MCQOPTIONS
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MCQOPTIONS
This section includes 7 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. |
It takes approximately _____ pounds of skim milk to make one pound of non-fat dry-milk. |
| A. | 10 |
| B. | 11 |
| C. | 12 |
| D. | 20 |
| Answer» C. 12 | |
| 2. |
Light whipping cream has a minimum of _____% milk fat. |
| A. | 18 |
| B. | 30 |
| C. | 35 |
| D. | 40 |
| Answer» C. 35 | |
| 3. |
Butter production now accounts for _______% of the total milk supply. |
| A. | 8 |
| B. | 15 |
| C. | 18 |
| D. | 25 |
| Answer» D. 25 | |
| 4. |
If vitamin A is added to milk, it must be at a level of no less than ______ international units (I.U.) per quart. |
| A. | 400 |
| B. | 1000 |
| C. | 1500 |
| D. | 2000 |
| Answer» E. | |
| 5. |
Adolescents have a recommendation of _________ milligrams of calcium per day. |
| A. | 1000 |
| B. | 1200 |
| C. | 1300 |
| D. | 1500 |
| Answer» D. 1500 | |
| 6. |
The whey proteins in milk constitute about _____% of the protein found in milk. |
| A. | 10 |
| B. | 15 |
| C. | 18 |
| D. | 20 |
| Answer» D. 20 | |
| 7. |
To make Mozzarella cheese the pasteurized milk is curded at ____________degrees F. |
| A. | 45 |
| B. | 88 |
| C. | 145 |
| D. | 190 |
| Answer» C. 145 | |