Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
a) High acid
Explanation: A watery flavor is a kind of off flavor. Normal milk has a denser taste.
2 - Question
Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
Explanation: Strong feed or weed contributes towards the bitter off-flavor in the milk.
3 - Question
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.
Explanation: Obnoxious weeds contribute to garlic/onion off flavor in the milk. This off flavor is recognizable by a distinct smell and taste.
4 - Question
Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.
Explanation: Foreign to milk caused by fly spray, paint, kerosene or creosote.
5 - Question
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.
Explanation: Pungency is the characteristic of Oxidized flavor. It has a very distinct carboard sensation as well.
6 - Question
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.
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 - Question
This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.
c) High acid
Explanation: Unclean flavor is characteristic of the milk which has been stored for prolonged period of time.
8 - Question
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
Explanation: Streptococcus lactic gives sour off flavor to milk. It initially has a very high acid flavor.
9 - Question
Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
Explanation: Milk not properly cooled may encounter Malty flavor. Dirty and Unclean machines and equipment contribute to this flavor.
10 - Question
Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.
Explanation: Feed plays a major role in the flavor of milk. Offending feeds can result in off flavor.
11 - Question
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
d) Over 5,000,000
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 - Question
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
Explanation: Milk from a normal quarter flows freely when performing CMT tests.