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. |
From the mid 1950’s until 2009, individual production per cow has? |
| A. | Remained static |
| B. | Increased by 50% |
| C. | Increased by100% |
| D. | Increased by 400% |
| Answer» E. | |
| 2. |
From the mid 1950’s until 2009, the size of the U.S. dairy herd has? |
| A. | Decreased by 50% |
| B. | Remained static |
| C. | Increased by 50% |
| D. | More than doubled mirroring the population growth |
| Answer» B. Remained static | |
| 3. |
Due to high leukocyte counts, farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off. |
| A. | First |
| B. | Second |
| C. | Third |
| D. | Fourth |
| Answer» D. Fourth | |
| 4. |
Dairy cows need _________ day dry periods for rejuvenation of secretory tissue and restoration of body condition. |
| A. | 30 |
| B. | 60 |
| C. | 90 |
| D. | 120 |
| Answer» C. 90 | |
| 5. |
Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ % solids. |
| A. | 3.5 |
| B. | 13 |
| C. | 76 |
| D. | 87 |
| Answer» C. 76 | |
| 6. |
Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow? |
| A. | Cold and dry |
| B. | Hot and humid |
| C. | Cool and humid |
| D. | Warm and dry |
| Answer» C. Cool and humid | |
| 7. |
One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the? |
| A. | Price Support Program |
| B. | Butter-Powder Formula |
| C. | Dairy Export Incentive Program |
| D. | Commodity Credit Program |
| Answer» D. Commodity Credit Program | |
| 8. |
Mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat, is the definition of? |
| A. | Light whipping cream |
| B. | Light cream |
| C. | Half-and-half |
| D. | Heavy cream |
| Answer» D. Heavy cream | |
| 9. |
The feed additive isoacid gives a ______ pound daily milk response, with maximum response in early lactation. |
| A. | 2 to 4 |
| B. | 4 to 6 |
| C. | 6 to 8 |
| D. | 8 to 10 |
| Answer» C. 6 to 8 | |
| 10. |
The United States government purchases surplus ____ from the commercial market under the dairy price support program. |
| A. | Fluid milk products, butter, cheese |
| B. | Cheese, nonfat dry milk, butter |
| C. | Butter, evaporated milk, ice cream |
| D. | Ice milk, yogurt, cottage cheese |
| Answer» C. Butter, evaporated milk, ice cream | |
| 11. |
The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milk fat base of ______ percent. |
| A. | 3 |
| B. | 3.2 |
| C. | 3.5 |
| D. | 3.7 |
| Answer» D. 3.7 | |
| 12. |
The predominant bacteria of milk that produces lactic acid, which is responsible for the sour taste of milk are the? |
| A. | Streptococci |
| B. | Psychrophilic |
| C. | Coliform |
| D. | Streptococcus |
| Answer» E. | |
| 13. |
The standard plate count (SPC) estimates the total numbers of ____ microorganisms. |
| A. | Mild |
| B. | Yeast |
| C. | Anaerobic |
| D. | Aerobic |
| Answer» E. | |
| 14. |
Rules developed by the _____ are designed to protect the health and welfare of consumers.a) United States Department of Agriculture (USDA)b) Protein and Lactose Organization (PLO)c) Future Farmers of America (FFA)d) Food and Drug Administration (FD |
| A. | United States Department of Agriculture (USDA) |
| B. | Protein and Lactose Organization (PLO) |
| C. | Future Farmers of America (FFA) |
| D. | Food and Drug Administration (FDA) |
| Answer» E. | |
| 15. |
By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours. |
| A. | 48 – 72 |
| B. | 30 – 60 |
| C. | 48 – 108 |
| D. | 72 – 96 |
| Answer» B. 30 – 60 | |