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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. Which group of flavors cannot be detected by odor?
Hypochlorite sanitizer
Oxidized
Bitter - salty
California
2. In Federal order markets - milk sold for consumption in fluid form is in...
Distinct precipitate forms - but no gel
Centrifuge
Class I
Growth of bacteria in the milk
3. Whole milk contains _______ percent protein
Provide marketing power for dairy farmers
13
Ultra-filtration
3.5-4.0
4. A cryoscopyis an important tool that test for _____ in milk
3.5-4.0
Added water
Casein
100000
5. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pooling
Provide marketing power for dairy farmers
California
Salty
6. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
Calcium and phosporus
750000
100%
Germicidal teat dip
7. Federal milk marketing orders were established in...
750000
98
Feeds consumed by the cow
1937
8. Which of the following does not promote metallic/oxidized off flavor in milk?
The food and Drug Administration
Hypochlorite sanitizer
3.25%
Carbohydrate
9. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor was probably
Oxidized
Magnesium_Iron_Manganese_Copper
Prices paid milk producers
Added water
10. The CMT should be read within ________ seconds
Ultra-filtration
Injected into the cheese
20
Oxidized
11. Federal milk marketing orders were established in...
Lactose
1937
Feed
Micoorganisms
12. Pasteurization was developed in _____ as a heat treatment to preserve food
Marketing coops
60
1890
Phosphatase
13. Milk provides_____ and ____ in approximately the same ration as found in the bone
Each state
Calcium and phosporus
76%
Secretary of Agriculture of the US
14. 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
Tuberculosis and brucellosis
11
Ultra high temperatures
Each state
15. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
1937
California
60
280 degrees for 2 seconds
16. A cryoscopyis an important tool that test for _____ in milk
Lactic acid producing bacteria
Added water
Class I
Oxidized
17. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than
3.25 percent milkfat and 8.25 percent solids-not-fat
75%
Salty
Phosphatase
18. Milk protein contains _______ of the essential amino acids and in appreciable amounts
Mastitis
2-4
Fat content
100%
19. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese
Skim Milk
10
Has the same nutritional value as the real product it replaces
Marketing coops
20. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk
1.032
20
Mastitis
750000
21. It requires approximately ___ pounds of skim milk to make one pound of nonfat dry milk
76%
Bitter - salt - sour - sweet
11
Shelf date
22. 'Cultured' in front of the name of a milk product indicates...
A large proportion of the human population is sensitive to antibiotics
Product has appropriate bacteria added to it
750000
76%
23. Which group of flavors cannot be detected by odor?
Bitter - salty
Chlorine
Shelf date
11
24. ______ is a milk process that makes milk more easily digested by those with a sensitive digestive system
Homogenization
Feeds consumed by the cow
60
1937
25. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk
Penicillin
20
Bitter - salt - sour - sweet
100000
26. Fluid milk contains an average of ____ percent solids
Milk testing and record keeping program for dairy cows
Oxidized
13
Fluid milk products and cheese
27. About ____ percent of the calcium availablein the food supply is provided by milk and milk products.
Fluid milk products and cheese
Oxidized
76%
Feed
28. One gallon of milk weighs _____ pounds
Bitter - salty
Market stabilization
8.6
Magnesium_Iron_Manganese_Copper
29. The major cause of mastitis infections are ____ infections
Casein
Bacterial
Class I
Magnesium_Iron_Manganese_Copper
30. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
100000
Chlorine
Malty
Market stabilization
31. Which of the following directly influences the total supply of milk?
Ultra-filtration
Milk testing and record keeping program for dairy cows
Prices paid milk producers
2-4
32. Farm water supplies must be protected from surface contamination. Water is usually tested for _____ as an indicator of possible sewage contamination.
A
Coliform bacteria
1937
Skim Milk
33. The two dairy product categories that require the highest amount of raw milk from the US supply are...
75%
1890
Shelf date
Fluid milk products and cheese
34. ______ is a tesr for rancidity.
Acid degree value
Determining one brand of milk from another
Micoorganisms
Ultra high temperatures
35. The California Mastitis Test is done to...
Homogenization
Determine whether mammary glands are inflamed
Shelf date
A large proportion of the human population is sensitive to antibiotics
36. Milk meeting the highest sanitary requirements is known as Grade ____
Shelf date
A
Plastic
Phosphorous
37. Pasteurization was developed in _____ as a heat treatment to preserve food
Determine whether mammary glands are inflamed
1890
98
Class I
38. When cows have mastitis - the protein of milk may be higher - but the cheese yield is lower because of a decrease in ______ protein
Tuberculosis and brucellosis
Salty
Casein
Grade A
39. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.
Fluid milk products and cheese
Acid degree value
Phosphorous
280 degrees for 2 seconds
40. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___
Determining one brand of milk from another
A large proportion of the human population is sensitive to antibiotics
280 degrees for 2 seconds
98
41. Milk is the only source of____ in nature
Lactose
Magnesium_Iron_Manganese_Copper
2-4
Germicidal teat dip
42. The two most important diseases of cattle transmissible to man through milk are...
Milk testing and record keeping program for dairy cows
Hypochlorite sanitizer
A
Tuberculosis and brucellosis
43. What is the most popular size container used for fluid milk
Milk fat content
Extreme agitation of raw milk
Gallon
Sub-clinical
44. Some streptococci that produce lactic acid also produce certain aldehydes - whcih impart a____ flavor
Malty
Lactic acid producing bacteria
Pooling
Gallon
45. The two main proteins in milk are ____ and ____
Tuberculosis and brucellosis
Lactic acid producing bacteria
Casein - Lactalbumin
3.25%
46. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by
3.25%
Bitter - salt - sour - sweet
The food and Drug Administration
A large proportion of the human population is sensitive to antibiotics
47. Milk with low total solids will produce what off-flavor
Flat
280 degrees for 2 seconds
750000
Fluid milk products and cheese
48. The process of concentration milk currently being used on the farm is called...
Ultra-filtration
Freezing point
1.032
Injected into the cheese
49. Whole milk contains _______ percent protein
3.5-4.0
Feeds consumed by the cow
Secretary of Agriculture of the US
Sediment
50. 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
Chlorine
Ultra high temperatures
Cheese
Flat