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






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






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






4. The CMT should be read within ________ seconds






5. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components -quota - and non-quota values. It is the only state with its ownfarm milk pricing system. the state is ______






6. Water added to milk is detected by checking the






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






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






9. 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






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






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






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






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






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






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






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






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






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






19. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components -quota - and non-quota values. It is the only state with its ownfarm milk pricing system. the state is ______






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






35. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system






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






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






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






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






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






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






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






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






44. The major cause of mastitis infections are ____ infections






45. ______ is a tesr for rancidity.






46. The four primary taste sensations are...






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






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






49. Milk is a good supplier of minerals except for ____






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