This set of Dairy Engineering MCQs focuses on “Quality – 3”.
1. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____
a) Acidic detergent
b) Phosphate
c) Surfactant
d) Chelate
View Answer
Explanation: Acidic detergent is used for cleaning purpose. It is an ideal material in order to remove milk stone from milking equipment surface.
2. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
a) 500,000
b) 750,000
c) 1,000,000
d) 1,500,000
View Answer
Explanation: Somatic cell if less leads to the flat flavor of milk. Somatic cell count for grade A raw milk should be 750,000 0r less per milliliter of milk.
3. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by?
a) Excessive agitation of warm raw milk
b) Poorly cleaned milking equipment
c) Exposing milk to sunlight
d) Feeding cows moldy hay
View Answer
Explanation: Lipase is an enzyme which helps in the breakdown of milk fat. Its ability to produce off flavor is enhanced by excessive agitation of warm raw milk.
4. In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent.
a) 1829
b) 1959
c) 1729
d) 1929
View Answer
Explanation: Capper–Volstead Act, the Co-operative Marketing Associations Act was adopted by the United States Congress on February 18, 1922. In 1929 it gave right and power to organize producers of a farm commodity to fullest extent.
5. The two most important etiologic agents of mastitis are __________
a) Streptococcus agaiactiae and Staphylococcus aureaus
b) Streptococcus uberis and Streptococcus dysgapactiae
c) Pseudomonas aeruginosa and coliform bacteria
d) Klebsiella and actinomycetes
View Answer
Explanation: A total of 137 microbial species, subspecies and serovars have been isolated from the bovine mammary gland. Nucleic acid hybridization studies have restructured the classification of many mastitis pathogens. Streptococcus agaiactiae and Staphylococcus aureaus are two most important etiologic agents of mastitis.
6. ___________ cause(s) off flavors in milk such as acid, high acid, or sour milk.
a) Chemical adulterants
b) Microorganisms
c) Sediment
d) Weeds
View Answer
Explanation: Microorganism release acid which is responsible for sour milk.
7. Aflatoxins sometimes found in dairy feeds are produced by?
a) Protozoa
b) Bacteria
c) Mold
d) Yeasts
View Answer
Explanation: Aflatoxins are a family of toxins produced by certain fungi that are found on agricultural crops such as maize (corn), peanuts, cottonseed, and tree nuts. They are produced by molds.
8. With the exception of ________ all of the following off flavors of milk are caused by bacteria
a) Bitter
b) Malty
c) Yeasty
d) Salty
View Answer
Explanation: Bacteria contribute to a variety of off flavor to the milk. It leads to bitter, malty and yeasty off flavor.
9. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________
a) The Food and Drug Administration
b) The Small Business Administration
c) The U.S. Department of Agriculture
d) The National Committee on Milk
View Answer
Explanation: PMO Pasteurized Milk Ordinance gives the Grade “A” Pasteurized Milk Ordinance (PMO) is a set of minimum standards and requirements that are established by the Food and Drug Administration (FDA) for regulating the production, processing and packaging of Grade A milk.
10. In Federal order markets, milk sold for consumption in fluid form is in __________
a) Class IV
b) Class III
c) Class II
d) Class I
View Answer
Explanation: Milk sold for consumption in liquid form is a class I product.
11. Milk covered by Federal milk marketing orders is __________
a) Grade A
b) Grade B
c) Grade C
d) Grade A, B, C
View Answer
Explanation: Federal Milk Marketing Orders (FMMOs) establish certain provisions under which dairy processors purchase fresh milk from dairy farmers supplying a marketing area. It covers Grade A milk.
12. The largest percentage of the U.S. milk supply is utilized in the production of ______
a) Cream and specialty sales
b) Cheese
c) Frozen dairy desserts
d) Evaporated, condensed and dry products
View Answer
Explanation: Cheese production is a major dairy operation. It utilizes a large percentage of U.S. milk supply.
13. Operating costs of Federal orders are paid by ______
a) The State Department of Agriculture
b) The Federal government
c) The milk producers
d) The milk handlers
View Answer
Explanation: The milk handlers pay the operating cost of federal orders. It is written under the norms of payment.
14. One objective of a federal order is to _______________
a) Assure all dairy farmers an adequate income
b) Assure consumers that an adequate supply of pure, wholesome milk
c) Assure that all dairy plants receive an adequate supply of milk
d) Prevent surpluses of milk in the marketplace
View Answer
Explanation: USDA cites three major objectives of federal milk orders: 1) To assure consumers of an adequate supply of wholesome milk at a reasonable price. 2) To promote greater producer price stability and orderly marketing. 3) To provide adequate producer prices to ensure an adequate current and future Grade A milk supply.
15. What is the most popular size container used for fluid milk?
a) Gallon
b) Half Gallon
c) Quart
d) Five quart bulk
View Answer
Explanation: Fluid milk is available in the market in different packaging and quantity. The most popular among them is a Gallon packing.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
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