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






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






3. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly






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






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






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






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






8. Which group of flavors cannot be detected by odor?






9. Milk is the only source of____ in nature






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






11. Flavors of milk may be caused in general by






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






13. The form of mastitis that is hidden from sight is known as






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






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






16. Milk is the only source of____ in nature






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






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






19. For the maximum intake of calcium - one should consume_______






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






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






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






23. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






24. The four primary taste sensations are...






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






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






27. ______ is a tesr for rancidity.






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






29. The CMT should be read within ________ seconds






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






31. Lactose is the principal ______ in milk.






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






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






34. ______ is a tesr for rancidity.






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






36. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






38. The four primary taste sensations are...






39. For the maximum intake of calcium - one should consume_______






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






41. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking






42. 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






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






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






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






46. The major cause of mastitis infections are ____ infections






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






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






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






50. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______