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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. Milk meeting the highest sanitary requirements is known as Grade ____
Secretary of Agriculture of the US
Class 1
A
Determining one brand of milk from another
2. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Market stabilization
Cheese
60
Determine whether mammary glands are inflamed
3. The largest percentageof the US milk supply is utilized in the production of...
Determining one brand of milk from another
Temp and time
Cheese
100%
4. A large portion of the population is sensitive to the antibiotic _____
Penicillin
Determining one brand of milk from another
8.6
60
5. One gallon of milk weighs _____ pounds
Distinct precipitate forms - but no gel
Extreme agitation of raw milk
Lactose
8.6
6. Milk used for ____ is Class 1 Milk
Fluid milk products
1890
Tuberculosis and brucellosis
10
7. Pasteurization was developed in _____ as a heat treatment to preserve food
California
1890
Market stabilization
Sour
8. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Sour
Oxidized
76%
Casein
9. Which of the following is not an objective of milk evaluation
100%
Centrifuge
Determining one brand of milk from another
Plastic
10. ______ is a tesr for rancidity.
Carbohydrate
Class I
Homogenization
Acid degree value
11. By FDA Definition of an imitation product - which of the following is NOT true?
Has the same nutritional value as the real product it replaces
Phosphorous
2-4
76%
12. The off flavor most likely to be found in milk that has not been cooled properly is...
3.5-4.0
Pooling
Sour
Added water
13. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Bitter - salty
100%
3.25%
Scietific - technical - and economic progress
14. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Coliform bacteria
Ultra high temperatures
Casein
Determining one brand of milk from another
15. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Milk fat content
Each state
Fluid milk products and cheese
Tuberculosis and brucellosis
16. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
76%
Shelf date
98
17. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Micoorganisms
76%
Feed
Casein
18. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Homogenization
Casein
Milk fat content
98
19. A large portion of the population is sensitive to the antibiotic _____
Penicillin
1937
Class I
Casein - Lactalbumin
20. The form of mastitis that is hidden from sight is known as
Each state
8.6
Sub-clinical
75%
21. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Determine whether mammary glands are inflamed
10
Malty
A
22. _____ causes falvors in milk such as acid - high acid - or sour milk
Micoorganisms
Class I
Homogenization
Pooling
23. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
11
Malty
A
Class 1
24. The four primary taste sensations are...
Lactose
Calcium and phosporus
Has the same nutritional value as the real product it replaces
Bitter - salt - sour - sweet
25. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Centrifuge
Plastic
Shelf date
Homogenization
26. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Lactic acid producing bacteria
Centrifuge
3.5-4.0
A large proportion of the human population is sensitive to antibiotics
27. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
Carbohydrate
3.25%
Freezing point
Gallon
28. Milk found in cows with a high somatic cell count would result in a decrease in ____
Freezing point
Bitter - salty
Casein
Phosphatase
29. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Milk testing and record keeping program for dairy cows
Injected into the cheese
Class 1
Coliform bacteria
30. Which of the following directly influences the total supply of milk?
Feeds consumed by the cow
Grade A
Determining one brand of milk from another
Prices paid milk producers
31. Specific gravity of milk at 60 degree F is _____
1.032
Mastitis
Freezing point
A
32. The two most important diseases of cattle transmissible to man through milk are...
Carbohydrate
Prices paid milk producers
Feed
Tuberculosis and brucellosis
33. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Centrifuge
Marketing coops
Casein
Carbohydrate
34. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Feeds consumed by the cow
Milk fat and milk sugar
Scietific - technical - and economic progress
35. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
750000
Skim Milk
75%
3.5-4.0
36. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
76%
Sour
750000
Class 1
37. To add mold to the blue cheese - it is mainly _______
I
Has the same nutritional value as the real product it replaces
Each state
Injected into the cheese
38. Milk is a good supplier of minerals except for ____
Gallon
Feeds consumed by the cow
Magnesium_Iron_Manganese_Copper
Pooling
39. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
100000
98
Class I
Fluid milk products
40. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
1890
76%
Sour
Tuberculosis and brucellosis
41. For the maximum intake of calcium - one should consume_______
California
Salty
Centrifuge
Skim Milk
42. Federal milk marketing orders were established in...
Casein - Lactalbumin
Fat content
98
1937
43. The ____ test is used to detect if milk has been pasteurized properly.
Sediment
Phosphatase
California
Plastic
44. Each Federal Milk Marketing order is administered by a representative of the
98
Secretary of Agriculture of the US
Fat content
Bacterial
45. The four primary taste sensations are...
Bitter - salt - sour - sweet
Salty
75%
Penicillin
46. The CMT should be read within ________ seconds
20
Determine whether mammary glands are inflamed
1890
Centrifuge
47. ______ is a tesr for rancidity.
Chlorine
Acid degree value
Shelf date
Bacterial
48. Milk used for ____ is Class 1 Milk
1890
Fluid milk products
Coliform bacteria
Casein
49. 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
Salty
Ultra high temperatures
Chlorine
Each state
50. Whole milk contains _______ percent protein
13
100%
3.5-4.0
Magnesium_Iron_Manganese_Copper