57 + Mcqs in Milk Production Page 1 McqOptions

1.	Prices are based on which of the following in component pricing system?
A.	Uniform skim milk price and uniform butter price
B.	Value of butterfat, protein, and other solids
C.	Total solids content
D.	Total moisture content
Answer» C. Total solids content

Discussion

2.	Which is not a consequence of season milk production is ________
A.	Seasonal swings in price
B.	Excess manufacturing capacity
C.	Excess milk production in the spring
D.	Season
Answer» E.

Discussion

3.	________ is not a form of differentiation milk sellers use to separate themselves from competitors.
A.	Physical product differentiation
B.	Container differentiation
C.	Advertising
D.	Production
Answer» E.

Discussion

4.	The leading cause of high bacteria counts in raw milk is _________
A.	Younger cows
B.	Poor sanitation
C.	Older cows
D.	BST
Answer» C. Older cows

Discussion

5.	A dairy farmer who delivers “Grade A “or “bottling quality “milk to the processing plant is known as the __________
A.	Handler
B.	Producer
C.	Order taker
D.	Consumer
Answer» C. Order taker

Discussion

6.	Milk from cows being treated with antibiotics should be withheld from the supply because:
A.	Antibiotics curdle the milk
B.	People are sensitive to antibiotics
C.	They create high bacteria counts
D.	They prevent proper cooling
Answer» C. They create high bacteria counts

Discussion

7.	After milking a cow, the cows teats should be dipped ___________
A.	after 2 minutes
B.	after 1 minute
C.	after 30 seconds
D.	immediately
Answer» E.

Discussion

8.	The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?
A.	Antibiotics
B.	Lactose
C.	Fat
D.	BST
Answer» B. Lactose

Discussion

9.	Milk should be kept at ____ temperature as soon as it leaves the cow udder.
A.	15℃
B.	8℃
C.	6℃
D.	4℃
Answer» B. 8℃

Discussion

10.	Milking is done by which of the following methods?
A.	Hand Milking
B.	Machine Milking
C.	Hand Milking and machine milking
D.	Shaking
Answer» D. Shaking

Discussion

11.	What is not the justification for government involvement in the marketing of milk?
A.	Price and Income support for Dairy farmers
B.	Reduce price and income flexibility
C.	Improve market power of farmers
D.	To reduce the consumption
Answer» E.

Discussion

12.	Major deductions on a dairy farmer’s milk check does not include:
A.	Hauling
B.	Federal advertisement/promotion
C.	Cooperative/marketing fees
D.	Seasonal loss
Answer» E.

Discussion

13.	What is the purpose of a “milk check-off”?
A.	To increase the milk price support
B.	Determine if milk contains antibiotics
C.	To pay for the generic advertising and research
D.	To prevent spoilage
Answer» B. Determine if milk contains antibiotics

Discussion

14.	Every month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine:
A.	Maximum price paid to processors
B.	Minimum price paid to producers
C.	Minimum price paid to processors
D.	No price paid
Answer» C. Minimum price paid to processors

Discussion

15.	Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?
A.	Color and appearance
B.	Sediment
C.	Tests positive for drug residue
D.	Acceptable pH
Answer» E.

Discussion

16.	Mostly healthy open cows will start a new reproductive cycle every ______ days.
A.	5-7
B.	21-28
C.	30-34
D.	47-50
Answer» C. 30-34

Discussion

17.	Name (General) for a class of bacteria that causes mastitis in dairy cattle.
A.	lactococcus
B.	staphylococcus
C.	lactobacillus
D.	E.Coli
Answer» C. lactobacillus

Discussion

18.	Milk from a cow with mastitis will have__________
A.	abnormal freezing point
B.	a high somatic cell count
C.	both abnormal freezing point and a high somatic cell count
D.	abnormal boiling point
Answer» D. abnormal boiling point

Discussion

19.	Generally, which breed produces the largest volume of milk?
A.	Aryshire
B.	Jersey
C.	Holstein
D.	Brown Swiss
Answer» D. Brown Swiss

Discussion

20.	Percentage of water in buffalo milk is ____________
A.	65-67 %
B.	70-75 %
C.	80-85 %
D.	87-90 %
Answer» E.

Discussion

21.	The primary Protein in Milk is ____________
A.	Casein
B.	Tryptophan
C.	Lysine
D.	Arginine
Answer» B. Tryptophan

Discussion

22.	The major component in milk is _______
A.	Protein
B.	Water
C.	Lactose
D.	Fat
Answer» C. Lactose

Discussion

23.	The Primary Milk carbohydrate is ____________
A.	Leucine
B.	Sucrose
C.	Arginine
D.	Lactose
Answer» E.

Discussion

24.	The heritability of the traits for milk production is ____________
A.	15%
B.	25%
C.	55%
D.	100%
Answer» C. 55%

Discussion

25.	The part of the mammary gland where milk is produced is called _____________
A.	Capillary
B.	Teat Cistern
C.	Chine
D.	Alveolus
Answer» E.

