MCQOPTIONS
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MCQOPTIONS
This section includes 60 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. |
What household cleaning agent has been found to cut odor in livestock manure by USDA-ARS scientists? |
| A. | Baking soda |
| B. | Borax |
| C. | Dish soap |
| D. | Window cleaner |
| Answer» C. Dish soap | |
| 2. |
If the dairy ingredients to be pasteurized have a fat content of 10% or more, the specified temperature shall be increased by ______degrees F. |
| A. | 2 |
| B. | 3 |
| C. | 5 |
| D. | 10 |
| Answer» D. 10 | |
| 3. |
The Italian cheese with the second largest per capita consumption was? |
| A. | Parmesan |
| B. | Provolone |
| C. | Romano |
| D. | Ricotta |
| Answer» C. Romano | |
| 4. |
For every pound of dry matter, cows should consume how much water? |
| A. | 1 to 2 pounds |
| B. | 4 to 5 pounds |
| C. | 10 to 15 pounds |
| D. | 25 to 30 pounds |
| Answer» C. 10 to 15 pounds | |
| 5. |
The country which imported the largest amount of U.S. ice cream and related products was? |
| A. | Canada |
| B. | Japan |
| C. | Russia |
| D. | Mexico |
| Answer» E. | |
| 6. |
Low sodium cheddar cheese contains no more than ________milligrams of sodium per pound of the finished food. |
| A. | 56 |
| B. | 45 |
| C. | 96 |
| D. | 105 |
| Answer» D. 105 | |
| 7. |
Behind the U.S., the country, which averages the largest production per cow, is _____ |
| A. | Japan |
| B. | Canada |
| C. | Australia |
| D. | Argentina |
| Answer» B. Canada | |
| 8. |
The Standard of Identity for ice cream requires that it contain a minimum of ____ percent milk fat. |
| A. | 10 |
| B. | 12 |
| C. | 14 |
| D. | 16 |
| Answer» B. 12 | |
| 9. |
Ice cream must weight a minimum _______ pounds to the gallon. |
| A. | 3.5 |
| B. | 4.5 |
| C. | 5.0 |
| D. | 5.25 |
| Answer» C. 5.0 | |
| 10. |
One serving (8 oz) of milk has about ______ milligrams of calcium. |
| A. | 90 |
| B. | 150 |
| C. | 200 |
| D. | 250 |
| Answer» E. | |
| 11. |
The decision of a milk hauler to accept or reject milk at the producing farm? |
| A. | Depends on knowledge of milk quality and ability to smell off odors |
| B. | Should always be confirmed by tests for acidity |
| C. | Should be made the day before pickup is scheduled |
| D. | Age of cow |
| Answer» B. Should always be confirmed by tests for acidity | |
| 12. |
The average Federal order price per hundredweight in 2009 for class 1 milk was _______dollars per hundredweight. |
| A. | 10.89 |
| B. | 11.36 |
| C. | 13.10 |
| D. | 14.40 |
| Answer» E. | |
| 13. |
The minimum fat content of cheddar cheese is? |
| A. | 20 |
| B. | 33 |
| C. | 40 |
| D. | 50 |
| Answer» E. | |
| 14. |
The U.S. also imports certain dairy products. The dairy products imported which accounted for the largest dollar value was? |
| A. | Dry whey |
| B. | Milk protein concentrates |
| C. | Casein and casein products |
| D. | Cheese and curd |
| Answer» E. | |
| 15. |
The largest U.S. exports of a dairy product by dollars were? |
| A. | Non-fat dry milk |
| B. | Cheese and curd |
| C. | Whey and whey products |
| D. | Lactose |
| Answer» B. Cheese and curd | |
| 16. |
The largest total exported dairy product by volume in 2009 was? |
| A. | Cheese and curd |
| B. | Dry whey |
| C. | Non-fat dry milk |
| D. | Lactose |
| Answer» C. Non-fat dry milk | |
| 17. |
In cows, salmonellosis infections are most common in those that have calved within ___________ |
| A. | 2 days |
| B. | 10 days |
| C. | 20 days |
| D. | 50 days |
| Answer» C. 20 days | |
| 18. |
How many years does it take for a dairy farm to fully transition to become certified organic? |
| A. | 1 |
| B. | 3 |
| C. | 5 |
| D. | 7 |
| Answer» C. 5 | |
| 19. |
The minimum price for all four classes of milk from the farm in 2009 compared to 2008: |
