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 a milk process that makes milk more easily digested by those with a sensitive digestive system






2. Lactose is the principal ______ in milk.






3. Milk provides_____ and ____ in approximately the same ration as found in the bone






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






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






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






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






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






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






10. Milk used for ____ is Class 1 Milk






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






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






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






14. The CMT should be read within ________ seconds






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






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






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






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






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






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






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






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






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






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






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






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






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






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. Fluid milk contains an average of ____ percent solids






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






31. ______ is a tesr for rancidity.






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






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






34. Milk marketing cooperatives...






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






36. The CMT should be read within ________ seconds






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






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






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






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






41. Lactose is the principal ______ in milk.






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






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






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






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






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






47. 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 ______






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






49. One gallon of milk weighs _____ pounds






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