Discussion

26.	The first milk the cow produces after calving is called __________
A.	Lactate
B.	Colostrum
C.	Cream
D.	Butter
Answer» C. Cream

Discussion

27.	Amount of blood through udder needed for formation of 1 litre of milk __________
A.	100 litres
B.	200- 300 litres
C.	800- 900 litres
D.	500-600 litres
Answer» D. 500-600 litres

Discussion

28.	After calving the cow gives milk for how many months __________
A.	2 months
B.	6 months
C.	10 months
D.	1 year
Answer» D. 1 year

Discussion

29.	The gestation period for cow is __________
A.	9 months
B.	1 year
C.	2 year
D.	3 months
Answer» B. 1 year

Discussion

30.	Which of the following would be classified as a “Hard Cheese”?
A.	Brick
B.	Monterey Jack
C.	Cheddar
D.	Brie
Answer» D. Brie

Discussion

31.	_____ Hormone that needs to be released in order to start milking.
A.	Oxytocin
B.	Gastrin
C.	Leptin
D.	Tryoxin
Answer» B. Gastrin

Discussion

32.	Dairy Rations for lactating cows should be not be calculated based on:
A.	Body Size
B.	Milk Production
C.	Stage of lactation
D.	Season
Answer» E.

Discussion

33.	The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?
A.	Sorbet
B.	Sherbet
C.	Yogurt
D.	Cottage cheese
Answer» E.

Discussion

34.	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

35.	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

36.	As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
A.	3%
B.	6%
C.	9%
D.	12%
Answer» D. 12%

Discussion

37.	Of the listed below products, which contains no dairy ingredients?
A.	Gelato
B.	Sherbet
C.	Custard
D.	Sorbet
Answer» E.

Discussion

38.	Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?
A.	Muenster
B.	Edam/gouda
C.	Swiss
D.	Blue
Answer» E.

Discussion

39.	__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.
A.	Ice cream
B.	Yogurt
C.	Cottage cheese
D.	Gelato
Answer» C. Cottage cheese

Discussion

40.	Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?
A.	Protein
B.	Water
C.	Carbohydrate
D.	Milk Fat
Answer» C. Carbohydrate

Discussion

41.	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

42.	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

43.	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

44.	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

45.	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

46.	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

47.	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

48.	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

49.	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

50.	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

Explore topic-wise MCQs in Dairy Engineering.

Prices are based on which of the following in component pricing system?

Which is not a consequence of season milk production is ________

________ is not a form of differentiation milk sellers use to separate themselves from competitors.

The leading cause of high bacteria counts in raw milk is _________

A dairy farmer who delivers “Grade A “or “bottling quality “milk to the processing plant is known as the __________

Milk from cows being treated with antibiotics should be withheld from the supply because:

After milking a cow, the cows teats should be dipped ___________

The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?

Milk should be kept at ____ temperature as soon as it leaves the cow udder.

Milking is done by which of the following methods?

What is not the justification for government involvement in the marketing of milk?

Major deductions on a dairy farmer’s milk check does not include:

What is the purpose of a “milk check-off”?

Every month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine:

Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?

Mostly healthy open cows will start a new reproductive cycle every ______ days.

Name (General) for a class of bacteria that causes mastitis in dairy cattle.

Milk from a cow with mastitis will have__________

Generally, which breed produces the largest volume of milk?

Percentage of water in buffalo milk is ____________

The primary Protein in Milk is ____________

The major component in milk is _______

The Primary Milk carbohydrate is ____________

The heritability of the traits for milk production is ____________

The part of the mammary gland where milk is produced is called _____________

The first milk the cow produces after calving is called __________

Amount of blood through udder needed for formation of 1 litre of milk __________

After calving the cow gives milk for how many months __________

The gestation period for cow is __________

Which of the following would be classified as a “Hard Cheese”?

_____ Hormone that needs to be released in order to start milking.

Dairy Rations for lactating cows should be not be calculated based on:

The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?

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___________

As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.

Of the listed below products, which contains no dairy ingredients?

Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?

__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.

Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?

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.

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

MILK_INADEQUATELY_COOLED_MAY_ENCOUNTER_THIS_OFF_FLAVOR_AND_IS_CAUSED_BY_IMPROPERLY_CLEANED_MILKING_MACHINES_OR_EQUIPMENT.?$

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.$

While_performing_a_CMT_tests_watch_for_color_changes_and_gel_formation._Milk_from_a_normal_quarter_does_which_of_the_following?

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