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






2. The major cause of mastitis infections are ____ infections






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






20. Milk is the only source of____ in nature






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






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






23. One gallon of milk weighs _____ pounds






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






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






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






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






28. The off flavor most likely to be found in milk that has not been cooled properly is...






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






30. Flavors of milk may be caused in general by






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






32. 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 ______






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






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






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






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






37. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






38. Milk used for ____ is Class 1 Milk






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






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






41. The four primary taste sensations are...






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






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






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






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






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






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






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






49. Water added to milk is detected by checking the






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