Olete.in – MCQs, Mock Tests & Government Job Prep | Agricultural Engineering Dairy Engineering MCQs Set-3

Which of the following is/are whey protein?

1. α – lactalbumin
2. β – lactoglobulin
3. κ- lactis
4. α – lactalbumin and β – lactoglobulin

✅ Correct Answer: 4

Which of the following fat-soluble vitamins are present in milk?

1. A
2. D
3. A & D
4. B

✅ Correct Answer: 3

Combination of glucose (C6H12O6) and galactose (C6H12O6) molecules result in:

1. Maltose
2. Galactose
3. Lactose
4. Sucrose

✅ Correct Answer: 3

Which of the following does not accelerate the rate of oxidation of fat?

1. Presence of iron and copper salts
2. Presence of dissolved oxygen
3. Exposure to light
4. Presence of water

✅ Correct Answer: 4

_______ is the principal contributor to sunlight flavor.

1. Methional
2. Ethane
3. Heptanes
4. Acid

✅ Correct Answer: 1

What is the process of breakdown of fat into glycerol and free fatty acid called?

1. Addition
2. Reduction
3. Oxidation
4. Lipolysis

✅ Correct Answer: 1

Enzyme responsible for Lipolysis is ____________

1. Pepsin
2. Pectinase
3. Lipases
4. Rennin

✅ Correct Answer: 3

The purpose of heat treatment on milk is ___________

1. Kill pathogenic microorganism
2. Heat milk
3. Evaporation
4. Taste enhancement

✅ Correct Answer: 1

The fat globules in milk when heated to 74℃ show which of the following phenomenon?

1. Frothing
2. Evaporation
3. Cream plug formation
4. Condensation

✅ Correct Answer: 3

________ is recommended in order to avoid cream plug formation.

1. Cooling
2. Freezing
3. Churning
4. Homogenization

✅ Correct Answer: 4

What is the result of heat treatment on proteins?

1. Denaturation
2. Blanching
3. Spore formation
4. Froth formation

✅ Correct Answer: 1

Denature Protein contributes to an improvement in the quality of which of the following products?

1. Cultured milk product
2. Milk
3. Ice cream
4. Cream

✅ Correct Answer: 1

Effect of Heat treatment (Temperature above 100℃) on Lactose:

1. Greenish color
2. Bluish color
3. Brownish color
4. Reddish color

✅ Correct Answer: 3

The lactulose content ______ with increased intensity of the heat treatment.

1. Decrease
2. Increase
3. Remains same
4. First increase and then decrease

✅ Correct Answer: 2

Most Heat sensitive vitamin in milk is?

1. Vitamin A
2. Vitamin B
3. Vitamin C
4. Vitamin D

✅ Correct Answer: 3

Effect of Pasteurization on Vitamins in Milk ___________

1. Great loss
2. Little or no loss
3. Denature
4. Sublime

✅ Correct Answer: 2

Which of the following mineral is affected by heat treatment in milk?

1. Calcium
2. Potassium
3. Hydroxyphosphate
4. Zinc

✅ Correct Answer: 3

Heat treatment on minerals results leads to ___________

1. Clumps formation
2. Bubble formation
3. Foul smell
4. Loss of cheese making characteristics

✅ Correct Answer: 4

The only persons regulated by federal orders are _____

1. Farmers
2. Truckers
3. Handlers
4. Retail store owners

✅ Correct Answer: 4

The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.

1. Psychrophilic
2. Coliform
3. Staphylococcus
4. Streptococcus

✅ Correct Answer: 1

_____ is the cause of the rancid flavor in milk.

1. Feeding high moisture corn
2. Feeding haylage
3. Storing milk in the sunlight
4. Extreme agitation of raw milk

✅ Correct Answer: 4

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

1. Hypochlorite sanitizer
2. Sunlight
3. Fluorescent light
4. Copper

✅ Correct Answer: 1

Whole milk contains _____ percent protein.

