MCQOPTIONS
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MCQOPTIONS
This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Cooperatives Working Together (CWT) is the ______ program that aims to strengthen and stabilize milk prices by balancing supply and demand. |
| A. | State funded |
| B. | Farmer-funded |
| C. | Federal-funded |
| D. | None of the mentioned |
| Answer» C. Federal-funded | |
| 2. |
The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________ |
| A. | Fat globule membrane is a protective layer which covers the fat globules |
| B. | The major protein, casein, ties up the lipase |
| C. | Fat globules are very small to attract the enzyme until they are homogenized |
| D. | Enzyme has to be activated by the heat of pasteurization |
| Answer» B. The major protein, casein, ties up the lipase | |
| 3. |
Ice cream must weight a minimum _______ pounds to the gallon. |
| A. | 3.5 |
| B. | 4.5 |
| C. | 5.0 |
| D. | 5.25 |
| Answer» C. 5.0 | |
| 4. |
One serving (8oz) of milk has about ______ milligrams of calcium. |
| A. | 90 |
| B. | 150 |
| C. | 200 |
| D. | 250 |
| Answer» E. | |
| 5. |
Which of the following cheese is an unripen variety? |
| A. | Bleu |
| B. | Cream |
| C. | Brie |
| D. | Parmesan |
| Answer» C. Brie | |
| 6. |
If the dairy ingredients to be pasteurized have a fat content of 10% or more, the specified temperature shall be increased by ______degrees F. |
| A. | 2 |
| B. | 3 |
| C. | 5 |
| D. | 10 |
| Answer» D. 10 | |
| 7. |
Monterey Jack cheese has a moisture content of 44% percent and a minimum of ___________% fat. |
| A. | 40 |
| B. | 45 |
| C. | 33 |
| D. | 50 |
| Answer» E. | |
| 8. |
Which of the following cheeses did NOT originate in Italy? |
| A. | Edam |
| B. | Parmesan |
| C. | Provolone |
| D. | Mozzarella |
| Answer» B. Parmesan | |
| 9. |
Low sodium cheddar cheese contains no more than ________milligrams of sodium per pound of the finished food. |
| A. | 56 |
| B. | 45 |
| C. | 96 |
| D. | 105 |
| Answer» D. 105 | |
| 10. |
The cheese that has maximum moisture of 45% and a minimum of 45% fat and is a pasta filata cheese is? |
| A. | Swiss |
| B. | Mozzarella |
| C. | Provolone |
| D. | Cheddar |
| Answer» D. Cheddar | |
| 11. |
The minimum fat content of cheddar cheese is? |
| A. | 20 |
| B. | 33 |
| C. | 40 |
| D. | 50 |
| Answer» E. | |
| 12. |
The country which imported the largest amount of U.S. ice cream and related products was? |
| A. | Canada |
| B. | Japan |
| C. | Russia |
| D. | Mexico |
| Answer» E. | |
| 13. |
Behind the U.S., the country, which averages the largest production per cow, is _____ |
| A. | Japan |
| B. | Canada |
| C. | Australia |
| D. | Argentina |
| Answer» B. Canada | |
| 14. |
The U.S. also imports certain dairy products. The dairy products imported which accounted for the largest dollar value was? |
| A. | Dry whey |
| B. | Milk protein concentrates |
| C. | Casein and casein products |
| D. | Cheese and curd |
| Answer» E. | |
| 15. |
The largest U.S. exports of a dairy product by dollars were? |
| A. | Non-fat dry milk |
| B. | Cheese and curd |
| C. | Whey and whey products |
| D. | Lactose |
| Answer» B. Cheese and curd | |