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






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






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






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






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






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






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






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






9. Flavors of milk may be caused in general by






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






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






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






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






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






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






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






17. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






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






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






25. Flavors of milk may be caused in general by






26. Whole milk contains _______ percent protein






27. 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






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






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






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






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






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






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






34. A large portion of the population is sensitive to the antibiotic _____






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






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






37. With the exception of _____ - all of the following off flavors of milk are caused by bacteria






38. Milk marketing cooperatives...






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






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






41. Water added to milk is detected by checking the






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






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






44. Milk is the only source of____ in nature






45. Lactose is the principal ______ in milk.






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






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






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






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






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