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






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






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






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






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






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






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






8. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






14. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






15. One gallon of milk weighs _____ pounds






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






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






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






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






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






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






22. Fluid milk contains an average of ____ percent solids






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






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






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






26. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days






27. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






28. Milk is the only source of____ in nature






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






30. 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 ______






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






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






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






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






35. Water added to milk is detected by checking the






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






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






38. ______ is a tesr for rancidity.






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






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






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






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






43. Milk marketing cooperatives...






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






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






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






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






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






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






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