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. |
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 | |
| 2. |
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 | |
| 3. |
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 | |
| 4. |
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. | |
| 5. |
Lactose is the principal ________ in milk. |
| A. | Fat |
| B. | Protein |
| C. | Carbohydrate |
| D. | Mineral |
| Answer» D. Mineral | |
| 6. |
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 | |
| 7. |
___________ is a test for rancidity? |
| A. | Acid degree value |
| B. | Cryoscope |
| C. | Disc assay |
| D. | Titratable acidity |
| Answer» B. Cryoscope | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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. | |
| 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 | |
| 15. |
Federal Definitions and Standards of Identity specify that Whole Milk contain 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. | |