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Test your basic knowledge |
Dairy Judging
Start Test
Study First
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 microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Added water
Plastic
Skim Milk
100000
2. 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
100000
Temp and time
Homogenization
Secretary of Agriculture of the US
3. The International Dairy Federation (IDF) mission is to promote _____
Calcium and phosporus
Micoorganisms
Freezing point
Scietific - technical - and economic progress
4. ____ percent of allmilk produced in the US is sold to dairy processing plants
Salty
Skim Milk
98
76%
5. The major cause of mastitis infections are ____ infections
Bacterial
Product has appropriate bacteria added to it
Sediment
Pooling
6. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Homogenization
Bitter - salty
100000
Coliform bacteria
7. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
Gallon
Casein
Lactic acid producing bacteria
Scietific - technical - and economic progress
8. Federal Milk Marketing Orders are a mechanism for...
Class 1
Market stabilization
Lactic acid producing bacteria
Class I
9. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Fat content
Pooling
Sediment
10
10. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Shelf date
2-4
Mastitis
11
11. What is the most popular size container used for fluid milk
Gallon
Flat
Hydrometer
Bitter - salt - sour - sweet
12. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
3.5-4.0
Phosphorous
3.25 percent milkfat and 8.25 percent solids-not-fat
13
13. Which of the following will best control contagious mastitis?
Germicidal teat dip
Bitter - salty
Sub-clinical
3.5-4.0
14. The milk In what class receives the highest price in the market?
Class 1
Milk testing and record keeping program for dairy cows
280 degrees for 2 seconds
Each state
15. What percentage of US households buy fluid milk (on annual basis)
Tuberculosis and brucellosis
98
Phosphorous
8.6
16. Federal milk marketing orders were established in...
280 degrees for 2 seconds
Oxidized
1937
Mastitis
17. The components of milk responsible for richness and sweetness - in this order are...
Milk fat and milk sugar
Milk testing and record keeping program for dairy cows
Marketing coops
Bitter - salty
18. The two main proteins in milk are ____ and ____
Secretary of Agriculture of the US
Casein - Lactalbumin
Homogenization
Flat
19. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
3.25%
Milk testing and record keeping program for dairy cows
Feed
Hypochlorite sanitizer
20. 'Cultured' in front of the name of a milk product indicates...
Sub-clinical
Product has appropriate bacteria added to it
Scietific - technical - and economic progress
A large proportion of the human population is sensitive to antibiotics
21. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly
Freezing point
Centrifuge
75%
Marketing coops
22. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Growth of bacteria in the milk
Milk testing and record keeping program for dairy cows
20
Pooling
23. What is the largest cost on most US dairy farms
Feed
Injected into the cheese
Flat
Penicillin
24. Milk marketing cooperatives...
Cheese
1.032
Gallon
Provide marketing power for dairy farmers
25. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Flat
The food and Drug Administration
11
Hydrometer
26. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking
Hydrometer
Sub-clinical
2-4
75%
27. Milk covered by Federal milk marketing orders is...
1890
Grade A
Sour
1.032
28. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Phosphatase
Hypochlorite sanitizer
California
Milk fat content
29. What is the most popular size container used for fluid milk
Fat content
Gallon
Determining one brand of milk from another
Fluid milk products
30. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat
3.25%
Growth of bacteria in the milk
Injected into the cheese
Freezing point
31. A cryoscopyis an important tool that test for _____ in milk
Casein - Lactalbumin
Milk testing and record keeping program for dairy cows
Added water
Bitter - salty
32. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the
Distinct precipitate forms - but no gel
Scietific - technical - and economic progress
3.25 percent milkfat and 8.25 percent solids-not-fat
Milk fat content
33. A cryoscopyis an important tool that test for _____ in milk
Sub-clinical
Coliform bacteria
Class I
Added water
34. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Determining one brand of milk from another
Magnesium_Iron_Manganese_Copper
Coliform bacteria
1937
35. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Homogenization
3.5-4.0
Fluid milk products
11
36. The International Dairy Federation (IDF) mission is to promote _____
Added water
Ultra-filtration
Hypochlorite sanitizer
Scietific - technical - and economic progress
37. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Casein - Lactalbumin
Homogenization
Fat content
Scietific - technical - and economic progress
38. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Added water
Prices paid milk producers
13
Coliform bacteria
39. A high acid flavor (sour) in milk caused by _____
Milk fat content
Growth of bacteria in the milk
750000
Shelf date
40. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
76%
Each state
10
Growth of bacteria in the milk
41. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
The food and Drug Administration
Gallon
Malty
Hydrometer
42. Each Federal Milk Marketing order is administered by a representative of the
Feed
76%
Fluid milk products
Secretary of Agriculture of the US
43. Milk covered by Federal milk marketing orders is...
Grade A
Milk testing and record keeping program for dairy cows
Oxidized
10
44. The process of concentration milk currently being used on the farm is called...
Ultra-filtration
Prices paid milk producers
Skim Milk
280 degrees for 2 seconds
45. The major cause of mastitis infections are ____ infections
Bacterial
Added water
3.5-4.0
100000
46. Which of the following does not promote metallic/oxidized off flavor in milk?
Sub-clinical
Hypochlorite sanitizer
Centrifuge
Lactose
47. 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
Market stabilization
Marketing coops
Milk testing and record keeping program for dairy cows
Ultra high temperatures
48. The ____ test is used to detect if milk has been pasteurized properly.
Growth of bacteria in the milk
Provide marketing power for dairy farmers
Phosphatase
Has the same nutritional value as the real product it replaces
49. For the maximum intake of calcium - one should consume_______
Milk fat and milk sugar
Penicillin
Skim Milk
Feeds consumed by the cow
50. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Shelf date
Casein
3.25%
100%