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






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






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






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






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






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






7. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






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






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






12. Milk is a good supplier of minerals except for ____






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






14. 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






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






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






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






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






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






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






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






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






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






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






25. A large portion of the population is sensitive to the antibiotic _____






26. Flavors of milk may be caused in general by






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






28. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.






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






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






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






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






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






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






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






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






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






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






39. Which of the following will best control contagious mastitis?






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






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






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






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






44. Milk is the only source of____ in nature






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






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






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






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






49. A large portion of the population is sensitive to the antibiotic _____






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