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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. To add mold to the blue cheese - it is mainly _______
Injected into the cheese
Plastic
Cheese
Coliform bacteria
2. With the exception of _____ - all of the following off flavors of milk are caused by bacteria
3.25 percent milkfat and 8.25 percent solids-not-fat
1890
Salty
20
3. The two dairy product categories that require the highest amount of raw milk from the US supply are...
Added water
Fluid milk products and cheese
Freezing point
3.5-4.0
4. What is the largest cost on most US dairy farms
Sour
Cheese
Feed
Phosphorous
5. The Dairy Herd Improvement Association is a cooperative which provides _______
Milk testing and record keeping program for dairy cows
Calcium and phosporus
11
Flat
6. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
3.25%
20
100%
Bacterial
7. A high acid flavor (sour) in milk caused by _____
Calcium and phosporus
2-4
Growth of bacteria in the milk
Bacterial
8. For the maximum intake of calcium - one should consume_______
3.25%
Skim Milk
California
1937
9. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Product has appropriate bacteria added to it
Malty
2-4
Mastitis
10. The ____ test is used to detect if milk has been pasteurized properly.
Plastic
Milk fat and milk sugar
Growth of bacteria in the milk
Phosphatase
11. The largest percentageof the US milk supply is utilized in the production of...
Gallon
Acid degree value
Cheese
Lactose
12. The CMT should be read within ________ seconds
20
California
Ultra-filtration
Has the same nutritional value as the real product it replaces
13. The off flavor most likely to be found in milk that has not been cooled properly is...
Milk fat and milk sugar
750000
Sour
60
14. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Fat content
Feed
Oxidized
A large proportion of the human population is sensitive to antibiotics
15. Which of the following does not promote metallic/oxidized off flavor in milk?
Micoorganisms
Hypochlorite sanitizer
Casein
I
16. Milk meeting the highest sanitary requirements is known as Grade ____
Market stabilization
Phosphorous
A
8.6
17. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Coliform bacteria
Added water
Homogenization
Centrifuge
18. Flavors of milk may be caused in general by
750000
Sediment
Feeds consumed by the cow
Homogenization
19. The International Dairy Federation (IDF) mission is to promote _____
Scietific - technical - and economic progress
Provide marketing power for dairy farmers
Casein
Micoorganisms
20. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
1937
3.5-4.0
Tuberculosis and brucellosis
10
21. Water added to milk is detected by checking the
Class 1
Freezing point
Chlorine
20
22. _____ is the cause of the rancid flavor in milk
Determining one brand of milk from another
Extreme agitation of raw milk
A
Casein
23. 'Cultured' in front of the name of a milk product indicates...
Carbohydrate
Chlorine
Product has appropriate bacteria added to it
Bacterial
24. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products
I
Milk fat and milk sugar
98
Each state
25. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
I
Scietific - technical - and economic progress
100000
A
26. The major cause of mastitis infections are ____ infections
Has the same nutritional value as the real product it replaces
Malty
Milk fat content
Bacterial
27. Which of the following does not promote metallic/oxidized off flavor in milk?
Sediment
Milk testing and record keeping program for dairy cows
Hypochlorite sanitizer
The food and Drug Administration
28. The components of milk responsible for richness and sweetness - in this order are...
Ultra high temperatures
Milk fat and milk sugar
Hydrometer
Feeds consumed by the cow
29. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Bacterial
Grade A
Coliform bacteria
76%
30. The form of mastitis that is hidden from sight is known as
3.25%
Hydrometer
Sub-clinical
The food and Drug Administration
31. Pasteurization was developed in _____ as a heat treatment to preserve food
Plastic
1890
Tuberculosis and brucellosis
8.6
32. The Babcock test is rapid - simple - and accurate test for...
Casein
3.25%
Lactose
Fat content
33. Milk with low total solids will produce what off-flavor
Fluid milk products
Flat
Provide marketing power for dairy farmers
Sub-clinical
34. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
Plastic
60
Carbohydrate
The food and Drug Administration
35. Milk covered by Federal milk marketing orders is...
Flat
Lactic acid producing bacteria
Pooling
Grade A
36. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Class I
Freezing point
98
37. The four primary taste sensations are...
Marketing coops
Bitter - salt - sour - sweet
Germicidal teat dip
California
38. Specific gravity of milk at 60 degree F is _____
A large proportion of the human population is sensitive to antibiotics
Lactic acid producing bacteria
100000
1.032
39. Milk with low total solids will produce what off-flavor
Casein
A large proportion of the human population is sensitive to antibiotics
8.6
Flat
40. The four primary taste sensations are...
Sour
Injected into the cheese
Bitter - salt - sour - sweet
Lactose
41. ______ is a tesr for rancidity.
Acid degree value
Market stabilization
750000
11
42. Fluid milk contains an average of ____ percent solids
280 degrees for 2 seconds
60
98
13
43. What percentage of US households buy fluid milk (on annual basis)
Determining one brand of milk from another
Feeds consumed by the cow
Phosphatase
98
44. The form of mastitis that is hidden from sight is known as
Sub-clinical
Bitter - salt - sour - sweet
Pooling
Prices paid milk producers
45. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
3.25 percent milkfat and 8.25 percent solids-not-fat
Oxidized
Calcium and phosporus
Bitter - salt - sour - sweet
46. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Bacterial
Pooling
60
Hypochlorite sanitizer
47. By FDA Definition of an imitation product - which of the following is NOT true?
Bacterial
Magnesium_Iron_Manganese_Copper
Has the same nutritional value as the real product it replaces
Distinct precipitate forms - but no gel
48. The milk In what class receives the highest price in the market?
Pooling
Class 1
Coliform bacteria
Casein - Lactalbumin
49. Which group of flavors cannot be detected by odor?
Provide marketing power for dairy farmers
60
Bitter - salty
13
50. What is the most popular size container used for fluid milk
Gallon
Oxidized
100%
Germicidal teat dip
Can you answer 50 questions in 15 minutes?
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