MCQOPTIONS
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MCQOPTIONS
This section includes 57 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 51. |
This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at a slightly high refrigerator temperature. |
| A. | Foreign |
| B. | Unclean |
| C. | High acid |
| D. | Feed |
| Answer» C. High acid | |
| 52. |
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. | |
| 53. |
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. | |
| 54. |
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 | |
| 55. |
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 | |
| 56. |
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 | |
| 57. |
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. | |