MCQOPTIONS
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MCQOPTIONS
This section includes 8 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. |
Heavy cream (whipping cream) contains a minimum milk fat of? |
| A. | 10% |
| B. | 18% |
| C. | 30% |
| D. | 36% |
| Answer» E. | |
| 2. |
Cream is a liquid milk product separated from the fluid milk that must contain a minimum of? |
| A. | 4% fat |
| B. | 10% fat |
| C. | 14% fat |
| D. | 18% fat |
| Answer» E. | |
| 3. |
Non-fat yogurt must have a maximum of ______ fat prior to the addition of bulky flavors. |
| A. | .5% |
| B. | 1% |
| C. | 2% |
| D. | 3.25% |
| Answer» B. 1% | |
| 4. |
Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat. |
| A. | 1%, 4% |
| B. | .5%, 2.5% |
| C. | .5%, 2% |
| D. | 1%, 3.25% |
| Answer» D. 1%, 3.25% | |
| 5. |
Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat. |
| A. | .5% |
| B. | 1% |
| C. | 2% |
| D. | 3.25% |
| Answer» E. | |
| 6. |
Parmesan and/or Romano cheese are very hard grated/shaken cheese with __________ moisture content. |
| A. | 20% |
| B. | 30% |
| C. | 50% |
| D. | 70% |
| Answer» D. 70% | |
| 7. |
Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content. |
| A. | 20% |
| B. | 50% |
| C. | 80% |
| D. | 100% |
| Answer» D. 100% | |
| 8. |
Curd is the _______________during the cheese making process. |
| A. | A region which supplies substantial components required |
| B. | Material found in the stomach of young calves necessary |
| C. | Liquid portion at the bottom on the container that is hard to dispose of |
| D. | From Custard-like substance formed at the top of the container |
| Answer» E. | |