MCQOPTIONS
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MCQOPTIONS
This section includes 126 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. |
Milk must be held at 191 degrees F for ___________________ to be considered pasteurized. |
| A. | 30 minutes |
| B. | 1 second |
| C. | 2 seconds |
| D. | 5 minutes |
| Answer» C. 2 seconds | |
| 2. |
What is the healthiest range for somatic cell counts? |
| A. | 400,000-1,200,000 |
| B. | 200,000-400,000 |
| C. | 0-200,000 |
| D. | 5,000,000+ |
| Answer» D. 5,000,000+ | |
| 3. |
The maximum moisture content of Cheddar cheese is? |
| A. | 12% |
| B. | 23% |
| C. | 30% |
| D. | 39% |
| Answer» E. | |
| 4. |
Today, an average dairy cow produces approximately ____ quarts of milk per cow annually. |
| A. | 5500 |
| B. | 6500 |
| C. | 6800 |
| D. | 8800 |
| Answer» E. | |
| 5. |
Osteoporosis may be reduced by consuming adequate quantities of milk and/or milk products. Osteoporosis is the? |
| A. | Inflammation of the skin cells causing hair loss and scaling of the skin |
| B. | Condition of deterioration of the soft tissue in the retina, leading to blurry vision and poor eye sight |
| C. | Loss of bone mass due to a decrease in the bone matrix and minerals |
| D. | Development of a hard calloused layer of skin upon the sole of the foot |
| Answer» D. Development of a hard calloused layer of skin upon the sole of the foot | |
| 6. |
Cultured sour cream is required by Federal standards to have a minimum of ___________ |
| A. | 3.25% fat |
| B. | 5% fat |
| C. | 10% fat |
| D. | 18% fat |
| Answer» E. | |
| 7. |
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% | |
| 8. |
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. | |
| 9. |
The top ten states in the U.S. now account for about ______% of the total milk supply. |
| A. | 50 |
| B. | 60 |
| C. | 65 |
| D. | 75 |
| Answer» E. | |
| 10. |
California is the leading state in the production of ice cream, which state was second? |
| A. | Texas |
| B. | Indiana |
| C. | Minnesota |
| D. | Colorado |
| Answer» C. Minnesota | |
| 11. |
Some dairy food products have a “REAL” seal on the package. This seal cannot be placed on a package that does NOT adhere to the following standards. |
| A. | Produced from U.S. milk |
| B. | Meets federal and state standards |
| C. | Imitation or substitute foods |
| D. | Produced from NON-organic sources |
| Answer» E. | |
| 12. |
Two states dominate the total U.S. cheese production. These two states are? |
| A. | Texas and California |
| B. | Texas and Florida |
| C. | New York and Wisconsin |
| D. | Wisconsin and California |
| Answer» E. | |
| 13. |
Which fluid milk product accounted for the largest use of fluid milk production sales? |
| A. | Flavored milk |
| B. | Reduced/low-fat milk |
| C. | Non-fat milk |
| D. | Whole milk |
| Answer» C. Non-fat milk | |
| 14. |
Milk is produced from female’s mammary glands. These mammary glands are examples of ________ |
| A. | Adrenal gland |
| B. | Excretory gland |
| C. | Absorbatory gland |
| D. | Exocrine gland |
| Answer» E. | |
| 15. |
Which month during the year is the highest production month for ice cream? |
| A. | March |
| B. | September |
| C. | June |
| D. | August |
| Answer» D. August | |
| 16. |
How many cc’s of milk is required for the CMT? |
| A. | 6 cc |
| B. | 4 cc |
| C. | 2 cc |
| D. | 1⁄2 cc |
| Answer» D. 1⁄2 cc | |
| 17. |
Light whipping cream has a minimum of _____% milk fat. |
| A. | 18 |
| B. | 30 |
| C. | 35 |
| D. | 40 |
| Answer» C. 35 | |
| 18. |
Which of the following states listed is NOT in the top five for production of cheese? |
| A. | Idaho |
| B. | Wisconsin |
| C. | Minnesota |
| D. | New York |
| Answer» E. | |
| 19. |
Adolescents have a recommendation of _________ milligrams of calcium per day. |
| A. | 1000 |
| B. | 1200 |
| C. | 1300 |
| D. | 1500 |
| Answer» D. 1500 | |
| 20. |
Butter production now accounts for _______% of the total milk supply. |
| A. | 8 |
| B. | 15 |
| C. | 18 |
| D. | 25 |
| Answer» D. 25 | |
| 21. |
In what year were Federal milk-marketing orders reformed? |
| A. | 1995 |
| B. | 2000 |
| C. | 2002 |
| D. | 2004 |
| Answer» C. 2002 | |
| 22. |
The whey proteins in milk constitute about _____% of the protein found in milk. |
| A. | 10 |
| B. | 15 |
| C. | 18 |
| D. | 20 |
| Answer» D. 20 | |
| 23. |
If vitamin A is added to milk, it must be at a level of no less than ______ international units (I.U.) per quart. |
| A. | 400 |
| B. | 1000 |
| C. | 1500 |
| D. | 2000 |
| Answer» E. | |
| 24. |
The California Mastitis Test (CMT) asks that you used only ___________ milk. |
| A. | Colostrum |
| B. | Milk after dry-off |
| C. | The first stream during milking |
| D. | The 2nd stream during milking |
| Answer» E. | |
| 25. |
The leading state in 2009 in pounds of milk per dairy cow was? |
| A. | New Mexico |
| B. | California |
| C. | Arizona |
| D. | Wisconsin |
| Answer» B. California | |
| 26. |
