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






2. Pasteurization was developed in _____ as a heat treatment to preserve food






3. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






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






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






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






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






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






9. Pasteurization was developed in _____ as a heat treatment to preserve food






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






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






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






13. Fluid milk contains an average of ____ percent solids






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






15. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






16. The process of concentration milk currently being used on the farm is called...






17. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because






18. Milk found in cows with a high somatic cell count would result in a decrease in ____






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






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






21. The California Mastitis Test is done to...






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






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






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






25. The milk In what class receives the highest price in the market?






26. Water added to milk is detected by checking the






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






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






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






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






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






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






33. For the maximum intake of calcium - one should consume_______






34. Milk marketing cooperatives...






35. 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






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






37. The major cause of mastitis infections are ____ infections






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






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






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






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






42. ______ is a tesr for rancidity.






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






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






45. Milk marketing cooperatives...






46. Which of the following does not promote metallic/oxidized off flavor in milk?






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






48. Milk used for ____ is Class 1 Milk






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






50. 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