MCQOPTIONS
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MCQOPTIONS
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.
| 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 | |
| 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. | |
| 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 | |
| 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 | |
| 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. | and will have detectable ________ flavor long before it may be classified sour.a) High acidb) Maltyc) Feed |
| D. | Rancid |
| Answer» B. Malty | |
| 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 | |
| 7. |
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. |
| A. | Salty |
| B. | Garlic/onion |
| C. | Feed |
| D. | Rancid |
| Answer» E. | |
| 8. |
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. | |
| 9. |
Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form. |
| A. | Rancid |
| B. | Foreign |
| C. | Feed |
| D. | Malty |
| Answer» C. Feed | |
| 10. |
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. |
| A. | Rancid |
| B. | Garlic/onion |
| C. | Foreign |
| D. | Flat/watery |
| Answer» C. Foreign | |
| 11. |
Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk. |
| A. | Feed |
| B. | Salty |
| C. | Bitter |
| D. | Rancid |
| Answer» D. Rancid | |
| 12. |
Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in. |
| A. | High acid |
| B. | Rancid |
| C. | Oxidized |
| D. | Flat/watery |
| Answer» E. | |