SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Dairy Judging
Start Test
Study First
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 cryoscopyis an important tool that test for _____ in milk
Milk fat content
Added water
60
Malty
2. Which of the following will best control contagious mastitis?
Germicidal teat dip
Injected into the cheese
Gallon
Scietific - technical - and economic progress
3. The two most important diseases of cattle transmissible to man through milk are...
Fluid milk products
Lactose
Tuberculosis and brucellosis
Shelf date
4. Federal Milk Marketing Orders are a mechanism for...
Market stabilization
Lactic acid producing bacteria
Extreme agitation of raw milk
750000
5. The major cause of mastitis infections are ____ infections
Bacterial
Class I
60
Fluid milk products and cheese
6. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
Phosphatase
Each state
Ultra-filtration
Mastitis
7. The CMT should be read within ________ seconds
Shelf date
20
Ultra-filtration
13
8. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Growth of bacteria in the milk
Phosphorous
Homogenization
I
9. The off flavor most likely to be found in milk that has not been cooled properly is...
Sour
750000
Bacterial
Chlorine
10. The off flavor most likely to be found in milk that has not been cooled properly is...
Hypochlorite sanitizer
Germicidal teat dip
Lactic acid producing bacteria
Sour
11. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
76%
Bacterial
100000
Flat
12. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
Hypochlorite sanitizer
A large proportion of the human population is sensitive to antibiotics
Shelf date
Mastitis
13. The components of milk responsible for richness and sweetness - in this order are...
Sub-clinical
Milk fat and milk sugar
Ultra-filtration
13
14. The two most important diseases of cattle transmissible to man through milk are...
Hypochlorite sanitizer
Tuberculosis and brucellosis
Hypochlorite sanitizer
Determining one brand of milk from another
15. A large portion of the population is sensitive to the antibiotic _____
Pooling
Penicillin
Skim Milk
Hypochlorite sanitizer
16. Milk is the only source of____ in nature
Lactose
Shelf date
Distinct precipitate forms - but no gel
3.25%
17. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
750000
Chlorine
Extreme agitation of raw milk
Feeds consumed by the cow
18. Milk used for ____ is Class 1 Milk
Plastic
Fluid milk products
Growth of bacteria in the milk
75%
19. 'Cultured' in front of the name of a milk product indicates...
Fat content
Scietific - technical - and economic progress
Product has appropriate bacteria added to it
Casein - Lactalbumin
20. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
3.25%
Chlorine
Fluid milk products and cheese
60
21. ____ percent of allmilk produced in the US is sold to dairy processing plants
Hypochlorite sanitizer
98
Penicillin
3.25 percent milkfat and 8.25 percent solids-not-fat
22. Milk meeting the highest sanitary requirements is known as Grade ____
Added water
Lactose
A
Salty
23. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
Has the same nutritional value as the real product it replaces
Phosphorous
2-4
Class 1
24. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Hydrometer
Milk fat content
60
Acid degree value
25. _____ is the cause of the rancid flavor in milk
Plastic
Ultra-filtration
Extreme agitation of raw milk
Determining one brand of milk from another
26. What is the largest cost on most US dairy farms
280 degrees for 2 seconds
Class I
Magnesium_Iron_Manganese_Copper
Feed
27. About ____ of the calcium available in the food supply is provided by milk.
Malty
Milk testing and record keeping program for dairy cows
75%
11
28. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
Salty
The food and Drug Administration
Penicillin
Determining one brand of milk from another
29. What percentage of US households buy fluid milk (on annual basis)
Penicillin
Extreme agitation of raw milk
Acid degree value
98
30. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Extreme agitation of raw milk
Shelf date
Centrifuge
Flat
31. The Babcock test is rapid - simple - and accurate test for...
Fat content
Centrifuge
Grade A
1890
32. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Shelf date
Milk fat content
Skim Milk
Plastic
33. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
98
Sediment
750000
75%
34. Water added to milk is detected by checking the
Pooling
Secretary of Agriculture of the US
20
Freezing point
35. One gallon of milk weighs _____ pounds
8.6
Class I
Plastic
Added water
36. Milk is the only source of____ in nature
Centrifuge
Homogenization
Each state
Lactose
37. To add mold to the blue cheese - it is mainly _______
Bitter - salt - sour - sweet
Added water
Skim Milk
Injected into the cheese
38. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Determine whether mammary glands are inflamed
Ultra-filtration
Shelf date
Each state
39. By FDA Definition of an imitation product - which of the following is NOT true?
100%
Bitter - salt - sour - sweet
13
Has the same nutritional value as the real product it replaces
40. The ____ test is used to detect if milk has been pasteurized properly.
Phosphatase
1890
A
Micoorganisms
41. Lactose is the principal ______ in milk.
Milk fat and milk sugar
Germicidal teat dip
Carbohydrate
Chlorine
42. Which of the following is not an objective of milk evaluation
98
Determining one brand of milk from another
Temp and time
Marketing coops
43. Fluid milk contains an average of ____ percent solids
Hydrometer
13
Coliform bacteria
Fluid milk products
44. Each Federal Milk Marketing order is administered by a representative of the
Secretary of Agriculture of the US
Milk fat and milk sugar
Magnesium_Iron_Manganese_Copper
Bacterial
45. One gallon of milk weighs _____ pounds
Determine whether mammary glands are inflamed
100000
I
8.6
46. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
Hydrometer
Lactic acid producing bacteria
Shelf date
Grade A
47. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
76%
Flat
Coliform bacteria
Scietific - technical - and economic progress
48. Chemical sanitizers containing______ are most widely used for sanitizing milking equipment
Chlorine
Provide marketing power for dairy farmers
Oxidized
Ultra-filtration
49. Which of the following does not promote metallic/oxidized off flavor in milk?
Injected into the cheese
Milk testing and record keeping program for dairy cows
Hypochlorite sanitizer
Skim Milk
50. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because
A large proportion of the human population is sensitive to antibiotics
Distinct precipitate forms - but no gel
75%
Product has appropriate bacteria added to it