MCQOPTIONS
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MCQOPTIONS
This section includes 104 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. |
_____ 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. | |
| 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. | |
| 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. | |
| 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 | |
| 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 | |
| 6. |
The only persons regulated by federal orders are _____ |
| A. | Farmers |
| B. | Truckers |
| C. | Handlers |
| D. | Retail store owners |
| Answer» D. Retail store owners | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 14. |
The most prevalent off the flavor of fluid milk is ______ |
| A. | Malty |
| B. | Oxidized |
| C. | Flat |
| D. | Feed |
| Answer» E. | |
| 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 | |
| 16. |
Cow’s milk contains _____ percent lactose. |
| A. | Three |
| B. | Four |
| C. | Five |
| D. | Six |
| Answer» D. Six | |
| 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 | |
| 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 | |
| 19. |
For the maximum intake of calcium, one should consume ___________ |
| A. | Whole Milk |
| B. | 2% Milk |
| C. | 1% Milk |
| D. | Skim Milk |
| Answer» E. | |
| 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. | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| 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. | |
| 27. |
Adulterants of milk that are detrimental to human health are _____ |
| A. | Proteins |
| B. | Pesticides |
| C. | Water |
| D. | Minerals |
| Answer» C. Water | |
| 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. | |
| 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 | |
| 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. | |
| 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 | |
| 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 | |
| 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. | |
| 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% | |
| 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 | |
| 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 | |
| 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 | |
| 38. |
Aflatoxins sometimes found in dairy feeds are produced by? |
| A. | Protozoa |
| B. | Bacteria |
| C. | Mold |
| D. | Yeasts |
| Answer» D. Yeasts | |
| 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 | |
| 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) | |
| 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 | |
| 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. | |
| 43. |
Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment. |
| A. | Bromine |
| B. | Saline |
| C. | Chlorine |
| D. | Iodine |
| Answer» D. Iodine | |
| 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 | |
| 45. |
The fat in one serving of whole milk (8 ounces) provides _______ calories. |
| A. | 85 |
| B. | 90 |
| C. | 95 |
| D. | 100 |
| Answer» C. 95 | |
| 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 | |
| 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 | |
| 48. |
Milk with low total solids will produce what off-flavor? |
| A. | Flat |
| B. | Malty |
| C. | Salty |
| D. | Acid |
| Answer» B. Malty | |
| 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 | |
| 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 | |