What is the average fat content of Brie? |
| A. | 15% |
| B. | 30% |
| C. | 45% |
| D. | 65% |
| Answer» D. 65% | |
| 27. |
The CMT should be read within _____________ |
| A. | 10 sec |
| B. | 20 sec |
| C. | 30 sec |
| D. | 40 sec |
| Answer» C. 30 sec | |
| 28. |
When sanitizing milking equipment with water, the temperature must be a minimum of 170 degrees F and the utensils are to be under the flow of water for ____________ minutes. |
| A. | 10 |
| B. | 15 |
| C. | 1 |
| D. | 5 |
| Answer» E. | |
| 29. |
Heavy cream (whipping cream) contains a minimum milk fat of? |
| A. | 10% |
| B. | 18% |
| C. | 30% |
| D. | 36% |
| Answer» E. | |
| 30. |
The current U.S. per capita consumption of milk is approximately _____ gallons per year. |
| A. | 15 |
| B. | 20 |
| C. | 25 |
| D. | 28 |
| Answer» C. 25 | |
| 31. |
Fluid milk accounts for ______% of the U.S. milk supply. |
| A. | 15 |
| B. | 20 |
| C. | 22 |
| D. | 25 |
| Answer» B. 20 | |
| 32. |
To add the mold to the blue cheese it is mainly? |
| A. | Injected into the cheese |
| B. | Grown on the cheese |
| C. | Mixed in the whey mixture |
| D. | None of the mentioned |
| Answer» B. Grown on the cheese | |
| 33. |
Gouda can be described by all of the following except? |
| A. | Semi-hard |
| B. | Yellow colored |
| C. | Rind coating |
| D. | Tart flavor |
| Answer» E. | |
| 34. |
The largest production of Italian cheese went to the production of _____________ cheese. |
| A. | Cheddar |
| B. | Brie |
| C. | Mozzarella |
| D. | Provolone |
| Answer» D. Provolone | |
| 35. |
The pound per capita of reduced and low-fat milk was _______ pounds/year. |
| A. | 32 |
| B. | 45 |
| C. | 50 |
| D. | 85 |
| Answer» E. | |
| 36. |
A substitute product by FDA definition meets all of the following statements except? |
| A. | Taste like the real product it represents |
| B. | Has the same nutritional value as the real product in replaces |
| C. | They looks like the real product it represents |
| D. | Imitation products are not regulated by the FDA |
| Answer» E. | |
| 37. |
Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors. |
| A. | 18% |
| B. | 30% |
| C. | 40% |
| D. | 75% |
| Answer» E. | |
| 38. |
Ice cream, including both hard and soft serves, represents _______% of the entire frozen dairy product market. |
| A. | 20-22 |
| B. | 25-26 |
| C. | 28-30 |
| D. | 30-32 |
| Answer» C. 28-30 | |
| 39. |
The advantage of making processed cheese is? |
| A. | Better taste |
| B. | Marketing |
| C. | Extended shelf-life |
| D. | Non uniformity |
| Answer» D. Non uniformity | |
| 40. |
Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of? |
| A. | 18% fat |
| B. | 30% fat |
| C. | 40% fat |
| D. | 75% fat |
| Answer» D. 75% fat | |
| 41. |
Which one of the following “selected dairy products” has the greatest production in the U.S.? |
| A. | Non-fat dry milk |
| B. | Butter |
| C. | Yogurt |
| D. | Evaporated milk |
| Answer» D. Evaporated milk | |
| 42. |
The national average milk production per cow in the U.S. is approximately _________ pounds per year. |
| A. | 18,400 |
| B. | 19,500 |
| C. | 20,500 |
| D. | 22,600 |
| Answer» D. 22,600 | |
| 43. |
Cream cheese is different from cottage cheese because? |
| A. | Cream cheese is an acid curd and cottage cheese is not |
| B. | Cream cheese is made from cows’ milk and cottage cheese is not |
| C. | Cream cheese requires a started culture of bacteria and cottage cheese does not |
| D. | All rest options are true for both Cream cheese and cottage cheese |
| Answer» D. All rest options are true for both Cream cheese and cottage cheese | |
| 44. |
Milk sold through commercial outlets is certified to be from herds free of? |
| A. | B.S.T. |
| B. | Displaced Abomasums |
| C. | Broken Udder Suspensory Ligaments |
| D. | Tuberculosis |
| Answer» E. | |
| 45. |
Humans may contract ______________ from using raw cow's or goat's milk, should the animals have brucellosis. |
| A. | Undulant fever |
| B. | Mumps |
| C. | Whooping cough |
| D. | Night blindness |
| Answer» B. Mumps | |
| 46. |
How often will HACCP inspect each Dairy Farm? |
| A. | A minimum of every 6 months |
| B. | A minimum of once each year |
| C. | A minimum of once each month |
| D. | A minimum of every 2 years |
| Answer» B. A minimum of once each year | |
| 47. |
To make Mozzarella cheese the pasteurized milk is curded at ____________degrees F. |
| A. | 45 |
| B. | 88 |
| C. | 145 |
| D. | 190 |
| Answer» C. 145 | |
| 48. |
The top five state in the production of cheese accounted for almost _______% of all U.S. cheese production. |
| A. | 29 |
| B. | 42 |
| C. | 51 |
| D. | 69 |
| Answer» E. | |
| 49. |
The first milk produced after parturition is called? |
| A. | Colostrum |
| B. | Celestial |
| C. | Serial |
| D. | Coliseum |
| Answer» B. Celestial | |
| 50. |
Nearly ________% of the U.S. milk supply is used in the production of cheese. |
| A. | 15 |
| B. | 30 |
| C. | 35 |
| D. | 40 |
| Answer» E. | |