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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. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______
A large proportion of the human population is sensitive to antibiotics
Freezing point
Lactic acid producing bacteria
Malty
2. Federal Milk Marketing Orders are a mechanism for...
76%
A large proportion of the human population is sensitive to antibiotics
Market stabilization
13
3. The major cause of mastitis infections are ____ infections
A
Bacterial
Tuberculosis and brucellosis
Fluid milk products
4. Flavors of milk may be caused in general by
750000
Magnesium_Iron_Manganese_Copper
Coliform bacteria
Feeds consumed by the cow
5. _____ causes falvors in milk such as acid - high acid - or sour milk
A
Micoorganisms
Distinct precipitate forms - but no gel
100000
6. The two main proteins in milk are ____ and ____
1890
Casein - Lactalbumin
100000
2-4
7. Flavors of milk may be caused in general by
Gallon
Hypochlorite sanitizer
20
Feeds consumed by the cow
8. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Skim Milk
Phosphorous
Product has appropriate bacteria added to it
3.25%
9. The two most important diseases of cattle transmissible to man through milk are...
Cheese
Germicidal teat dip
Tuberculosis and brucellosis
76%
10. Lactose is the principal ______ in milk.
Fluid milk products and cheese
Lactic acid producing bacteria
100000
Carbohydrate
11. What is the most popular size container used for fluid milk
Shelf date
Gallon
Sediment
Acid degree value
12. _____ is the cause of the rancid flavor in milk
Each state
Extreme agitation of raw milk
Skim Milk
Secretary of Agriculture of the US
13. The process of concentration milk currently being used on the farm is called...
Salty
Fat content
Carbohydrate
Ultra-filtration
14. Milk covered by Federal milk marketing orders is...
Skim Milk
1.032
Grade A
Lactose
15. What is the largest cost on most US dairy farms
Each state
Lactose
Feed
Coliform bacteria
16. The four primary taste sensations are...
Added water
Salty
Bitter - salt - sour - sweet
Freezing point
17. Lactose is the principal ______ in milk.
Milk fat content
Carbohydrate
Injected into the cheese
Casein
18. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
Bacterial
3.25 percent milkfat and 8.25 percent solids-not-fat
98
Phosphatase
19. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
98
Penicillin
3.5-4.0
Oxidized
20. _______ is the time after processing during which a dairy product normally remains suitable for human consumption
Ultra high temperatures
Shelf date
Casein - Lactalbumin
Determining one brand of milk from another
21. The components of milk responsible for richness and sweetness - in this order are...
60
Growth of bacteria in the milk
100%
Milk fat and milk sugar
22. By using a ______ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Distinct precipitate forms - but no gel
280 degrees for 2 seconds
75%
23. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least ___ days
Bitter - salty
75%
280 degrees for 2 seconds
60
24. ______ is a tesr for rancidity.
Fluid milk products
Acid degree value
Bitter - salty
A
25. A large portion of the population is sensitive to the antibiotic _____
1.032
Penicillin
3.25%
Distinct precipitate forms - but no gel
26. 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
Ultra high temperatures
Lactose
Determining one brand of milk from another
Skim Milk
27. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
Coliform bacteria
Homogenization
I
Flat
28. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Sediment
Temp and time
Penicillin
75%
29. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
Each state
Extreme agitation of raw milk
Determine whether mammary glands are inflamed
The food and Drug Administration
30. ____ is the time after processing during which a dairy product normally remains suitable for human consumption.
Lactose
Shelf date
98
Phosphorous
31. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Hypochlorite sanitizer
Secretary of Agriculture of the US
13
Pooling
32. The Babcock test is rapid - simple - and accurate test for...
Feed
3.25 percent milkfat and 8.25 percent solids-not-fat
Grade A
Fat content
33. The International Dairy Federation (IDF) mission is to promote _____
Scietific - technical - and economic progress
750000
20
Skim Milk
34. Milk used for ____ is Class 1 Milk
Carbohydrate
Fluid milk products
Marketing coops
Shelf date
35. Milk found in cows with a high somatic cell count would result in a decrease in ____
Scietific - technical - and economic progress
Casein
Skim Milk
Chlorine
36. 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
Carbohydrate
Class 1
Temp and time
Secretary of Agriculture of the US
37. Which of the following will best control contagious mastitis?
1890
Shelf date
750000
Germicidal teat dip
38. For the maximum intake of calcium - one should consume_______
Skim Milk
Class 1
A large proportion of the human population is sensitive to antibiotics
Cheese
39. The two most important diseases of cattle transmissible to man through milk are...
Tuberculosis and brucellosis
Hydrometer
75%
A
40. One gallon of milk weighs _____ pounds
Temp and time
Acid degree value
8.6
750000
41. ______ is a tesr for rancidity.
A
Fluid milk products and cheese
Acid degree value
Milk fat content
42. Milk is the only source of____ in nature
Cheese
Pooling
Lactose
Ultra high temperatures
43. ____ percent of allmilk produced in the US is sold to dairy processing plants
Lactose
A large proportion of the human population is sensitive to antibiotics
98
Micoorganisms
44. Federal milk marketing orders were established in...
Oxidized
1937
2-4
Fluid milk products and cheese
45. Specific gravity of milk at 60 degree F is _____
1.032
Each state
Marketing coops
Provide marketing power for dairy farmers
46. The CMT test results taht indicate a somatic cell count of 400 -00 to 1 -500 -00 are...
Micoorganisms
1.032
Bitter - salty
Distinct precipitate forms - but no gel
47. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
Each state
11
Malty
Micoorganisms
48. The largest percentageof the US milk supply is utilized in the production of...
Cheese
Determine whether mammary glands are inflamed
The food and Drug Administration
Penicillin
49. Fluid milk contains an average of ____ percent solids
11
3.25%
13
76%
50. Milk meeting the highest sanitary requirements is known as Grade ____
Ultra high temperatures
A
Acid degree value
Shelf date