-flavor






13. Milk is a good supplier of minerals except for ____






14. A system of fairly distributing payment among producers in a Federal Milk Market is called...






15. Which of the following does not promote metallic/oxidized off flavor in milk?






16. Lactose is the principal ______ in milk.






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






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






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






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






21. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






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






23. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






27. Fluid milk contains an average of ____ percent solids






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






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






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






31. ______ is a tesr for rancidity.






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






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






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






35. Milk covered by Federal milk marketing orders is...






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






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






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






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






40. Lactose is the principal ______ in milk.






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






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






43. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






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






45. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






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






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






48. Which of the following does not promote metallic/oxidized off flavor in milk?






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






50. 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 ______