This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Milk Quality Farm – 1”.
1. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____
a) 3.00 percent milk fat and 8.25 percent solids-not-fat
b) 3.50 percent milk fat and 8.50 percent solids-not-fat
c) 3.50 percent milk fat and 8.00 percent solids-not-fat
d) 3.25 percent milk fat and 8.25 percent solids-not-fat
Explanation: Standards of Identity for Dairy Products. This page contains the Standards of Identity for Milk and Cream, Cheese and Related Cheese Products, and Frozen Desserts that are listed in the United States Code of Federal Regulations (CFR). It specifies that the whole milk should at least contain 3.25 percent milk fat and 8.25 percent solids-not-fat.
2. Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.
Explanation: Cheddar cheese gets its characteristic flavor by ripening. It should undergo a ripening period of minimum 60 days.
3. The establishment of a Federal milk marketing order is generally initiated by ________
a) Dairy farmers, through their cooperative association
b) Milk handlers in the market
d) Dairy farmers, milk handlers and consumers
Explanation: Federal Milk Marketing Orders (FMMOs) establish certain provisions under which dairy processors purchase fresh milk from dairy farmers supplying a marketing area. Federal orders serve to maintain stable marketing relationships for all handlers and producers supplying marketing areas, thus facilitating the complex process of marketing fresh milk.
4. A milk order, including pricing and other provisions, becomes effective only after approval by ____________
b) Dairy farmers
c) Milk processors
d) Secretary of Agriculture
Explanation: A milk order becomes effective only after the approval of dairy farmers. Milk order includes pricing and other provisions.
5. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
a) Milk activists
b) Milk handlers
c) Milk processors
d) Milk consumers
Explanation: In Federal order provisions, dairy processors are referred to as handlers and dairy farmers are known as producers. Federal orders serve to maintain stable marketing relationships for all handlers and producers supplying marketing areas, thus facilitating the complex process of marketing fresh milk.
6. The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on ________
a) The Code of Federal Regulations
b) The Pasteurized Milk Ordinance and Code
c) USDA Rules and Regulations
d) The Pure Milk Act of 1937
Explanation: 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.
7. Flavors of milk may be caused in general by _______________
a) Water content of the milk
b) Temperature that milk is stored
c) Feeds consumed by the cow
d) Amount of sun light the cow receives
Explanation: Milk flavor is caused due to the feeds consumed by the cow. They might even result in off flavor development in the milk.
8. The major cause of the salty flavor in milk is ___________
a) The large intake of salt by the cow
b) Associated with sunlight exposure
Explanation: Salty of flavor in milk can be attributed to Mastitis. It is a off-flavor.
9. ___________ is a test for rancidity.
a) Acid degree value
c) Disc assay
d) Titratable acidity
Explanation: Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained panel (n = 5) using magnitude estimation were used as measures of intensity of rancid flavor in milk. The correlation between ADV and rancidity scores was 0.13 (p = 0.16).
10. Mastitis in milk ____________
a) Has a direct effect on cheese yield
b) May cause increased rancidity
c) Decreases calcium content
d) Increases protein content
Explanation: Mastitis refers to milk disease in cows. It may have a direct effect on cheese yield.
11. Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling?
a) Checking milk temperature
b) Making sure equipment has been cleaned correctly
c) Examining milk to determine appearance
d) Collecting a representative sample to be used for tests
Explanation: Milk hauler is responsible for checking milk temperature. He is also held responsible for examining milk to determine appearance and collecting a representative sample to be used for test.
12. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
Explanation: Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained panel (n = 5) using magnitude estimation were used as measures of intensity of rancid flavor in milk.
13. The four primary taste sensations are _____________________
a) Bitter, metallic, sour, sweet
b) Bitter, salt, sour, sweet
c) Metallic, salt, sour, sweet
d) Burnt, bitter, salt, sour
Explanation: Dating back to ancient Greece and China, the sensation of taste has historically been dominated by the four “basic tastes” of sweet, bitter, sour and salty.
14. Lactose is the principal ________ in milk.
Explanation: Lactose is a primary milk carbohydrate. The milk is the only source for this carbohydrate for body.
15. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
a) Isolate animals with clinical mastitis
b) Disinfect or sterilize milking machine inflation’s between cows
c) Wear rubber or plastic gloves during milking and disinfect the gloves between cows
d) Use a bactericide for disinfecting the teats after milking
Explanation: Mastitis usually happens in nursing mothers when bacteria enter the breast through a cracked or sore nipple. This can cause an infection. Good breastfeeding techniques and use of bactericide for disinfecting the teats after milking can help prevent sore and cracked nipples that may lead to mastitis.
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.