Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
Farm water supplies must be protected from surface contamination. Water is usually tested for __________ as an indicator of possible sewage contamination.
a) Proteolytic bacteria
b) Lipolytic bacteria
c) Coliform bacteria
d) Psychotropic bacteria
View Answer
Explanation: In order to protect far water from surface contamination, the water is tested for coliform bacteria. If it tests positive thus water is infected.
2 - Question
Specific gravity of milk at 60ºF is __________
a) 1.022
b) 1.032
c) 1.033
d) 1.042
View Answer
Explanation: Specific gravity is the ratio of the density of a substance to the density of a reference substance; equivalently, it is the ratio of the mass of a substance to the mass of a reference substance for the same given volume. A specific gravity of milk is 1.032 at 60ºF.
3 - Question
The International Dairy Federations (IDF) mission is to promote ______________
a) Scientific, cultural & economic progress
b) Agricultural, technical & economic progress
c) Technical, scientific & industrial progress
d) Scientific, technical & economic progress
View Answer
Explanation: The International Dairy Federation is the leading source of scientific and technical expertise for all stakeholders of the dairy chain. IDF’s mission is to help nourish the world with safe and sustainable dairy, thus it promotes scientific, technical and economic progress.
4 - Question
USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as _______________
a) Blend prices
b) Regional prices
c) Mailbox prices
d) BFP prices
View Answer
Explanation: The “mailbox price” is defined as the net price received by dairy farmers for milk, including all payments received for milk sold and deducting costs associated with marketing the milk.
5 - Question
The “set aside” of $0.15 per hundred pounds of milk from a milk producer’s check is used in programs that support ______
a) Promotions & research
b) Research & testing
c) Teaching & promotion
d) Promotion & teaching
View Answer
Explanation: Promotion and teaching is an n important aspect of dairy. $0.15 per hundred pounds of milk is used in order to support this initiative.
6 - Question
Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________
a) Fall
b) Spring
c) Early and late summer
d) Early spring and late fall
View Answer
Explanation: Early spring and late fall lead to higher production of onion and garlic. Thus such off flavor are more prevalent in the milk of cow’s feeding on these pastures during this duration.
7 - Question
Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
a) Bromine
b) Saline
c) Chlorine
d) Iodine
View Answer
Explanation: Chlorine is a very effective sanitizer. It is used to sanitize milking equipment.
8 - Question
Milk found in cows with a high somatic cell count would result in a decrease in __________
a) Butterfat
b) Whey protein
c) Casein
d) Trace minerals
View Answer
Explanation: Somatic cell count in milk shouldn’t exceed the prescribed limit. High somatic count would lead to decrease in amount of casein.
9 - Question
Milk is a good supplier of minerals except for _____
a) Magnesium-Iron-Manganese-Copper
b) Riboflavin-Magnesium-Lactose-Manganese
c) Phosphorus-Copper-Zinc-Calcium
d) Potassium-Boron-Iron-Calcium
View Answer
Explanation: Milk is an all round nutritional product. It is rich in most of the minerals except Magnesium-Iron-Manganese-Copper.
10 - Question
Adulterants of milk that are detrimental to human health are _____
a) Proteins
b) Pesticides
c) Water
d) Minerals
View Answer
Explanation: Pesticides are adulterant which is very harmful for human health. They lead to cancers.
11 - Question
Water added to milk is detected by checking the _____
a) Acid degree value
b) Sediment content
c) Titratable acidity
d) Freezing point
View Answer
Explanation: Freezing point check is the best method to check the adulteration in milk by water. The freezing point goes down as water is added.
12 - Question
Milk with low total solids will produce what off-flavor?
a) Flat
b) Malty
c) Salty
d) Acid
View Answer
Explanation: Flat off flavor is persistent in milk with low total solids. Hence milk should have sufficient total solid.
13 - Question
A cryoscopy is an important tool that test for __________ in milk.
a) Butterfat
b) Antibiotics
c) Pesticides
d) Added water
View Answer
Explanation: Apart from the freezing point check, cryoscopy is a tool which helps in checking added water in milk. Cryoscopy is the process of determination of the lowered freezing points produced in liquid by dissolved substances in order to determine molecular weights of solutes and various properties of solutions.
14 - Question
Milk is the only source of __________ in nature.
a) Calcium
b) Phosphorous
c) Lactose
d) Fatty acids
View Answer
Explanation: Lactose is the major milk carbohydrate. It is only found in milk in nature.
15 - Question
Which of the following is not an important reason for a five day-seven degree shelf life test?
a) Psychotropic bacteria reproduce at this temperature
b) Data made available for control application in a reasonable time
c) It lowers variability among cartons of milk
d) The Temperature is at or near the maximum at which milk will be stored
View Answer
Explanation: Out of the options lower variability among cartons of milk isn’t an important reason for shelf life test. All the others are important in shelf life testing.
16 - Question
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.
17 - Question
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
18 - Question
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.
19 - Question
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.
20 - Question
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.
21 - Question
___________ 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.
22 - Question
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.
23 - Question
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.
24 - Question
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.
25 - Question
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.
26 - Question
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.
27 - Question
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.
28 - Question
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.
29 - Question
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.
30 - Question
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.