Explore topic-wise MCQs in Dairy Engineering.

This section includes 15 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.

The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________

A. Isolate animals with clinical mastitis
B. Disinfect or sterilize milking machine inflation’s between cows
C. Wear rubber or plastic gloves during milking and disinfect the gloves between cows
D. Use a bactericide for disinfecting the teats after milking
Answer» E.
Discussion
2.

Lactose is the principal ________ in milk.

A. Fat
B. Protein
C. Carbohydrate
D. Mineral
Answer» D. Mineral
Discussion
3.

The four primary taste sensations are _____________________

A. Bitter, metallic, sour, sweet
B. Bitter, salt, sour, sweet
C. Metallic, salt, sour, sweet
D. Burnt, bitter, salt, sour
Answer» B. Bitter, salt, sour, sweet
Discussion
4.

Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.

A. Rancid
B. Malty
C. Acidic
D. Fruity
Answer» B. Malty
Discussion
5.

Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling?

A. Checking milk temperature
B. Making sure equipment has been cleaned correctly
C. Examining milk to determine appearance
D. Collecting a representative sample to be used for tests
Answer» C. Examining milk to determine appearance
Discussion
6.

Mastitis in milk ____________

A. Has a direct effect on cheese yield
B. May cause increased rancidity
C. Decreases calcium content
D. Increases protein content
Answer» B. May cause increased rancidity
Discussion
7.

___________ is a test for rancidity.

A. Acid degree value
B. Cryoscope
C. Disc assay
D. Titratable acidity
Answer» B. Cryoscope
Discussion
8.

The major cause of the salty flavor in milk is ___________

A. The large intake of salt by the cow
B. Associated with sunlight exposure
C. Mastitis
D. Bacteria
Answer» D. Bacteria
Discussion
9.

Flavors of milk may be caused in general by _______________

A. Water content of the milk
B. Temperature that milk is stored
C. Feeds consumed by the cow
D. Amount of sun light the cow receives
Answer» D. Amount of sun light the cow receives
Discussion
10.

The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on ________

A. The Code of Federal Regulations
B. The Pasteurized Milk Ordinance and Code
C. USDA Rules and Regulations
D. The Pure Milk Act of 1937
Answer» C. USDA Rules and Regulations
Discussion
11.

Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.

A. Milk activists
B. Milk handlers
C. Milk processors
D. Milk consumers
Answer» C. Milk processors
Discussion
12.

A milk order, including pricing and other provisions, becomes effective only after approval by ____________

A. Consumers
B. Dairy farmers
C. Milk processors
D. Secretary of Agriculture
Answer» C. Milk processors
Discussion
13.

The establishment of a Federal milk marketing order is generally initiated by ________

A. Dairy farmers, through their cooperative association
B. Milk handlers in the market
C. Consumers
D. Dairy farmers, milk handlers and consumers
Answer» E.
Discussion
14.

Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.

A. 30
B. 60
C. 120
D. 150
Answer» C. 120
Discussion
15.

Federal Definitions and Standards of Identity specify that Whole Milk contains not less than _____

A. 3.00 percent milk fat and 8.25 percent solids-not-fat
B. 3.50 percent milk fat and 8.50 percent solids-not-fat
C. 3.50 percent milk fat and 8.00 percent solids-not-fat
D. 3.25 percent milk fat and 8.25 percent solids-not-fat
Answer» E.
Discussion