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. _____ is the cause of the rancid flavor in milk






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






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






4. What is the most popular size container used for fluid milk






5. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment






6. Pasteurization was developed in _____ as a heat treatment to preserve food






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






8. Milk marketing cooperatives...






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






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






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






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






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






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






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






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






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






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






19. The four primary taste sensations are...






20. Milk is the only source of____ in nature






21. Flavors of milk may be caused in general by






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






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






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






25. The four primary taste sensations are...






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






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






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






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






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






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






32. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






33. Milk marketing cooperatives...






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






35. One gallon of milk weighs _____ pounds






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






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






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






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






40. 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






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






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






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






44. One gallon of milk weighs _____ pounds






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






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






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






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






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






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