Olete.in – MCQs, Mock Tests & Government Job Prep | Agricultural Engineering Dairy Engineering MCQs Set-2

The Primary Milk carbohydrate is ____________

1. Leucine
2. Sucrose
3. Arginine
4. Lactose

✅ Correct Answer: 4

The primary Protein in Milk is ____________

1. Casein
2. Tryptophan
3. Lysine
4. Arginine

✅ Correct Answer: 1

The major component in milk is _______

1. Protein
2. Water
3. Lactose
4. Fat

✅ Correct Answer: 2

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

1. 3.00 percent milk fat and 8.25 percent solids-not-fat
2. 3.50 percent milk fat and 8.50 percent solids-not-fat
3. 3.50 percent milk fat and 8.00 percent solids-not-fat
4. 3.25 percent milk fat and 8.25 percent solids-not-fat

✅ Correct Answer: 4

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

1. 30
2. 60
3. 120
4. 150

✅ Correct Answer: 2

A milk order, including pricing and other provisions, becomes effective only after approval by ____________

1. Consumers
2. Dairy farmers
3. Milk processors
4. Secretary of Agriculture

✅ Correct Answer: 2

Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.

1. Milk activists
2. Milk handlers
3. Milk processors
4. Milk consumers

✅ Correct Answer: 2

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

1. The Code of Federal Regulations
2. The Pasteurized Milk Ordinance and Code
3. USDA Rules and Regulations
4. The Pure Milk Act of 1937

✅ Correct Answer: 2

Flavors of milk may be caused in general by _______________

1. Water content of the milk
2. Temperature that milk is stored
3. Feeds consumed by the cow
4. Amount of sun light the cow receives

✅ Correct Answer: 3

The major cause of the salty flavor in milk is ___________

1. The large intake of salt by the cow
2. Associated with sunlight exposure
3. Mastitis
4. Bacteria

✅ Correct Answer: 3

___________ is a test for rancidity.

1. Acid degree value
2. Cryoscope
3. Disc assay
4. Titratable acidity

✅ Correct Answer: 1

Mastitis in milk ____________

1. Has a direct effect on cheese yield
2. May cause increased rancidity
3. Decreases calcium content
4. Increases protein content

✅ Correct Answer: 1

Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.

1. Rancid
2. Malty
3. Acidic
4. Fruity

✅ Correct Answer: 1

The four primary taste sensations are _____________________

1. Bitter, metallic, sour, sweet
2. Bitter, salt, sour, sweet
3. Metallic, salt, sour, sweet
4. Burnt, bitter, salt, sour

✅ Correct Answer: 1

Lactose is the principal ________ in milk.

1. Fat
2. Protein
3. Carbohydrate
4. Mineral

✅ Correct Answer: 3

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

1. Isolate animals with clinical mastitis
2. Disinfect or sterilize milking machine inflation’s between cows
3. Wear rubber or plastic gloves during milking and disinfect the gloves between cows
4. Use a bactericide for disinfecting the teats after milking

✅ Correct Answer: 4

A dairy farmer who delivers “Grade A “or “bottling quality “milk to the processing plant is known as the __________

1. Handler
2. Producer
3. Order taker
4. Consumer

✅ Correct Answer: 2

Milk from cows being treated with antibiotics should be withheld from the supply because:

1. Antibiotics curdle the milk
2. People are sensitive to antibiotics
3. They create high bacteria counts
4. They prevent proper cooling

✅ Correct Answer: 2

________ is not a form of differentiation milk sellers use to separate themselves from competitors.

1. Physical product differentiation
2. Container differentiation
3. Advertising
4. Production

✅ Correct Answer: 4

The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?

1. Antibiotics
2. Lactose
3. Fat
4. BST

✅ Correct Answer: 1

Every month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine:

1. Maximum price paid to processors
2. Minimum price paid to producers
3. Minimum price paid to processors
4. No price paid

✅ Correct Answer: 2

Major deductions on a dairy farmer’s milk check does not include:

1. Hauling
2. Federal advertisement/promotion
3. Cooperative/marketing fees
4. Seasonal loss

✅ Correct Answer: 4

What is the purpose of a “milk check-off”?

1. To increase the milk price support
2. Determine if milk contains antibiotics
3. To pay for the generic advertising and research
4. To prevent spoilage

✅ Correct Answer: 1

Prices are based on which of the following in component pricing system?

1. Uniform skim milk price and uniform butter price
2. Value of butterfat, protein, and other solids
3. Total solids content
4. Total moisture content

✅ Correct Answer: 2

Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?

