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






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






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






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






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






6. ______ is a tesr for rancidity.






7. What is the most popular type container used for fluid milk?






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






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






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






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






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






13. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






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






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






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






17. Milk used for ____ is Class 1 Milk






18. Milk found in cows with a high somatic cell count would result in a decrease in ____






19. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






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






26. Water added to milk is detected by checking the






27. What is the most popular type container used for fluid milk?






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






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






30. One gallon of milk weighs _____ pounds






31. Milk covered by Federal milk marketing orders is...






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






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






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






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






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






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






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






39. ______ is a tesr for rancidity.






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






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






42. The quantity of milk used to produce 1 pound ofbuttermilk depends chiefly upon the






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






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






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






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






47. Milk found in cows with a high somatic cell count would result in a decrease in ____






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






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






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