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






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






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






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






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






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






7. Lactose is the principal ______ in milk.






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






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






10. Water added to milk is detected by checking the






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






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






13. Whole milk contains _______ percent protein






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






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






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






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






18. Lactose is the principal ______ in milk.






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






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






21. The CMT should be read within ________ seconds






22. The off flavor most likely to be found in milk that has not been cooled properly is...






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






24. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than






25. One gallon of milk weighs _____ pounds






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






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






28. Pasteurization was developed in _____ as a heat treatment to preserve food






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






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






31. The process of concentration milk currently being used on the farm is called...






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






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






34. Federal milk marketing orders were established in...






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






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






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






38. Water added to milk is detected by checking the






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






40. 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






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






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






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






44. Milk marketing cooperatives...






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






46. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






47. Flavors of milk may be caused in general by






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






49. To add mold to the blue cheese - it is mainly _______






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