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Dairy Engineering MCQs

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1. What does dairy technology mean?




2. Which of the following is not a diary product?




3. What is the USDEC?




4. Why dairy products are required for human body?




5. What is not the justification for government involvement in the marketing of milk?




6. Of the listed below products, which contains no dairy ingredients?




7. Dairy Rations for lactating cows should be not be calculated based on:




8. Which of the following membrane separation technique would be most suitable for the concentration of milk proteins in dairy industry?




9. Which of the following material is used for heat transfer in the dairy industry?




10. What breed of the dairy cow was first raised on the Island of Guernsey in the English Channel?




11. What form of milk is made by the churning of whipping cream?




12. Which one of the following “selected dairy products” has the greatest production in the U.S.?




13. What stomach is a magnet typically used in to remove metal objects that cause Hardware disease?




14. Which of the following fatty acids found in milk have been associated with health benefits in humans?




15. What percentage of whole milk is fat when compared on a dry matter basis?




16. Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling?




17. Milk protein allergies are a form of milk intolerance. This generally occurs only in infants and is usually outgrown by?




18. Which fluid milk product accounted for the largest use of fluid milk production sales?




19. Milking is done by which of the following methods?




20. Which of the following can be the method to compute fat crystallization in cow milk?




21. Which of the following factors does not affect the viscosity of milk?




22. Which of the following is not a source of infection in milk?




23. Which is the pre-dominating organism in dirty utensils of milk?




24. Which of the following has the largest particle size in milk?




25. Which of the following is the effect of homogenization on the appearance of milk?




26. When evaluating a dairy ration, what do the letters TDN stand for?




27. Properly processed UHT milk may be stored at room temperature for?




28. The U.S. also imports certain dairy products. The dairy products imported which accounted for the largest dollar value was?




29. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?




30. The establishment of a Federal milk marketing order is generally initiated by ________




31. Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.




32. Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.




33. Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.




34. Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.




35. Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.




36. This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.




37. This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.




38. This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.




39. Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.




40. Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.




41. A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________




42. While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?




43. The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?




44. Which of the following would be classified as a “Hard Cheese”?




45. __________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.




46. Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?




47. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.




48. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?




49. The part of the mammary gland where milk is produced is called _____________




50. The heritability of the traits for milk production is ____________