Dairy Engineering Questions and Answers – Milk Quality Farm – 2

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

1. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.
a) 25
b) 45
c) 60
d) 70
View Answer

Answer: b
Explanation: Bulk tanks are used for pickup. They should cool up to 25 percent the volume of the tank to 45 degrees F within two hours prior to milking.
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2. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
a) High acid
b) Bitter
c) Oxidized
d) Rancid (lipolyzed)
View Answer

Answer: c
Explanation: Oxidized flavor may result due to exposure of milk to high fluorescent lighting. Such milk is more prone to this when packaged in transparent packaging material.

3. Which group of flavors cannot be detected by odor?
a) Bitter, salty
b) High acid, rancid
c) Feed, garlic/onion
d) Metallic/oxidized, malty
View Answer

Answer: a
Explanation: Most of the flavors are detectable. However, Bitter and salty flavor can’t be detected by odor.

4. Milk used to make ice cream would be priced in what Federal Order class?
a) Class I
b) Class II
c) Class II
d) Class IV
View Answer

Answer: b
Explanation: Milk of class II is used to make ice cream. Class II is the milk going into ‘soft’ manufactured products such as sour cream, cottage cheese, ice cream and yogurt.

5. _________ is the time after processing during which a dairy product normally remains suitable for human consumption.
a) Code date
b) Product life
c) Package date
d) Shelf date
View Answer

Answer: d
Explanation: Sell-by date is the date in which your supermarket needs to stop selling that particular carton of milk. Shelf date specifies the time during which the product remains fit for consumption.
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6. The off flavor most likely to be found in milk that has not been cooled properly is __________
a) Sour
b) Rancid
c) Oxidized
d) Bitter
View Answer

Answer: a
Explanation: Sour off flavor is found in improperly cooled milk. Hence cooling done properly is an important factor to avoid off flavor development.

7. The Babcock test is a rapid, simple and accurate test for __________
a) Water in milk
b) Titratable acidity
c) Fat content
d) Nonfat milk solids content
View Answer

Answer: c
Explanation: The Babcock test is the first inexpensive and practical test factories could use to determine the fat content of milk. It is a rapid, simple and accurate test.

8. To remove fat from milking equipment use __________
a) Alkaline cleaner in hot water
b) Alkaline cleaner in cold water
c) Acid cleaner in cold water
d) Acid cleaner in hot water
View Answer

Answer: a
Explanation: Milk has high amount of fat. Such fat needs to be cleaned. Alkaline cleaner in hot waters helps to remove fat from milking equipments.

9. Quality of grade A milk is __________
a) Not controlled by Federal Orders
b) The first consideration in pooling milk
c) The part of the testing by Market Administrators
d) Only checked if there is excess milk
View Answer

Answer: a
Explanation: Grade A milk, also called fluid grade milk, refers to milk produced under sufficiently sanitary conditions to qualify for fluid (beverage) consumption. Only Grade A milk is regulated under not federal milk marketing orders.
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10. Federal Milk Marketing Orders provide or describe __________
a) Sanitary standards used for grade A
b) Milk purchased by dealers
c) Milk sold by farmers
d) Payment made to milk producers for milk
View Answer

Answer: d
Explanation: Federal milk marketing order is an association. It helps to provide or describe payment made to milk producers for milk.

11. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
a) 5
b) 10
c) 13
d) 22
View Answer

Answer: b
Explanation: Cheddar cheese is a unique variety of cheese. Approximately 10lbs whole milk is utilized to make 1 pound of cheddar cheese.

12. Federal Milk Marketing Orders are a mechanism for?
a) The most economical utilization of milk
b) Finding a market for every producer’s milk
c) Economical transportation of milk
d) Market stabilization
View Answer

Answer: d
Explanation: Federal Milk Marketing Orders (FMMOs) establish certain provisions under which dairy processors purchase fresh milk from dairy farmers supplying a marketing area. They help in market stabilization.

13. Cow’s milk contains _____ percent lactose.
a) Three
b) Four
c) Five
d) Six
View Answer

Answer: c
Explanation: Lactose is an important milk carbohydrate. Milk contains 5% lactose.
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14. For the maximum intake of calcium, one should consume ___________
a) Whole Milk
b) 2% Milk
c) 1% Milk
d) Skim Milk
View Answer

Answer: d
Explanation: Calcium is an essential component to maintain bone health in the body. For maximum intake of calcium it is advised to have skim milk.

15. While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?
a) Clenbuterol
b) Penicillin
c) Tetracycline
d) Ivomec
View Answer

Answer: a
Explanation: Clenbuterol, also called “clen,” is considered a performance-enhancing drug and is banned in most athletic competitions. Because of this, some athletes who test positive for clenbuterol often claim they must have eaten contaminated meat, thus this drug is banned.

Sanfoundry Global Education & Learning Series – Dairy Engineering.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn