Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - 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.
2 - 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
Explanation: Somatic cell if less leads to the flat flavor of milk. Somatic cell count for grade A raw milk should be 750,000 0r less per milliliter of milk.
3 - 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.
4 - 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.
5 - 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.
6 - 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.
7 - 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.
8 - 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.
9 - 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.
10 - 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.
11 - 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.
12 - 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.
13 - 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.
14 - 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.
15 - 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.
16 - 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.
17 - 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.
18 - 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.
19 - 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.
20 - 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.
21 - 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.
22 - 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.
23 - 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.
24 - 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).
25 - 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.
26 - 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.
27 - 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.
28 - 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.
29 - 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.
30 - Question
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
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.