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.
Explanation: Mozzarella is a traditional southern Italian dairy product made from Italian buffalo’s milk. Milk is curdled at 88 degrees F.
2. The advantage of making processed cheese is?
a) Better taste
c) Extended shelf-life
d) Non uniformity
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.
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.
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?
Explanation: Federal milk market orders were reformed. The reformation took palace in 2000.
6. Milk marketed, today as low-fat milk has no more than _____% milk fat.
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.
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.
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.
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.
10. Butter production now accounts for _______% of the total milk supply.
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.
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
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.
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.
14. It takes approximately _____ pounds of skim milk to make one pound of non-fat dry-milk.
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
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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