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.
| 51. |
To prevent milk fat from separating itself from the fluid portion of the milk is? |
| A. | Homogenized |
| B. | Pasteurized |
| C. | Sterilized |
| D. | Thermalized |
| Answer» B. Pasteurized | |
| 52. |
It requires ______ pound(s) of milk to produce one pound of butter. |
| A. | 1 |
| B. | 11 |
| C. | 22 |
| D. | 33 |
| Answer» D. 33 | |
| 53. |
It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream. |
| A. | 8 |
| B. | 12 |
| C. | 16 |
| D. | 24 |
| Answer» C. 16 | |
| 54. |
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. | |
| 55. |
Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content. |
| A. | 20% |
| B. | 50% |
| C. | 80% |
| D. | 100% |
| Answer» D. 100% | |
| 56. |
According to HACCP, what is a receiving station? |
| A. | Where supplies are received |
| B. | Where trucks receive milk |
| C. | Anywhere raw milk is received, handled, stored, etc |
| D. | Where cows enter to be milked |
| Answer» D. Where cows enter to be milked | |
| 57. |
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% | |
| 58. |
Butter is made from the milk and/or cream and must contain a minimum of? |
| A. | 5% fat |
| B. | 20% fat |
| C. | 50% fat |
| D. | 80% fat |
| Answer» E. | |
| 59. |
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. | |
| 60. |
By FDA definition of an imitation product, which of the following is NOT true? |
| A. | Taste like the real product it represents |
| B. | Has the same nutritional value as the real product it represents |
| C. | Looks like the real product it represents |
| D. | Imitation products aren’t regulated by the FDA |
| Answer» C. Looks like the real product it represents | |
| 61. |
The largest increase per capita in all dairy products in 2009 was? |
| A. | Cheese |
| B. | Yogurt |
| C. | Low-fat milk |
| D. | Ice cream |
| Answer» C. Low-fat milk | |
| 62. |
Milk protein allergies are a form of milk intolerance. This generally occurs only in infants and is usually outgrown by? |
| A. | 6 month of age |
| B. | 12 months of age |
| C. | 18 months of age |
| D. | 24 months of age |
| Answer» E. | |
| 63. |
The secretary tissue within the mammary gland is a grapelike structure called? |
| A. | Alveoli |
| B. | Clitoris |
| C. | Glanus cistern |
| D. | Annular ring |
| Answer» B. Clitoris | |
| 64. |
Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than? |
| A. | 1 week |
| B. | 3-4 weeks |
| C. | 6-8 weeks |
| D. | 10-12 weeks |
| Answer» C. 6-8 weeks | |
| 65. |
Milk marketed, today as low-fat milk has no more than _____% milk fat. |
| A. | 3.25 |
| B. | 2.5 |
| C. | 2 |
| D. | 1 |
| Answer» E. | |
| 66. |
An example of an extra hard cheese is? |
| A. | Parmesan |
| B. | Muenster |
| C. | Ricotta |
| D. | Brie |
| Answer» B. Muenster | |
| 67. |
Buttermilk is the product resulting from? |
| A. | An addition of extra fat to raw fluid milk |
| B. | Removal of the butter (fat particles) form raw fluid milk |
| C. | Heating of both butter and milk to facilitate the blending of them together |
| D. | Artificial product produced using non-saturated vegetable oils |
| Answer» C. Heating of both butter and milk to facilitate the blending of them together | |
| 68. |
Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from? |
| A. | Mines in Eastern China |
| B. | Microscopic plants growing the ocean |
| C. | Inside the stomach of young claves |
| D. | Composted cow manure treated with UV rays |
| Answer» D. Composted cow manure treated with UV rays | |
| 69. |
To defray the cost of federal orders, handlers are assessed ____ per hundredweight of milk received. |
| A. | 1-3 cents |
| B. | 2-5 cents |
| C. | 3-4 cents |
| D. | 15 cents |
| Answer» C. 3-4 cents | |
| 70. |
Cows with _____ have a higher incidence of mastitis because a physical injury is more likely. |
| A. | Sickled hocks |
| B. | Horns |
| C. | Lower foot angles |
| D. | Pendulous udders |
| Answer» E. | |
| 71. |
The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes. |
| A. | Classified |
| B. | Average |
| C. | Parity |
| D. | Blend |
| Answer» E. | |
| 72. |
Which of the following is untrue concerning the federal milk marketing orders? |
| A. | They are legal instruments |
| B. | It is a uniform system of classified pricing |
| C. | Producers are not guaranteed a market |
| D. | Sanitary restrictions on production are imposed on producers |
| Answer» E. | |
| 73. |
Under federal orders, dairy farmers receive their milk checks _____ |
| A. | Once or twice monthly |
| B. | Weekly |
| C. | Bi-monthly |
| D. | Directly from the FSA office |
| Answer» B. Weekly | |
| 74. |
Which is a true statement concerning federal milk marketing orders? |
| A. | Public hearings are held so that all interested parties may present their views |
| B. | They remove the need for cooperatives |
| C. | They are designed to weaken the bargaining power of single large dairy farmers |
| D. | They assure the corrected weighting, testing and sanitary conditions of milk |
