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






2. The four primary taste sensations are...






3. The major cause of mastitis infections are ____ infections






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






5. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






8. The International Dairy Federation (IDF) mission is to promote _____






9. The largest percentageof the US milk supply is utilized in the production of...






10. Whole milk contains _______ percent protein






11. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






14. Flavors of milk may be caused in general by






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






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






17. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






19. Flavors of milk may be caused in general by






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






21. The largest percentageof the US milk supply is utilized in the production of...






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






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






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






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






26. Which group of flavors cannot be detected by odor?






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






28. A cryoscopyis an important tool that test for _____ in milk






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






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






31. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system






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






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






34. The off flavor most likely to be found in milk that has not been cooled properly is...






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






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






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






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






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






40. 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 ______






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






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






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






44. ______ is a tesr for rancidity.






45. Lactose is the principal ______ in milk.






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






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






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






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






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