| A. | Increases slightly |
| B. | Increased a large amount |
| C. | Remained the same |
| D. | Decreased |
| Answer» E. | |
| 20. |
There are four classes of milk under federal orders and they provide for what? |
| A. | Classification is according to the relative safety of each class |
| B. | Payment for milk is according to its quality |
| C. | Payment for milk is according to its cost of production |
| D. | Payment for milk is according to its end use |
| Answer» E. | |
| 21. |
According to a report compiled by the Institute for Food Technologists _________ is now America’s favorite at-home snacks. |
| A. | Cheese |
| B. | Yogurt |
| C. | Ice cream |
| D. | Chocolate Milk |
| Answer» C. Ice cream | |
| 22. |
Which of these is a good nutritional strategy to maintain milk production in hot weather? |
| A. | Feed more grain |
| B. | Increase protein concentration |
| C. | Add more fat |
| D. | Milk slower |
| Answer» D. Milk slower | |
| 23. |
New food plate guidelines recommended how many servings of dairy products per day? |
| A. | 5 |
| B. | 2 |
| C. | 4 |
| D. | 3 |
| Answer» E. | |
| 24. |
What method of manure application is best to fully utilize nutrients, reduce the risk of runoff, and lower odor complaints? |
| A. | Injecting |
| B. | Broadcasting |
| C. | Surface application |
| D. | Flood application |
| Answer» B. Broadcasting | |
| 25. |
Based on ice cream consumption figures, the second most popular flavor is? |
| A. | Strawberry |
| B. | Cookies n’ cream |
| C. | Vanilla |
| D. | Chocolate |
| Answer» E. | |
| 26. |
Why do protein and amino acids go hand in hand? |
| A. | Amino acids and proteins need to be found in a 2:1 ratio in all diets |
| B. | Proteins are basically the building blocks of amino acids |
| C. | Amino acids are basically the building blocks of protein |
| D. | Proteins link to amino acids in bone formation |
| Answer» D. Proteins link to amino acids in bone formation | |
| 27. |
What technology destroys 90 percent of BST found in milk? |
| A. | Pasteurization |
| B. | Homogenization |
| C. | Hormonization |
| D. | Reverse osmosis |
| Answer» B. Homogenization | |
| 28. |
Which of the following is an example of value-added agriculture? |
| A. | A farm that markets an “Ozark brand” of cheese |
| B. | Purchasing milk from a local producer |
| C. | Using a custom heifer raiser |
| D. | Drinking raw milk |
| Answer» B. Purchasing milk from a local producer | |
| 29. |
At refrigerated temperatures, the butter will begin to lose some of its natural flavor after how long? |
| A. | Within 2 months |
| B. | Within 6 months |
| C. | Within 1 year |
| D. | Butter will not lose its natural flavor when stored properly |
| Answer» C. Within 1 year | |
| 30. |
What disease is caused by a worm that is taken up as larvae by cattle eating grass, penetrates the gut, and eventually matures to an adult form in the respiratory tract? |
| A. | Tuberculosis |
| B. | Heartworm |
| C. | Trichinosis |
| D. | Lungworm |
| Answer» E. | |
| 31. |
Under Federal milk marketing orders, Class III milk is used to make? |
| A. | Ripened cheeses |
| B. | Cottage cheese |
| C. | Butter and dry milks |
| D. | Ice cream |
| Answer» B. Cottage cheese | |
| 32. |
Which of the following cheese is an unripen variety? |
| A. | Bleu |
| B. | Cream |
| C. | Brie |
| D. | Parmesan |
| Answer» C. Brie | |
| 33. |
What stomach is a magnet typically used in to remove metal objects that cause Hardware disease? |
| A. | Abomasum |
| B. | Omasum |
| C. | Reticulum |
| D. | Rumen |
| Answer» D. Rumen | |
| 34. |
The cheese that has maximum moisture of 45% and a minimum of 45% fat and is a pasta filata cheese is? |
| A. | Swiss |
| B. | Mozzarella |
| C. | Provolone |
| D. | Cheddar |
| Answer» D. Cheddar | |
