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

Gel is fragile and forms small clumps in a moderate reaction

Gelatinous mass clinging together in a strong reaction

Gel is fragile and forms small clumps in a moderate reaction

Has no pattern, simply is a randomly run test

Explore topic-wise MCQs in Dairy Engineering.

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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

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.

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.