Explore topic-wise MCQs in Dairy Engineering.

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.

101.

Condensed milk on the grocery shelf may have ________added.

A. Salt
B. Minerals
C. Sugar
D. Cream
Answer» D. Cream
Discussion
102.

Dry milk can be stored for long periods of time?

A. In refrigerated vaults
B. At temperatures above 150 degrees
C. In an open container in the cabinet
D. Inside a sealed atmosphere of nitrogen or carbon dioxide
Answer» E.
Discussion
103.

“Cultured” in front of the name of a milk product indicates?

A. Product is older and more mature
B. Product is highly refined
C. Product has appropriate bacteria added to it
D. Product has been through a school and is more expensive
Answer» D. Product has been through a school and is more expensive
Discussion
104.

Cottage cheese from the grocery shelf must contain no less than?

A. .5% fat
B. 1% fat
C. 2% fat
D. 4% fat
Answer» E.
Discussion
105.

A “acidified” label on a milk product indicates that the product was produced by?

A. Souring the milk
B. Enriching the milk with added iron
C. Cows consumed acid rain water
D. Passing the milk through a reverse osmosis filtration system
Answer» B. Enriching the milk with added iron
Discussion
106.

Low fat cottage cheese must contain a maximum of?

A. .5% fat
B. 1% fat
C. 2% fat
D. 4% fat
Answer» D. 4% fat
Discussion
107.

_________ amino acids are commonly found in milk proteins, including the essential amino acids.

A. 7
B. 12
C. 14
D. 19
Answer» E.
Discussion
108.

__________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.

A. Ionization
B. Evaporation
C. Pasteurization
D. Homogenization
Answer» E.
Discussion
109.

Milk is a good source of all water-soluble vitamins except for _____

A. Cyanocobalmin
B. Riboflavin
C. Ascorbic Acid
D. Thiamine
Answer» D. Thiamine
Discussion
110.

Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.

A. A
B. B
C. C
D. D
Answer» B. B
Discussion
111.

The milk becomes the property of the buyer once?

A. The transport truck reaches the plant
B. It is loaded into the transport truck on the farm
C. The transport truck leaves the farm
D. It is unloaded into the processor’s bulk tanks
Answer» C. The transport truck leaves the farm
Discussion
112.

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
Discussion
113.

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
Discussion
114.

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
Discussion
115.

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.
Discussion
116.

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
Discussion
117.

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
Discussion
118.

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
Discussion
119.

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
Discussion
120.

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
Discussion
121.

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
Discussion
122.

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. 3.0
B. 3.2
C. 3.5
D. 3.7
Answer» D. 3.7
Discussion
123.

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.
Discussion
124.

The standard plate count (SPC) estimates the total numbers of ____ microorganisms.

A. Mild
B. Yeast
C. Anaerobic
D. Aerobic
Answer» E.
Discussion
125.

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 (FDA)
Answer» E.
Discussion
126.

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 ‚Äö√Ñ√∂‚àö√ë‚àö¬® 60
Discussion