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. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly






2. Milk provides_____ and ____ in approximately the same ration as found in the bone






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






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






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






6. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking






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






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






9. One gallon of milk weighs _____ pounds






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






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






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






13. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than






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






15. 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 ______






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






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






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






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






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






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






22. Flavors of milk may be caused in general by






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






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






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






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






27. 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






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






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






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






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






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






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






34. To reduce the feed flavor in milk to acceptable levels - cows should be removed from offending feeds ______ hours before milking






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






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






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






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






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






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






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






42. 'Cultured' in front of the name of a milk product indicates...






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






44. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






47. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated






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






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






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