Dairy Engineering Questions and Answers – Regulations – 3

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This set of Dairy Engineering Questions and Answers for Aptitude test focuses on “Regulations – 3”.

1. To make Mozzarella cheese the pasteurized milk is curded at ____________degrees F.
a) 45
b) 88
c) 145
d) 190
View Answer

Answer: b
Explanation: Mozzarella is a traditional southern Italian dairy product made from Italian buffalo’s milk. Milk is curdled at 88 degrees F.
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2. The advantage of making processed cheese is?
a) Better taste
b) Marketing
c) Extended shelf-life
d) Non uniformity
View Answer

Answer: c
Explanation: Processed cheese has several technical advantages over natural cheese, including a far longer shelf-life, resistance to separating when cooked (melt ability), and a uniform look and physical behavior. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes.

3. The current U.S. per capita consumption of milk is approximately _____ gallons per year.
a) 15
b) 20
c) 25
d) 28
View Answer

Answer: b
Explanation: Whole Milk Consumption Falling, Low-Fat Milk Consumption Steady. US per capita consumption of milk is 20 gallons per year.

4. Today, an average dairy cow produces approximately ____ quarts of milk per cow annually.
a) 5500
b) 6500
c) 6800
d) 8800
View Answer

Answer: d
Explanation: The average cow in the U.S. produces about 21,000 lbs. of milk per year, that’s nearly 8800 quarts a year! On a daily basis, most cows average about 70 lbs. of milk per day or about 8 gallons per day. 8 gallons is about 128 glasses of milk per day.

5. In what year were Federal milk-marketing orders reformed?
a) 1995
b) 2000
c) 2002
d) 2004
View Answer

Answer: b
Explanation: Federal milk market orders were reformed. The reformation took palace in 2000.
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6. Milk marketed, today as low-fat milk has no more than _____% milk fat.
a) 3.25
b) 2.5
c) 2
d) 1
View Answer

Answer: d
Explanation: Low-fat milk contains 1% milk fat. Fat-free milk, also called nonfat or skim, contains no more than 0.2% milk fat.

7. The whey proteins in milk constitute about _____% of the protein found in milk.
a) 10
b) 15
c) 18
d) 20
View Answer

Answer: c
Explanation: Whey proteins are present in milk as a form of protein. They constitute about 18% of milk protein.

8. Adolescents have a recommendation of _________ milligrams of calcium per day.
a) 1000
b) 1200
c) 1300
d) 1500
View Answer

Answer: c
Explanation: Calcium is very important for infants for their bone health. It has been recommended that adolescents have least 1300 milligrams of calcium per day.

9. If vitamin A is added to milk, it must be at a level of no less than ______ international units (I.U.) per quart.
a) 400
b) 1000
c) 1500
d) 2000
View Answer

Answer: d
Explanation: Vitamin is often added to the milk. In the case of this addition, Vitamin A level shouldn’t be less than 2000 I.U. per quarts.
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10. Butter production now accounts for _______% of the total milk supply.
a) 8
b) 15
c) 18
d) 25
View Answer

Answer: c
Explanation: Butter is a very popular dairy product. Its production is now 18% of the total milk supply.

11. Light whipping cream has a minimum of _____% milk fat.
a) 18
b) 30
c) 35
d) 40
View Answer

Answer: b
Explanation: Heavy Whipping Cream has a fat content of 36% or greater. Light Cream generally sits on 30%.

12. Today, milk that has been ultra pasteurized must have been heated at or above ______degrees F for at last ________ seconds.
a) 191, 2
b) 212, 3
c) 260, 2
d) 280, 2
View Answer

Answer: d
Explanation: Ultra Pasteurization (UP), or Ultra High Temperature (UHT) pasteurization, is the process of heating milk to approximately 280 °F for just 2 seconds and then chilling it back down rapidly. The result is milk that’s 99.9% free from bacteria.

13. It takes approximately ____ pounds of skim milk to make a pound of dry curd cottage cheese.
a) 4.3
b) 7.3
c) 7.8
d) 8.6
View Answer

Answer: b
Explanation: Skim milk is required to make dry curd cottage cheese. Around 7.3 pounds of skim milk is required to make 1 pound of this cheese.
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14. It takes approximately _____ pounds of skim milk to make one pound of non-fat dry-milk.
a) 10
b) 11
c) 12
d) 20
View Answer

Answer: b
Explanation: Skim milk is used in the preparation of non fat dry milk. The preparation of 1 pound of non fat dry milk consumes about 11 pounds of skim milk.

15. The leading state in 2009 in pounds of milk per dairy cow was?
a) New Mexico
b) California
c) Arizona
d) Wisconsin
View Answer

Answer: a
Explanation: New Mexico was reported to be the state with leading pounds of milk per dairy cow. This was reported for the year 2009.

Sanfoundry Global Education & Learning Series – Dairy Engineering.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn