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 directly influences the total supply of milk?






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






3. The CMT should be read within ________ seconds






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






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






6. 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






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






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






9. In Federal order markets - milk sold for consumption in fluid form is in...






10. Water added to milk is detected by checking the






11. Lactose is the principal ______ in milk.






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






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






14. In Federal order markets - milk sold for consumption in fluid form is in...






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






16. Water added to milk is detected by checking the






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






41. The _______ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.






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






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






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






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






46. Milk used for ____ is Class 1 Milk






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






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






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






50. Fluid milk contains an average of ____ percent solids