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






2. 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






3. ______ is a tesr for rancidity.






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






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






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






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






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






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






10. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than






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






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






13. 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






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






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






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






17. Fluid milk contains an average of ____ percent solids






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






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






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






21. Besides calcium - milk contains _______ - a mineral that is found in brain tissue - muscles - teeth and bones.






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






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






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






25. The CMT should be read within ________ seconds






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






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






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






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






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






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






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






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






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






35. Milk marketing cooperatives...






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






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






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






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






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






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






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






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






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






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






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






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






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






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






50. What is the most popular type container used for fluid milk?