1. Color and appearance
2. Sediment
3. Tests positive for drug residue
4. Acceptable pH

✅ Correct Answer: 4

The gestation period for cow is __________

1. 9 months
2. 1 year
3. 2 year
4. 3 months

✅ Correct Answer: 1

After calving the cow gives milk for how many months __________

1. 2 months
2. 6 months
3. 10 months
4. 1 year

✅ Correct Answer: 3

Amount of blood through udder needed for formation of 1 litre of milk __________

1. 100 litres
2. 200- 300 litres
3. 800- 900 litres
4. 500-600 litres

✅ Correct Answer: 3

The first milk the cow produces after calving is called __________

1. Lactate
2. Colostrum
3. Cream
4. Butter

✅ Correct Answer: 2

_____ Hormone that needs to be released in order to start milking.

1. Oxytocin
2. Gastrin
3. Leptin
4. Tryoxin

✅ Correct Answer: 1

Milk should be kept at ____ temperature as soon as it leaves the cow udder.

1. 15℃
2. 8℃
3. 6℃
4. 4℃

✅ Correct Answer: 1

Which is not a consequence of season milk production is ________

1. Seasonal swings in price
2. Excess manufacturing capacity
3. Excess milk production in the spring
4. Season

✅ Correct Answer: 4

The leading cause of high bacteria counts in raw milk is _________

1. Younger cows
2. Poor sanitation
3. Older cows
4. BST

✅ Correct Answer: 2

After milking a cow, the cows teats should be dipped ___________

1. after 2 minutes
2. after 1 minute
3. after 30 seconds
4. immediately

✅ Correct Answer: 4

Generally, which breed produces the largest volume of milk?

1. Aryshire
2. Jersey
3. Holstein
4. Brown Swiss

✅ Correct Answer: 3

Milk from a cow with mastitis will have__________

1. abnormal freezing point
2. a high somatic cell count
3. both abnormal freezing point and a high somatic cell count
4. abnormal boiling pointt

✅ Correct Answer: 3

Name (General) for a class of bacteria that causes mastitis in dairy cattle.

1. lactococcus
2. staphylococcus
3. lactobacillus
4. E.Coli

✅ Correct Answer: 2

Mostly healthy open cows will start a new reproductive cycle every ______ days.

1. 5-7
2. 21-28
3. 30-34
4. 47-50

✅ Correct Answer: 2

Percentage of water in buffalo milk is ____________

1. 65-67 %
2. 70-75 %
3. 80-85 %
4. 87-90 %

✅ Correct Answer: 4

True about cow’s milk are all except:

1. Cow’s milk contains 80% whey protein not casein
2. Cow milk has less carbohydrate than mother’s milk
3. Has more K+ and Na+ than infant formula feeds
4. Has more protein than breast milk

✅ Correct Answer: 1

What is the moisture content of cow milk?

1. 30%
2. 50%
3. 83%
4. 90%

✅ Correct Answer: 3

What is the fat percentage of cow milk?

1. 9%
2. 10%
3. 15%
4. 4%

✅ Correct Answer: 4

Milk is an emulsion of _____ in water.

1. Oil
2. Water
3. Soap
4. Dirt

✅ Correct Answer: 1

In milk, the whey proteins are in _____ solution and the casein in colloidal suspension.

1. Water
2. Colloidal
3. Fat
4. Gas

✅ Correct Answer: 2

Approximate size of fat globules in milk solution is ______________

1. 10–2 to 10–3
2. 10–4 to 10–5
3. 10–5 to 10–6
4. 10–6 to 10–7

✅ Correct Answer: 1

_________ Value states the % of iodine that the fat can bind.

1. Fractional
2. Iodine
3. Fatty acid
4. Distillation

✅ Correct Answer: 2

Milk has all the essential amino acid.

1. True
2. False
3.
4.

✅ Correct Answer: 1

Name the organic compounds which have amines and carboxyl functional group in them.

1. Amino acid
2. Alcohol
3. Carboxylic acid
4. Amine

✅ Correct Answer: 1

Casein cannot be classified as _________

1. α- casein
2. β- casein
3. κ-casein
4. Delta- casein

✅ Correct Answer: 4

Which of the following ways is not to make caseinate particles flocculate and coagulate?

1. Precipitation by acid
2. Precipitation by enzymes
3. Precipitation by water
4. None of the mentioned

✅ Correct Answer: 3