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






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






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






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






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






6. Fluid milk contains an average of ____ percent solids






7. Whole milk contains _______ percent protein






8. As with grade A milk - _____ adopts and enforces regulations to control milk used for the manufacturing of milk products






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






10. 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






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






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






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






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






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






16. 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






17. Milk is a good supplier of minerals except for ____






18. What percentage of US households buy fluid milk (on annual basis)






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






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






21. Milk is the only source of____ in nature






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






48. Lactobacillus bulgaaricus and Streptococcus thermophilus are examples of_______






49. Milk is a good supplier of minerals except for ____






50. The major cause of mastitis infections are ____ infections