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






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






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






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






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






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






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






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






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






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






11. Flavors of milk may be caused in general by






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






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






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






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






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






17. Federal milk marketing orders were established in...






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






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






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






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






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






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






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






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






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






27. The four primary taste sensations are...






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






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






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






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






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






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






34. Whole milk contains _______ percent protein






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






36. Lactose is the principal ______ in milk.






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






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






39. One gallon of milk weighs _____ pounds






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






41. The California Mastitis Test is done to...






42. 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






43. The two most important diseases of cattle transmissible to man through milk are...






44. Flavors of milk may be caused in general by






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






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






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






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






49. The CMT should be read within ________ seconds






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