This set of Dairy Engineering Interview Questions and Answers focuses on “Milk Production – 2”.
1. 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?
d) Cottage cheese
Explanation: Cottage cheese is formed by the addition of a creaming mixture to the milk. The mixture should have 4% fat and <80% moisture.
2. Dairy Rations for lactating cows should be not be calculated based on:
a) Body Size
b) Milk Production
c) Stage of lactation
Explanation: Body Size, Milk Production and Stage of lactation all three factors contribute towards calculation of dairy rations of lactating cows.
3. Which of the following would be classified as a “Hard Cheese”?
b) Monterey Jack
Explanation: Cheddar would be classified as a “Hard Cheese”. Monterey Jack, cheddar and Brie all three are the example of soft cheese.
4. __________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.
a) Ice cream
c) Cottage cheese
Explanation: Yogurt is a cultured dairy product. It has 3.25% fat and 8.25 SNF. Preparation of yogurt involves addition of LAB (Lactic acid bacteria) to milk.
5. 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?
Explanation: Blue cheese is characterized by all the above characteristics mentioned in the question.
6. Of the listed below products, which contains no dairy ingredients?
Explanation: Gelato, sherbet, and custard all three have dairy ingredients in them. Sorbet on the other hand lacks any dairy ingredient in it.
7. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
Explanation: Solids portion of milk contains 9% SNF.
8. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?
d) Milk Fat
Explanation: Protein, Carbohydrate and Milk Fat all three are milk solids.
9. The part of the mammary gland where milk is produced is called:
b) Teat Cistern
Explanation: Alveolus is the mammary gland where milk is produced. All the rest are organs and not glands.
10. The heritability of the traits for milk production is:
Explanation: Milk production is 25% dependent of heritability of traits.
11. The Primary Milk carbohydrate is:
Explanation: Lactose is the primary Milk carbohydrate. Sucrose is the primary carbohydrate of sugar.
12. The primary Protein in Milk is:
Explanation: Casein is the primary Milk Protein. Tryptophan, Lysine, and Arginine are secondary proteins present in milk.
13.The major component in milk is _______
Explanation: The major component in milk is Water. It constitutes about 83% of milk and 17% is rest.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
To practice all areas of Dairy Engineering for Interviews, here is complete set of 1000+ Multiple Choice Questions and Answers.