104 + Mcqs in Milk Quality parameters Page 1 McqOptions

1.	_____ is the cause of the rancid flavor in milk.
A.	Feeding high moisture corn
B.	Feeding haylage
C.	Storing milk in the sunlight
D.	Extreme agitation of raw milk
Answer» E.

Discussion

2.	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

3.	A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
A.	Striated
B.	Mesh
C.	Streak
D.	Strip
Answer» E.

Discussion

4.	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

Discussion

5.	Which of the following does not promote metallic/oxidized off flavor in milk?
A.	Hypochlorite sanitizer
B.	Sunlight
C.	Fluorescent light
D.	Copper
Answer» B. Sunlight

Discussion

6.	The only persons regulated by federal orders are _____
A.	Farmers
B.	Truckers
C.	Handlers
D.	Retail store owners
Answer» D. Retail store owners

Discussion

7.	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

8.	The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____
A.	Mixture thickens with slight gelation
B.	Viscous gel forms, mass adheres to paddle
C.	Distinct precipitate forms, but no gel
D.	Slight precipitate forms and tends to disappear
Answer» D. Slight precipitate forms and tends to disappear

Discussion

9.	Which of the following is not an objective of milk evaluation?
A.	Determining the presence of desirable characteristics
B.	Determining one brand of milk from another
C.	Determining if one sample differs from another
D.	Determining the presence and magnitude of undesirable characteristics
Answer» C. Determining if one sample differs from another

Discussion

10.	A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
A.	Massaging action
B.	Pulsation
C.	Vacuum
D.	Pressure
Answer» D. Pressure

Discussion

11.	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

Discussion

12.	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

Discussion

13.	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

Discussion

14.	The most prevalent off the flavor of fluid milk is ______
A.	Malty
B.	Oxidized
C.	Flat
D.	Feed
Answer» E.

Discussion

15.	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

Discussion

16.	Cow’s milk contains _____ percent lactose.
A.	Three
B.	Four
C.	Five
D.	Six
Answer» D. Six

Discussion

17.	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

18.	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

Discussion

19.	For the maximum intake of calcium, one should consume ___________
A.	Whole Milk
B.	2% Milk
C.	1% Milk
D.	Skim Milk
Answer» E.

Discussion

20.	The International Dairy Federations (IDF) mission is to promote ______________
A.	Scientific, cultural & economic progress
B.	Agricultural, technical & economic progress
C.	Technical, scientific & industrial progress
D.	Scientific, technical & economic progress
Answer» E.

Discussion

21.	USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as _______________
A.	Blend prices
B.	Regional prices
C.	Mailbox prices
D.	BFP prices
Answer» D. BFP prices

Discussion

22.	Farm water supplies must be protected from surface contamination. Water is usually tested for __________ as an indicator of possible sewage contamination.
A.	Proteolytic bacteria
B.	Lipolytic bacteria
C.	Coliform bacteria
D.	Psychotropic bacteria
Answer» D. Psychotropic bacteria

Discussion

23.	The pasteurized Milk Ordinance regulates what?
A.	Grade A milk
B.	Manufacturing grade milk
C.	Grade B milk
D.	Grade C milk
Answer» B. Manufacturing grade milk

Discussion

24.	Which of the following directly influence(s) the total supply of milk?
A.	Prices paid milk producers
B.	Manufacturing plants
C.	Costs of fat production
D.	Foreign exports
Answer» B. Manufacturing plants

Discussion

25.	The cheese price series is based on 63 U.S. cheese plants that make 80-85 percent of the bulk Cheddar. What is the price series called?
A.	NASS Cheese Price Survey
B.	NASS Cheddar Cheese Price Survey
C.	NASS Swiss cheese Price Survey
D.	U.S. Cheddar Cheese Price Survey
Answer» C. NASS Swiss cheese Price Survey

Discussion

26.	Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________
A.	Fall
B.	Spring
C.	Early and late summer
D.	Early spring and late fall
Answer» E.

Discussion

27.	Adulterants of milk that are detrimental to human health are _____
A.	Proteins
B.	Pesticides
C.	Water
D.	Minerals
Answer» C. Water

Discussion

28.	In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent.
A.	1829
B.	1959
C.	1729
D.	1929
Answer» E.

Discussion

29.	The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
A.	500,000
B.	750,000
C.	1,000,000
D.	1,500,000
Answer» C. 1,000,000

Discussion

30.	With the exception of ________ all of the following off flavors of milk are caused by bacteria
A.	Bitter
B.	Malty
C.	Yeasty
D.	Salty
Answer» E.

