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






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






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






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






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






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






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






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






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






10. 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






11. 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 ______






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






13. Milk provides_____ and ____ in approximately the same ration as found in the bone






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






15. 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






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






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






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






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






20. One gallon of milk weighs _____ pounds






21. The four primary taste sensations are...






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






23. Milk is the only source of____ in nature






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






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






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






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






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






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






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






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






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






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






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






35. About ____ of the calcium available in the food supply is provided by milk.






36. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






37. Milk marketing cooperatives...






38. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat






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






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






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






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






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






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






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






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






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






48. ______ is a tesr for rancidity.






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






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