Explore topic-wise MCQs in Dairy Engineering.

This section includes 12 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.

Explore topic-wise MCQs in Dairy Engineering.

While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?

A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________

Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.

Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.

This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.

This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.

This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.

Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.

Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.

Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.

Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.

Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.