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. 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






2. Fluid milk contains an average of ____ percent solids






3. Fluid milk contains an average of ____ percent solids






4. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat






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






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






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






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






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






10. Whole milk contains _______ percent protein






11. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat






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






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






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






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






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






18. 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






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






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






21. What percentage of US households buy fluid milk (on annual basis)






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






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






24. The four primary taste sensations are...






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






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






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






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






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






30. Lactose is the principal ______ in milk.






31. One gallon of milk weighs _____ pounds






32. One gallon of milk weighs _____ pounds






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






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






35. Milk is the only source of____ in nature






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






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






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






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






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






41. A large portion of the population is sensitive to the antibiotic _____






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






43. Milk is the only source of____ in nature






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






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






46. ______ is a tesr for rancidity.






47. ____ percent of allmilk produced in the US is sold to dairy processing plants






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






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






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