Dairy Engineering Questions and Answers – Dairy Facts – 4

This set of Dairy Engineering Assessment Questions and Answers focuses on “Dairy Facts – 4”.

1. Based on ice cream consumption figures, the second most popular flavor is?
a) Strawberry
b) Cookies n’ cream
c) Vanilla
d) Chocolate
View Answer

Answer: d
Explanation: Vanilla is the USA favorite. The second most popular flavor in ice creams is chocolate.

2. Under Federal milk marketing orders, Class III milk is used to make?
a) Ripened cheeses
b) Cottage cheese
c) Butter and dry milks
d) Ice cream
View Answer

Answer: a
Explanation: Milk is divided into 4 classes according to federal milk marketing orders. Class III milk is used to make ripened cheese.

3. According to a report compiled by the Institute for Food Technologists _________ is now America’s favorite at-home snacks.
a) Cheese
b) Yogurt
c) Ice cream
d) Chocolate Milk
View Answer

Answer: b
Explanation: IFT makes a report in order to access the latest American favorites. According to it, yogurt is the America’s favorite at home snacks.

4. In regards to commodities, what best defines hedging?
a) Taking no action
b) The act of buying and selling stock
c) The act of protecting yourself against price possibilities
d) The act of buying and selling commodities
View Answer

Answer: c
Explanation: A hedge is an investment to reduce the risk of adverse price movements in an asset. Normally, a hedge consists of taking an offsetting position in a related security, such as a futures contract. Hedging deals with act of buying and selling stocks.

5. When it comes to fertilizing fields, what three nutrients are known as the “secondary nutrients”?
a) Calcium, nitrogen and water
b) Calcium, sulfur and magnesium
c) Nitrogen, phosphorus, potassium
d) Potassium, phosphorus and zinc
View Answer

Answer: b
Explanation: Nitrogen, phosphorus, and potassium are referred to as primary nutrients and must be supplied periodically to turf through fertilizer applications. Calcium, magnesium, and sulfur, the secondary nutrients, are needed only occasionally in the form of fertilizer or lime.
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6. A fluid milk product that contains at least 8.25% nonfat milk solids and no more than 0.5 gram of fat in a single serving of 8 fluid ounces is called?
a) Milk
b) Low-fat milk
c) Nonfat milk
d) Reduced fat milk
View Answer

Answer: c
Explanation: Non fat milk has at least 8.25% non fat milk solids. It also has no more than 0.5 grams of fat in a single serving.

7. What household cleaning agent has been found to cut odor in livestock manure by USDA-ARS scientists?
a) Baking soda
b) Borax
c) Dish soap
d) Window cleaner
View Answer

Answer: b
Explanation: Borax is one of the most versatile cleaning ingredients. It cuts down odors in livestock manure.

8. The off-flavor that is seldom found except in pasteurized milk that has been stored too long is?
a) Foreign
b) Unclean
c) High acid
d) Feed
View Answer

Answer: b
Explanation: Some farm milk samples have an unpleasant, dirty after taste. This problem often occurs during winter. Frequently it is an absorbed flavor, like silage. Usually, cows breathe air with a barny odor and transfer it to the milk. Dust, dirt and manure can cause an unclean flavor of milk. Cows and their surroundings must be kept clean. Milking equipment that has not been properly cleaned and sanitized may be a factor.

9. According to the American Veterinary Medicine Association, what is the preferred method of dehorning cows?
a) Caustic paste
b) Cauterizing veins
c) Gauging
d) Disbudding
View Answer

Answer: d
Explanation: Disbudding involves the removal of horn-producing cells in calves less than two months of age. Disbudding by caustic paste or hot-iron destroys horn-producing cells in the horn bud.

10. What field vegetable can be a cheap replacement for soybean meal and corn grain?
a) Sugar beets
b) Sweet corn
c) Field peas
d) Almonds
View Answer

Answer: c
Explanation: Field peas could be safely fed to high-producing dairy cows at a 15% inclusion rate, replacing soybean meal and corn grain. At this inclusion rate, no effects on milk yield or milk composition were observed.

11. How many years does it take for a dairy farm to fully transition to become certified organic?
a) 1
b) 3
c) 5
d) 7
View Answer

Answer: b
Explanation: Organic dairy is a fast-growing sector in U.S. agriculture that provides substantial societal benefits in comparison to conventional, CAFO-based dairy farming. It takes about 3 years for a farms transition into an organic dairy farm.

12. What is the largest cost on most U.S. dairy farms?
a) Feed
b) Fuel
c) Labor
d) Veterinary fees
View Answer

Answer: a
Explanation: Feed is the largest cost of the dairy farm. Cows rely on large feed.

13. In cows, salmonellosis infections are most common in those that have calved within ___________
a) 2 days
b) 10 days
c) 20 days
d) 50 days
View Answer

Answer: b
Explanation: Salmonella spp. infection occurs when a susceptible animal ingests the bacteria. Dairy cattle ingest feed or water that has been contaminated with feces from animals shedding the organism. It is common in those cows which have calved within 10 days.

14. The Standard of Identity for ice cream requires that it contain a minimum of ____ percent milk fat.
a) 10
b) 12
c) 14
d) 16
View Answer

Answer: a
Explanation: Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It should contain a minimum of 10% dairy fat.

15. Which of the following is an example of value-added agriculture?
a) A farm that markets an “Ozark brand” of cheese
b) Purchasing milk from a local producer
c) Using a custom heifer raiser
d) Drinking raw milk
View Answer

Answer: a
Explanation: A farm that markets an “Ozark brand” of cheese is an example of value added agriculture.

Sanfoundry Global Education & Learning Series – Dairy Engineering.

To practice all areas of Dairy Engineering Assessment Questions, here is complete set of 1000+ Multiple Choice Questions and Answers.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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