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 will best control contagious mastitis?






2. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






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






5. Fluid milk contains an average of ____ percent solids






6. Which of the following will best control contagious mastitis?






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






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






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






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






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






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






13. The four primary taste sensations are...






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






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






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






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






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






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






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






21. Flavors of milk may be caused in general by






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






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






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






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






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






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






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






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






30. The microbiological standard for Grade A raw milk at the producer farm is ____ bacteria or less per milliliter of milk






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






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






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






34. 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






35. Milk is the only source of____ in nature






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






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






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






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






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






41. Lactose is the principal ______ in milk.






42. By FDA Definition of an imitation product - which of the following is NOT true?






43. 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






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






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






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






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






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






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






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