| 35. |
According to the American Veterinary Medicine Association, what is the preferred method of dehorning cows? |
| A. | Caustic paste |
| B. | Cauterizing veins |
| C. | Gauging |
| D. | Disbudding |
| Answer» E. | |
| 36. |
The off-flavor that is seldom found except in pasteurized milk that has been stored too long is? |
| A. | Foreign |
| B. | Unclean |
| C. | High acid |
| D. | Feed |
| Answer» C. High acid | |
| 37. |
How long should Calf hutches be left empty between calves to prevent disease spread? |
| A. | 2 to 3 days |
| B. | 3 weeks |
| C. | 10 to 14 days |
| D. | 1 month |
| Answer» D. 1 month | |
| 38. |
The milk-feed price ration (which relates the value of milk to the cost of feed) averaged _______in 2009 far below the 1999-2008 values. |
| A. | 1.78 |
| B. | 1.9 |
| C. | 2.69 |
| D. | 2.89 |
| Answer» B. 1.9 | |
| 39. |
When performing a CMT test, watch for color changes and gel formation. Milk from a normal quarter does which of the following? |
| A. | Forms a gelatinous mass clinging together in a strong reaction |
| B. | Flows freely without change in viscosity |
| C. | Forms small clumps in a moderate reaction |
| D. | Turns a deep purple color |
| Answer» C. Forms small clumps in a moderate reaction | |
| 40. |
In 2009, the annual farm milk price was about $_________ per hundredweight, down $5.60 per hundredweight from 2008. |
| A. | 10.80 |
| B. | 12.80 |
| C. | 14.10 |
| D. | 15.50 |
| Answer» C. 14.10 | |
| 41. |
The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________ |
| A. | Fat globule membrane is a protective layer which covers the fat globules |
| B. | The major protein, casein, ties up the lipase |
| C. | Fat globules are very small to attract the enzyme until they are homogenized |
| D. | Enzyme has to be activated by the heat of pasteurization |
| Answer» B. The major protein, casein, ties up the lipase | |
| 42. |
The largest supermarket sales of cheese by type was? |
| A. | Cheddar |
| B. | Mozzarella |
| C. | Processed American |
| D. | Colby Jack |
| Answer» B. Mozzarella | |
| 43. |
In regards to commodities, what best defines hedging? |
| A. | Taking no action |
| B. | The act of buying and selling stock |
| C. | The act of protecting yourself against price possibilities |
| D. | The act of buying and selling commodities |
| Answer» D. The act of buying and selling commodities | |
| 44. |
Five countries accounted for approximately _______% of the total U.S. dairy exports. |
| A. | 39 |
| B. | 59 |
| C. | 69 |
| D. | 79 |
| Answer» C. 69 | |
| 45. |
When it comes to fertilizing fields, what three nutrients are known as the “secondary nutrients”? |
| A. | Calcium, nitrogen and water |
| B. | Calcium, sulfur and magnesium |
| C. | Nitrogen, phosphorus, potassium |
| D. | Potassium, phosphorus and zinc |
| Answer» C. Nitrogen, phosphorus, potassium | |
| 46. |
What is the largest cost on most U.S. dairy farms? |
| A. | Feed |
| B. | Fuel |
| C. | Labor |
| D. | Veterinary fees |
| Answer» B. Fuel | |
| 47. |
The country that was the largest purchaser of U.S. dairy products in 2009 was? |
| A. | Canada |
| B. | China |
| C. | Mexico |
| D. | Japan |
| Answer» D. Japan | |
| 48. |
Which of the following fatty acids found in milk have been associated with health benefits in humans? |
| A. | Oleic acid |
| B. | Conjugated Linoleum Acid |
| C. | Butyric Acid |
| D. | Lactic Acid |
| Answer» C. Butyric Acid | |
| 49. |
Monterey Jack cheese has a moisture content of 44% percent and a minimum of ___________% fat. |
| A. | 40 |
| B. | 45 |
| C. | 33 |
| D. | 50 |
| Answer» E. | |
| 50. |
What field vegetable can be a cheap replacement for soybean meal and corn grain? |
| A. | Sugar beets |
| B. | Sweet corn |
| C. | Field peas |
| D. | Almonds |
| Answer» D. Almonds | |