Dairy Engineering Questions and Answers – Dairy Products – 2

This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Dairy Products – 2”.

1. By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.
a) 48 – 72
b) 30 – 60
c) 48 – 108
d) 72 – 96
View Answer

Answer: a
Explanation: Milk from cows treated with an antibiotic is held as most of the people are sensitive to antibiotic. The milk is withheld for 48-72 hours.

2. Rules developed by the _____ are designed to protect the health and welfare of consumers.
a) United States Department of Agriculture (USDA)
b) Protein and Lactose Organization (PLO)
c) Future Farmers of America (FFA)
d) Food and Drug Administration (FDA)
View Answer

Answer: d
Explanation: The Food and Drug Administration is responsible for protecting the public health by ensuring the safety, efficacy, and security of human and veterinary drugs, biological products, and medical devices; and by ensuring the safety of our nation’s food supply, cosmetics, and products that emit radiation.

3. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
a) Mild
b) Yeast
c) Anaerobic
d) Aerobic
View Answer

Answer: d
Explanation: The Aerobic Plate Count (APC) is used as an indicator of bacterial populations on a sample. It is also called the aerobic colony count, standard plate count, Mesophilic count or Total Plate Count. It estimates the number of aerobic microorganisms.

4. The predominant bacteria of milk that produces lactic acid, which is responsible for the sour taste of milk are the?
a) Streptococci
b) Psychrophilic
c) Coliform
d) Streptococcus
View Answer

Answer: d
Explanation: Streptococcus are predominant bacteria present in milk which produce lactic acid. They are responsible for the sour taste of milk.

5. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milk fat base of ______ percent.
a) 3.0
b) 3.2
c) 3.5
d) 3.7
View Answer

Answer: c
Explanation: The milk fat differential is the price to be added or subtracted per 1/10 % of milk fat above or below a set percentage. The fat base is of 3.5%.
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6. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
a) Fluid milk products, butter, cheese
b) Cheese, nonfat dry milk, butter
c) Butter, evaporated milk, ice cream
d) Ice milk, yogurt, cottage cheese
View Answer

Answer: b
Explanation: In order to reduce risk the United state govt. purchases surplus cheese, nonfat dry milk and butter from the commercial market. This is done under Dairy price support program.

7. The feed additive isoacid gives a ______ pound daily milk response, with maximum response in early lactation.
a) 2 to 4
b) 4 to 6
c) 6 to 8
d) 8 to 10
View Answer

Answer: b
Explanation: Isoacids are the branched ketoacids resulting from the natural rumen degradation of their corresponding amino acids. Their feed results in 4-6 pounds dairy milk response in cattle.

8. Mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat, is the definition of?
a) Light whipping cream
b) Light cream
c) Half-and-half
d) Heavy cream
View Answer

Answer: c
Explanation: Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream. Due to its lower fat content than cream, it can’t be whipped.

9. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?
a) Price Support Program
b) Butter-Powder Formula
c) Dairy Export Incentive Program
d) Commodity Credit Program
View Answer

Answer: c
Explanation: The Dairy Export Incentive Program (DEIP) is a program that offers subsidies to exporters of U.S. dairy products to help them compete with other nations. USDA pays cash to exporters as bonuses to help them sell certain U.S. dairy products at prices below the exporter’s cost of acquiring them.

10. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
a) Cold and dry
b) Hot and humid
c) Cool and humid
d) Warm and dry
View Answer

Answer: b
Explanation: Hot and humid weather conditions leads to a decrease in milk yield in cows.

11. Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ % solids.
a) 3.5
b) 13
c) 76
d) 87
View Answer

Answer: b
Explanation: Milk is approximately 87 percent water and 13 percent solids. As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat and 9 percent solids-not-fat. Milkfat carries the fat soluble vitamins A, D, E, and K.

12. Dairy cows need _________ day dry periods for rejuvenation of secretory tissue and restoration of body condition.
a) 30
b) 60
c) 90
d) 120
View Answer

Answer: b
Explanation: Dry period, includes the time between halting of milk removal (milk stasis) and the subsequent calving. Generally, 45 to 50 days is recommended. If the period is less than 40 days, then milk yield in the next lactation will be decreased.

13. Due to high leukocyte counts, farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off.
a) First
b) Second
c) Third
d) Fourth
View Answer

Answer: c
Explanation: Farmers should refrain from using CMT before the 3rd day of calving. This is due to the high leukocyte count of milk.

14. From the mid 1950’s until 2009, the size of the U.S. dairy herd has?
a) Decreased by 50%
b) Remained static
c) Increased by 50%
d) More than doubled mirroring the population growth
View Answer

Answer: a
Explanation: There has been a sharp decrease in the dairy herd since 1950- 2009. The decrease has been by almost 50%.

15. From the mid 1950’s until 2009, individual production per cow has?
a) Remained static
b) Increased by 50%
c) Increased by100%
d) Increased by 400%
View Answer

Answer: d
Explanation: There is a huge increase in individual production per cow from 1950-2009. The increase is of almost 400%.

Sanfoundry Global Education & Learning Series – Dairy Engineering.

To practice all areas of Dairy Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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