MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 9 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 absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors. |
| A. | Lead-casein |
| B. | Boron-tin |
| C. | Iron-copper |
| D. | Zinc-brass |
| Answer» D. Zinc-brass | |
| 2. |
A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______ |
| A. | Base excess pricing |
| B. | Louisville takes out and pay back |
| C. | Individual handler pools |
| D. | Producer settlement fund |
| Answer» E. | |
| 3. |
The enzyme _______ is almost completely inactivated during pasteurization. |
| A. | Lactose |
| B. | Acid glycerol |
| C. | Alkaline phosphatase |
| D. | Free fatty acids |
| Answer» D. Free fatty acids | |
| 4. |
A high acid flavor (sour) in milk is caused by ________ |
| A. | Growth of bacteria in the milk |
| B. | Exposure of cows to acid rain |
| C. | Drinking hard water |
| D. | Absorption of acid from corn silage |
| Answer» B. Exposure of cows to acid rain | |
| 5. |
________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed). |
| A. | Vaporization |
| B. | Infusion heater |
| C. | Vacuumization |
| D. | Vac Pac process |
| Answer» D. Vac Pac process | |
| 6. |
The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______ |
| A. | A large proportion of the human population is sensitive to antibiotics |
| B. | Antibiotics increase the somatic cell count of milk |
| C. | Antibiotics cause an off-flavor in milk |
| D. | Antibiotics kill some of the good bacteria found in milk |
| Answer» B. Antibiotics increase the somatic cell count of milk | |
| 7. |
The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers. |
| A. | 200,000 |
| B. | 150,000 |
| C. | 100,000 |
| D. | 50,000 |
| Answer» D. 50,000 | |
| 8. |
The most prevalent off the flavor of fluid milk is ______ |
| A. | Malty |
| B. | Oxidized |
| C. | Flat |
| D. | Feed |
| Answer» E. | |
| 9. |
The fat in one serving of whole milk (8 ounces) provides _______ calories. |
| A. | 85 |
| B. | 90 |
| C. | 95 |
| D. | 100 |
| Answer» C. 95 | |