Explore topic-wise MCQs in Dairy Engineering.

This section includes 7 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.

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

A. Gelatinous mass clinging together in a strong reaction
B. Flows freely
C. Gel is fragile and forms small clumps in a moderate reaction
D. Has no pattern, simply is a randomly run test
Answer» C. Gel is fragile and forms small clumps in a moderate reaction
Discussion
2.

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___________

A. Below 200,000
B. 150,000-500,000
C. 800,000-5,000,000
D. Over 5,000,000
Answer» E.
Discussion
3.

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

A. Bitter
B. Acid
C. Feed
D. Malty
Answer» D. Malty
Discussion
4.

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

A. Malty
B. Foreign
C. Feed
D. Rancid
Answer» B. Foreign
Discussion
5.

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

A. High acid
B. Malty
C. Feed
D. Rancid
Answer» B. Malty
Discussion
6.

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

A. Foreign
B. Unclean
C. High acid
D. Feed
Answer» C. High acid
Discussion
7.

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.

A. Malty
B. Foreign
C. Salty
D. Oxidized
Answer» E.
Discussion