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






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






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






4. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably






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






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






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






8. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably






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






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






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






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






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






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






15. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk






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






17. ______ is a tesr for rancidity.






18. Each Federal Milk Marketing order is administered by a representative of the






19. What is the most popular size container used for fluid milk






20. Milk used for ____ is Class 1 Milk






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






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






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






24. Water added to milk is detected by checking the






25. 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 ______






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






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






28. 'Cultured' in front of the name of a milk product indicates...






29. Federal Milk Marketing Orders are a mechanism for...






30. Water added to milk is detected by checking the






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






32. Milk covered by Federal milk marketing orders is...






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






34. The major cause of mastitis infections are ____ infections






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






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






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






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






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






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






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






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






43. Lactose is the principal ______ in milk.






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






45. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






48. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






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






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