Discussion

31.	Milk covered by Federal milk marketing orders is __________
A.	Grade A
B.	Grade B
C.	Grade C
D.	Grade A, B, C
Answer» B. Grade B

Discussion

32.	Which of the following four primary taste sensations is correctly matched with the causal agent?
A.	Salty-sugar
B.	Bitter-quinine
C.	Sweet-lactic acid
D.	Sour-table salt
Answer» C. Sweet-lactic acid

Discussion

33.	Dairy farmers can buy and sell dairy futures on what exchange?
A.	New York Stock Exchange
B.	National Dairy Exchange
C.	Coffee, Sugar, Coca Exchange
D.	Chicago Mercantile Exchange
Answer» E.

Discussion

34.	About ____________ percent of the calcium available in the food supply is provided by milk and milk products.
A.	66%
B.	76%
C.	86%
D.	96%
Answer» C. 86%

Discussion

35.	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

36.	Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).
A.	Temperature and length
B.	Time and temperature
C.	Temperature and time
D.	Time and length
Answer» D. Time and length

Discussion

37.	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

Discussion

38.	Aflatoxins sometimes found in dairy feeds are produced by?
A.	Protozoa
B.	Bacteria
C.	Mold
D.	Yeasts
Answer» D. Yeasts

Discussion

39.	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

Discussion

40.	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)

Discussion

41.	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

42.	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

43.	Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
A.	Bromine
B.	Saline
C.	Chlorine
D.	Iodine
Answer» D. Iodine

Discussion

44.	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

Discussion

45.	The fat in one serving of whole milk (8 ounces) provides _______ calories.
A.	85
B.	90
C.	95
D.	100
Answer» C. 95

Discussion

46.	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

Discussion

47.	___________ cause(s) off flavors in milk such as acid, high acid, or sour milk.
A.	Chemical adulterants
B.	Microorganisms
C.	Sediment
D.	Weeds
Answer» C. Sediment

Discussion

48.	Milk with low total solids will produce what off-flavor?
A.	Flat
B.	Malty
C.	Salty
D.	Acid
Answer» B. Malty

Discussion

49.	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

50.	By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.
A.	Lactometer
B.	Hydrometer
C.	Humidoscope
D.	Polyscope
Answer» C. Humidoscope

Discussion

Explore topic-wise MCQs in Dairy Engineering.

_____ is the cause of the rancid flavor in milk.

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

A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.

Which group of flavors cannot be detected by odor?

Which of the following does not promote metallic/oxidized off flavor in milk?

The only persons regulated by federal orders are _____

The major cause of the salty flavor in milk is ___________

The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____

Which of the following is not an objective of milk evaluation?

A _____ needs to be applied to the teat end in order for a milking machine to remove milk.

The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______

The off flavor most likely to be found in milk that has not been cooled properly is __________

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.

The most prevalent off the flavor of fluid milk is ______

The enzyme _______ is almost completely inactivated during pasteurization.

Cow’s milk contains _____ percent lactose.

Flavors of milk may be caused in general by _______________

It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.

For the maximum intake of calcium, one should consume ___________

The International Dairy Federations (IDF) mission is to promote ______________

USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as _______________

Farm water supplies must be protected from surface contamination. Water is usually tested for __________ as an indicator of possible sewage contamination.

The pasteurized Milk Ordinance regulates what?

Which of the following directly influence(s) the total supply of milk?

The cheese price series is based on 63 U.S. cheese plants that make 80-85 percent of the bulk Cheddar. What is the price series called?

Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________

Adulterants of milk that are detrimental to human health are _____

In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent.

The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.

With the exception of ________ all of the following off flavors of milk are caused by bacteria

Milk covered by Federal milk marketing orders is __________

Which of the following four primary taste sensations is correctly matched with the causal agent?

Dairy farmers can buy and sell dairy futures on what exchange?

About ____________ percent of the calcium available in the food supply is provided by milk and milk products.

Mastitis in milk ____________

Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).

Quality of grade A milk is __________

Aflatoxins sometimes found in dairy feeds are produced by?

A high acid flavor (sour) in milk is caused by ________

A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?

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

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

Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.

The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.

The fat in one serving of whole milk (8 ounces) provides _______ calories.

To remove fat from milking equipment use __________

___________ cause(s) off flavors in milk such as acid, high acid, or sour milk.

Milk with low total solids will produce what off-flavor?

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

By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.

Pasteurization is the process of heating every particle of milk and milk products to the minimum required _ and holding it continuously for the minimum required in equipment that is properly designed and operated).

The absence of _ and _ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.