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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. Which of the following does not promote metallic/oxidized off flavor in milk?
Casein - Lactalbumin
Oxidized
Bitter - salt - sour - sweet
Hypochlorite sanitizer
2. What is the largest cost on most US dairy farms
Feed
Feeds consumed by the cow
Extreme agitation of raw milk
1890
3. The process of concentration milk currently being used on the farm is called...
Skim Milk
Ultra-filtration
Penicillin
Ultra high temperatures
4. The major cause of mastitis infections are ____ infections
Bacterial
Casein
Prices paid milk producers
280 degrees for 2 seconds
5. The off flavor most likely to be found in milk that has not been cooled properly is...
Germicidal teat dip
Market stabilization
1.032
Sour
6. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Sub-clinical
280 degrees for 2 seconds
Flat
7. The two main proteins in milk are ____ and ____
Micoorganisms
Provide marketing power for dairy farmers
Distinct precipitate forms - but no gel
Casein - Lactalbumin
8. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
11
Hydrometer
Plastic
Homogenization
9. The International Dairy Federation (IDF) mission is to promote _____
10
Scietific - technical - and economic progress
76%
Class I
10. Milk meeting the highest sanitary requirements is known as Grade ____
Acid degree value
Cheese
Ultra high temperatures
A
11. Which group of flavors cannot be detected by odor?
Flat
Bitter - salty
3.5-4.0
Magnesium_Iron_Manganese_Copper
12. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
2-4
Milk fat and milk sugar
Feed
Has the same nutritional value as the real product it replaces
13. Milk found in cows with a high somatic cell count would result in a decrease in ____
Casein
1890
Chlorine
Penicillin
14. About ____ of the calcium available in the food supply is provided by milk.
75%
The food and Drug Administration
I
13
15. The International Dairy Federation (IDF) mission is to promote _____
750000
Growth of bacteria in the milk
Scietific - technical - and economic progress
Plastic
16. One gallon of milk weighs _____ pounds
Bitter - salty
8.6
Penicillin
11
17. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Secretary of Agriculture of the US
Bitter - salt - sour - sweet
Marketing coops
Determine whether mammary glands are inflamed
18. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Product has appropriate bacteria added to it
Malty
1.032
100%
19. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Fluid milk products and cheese
Milk testing and record keeping program for dairy cows
Chlorine
Sediment
20. Lactose is the principal ______ in milk.
Plastic
3.25 percent milkfat and 8.25 percent solids-not-fat
Shelf date
Carbohydrate
21. A system of fairly distributing payment among producers in a Federal Milk Market is called...
60
Pooling
Ultra high temperatures
3.25 percent milkfat and 8.25 percent solids-not-fat
22. Milk covered by Federal milk marketing orders is...
750000
Pooling
Grade A
Feeds consumed by the cow
23. Pasteurization was developed in _____ as a heat treatment to preserve food
Skim Milk
Feed
Chlorine
1890
24. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Each state
Shelf date
Distinct precipitate forms - but no gel
60
25. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
The food and Drug Administration
Freezing point
Shelf date
Bacterial
26. Fluid milk contains an average of ____ percent solids
Injected into the cheese
13
Shelf date
Acid degree value
27. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Has the same nutritional value as the real product it replaces
Scietific - technical - and economic progress
Homogenization
Determining one brand of milk from another
28. Flavors of milk may be caused in general by
Casein - Lactalbumin
Grade A
Feeds consumed by the cow
Ultra-filtration
29. The Babcock test is rapid - simple - and accurate test for...
3.25 percent milkfat and 8.25 percent solids-not-fat
Fat content
Flat
Fluid milk products and cheese
30. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Homogenization
Extreme agitation of raw milk
Fat content
California
31. 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 ______
Sediment
Class 1
Chlorine
California
32. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Milk fat content
Casein
Phosphatase
Sediment
33. Milk marketing cooperatives...
Provide marketing power for dairy farmers
Penicillin
Scietific - technical - and economic progress
Ultra-filtration
34. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Product has appropriate bacteria added to it
Tuberculosis and brucellosis
Scietific - technical - and economic progress
60
35. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
Tuberculosis and brucellosis
100%
3.25 percent milkfat and 8.25 percent solids-not-fat
Determine whether mammary glands are inflamed
36. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
The food and Drug Administration
100000
Acid degree value
Shelf date
37. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Distinct precipitate forms - but no gel
Acid degree value
Freezing point
Carbohydrate
38. Water added to milk is detected by checking the
Grade A
Determine whether mammary glands are inflamed
11
Freezing point
39. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
20
11
Prices paid milk producers
Lactic acid producing bacteria
40. Which of the following directly influences the total supply of milk?
100000
Extreme agitation of raw milk
Determining one brand of milk from another
Prices paid milk producers
41. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
Phosphatase
10
Bitter - salt - sour - sweet
Sub-clinical
42. What is the most popular type container used for fluid milk?
1.032
Plastic
280 degrees for 2 seconds
Ultra-filtration
43. 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
Sub-clinical
Oxidized
Ultra high temperatures
Fat content
44. The milk In what class receives the highest price in the market?
Skim Milk
Sour
Malty
Class 1
45. The CMT should be read within ________ seconds
1937
75%
20
Distinct precipitate forms - but no gel
46. The largest percentageof the US milk supply is utilized in the production of...
75%
Lactose
Cheese
100000
47. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Acid degree value
A large proportion of the human population is sensitive to antibiotics
Magnesium_Iron_Manganese_Copper
48. To add mold to the blue cheese - it is mainly _______
3.25 percent milkfat and 8.25 percent solids-not-fat
98
Injected into the cheese
Casein
49. The major cause of mastitis infections are ____ infections
Bacterial
Shelf date
Acid degree value
Casein - Lactalbumin
50. Each Federal Milk Marketing order is administered by a representative of the
Temp and time
Secretary of Agriculture of the US
Oxidized
Lactic acid producing bacteria