Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
Federal Definitions and Standards of Identity specify that Whole Milk contains 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
View Answer
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 - Question
Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.
a) 30
b) 60
c) 120
d) 150
View Answer
Explanation: Cheddar cheese gets its characteristic flavor by ripening. It should undergo a ripening period of minimum of 60 days.
3 - Question
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
c) Consumers
d) Dairy farmers, milk handlers and consumers
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. 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 - Question
A milk order, including pricing and other provisions, becomes effective only after approval by ____________
a) Consumers
b) Dairy farmers
c) Milk processors
d) Secretary of Agriculture
View Answer
Explanation: A milk order becomes effective only after the approval of dairy farmers. Milk order includes pricing and other provisions.
5 - Question
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
View Answer
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 - Question
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
View Answer
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 - Question
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
View Answer
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 - Question
The major cause of the salty flavor in milk is ___________
a) The large intake of salt by the cow
b) Associated with sunlight exposure
c) Mastitis
d) Bacteria
View Answer
Explanation: Salty of flavor in milk can be attributed to Mastitis. It is an off-flavor.
9 - Question
___________ is a test for rancidity.
a) Acid degree value
b) Cryoscope
c) Disc assay
d) Titratable acidity
View Answer
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 - Question
Mastitis in milk ____________
a) Has a direct effect on cheese yield
b) May cause increased rancidity
c) Decreases calcium content
d) Increases protein content
View Answer
Explanation: Mastitis refers to milk disease in cows. It may have a direct effect on cheese yield.
11 - Question
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
View Answer
Explanation: Milk hauler is responsible for checking the milk temperature. He is also held responsible for examining milk to determine the appearance and collecting a representative sample to be used for the test.
12 - Question
Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
a) Rancid
b) Malty
c) Acidic
d) Fruity
View Answer
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 - Question
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
View Answer
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 - Question
Lactose is the principal ________ in milk.
a) Fat
b) Protein
c) Carbohydrate
d) Mineral
View Answer
Explanation: Lactose is a primary milk carbohydrate. The milk is the only source for this carbohydrate for body.
15 - Question
The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________
a) Isolate animals with clinical
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
View Answer
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.
16 - Question
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
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.
17 - Question
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
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.
18 - Question
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
Explanation: Most of the flavors are detectable. However, Bitter and salty flavor can’t be detected by odor.
19 - Question
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
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.
20 - Question
_________ 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
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.
21 - Question
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
Explanation: Sour off flavor is found in improperly cooled milk. Hence cooling done properly is an important factor to avoid off flavor development.
22 - Question
The Babcock test is a rapid, simple and accurate test for __________v a) Water in milk
b) Titratable acidity
c) Fat content
d) Nonfat milk solids content
View Answer
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.
23 - Question
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
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.
24 - Question
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
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.
25 - Question
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
Explanation: Federal milk marketing order is an association. It helps to provide or describe payment made to milk producers for milk.
26 - Question
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
Explanation: Cheddar cheese is a unique variety of cheese. Approximately 10lbs whole milk is utilized to make 1 pound of cheddar cheese.
27 - Question
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
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.
28 - Question
Cow’s milk contains _____ percent lactose.
a) Three
b) Four
c) Five
d) Six
View Answer
Explanation: Lactose is an important milk carbohydrate. Milk contains 5% lactose.
29 - Question
For the maximum intake of calcium, one should consume ___________
a) Whole Milk
b) 2% Milk
c) 1% Milk
d) Skim Milk
View Answer
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.
30 - Question
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
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.