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. |
Monterey Jack cheese has a maximum moisture content of ___________% |
| A. | 24 |
| B. | 36 |
| C. | 44 |
| D. | 60 |
| Answer» D. 60 | |
| 2. |
Gouda can be described by all of the following except? |
| A. | Semi-hard |
| B. | Yellow colored |
| C. | Rind coating |
| D. | Tart flavor |
| Answer» E. | |
| 3. |
Cream cheese is different from cottage cheese because? |
| A. | Cream cheese is an acid curd and cottage cheese is not |
| B. | Cream cheese is made from cows’ milk and cottage cheese is not |
| C. | Cream cheese requires a started culture of bacteria and cottage cheese does not |
| D. | All rest options are true for both Cream cheese and cottage cheese |
| Answer» D. All rest options are true for both Cream cheese and cottage cheese | |
| 4. |
What is the average fat content of Brie? |
| A. | 15% |
| B. | 30% |
| C. | 45% |
| D. | 65% |
| Answer» D. 65% | |
| 5. |
To add the mold to the blue cheese it is mainly? |
| A. | Injected into the cheese |
| B. | Grown on the cheese |
| C. | Mixed in the whey mixture |
| D. | None of the mentioned |
| Answer» B. Grown on the cheese | |
| 6. |
An example of an extra hard cheese is? |
| A. | Parmesan |
| B. | Muenster |
| C. | Ricotta |
| D. | Brie |
| Answer» B. Muenster | |
| 7. |
The maximum moisture content of Cheddar cheese is? |
| A. | 12% |
| B. | 23% |
| C. | 30% |
| D. | 39% |
| Answer» E. | |
| 8. |
Low levels of the enzyme lactase may lead to lactose intolerance. Symptoms of lactose intolerance include ALL of the following EXCEPT? |
| A. | Headaches |
| B. | Nausea |
| C. | Diarrhea |
| D. | Abdominal cramps |
| Answer» B. Nausea | |
| 9. |
Milk protein allergies are a form of milk intolerance. This generally occurs only in infants and is usually outgrown by? |
| A. | 6 month of age |
| B. | 12 months of age |
| C. | 18 months of age |
| D. | 24 months of age |
| Answer» E. | |
| 10. |
When sanitizing milking equipment with water, the temperature must be a minimum of 170 degrees F and the utensils are to be under the flow of water for ____________ minutes. |
| A. | 10 |
| B. | 15 |
| C. | 1 |
| D. | 5 |
| Answer» E. | |
| 11. |
How often will HACCP inspect each Dairy Farm? |
| A. | A minimum of every 6 months |
| B. | A minimum of once each year |
| C. | A minimum of once each month |
| D. | A minimum of every 2 years |
| Answer» B. A minimum of once each year | |
| 12. |
According to HACCP, what is a receiving station? |
| A. | Where supplies are received |
| B. | Where trucks receive milk |
| C. | Anywhere raw milk is received, handled, stored, etc |
| D. | Where cows enter to be milked |
| Answer» D. Where cows enter to be milked | |
| 13. |
Milk must be held at 191 degrees F for ___________________ to be considered pasteurized. |
| A. | 30 minutes |
| B. | 1 second |
| C. | 2 seconds |
| D. | 5 minutes |
| Answer» C. 2 seconds | |
| 14. |
What does HACCP stand for? |
| A. | High Altitude Computer Control Protocol |
| B. | High Aptitude Critical Consideration and Punctuality |
| C. | Help Animals in Confined Conditions and Preserves |
| D. | Hazard Analysis and Critical Control Points |
| Answer» E. | |
| 15. |
If the CMT has a somatic cell count of 1,200,000 to 5,000,000 what is the interpretation? |
| A. | Serious mastitis |
| B. | Subclinical mastitis |
| C. | Negative (healthy) |
| D. | None of the mentioned |
| Answer» B. Subclinical mastitis | |