This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) 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?
a) Sorbet
b) Sherbet
c) Yogurt
d) Cottage cheese
View Answer
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
d) Season
View Answer
Explanation: Body Size, Milk Production and Stage of lactation all three factors contribute towards the calculation of dairy rations of lactating cows.
3. Which of the following would be classified as a “Hard Cheese”?
a) Brick
b) Monterey Jack
c) Cheddar
d) Brie
View Answer
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
b) Yogurt
c) Cottage cheese
d) Gelato
View Answer
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?
a) Muenster
b) Edam/gouda
c) Swiss
d) Blue
View Answer
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?
a) Gelato
b) Sherbet
c) Custard
d) Sorbet
View Answer
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.
a) 3%
b) 6%
c) 9%
d) 12%
View Answer
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?
a) Protein
b) Water
c) Carbohydrate
d) Milk Fat
View Answer
Explanation: Protein, Carbohydrate and Milk Fat all three are milk solids.
9. The part of the mammary gland where milk is produced is called _____________
a) Capillary
b) Teat Cistern
c) Chine
d) Alveolus
View Answer
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 ____________
a) 15%
b) 25%
c) 55%
d) 100%
View Answer
Explanation: Milk production is 25% dependent on heritability of traits.
11. The Primary Milk carbohydrate is ____________
a) Leucine
b) Sucrose
c) Arginine
d) Lactose
View Answer
Explanation: Lactose is the primary Milk carbohydrate. Sucrose is the primary carbohydrate of sugar.
12. The primary Protein in Milk is ____________
a) Casein
b) Tryptophan
c) Lysine
d) Arginine
View Answer
Explanation: Casein is the primary Milk Protein. Tryptophan, Lysine, and Arginine are secondary proteins present in milk.
13. The major component in milk is _______
a) Protein
b) Water
c) Lactose
d) Fat
View Answer
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.
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