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. Today - milk that has been ultra pasteurized must have been heated at or above ____ degrees for at least ___






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






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






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






5. 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






6. Fluid milk contains an average of ____ percent solids






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






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






9. One gallon of milk weighs _____ pounds






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






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






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






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






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






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






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






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






18. The major cause of the salty flavor in milk is...






19. The Dairy Herd Improvement Association is a cooperative which provides _______






20. Flavors of milk may be caused in general by






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






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






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






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






25. Milk - including skimmed used in fluid milk products - is Class ____ and receives the highest price






26. Lactose is the principal ______ in milk.






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






28. Fluid milk contains an average of ____ percent solids






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






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






31. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






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






33. Lactose is the principal ______ in milk.






34. The Dairy Herd Improvement Association is a cooperative which provides _______






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






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






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






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






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






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






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






42. Milk used for ____ is Class 1 Milk






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






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






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






46. By definition - a product labeled 'milk' must contain not less than ____ percent milk fat






47. 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






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






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






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