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. 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






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






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






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






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






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






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






8. The major cause of mastitis infections are ____ infections






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






10. 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 ______






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






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






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






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






15. One gallon of milk weighs _____ pounds






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






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






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






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






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






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






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






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






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






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






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






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






28. Fluid milk contains an average of ____ percent solids






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






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






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






32. Water added to milk is detected by checking the






33. Milk is the only source of____ in nature






34. Whole milk contains _______ percent protein






35. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






38. 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 ______






39. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






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






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






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






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






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






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






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






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






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






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






50. Whole milk contains _______ percent protein