🧪 Agricultural Engineering MCQ Quiz Hub

1. The Primary Milk carbohydrate is ____________
Leucine
Sucrose
Arginine
Lactose

2. The primary Protein in Milk is ____________
Casein
Tryptophan
Lysine
Arginine

3. The major component in milk is _______
Protein
Water
Lactose
Fat

4. Federal Definitions and Standards of Identity specify that Whole Milk contains not less than _____
3.00 percent milk fat and 8.25 percent solids-not-fat
3.50 percent milk fat and 8.50 percent solids-not-fat
3.50 percent milk fat and 8.00 percent solids-not-fat
3.25 percent milk fat and 8.25 percent solids-not-fat

5. Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.
30
60
120
150

6. A milk order, including pricing and other provisions, becomes effective only after approval by ____________
Consumers
Dairy farmers
Milk processors
Secretary of Agriculture

7. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
Milk activists
Milk handlers
Milk processors
Milk consumers

8. The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on ________
The Code of Federal Regulations
The Pasteurized Milk Ordinance and Code
USDA Rules and Regulations
The Pure Milk Act of 1937

9. Flavors of milk may be caused in general by _______________
Water content of the milk
Temperature that milk is stored
Feeds consumed by the cow
Amount of sun light the cow receives

10. The major cause of the salty flavor in milk is ___________
The large intake of salt by the cow
Associated with sunlight exposure
Mastitis
Bacteria

11. ___________ is a test for rancidity.
Acid degree value
Cryoscope
Disc assay
Titratable acidity

12. Mastitis in milk ____________
Has a direct effect on cheese yield
May cause increased rancidity
Decreases calcium content
Increases protein content

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

14. The four primary taste sensations are _____________________
Bitter, metallic, sour, sweet
Bitter, salt, sour, sweet
Metallic, salt, sour, sweet
Burnt, bitter, salt, sour

15. Lactose is the principal ________ in milk.
Fat
Protein
Carbohydrate
Mineral

16. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________
Isolate animals with clinical mastitis
Disinfect or sterilize milking machine inflation’s between cows
Wear rubber or plastic gloves during milking and disinfect the gloves between cows
Use a bactericide for disinfecting the teats after milking

17. A dairy farmer who delivers “Grade A “or “bottling quality “milk to the processing plant is known as the __________
Handler
Producer
Order taker
Consumer

18. Milk from cows being treated with antibiotics should be withheld from the supply because:
Antibiotics curdle the milk
People are sensitive to antibiotics
They create high bacteria counts
They prevent proper cooling

19. ________ is not a form of differentiation milk sellers use to separate themselves from competitors.
Physical product differentiation
Container differentiation
Advertising
Production

20. The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?
Antibiotics
Lactose
Fat
BST

21. Every month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine:
Maximum price paid to processors
Minimum price paid to producers
Minimum price paid to processors
No price paid

22. Major deductions on a dairy farmer’s milk check does not include:
Hauling
Federal advertisement/promotion
Cooperative/marketing fees
Seasonal loss

23. What is the purpose of a “milk check-off”?
To increase the milk price support
Determine if milk contains antibiotics
To pay for the generic advertising and research
To prevent spoilage

24. Prices are based on which of the following in component pricing system?
Uniform skim milk price and uniform butter price
Value of butterfat, protein, and other solids
Total solids content
Total moisture content

25. Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?
Color and appearance
Sediment
Tests positive for drug residue
Acceptable pH

26. The gestation period for cow is __________
9 months
1 year
2 year
3 months

27. After calving the cow gives milk for how many months __________
2 months
6 months
10 months
1 year

28. Amount of blood through udder needed for formation of 1 litre of milk __________
100 litres
200- 300 litres
800- 900 litres
500-600 litres

29. The first milk the cow produces after calving is called __________
Lactate
Colostrum
Cream
Butter

30. _____ Hormone that needs to be released in order to start milking.
Oxytocin
Gastrin
Leptin
Tryoxin

31. Milk should be kept at ____ temperature as soon as it leaves the cow udder.
15℃
8℃
6℃
4℃

32. Which is not a consequence of season milk production is ________
Seasonal swings in price
Excess manufacturing capacity
Excess milk production in the spring
Season

33. The leading cause of high bacteria counts in raw milk is _________
Younger cows
Poor sanitation
Older cows
BST

34. After milking a cow, the cows teats should be dipped ___________
after 2 minutes
after 1 minute
after 30 seconds
immediately

35. Generally, which breed produces the largest volume of milk?
Aryshire
Jersey
Holstein
Brown Swiss

36. Milk from a cow with mastitis will have__________
abnormal freezing point
a high somatic cell count
both abnormal freezing point and a high somatic cell count
abnormal boiling pointt

37. Name (General) for a class of bacteria that causes mastitis in dairy cattle.
lactococcus
staphylococcus
lactobacillus
E.Coli

38. Mostly healthy open cows will start a new reproductive cycle every ______ days.
5-7
21-28
30-34
47-50

39. Percentage of water in buffalo milk is ____________
65-67 %
70-75 %
80-85 %
87-90 %

40. True about cow’s milk are all except:
Cow’s milk contains 80% whey protein not casein
Cow milk has less carbohydrate than mother’s milk
Has more K+ and Na+ than infant formula feeds
Has more protein than breast milk

41. What is the moisture content of cow milk?
30%
50%
83%
90%

42. What is the fat percentage of cow milk?
9%
10%
15%
4%

43. Milk is an emulsion of _____ in water.
Oil
Water
Soap
Dirt

44. In milk, the whey proteins are in _____ solution and the casein in colloidal suspension.
Water
Colloidal
Fat
Gas

45. Approximate size of fat globules in milk solution is ______________
10–2 to 10–3
10–4 to 10–5
10–5 to 10–6
10–6 to 10–7

46. _________ Value states the % of iodine that the fat can bind.
Fractional
Iodine
Fatty acid
Distillation

47. Milk has all the essential amino acid.
True
False

48. Name the organic compounds which have amines and carboxyl functional group in them.
Amino acid
Alcohol
Carboxylic acid
Amine

49. Casein cannot be classified as _________
α- casein
β- casein
κ-casein
Delta- casein

50. Which of the following ways is not to make caseinate particles flocculate and coagulate?
Precipitation by acid
Precipitation by enzymes
Precipitation by water
None of the mentioned