| Answer» B. They remove the need for cooperatives | |
| 75. |
Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent. |
| A. | Protein |
| B. | Carbohydrates |
| C. | Milk fat |
| D. | Minerals |
| Answer» D. Minerals | |
| 76. |
The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland. |
| A. | Pituitary |
| B. | Sweat |
| C. | Endocrine |
| D. | Vascular |
| Answer» B. Sweat | |
| 77. |
Badly dented or damaged milkers unit parts are caused by? |
| A. | Strong chemicals |
| B. | Improper design |
| C. | Careless handling |
| D. | Solvents |
| Answer» D. Solvents | |
| 78. |
The leading state in total milk production is? |
| A. | Wisconsin |
| B. | Minnesota |
| C. | California |
| D. | New York |
| Answer» D. New York | |
| 79. |
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% | |
| 80. |
Transitional milk is the label given to the milk produced in? |
| A. | One retail region and moved to another retail region for processing |
| B. | From the Colostrum stage to 11th milking that cannot be legally marketed for human consumption |
| C. | In the truck to the holding silos, not yet in the production cycle |
| D. | Produced at the end of lactation but before the cow is transitioned into the dried state |
| Answer» C. In the truck to the holding silos, not yet in the production cycle | |
| 81. |
Monterey Jack cheese has a maximum moisture content of ___________% |
| A. | 24 |
| B. | 36 |
| C. | 44 |
| D. | 60 |
| Answer» D. 60 | |
| 82. |
Properly processed UHT milk may be stored at room temperature for? |
| A. | 24-28 hours |
| B. | 10-15 days |
| C. | Several weeks |
| D. | 6 months |
| Answer» D. 6 months | |
| 83. |
It takes approximately ____ pounds of skim milk to make a pound of dry curd cottage cheese. |
| A. | 4.3 |
| B. | 7.3 |
| C. | 7.8 |
| D. | 8.6 |
| Answer» C. 7.8 | |
| 84. |
The main objection to dirt and milk stone on parts is _____ |
| A. | Vacuum fluctuations |
| B. | Poor milkers function |
| C. | Poor looks |
| D. | Increased bacterial count |
| Answer» E. | |
| 85. |
Today, milk that has been ultra pasteurized must have been heated at or above ______degrees F for at last ________ seconds. |
| A. | 191, 2 |
| B. | 212, 3 |
| C. | 260, 2 |
| D. | 280, 2 |
| Answer» E. | |
| 86. |
Some soft serve frozen dairy products have replaced milk fat with? |
| A. | Peanut butter |
| B. | Honey |
| C. | Fruits |
| D. | Vegetable oil |
| Answer» E. | |
| 87. |
It takes approximately _____ pounds of skim milk to make one pound of non-fat dry-milk. |
| A. | 10 |
| B. | 11 |
| C. | 12 |
| D. | 20 |
| Answer» C. 12 | |
| 88. |
Low levels of the enzyme lactase may lead to lactose intolerance. Symptoms of lactose intolerance include ALL of the following EXCEPT? |
| A. | Headaches |
| B. | Nausea |
| C. | Diarrhea |
| D. | Abdominal cramps |
| Answer» B. Nausea | |
| 89. |
If the CMT has a somatic cell count of 1,200,000 to 5,000,000 what is the interpretation? |
| A. | Serious mastitis |
| B. | Subclinical mastitis |
| C. | Negative (healthy) |
| D. | None of the mentioned |
| Answer» B. Subclinical mastitis | |
| 90. |
What does HACCP stand for? |
| A. | High Altitude Computer Control Protocol |
| B. | High Aptitude Critical Consideration and Punctuality |
| C. | Help Animals in Confined Conditions and Preserves |
| D. | Hazard Analysis and Critical Control Points |
| Answer» E. | |
| 91. |
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 | |
| 92. |
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 | |
| 93. |
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. | |
| 94. |
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 | |
| 95. |
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 | |
| 96. |
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 | |
| 97. |
The major difference between Evaporated and Condensed milk is? |
| A. | Evaporated milk has less water than condensed milk |
| B. | Evaporated milk can be stored non-refrigerated, whereas condensed milk requires refrigeration |
| C. | Condensed milk has a lower fat content than evaporated milk |
| D. | Condensed milk comes in smaller size containers than evaporated milk |
| Answer» C. Condensed milk has a lower fat content than evaporated milk | |
| 98. |
Evaporated milk has been preheated to stabilize the protein, followed by the removal of? |
| A. | 30% of the water |
| B. | 60% of the water |
| C. | 90% of the water |
| D. | All of the fat |
| Answer» C. 90% of the water | |
| 99. |
Fat globules in raw milk average about ____________________in diameter. |
| A. | of 1/25,000 of an inch, more or less 1 micron |
| B. | of 6/25,000 of an inch, more or less 6 microns |
| C. | of 1/2,500 of an inch, more or less 100 microns |
| D. | of 1/250 of an inch, more or less 1000 microns |
| Answer» C. of 1/2,500 of an inch, more or less 100 microns | |
| 100. |
Dry milk must have less than _________ % moisture by weight. |
| A. | 5% |
| B. | 10% |
| C. | 15% |
| D. | 25% |
| Answer» B. 10% | |