1. 1.5-2.5
2. 2.5-3.5
3. 3.5-4.0
4. 4.0-4.5

✅ Correct Answer: 3

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

1. Determining the presence of desirable characteristics
2. Determining one brand of milk from another
3. Determining if one sample differs from another
4. Determining the presence and magnitude of undesirable characteristics

✅ Correct Answer: 2

Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____

1. Caudal base
2. Blind quarter
3. Streak canal
4. Feed

✅ Correct Answer: 3

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

1. Striated
2. Mesh
3. Streak
4. Strip

✅ Correct Answer: 4

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

1. Massaging action
2. Pulsation
3. Vacuum
4. Pressure

✅ Correct Answer: 3

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

1. Salty-sugar
2. Bitter-quinine
3. Sweet-lactic acid
4. Sour-table salt

✅ Correct Answer: 2

Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.

1. Malty
2. Bitter
3. Salty
4. Metallic

✅ Correct Answer: 1

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

1. Lactometer
2. Hydrometer
3. Humidoscope
4. Polyscope

✅ Correct Answer: 2

The two main proteins in milk are ____ and ____

1. Lactose, Lactalbumin
2. Casein, Lactalbumin
3. Ascorbic, Thiamin
4. Colgate, Casein

✅ Correct Answer: 2

Vitamin _____ was first discovered in milk fat and is important to eyesight.

1. A
2. B
3. C
4. D

✅ Correct Answer: 1

Milk contains all the known vitamins and is an especially good source of ___

1. Cyanocobalmin
2. Riboflavin
3. Ascorbic Acid
4. Thiamine

✅ Correct Answer: 2

Farm marketing cooperatives have been in existence since the early?

1. 1800’s
2. 1900’s
3. 1700’s
4. 1920’s

✅ Correct Answer: 1

Federal Milk Marketing Orders affect prices consumers pay for fresh milk in grocery stores by?

1. Adjusting them according to demand
2. Adjusting them according to supply
3. Leaving them to be determined in the marketplace
4. Setting them only once yearly

✅ Correct Answer: 3

What percent of exported U.S. dairy products are sold without a subsidy?

1. 0 %
2. 50 %
3. 80 %
4. 95 %

✅ Correct Answer: 4

Dairy farmers receive what percent of the sale of a half-gallon of milk?

1. 46 %
2. 15 %
3. 26 %
4. 96 %

✅ Correct Answer: 3

Demand for dairy products is typically the lowest in?

1. Spring
2. Summer
3. Fall
4. Winter

✅ Correct Answer: 2

What percent of today’s youth consume the recommended amount of dairy products?

1. 10%
2. 30%
3. 50%
4. 75%

✅ Correct Answer: 2

Milk that is used to make butter is classified as which class in Federal Orders?

1. Class I
2. Class II
3. Class III
4. Class IV

✅ Correct Answer: 4

Milk prices on average are the lowest in?

1. Summer
2. Fall
3. Spring
4. Winter

✅ Correct Answer: 3

The Federal Orders of today are based on the Agricultural Agreement Act of?

1. 1927
2. 1947
3. 1937
4. 1966

✅ Correct Answer: 3

The practice that distributes payments for milk among the producers within a specific Federal Milk Marketing Order is called?

1. Pool pricing
2. Classified pricing
3. Support pricing
4. Differential pricing

✅ Correct Answer: 1

What piece of legislation made farmer cooperatives legal?

1. Sherman Act
2. Capper-Volstead Act
3. Farm Bill
4. Barkley Act

✅ Correct Answer: 2

To be labeled made with organic ingredients a dairy product must contain _________ percent or more organic ingredients.

1. 100
2. 90
3. 80
4. 70

✅ Correct Answer: 4

The reason that testing of milk is done in laboratories of the USDA Milk Market Orders is?

1. To assure safety of the supply
2. To provide an accurate accounting for amounts of milk solids sold in the order
3. To make sure food and drug law is followed
4. To provide data for the US Statistical Reporting Service

✅ Correct Answer: 2

Milk traits, i.e. fat, protein, SNF, and etc), tend to have a heritability of about __________

1. Less than 10%
2. 20-30%
3. 40-50%
4. More than 50%

✅ Correct Answer: 2

Cows treated with BST typically show an increase of __________ in daily milk production.

1. 2%
2. 10%
3. 20%
4. 30%

✅ Correct Answer: 2

What is the accepted standard length for a lactation record for dairy cattle?

1. 200 days
2. 305 days
3. 365 days
4. 100 days

✅ Correct Answer: 2

What can heart girth measurements of cows be used to estimate?

1. Age
2. Milk production
3. Calving date
4. Body weight

✅ Correct Answer: 4