MCQOPTIONS
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MCQOPTIONS
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. |
QUALITY_OF_GRADE_A_MILK_IS:?$ |
| A. | Not controlled by Federal Orders |
| B. | The first consideration in pooling milk |
| C. | The part of the testing by Market Administrators |
| D. | Only checked if there is excess milk |
| Answer» B. The first consideration in pooling milk | |
| 2. |
It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.$ |
| A. | 5 |
| B. | 10 |
| C. | 13 |
| D. | 22 |
| Answer» C. 13 | |
| 3. |
Federal_Milk_Marketing_Orders_provide_or_describe:$ |
| A. | Sanitary standards used for grade A |
| B. | Milk purchased by dealers |
| C. | Milk sold by farmers |
| D. | Payment made to milk producers for milk |
| Answer» E. | |
| 4. |
While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)? |
| A. | Clenbuterol |
| B. | Penicillin |
| C. | Tetracycline |
| D. | Ivomec |
| Answer» B. Penicillin | |
| 5. |
For the maximum intake of calcium, one should consume_______ |
| A. | Whole Milk |
| B. | 2% Milk |
| C. | 1% Milk |
| D. | Skim Milk |
| Answer» E. | |
| 6. |
Cow’s milk contains _____ percent lactose.$ |
| A. | Three |
| B. | Four |
| C. | Five |
| D. | Six |
| Answer» D. Six | |
| 7. |
Federal Milk Marketing Orders are a mechanism for? |
| A. | The most economical utilization of milk |
| B. | Finding a market for every producer’s milk |
| C. | Economical transportation of milk |
| D. | Market stabilization |
| Answer» E. | |
| 8. |
To remove fat from milking equipment use? |
| A. | Alkaline cleaner in hot water |
| B. | Alkaline cleaner in cold water |
| C. | Acid cleaner in cold water |
| D. | Acid cleaner in hot water |
| Answer» B. Alkaline cleaner in cold water | |
| 9. |
The Babcock test is a rapid, simple and accurate test for: |
| A. | Water in milk |
| B. | Titratable acidity |
| C. | Fat content |
| D. | Nonfat milk solids content |
| Answer» D. Nonfat milk solids content | |
| 10. |
The off flavor most likely to be found in milk that has not been cooled properly is: |
| A. | Sour |
| B. | Rancid |
| C. | Oxidized |
| D. | Bitter |
| Answer» B. Rancid | |
| 11. |
_________ is the time after processing during which a dairy product normally remains suitable for human consumption. |
| A. | Code date |
| B. | Product life |
| C. | Package date |
| D. | Shelf date |
| Answer» E. | |
| 12. |
Milk used to make ice cream would be priced in what Federal Order class? |
| A. | Class I |
| B. | Class II |
| C. | Class II |
| D. | Class IV |
| Answer» C. Class II | |
| 13. |
Which group of flavors cannot be detected by odor? |
| A. | Bitter, salty |
| B. | High acid, rancid |
| C. | Feed, garlic/onion |
| D. | Metallic/oxidized, malty |
| Answer» B. High acid, rancid | |
| 14. |
A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was? |
| A. | High acid |
| B. | Bitter |
| C. | Oxidized |
| D. | Rancid (lipolyzed) |
| Answer» D. Rancid (lipolyzed) | |
| 15. |
Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking. |
| A. | 25 |
| B. | 45 |
| C. | 60 |
| D. | 70 |
| Answer» C. 60 | |