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 covered by Federal milk marketing orders is...






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






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






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






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






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






7. Flavors of milk may be caused in general by






8. ______ is a tesr for rancidity.






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






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






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






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






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






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






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






16. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk






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






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






19. Fluid milk contains an average of ____ percent solids






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






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






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






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






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






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






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






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






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






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






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






31. The CMT should be read within ________ seconds






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






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






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






35. It takes approximately _____ lbs of whole milk is to make one pound of the whole milk cheddar cheese






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






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






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






39. ______ is a tesr for rancidity.






40. Milk used for ____ is Class 1 Milk






41. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






42. Specific gravity of milk at 60 degree F is _____






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






44. Lactose is the principal ______ in milk.






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






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






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






48. Water added to milk is detected by checking the






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






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