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






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






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






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






5. Which of the following does not promote metallic/oxidized off flavor in milk?






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






7. ______ is a tesr for rancidity.






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






9. ____ percent of allmilk produced in the US is sold to dairy processing plants






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






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






12. One gallon of milk weighs _____ pounds






13. 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 ______






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






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






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






17. ______ is a tesr for rancidity.






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






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






20. Milk used for ____ is Class 1 Milk






21. Specific gravity of milk at 60 degree F is _____






22. Lactose is the principal ______ in milk.






23. 'Cultured' in front of the name of a milk product indicates...






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






25. Milk is the only source of____ in nature






26. Milk marketing cooperatives...






27. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein






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






29. ____ percent of allmilk produced in the US is sold to dairy processing plants






30. 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






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






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






33. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






50. Milk is a good supplier of minerals except for ____