This set of Dairy Engineering Multiple Choice Questions & Answers focuses on “Quality – 2”.
1. Farm water supplies must be protected from surface contamination. Water is usually tested for __________ as an indicator of possible sewage contamination.
a) Proteolytic bacteria
b) Lipolytic bacteria
c) Coliform bacteria
d) Psychotropic bacteria
View Answer
Explanation: In order to protect far water from surface contamination, the water is tested for coliform bacteria. If it tests positive thus water is infected.
2. Specific gravity of milk at 60ºF is __________
a) 1.022
b) 1.032
c) 1.033
d) 1.042
View Answer
Explanation: Specific gravity is the ratio of the density of a substance to the density of a reference substance; equivalently, it is the ratio of the mass of a substance to the mass of a reference substance for the same given volume. A specific gravity of milk is 1.032 at 60ºF.
3. The International Dairy Federations (IDF) mission is to promote ______________
a) Scientific, cultural & economic progress
b) Agricultural, technical & economic progress
c) Technical, scientific & industrial progress
d) Scientific, technical & economic progress
View Answer
Explanation: The International Dairy Federation is the leading source of scientific and technical expertise for all stakeholders of the dairy chain. IDF’s mission is to help nourish the world with safe and sustainable dairy, thus it promotes scientific, technical and economic progress.
4. USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as _______________
a) Blend prices
b) Regional prices
c) Mailbox prices
d) BFP prices
View Answer
Explanation: The “mailbox price” is defined as the net price received by dairy farmers for milk, including all payments received for milk sold and deducting costs associated with marketing the milk.
5. The “set aside” of $0.15 per hundred pounds of milk from a milk producer’s check is used in programs that support ______
a) Promotions & research
b) Research & testing
c) Teaching & promotion
d) Promotion & teaching
View Answer
Explanation: Promotion and teaching is an n important aspect of dairy. $0.15 per hundred pounds of milk is used in order to support this initiative.
6. Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________
a) Fall
b) Spring
c) Early and late summer
d) Early spring and late fall
View Answer
Explanation: Early spring and late fall lead to higher production of onion and garlic. Thus such off flavor are more prevalent in the milk of cow’s feeding on these pastures during this duration.
7. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
a) Bromine
b) Saline
c) Chlorine
d) Iodine
View Answer
Explanation: Chlorine is a very effective sanitizer. It is used to sanitize milking equipment.
8. Milk found in cows with a high somatic cell count would result in a decrease in __________
a) Butterfat
b) Whey protein
c) Casein
d) Trace minerals
View Answer
Explanation: Somatic cell count in milk shouldn’t exceed the prescribed limit. High somatic count would lead to decrease in amount of casein.
9. Milk is a good supplier of minerals except for _____
a) Magnesium-Iron-Manganese-Copper
b) Riboflavin-Magnesium-Lactose-Manganese
c) Phosphorus-Copper-Zinc-Calcium
d) Potassium-Boron-Iron-Calcium
View Answer
Explanation: Milk is an all round nutritional product. It is rich in most of the minerals except Magnesium-Iron-Manganese-Copper.
10. Adulterants of milk that are detrimental to human health are _____
a) Proteins
b) Pesticides
c) Water
d) Minerals
View Answer
Explanation: Pesticides are adulterant which is very harmful for human health. They lead to cancers.
11. Water added to milk is detected by checking the _____
a) Acid degree value
b) Sediment content
c) Titratable acidity
d) Freezing point
View Answer
Explanation: Freezing point check is the best method to check the adulteration in milk by water. The freezing point goes down as water is added.
12. Milk with low total solids will produce what off-flavor?
a) Flat
b) Malty
c) Salty
d) Acid
View Answer
Explanation: Flat off flavor is persistent in milk with low total solids. Hence milk should have sufficient total solid.
13. A cryoscopy is an important tool that test for __________ in milk.
a) Butterfat
b) Antibiotics
c) Pesticides
d) Added water
View Answer
Explanation: Apart from the freezing point check, cryoscopy is a tool which helps in checking added water in milk. Cryoscopy is the process of determination of the lowered freezing points produced in liquid by dissolved substances in order to determine molecular weights of solutes and various properties of solutions.
14. Milk is the only source of __________ in nature.
a) Calcium
b) Phosphorous
c) Lactose
d) Fatty acids
View Answer
Explanation: Lactose is the major milk carbohydrate. It is only found in milk in nature.
15. Which of the following is not an important reason for a five day-seven degree shelf life test?
a) Psychotropic bacteria reproduce at this temperature
b) Data made available for control application in a reasonable time
c) It lowers variability among cartons of milk
d) The Temperature is at or near the maximum at which milk will be stored
View Answer
Explanation: Out of the options lower variability among cartons of milk isn’t an important reason for shelf life test. All the others are important in shelf life testing.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
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