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. What is the largest cost on most US dairy farms






2. Lactose is the principal ______ in milk.






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






4. Milk used for ____ is Class 1 Milk






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






6. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...






7. The two dairy product categories that require the highest amount of raw milk from the US supply are...






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






9. The major cause of mastitis infections are ____ infections






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






11. Milk used for ____ is Class 1 Milk






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






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






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






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






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






17. The major cause of the salty flavor in milk is...






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






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






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






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






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






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






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






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






26. The CMT should be read within ________ seconds






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






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






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






30. Milk is the only source of____ in nature






31. Milk marketing cooperatives...






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






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






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






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






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






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






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






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






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






41. One gallon of milk weighs _____ pounds






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






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






44. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






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






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






47. The four primary taste sensations are...






48. The major cause of mastitis infections are ____ infections






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






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