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






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






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






4. 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






5. Water added to milk is detected by checking the






6. To add mold to the blue cheese - it is mainly _______






7. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






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






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






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






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






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






18. ______ is a tesr for rancidity.






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






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






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






22. Milk meeting the highest sanitary requirements is known as Grade ____






23. Whole milk contains _______ percent protein






24. A system of fairly distributing payment among producers in a Federal Milk Market is called...






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






26. Lactose is the principal ______ in milk.






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






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






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






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






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






32. The ____ test is used to detect if milk has been pasteurized properly.






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






34. Flavors of milk may be caused in general by






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






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






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






38. 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 ______






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






40. The CMT should be read within ________ seconds






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






42. Milk marketing cooperatives...






43. ______ is a tesr for rancidity.






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






45. 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 ______






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






47. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






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






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






50. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______