This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Milk Production – 1”.
1. Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
a) High acid
b) Rancid
c) Oxidized
d) Flat/watery
View Answer
Explanation: A watery flavor is a kind of off flavor. Normal milk has a denser taste.
2. Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
a) Feed
b) Salty
c) Bitter
d) Rancid
View Answer
Explanation: Strong feed or weed contributes towards the bitter off-flavor in the milk.
3. Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.
a) Rancid
b) Garlic/onion
c) Foreign
d) Flat/watery
View Answer
Explanation: Obnoxious weeds contribute to garlic/onion off flavor in the milk. This off flavor is recognizable by a distinct smell and taste.
4. Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.
a) Rancid
b) Foreign
c) Feed
d) Malty
View Answer
Explanation: Foreign to milk caused by fly spray, paint, kerosene or creosote.
5. Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.
a) Malty
b) Foreign
c) Salty
d) Oxidized
View Answer
Explanation: Pungency is the characteristic of Oxidized flavor. It has a very distinct carboard sensation as well.
6. This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.
a) Salty
b) Garlic/onion
c) Feed
d) Rancid
View Answer
Explanation: Due to the breakdown of fats in milk rancid flavor resembles the flavor of stale fat and has a soapy taste and a goaty, unclean odor.
7. This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.
a) Foreign
b) Unclean
c) High acid
d) Feed
View Answer
Explanation: Unclean flavor is characteristic of the milk which has been stored for prolonged period of time.
8. This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.
a) High acid
b) Malty
c) Feed
d) Rancid
View Answer
Explanation: Streptococcus lactic gives sour off flavor to milk. It initially has a very high acid flavor.
9. Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
a) Malty
b) Foreign
c) Feed
d) Rancid
View Answer
Explanation: Milk not properly cooled may encounter Malty flavor. Dirty and Unclean machines and equipment contribute to this flavor.
10. Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.
a) Bitter
b) Acid
c) Feed
d) Malty
View Answer
Explanation: Feed plays a major role in the flavor of milk. Offending feeds can result in off flavor.
11. A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________
a) Below 200,000
b) 150,000-500,000
c) 800,000-5,000,000
d) Over 5,000,000
View Answer
Explanation: Milk having leukocyte count/ml of over 5,000,000 would be characterized by gel formations that tend to adhere to paddle. This milk is considered unfit for consumption.
12. While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?
a) Gelatinous mass clinging together in a strong reaction
b) Flows freely
c) Gel is fragile and forms small clumps in a moderate reaction
d) Has no pattern, simply is a randomly run test
View Answer
Explanation: Milk from a normal quarter flows freely when performing CMT tests.
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