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






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






3. The major cause of mastitis infections are ____ infections






4. Which of the following is not an objective of milk evaluation






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






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






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






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






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






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






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






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






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






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






15. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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






17. Milk is the only source of____ in nature






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






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






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






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






22. ______ is a tesr for rancidity.






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






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






25. One gallon of milk weighs _____ pounds






26. Lactose is the principal ______ in milk.






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






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






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






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






31. 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






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






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






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






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






36. Milk is the only source of____ in nature






37. 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 ______






38. 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 ______






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






40. ______ is a tesr for rancidity.






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






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






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






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






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






46. Water added to milk is detected by checking the






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






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






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






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