Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - 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.
2 - 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.
3 - 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.
4 - 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.
5 - 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.
6 - 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.
7 - Question
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
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 - 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.
9 - 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.
10 - 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.
11 - 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.
12 - 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.
13 - 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.
14 - 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.
15 - 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.
16 - Question
The fat in one serving of whole milk (8 ounces) provides _______ calories.
a) 85
b) 90
c) 95
d) 100
View Answer
Explanation: Milk has a high concentration of fat. The fat in one serving of milk has 90 calories.
17 - Question
The most prevalent off the flavor of fluid milk is ______
a) Malty
b) Oxidized
c) Flat
d) Feed
View Answer
Explanation: Milk can have several off- flavor. Most prevalent of them is off flavor due to feed.
18 - Question
The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.
a) 200,000
b) 150,000
c) 100,000
d) 50,000
View Answer
Explanation: Certain microbiological standards are set for Grade A milk. For Grade, A milk is 100,000 bacteria per millimeter of milk prior to mixing that milk with a milk of other producers.
19 - Question
Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).
a) Temperature and length
b) Time and temperature
c) Temperature and time
d) Time and length
View Answer
Explanation: Pasteurization is the process of heating milk to a certain time and temperature in order to kill pathogenic microorganism. Usually, preferred pasteurization time and temperature is 63 degrees C for 30 min.
20 - Question
The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______
a) A large proportion of the human population is sensitive to antibiotics
b) Antibiotics increase the somatic cell count of milk
c) Antibiotics cause an off-flavor in milk
d) Antibiotics kill some of the good bacteria found in milk
View Answer
Explanation: Milk with antibiotics is held from milk supply. This is due to the large proportion of the human population is sensitive to antibiotics.
21 - Question
When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.
a) Lysine
b) Casein
c) Tryptophan
d) Whey
View Answer
Explanation: Mastitis leads to a reduction in casein proteins in milk. Thus cow milk of mastitis cow is not suitable for cheese preparation.
22 - Question
Bacteria that survive specific heat treatment are said to be _____
a) Psychotropic
b) Coliform
c) Psychrophilic
d) Thermoduric
View Answer
Explanation: Thermoduric bacteria can survive specific heat treatment. These bacteria pose a problem during pasteurization of milk.
23 - Question
________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).
a) Vaporization
b) Infusion heater
c) Vacuumization
d) Vac Pac process
View Answer
Explanation: Vacuumize: to produce a vacuum in; to clean, dry, or pack by a vacuum mechanism or in a vacuum container. Vacuumization deals with exposing milk to reduced pressures.
24 - Question
A high acid flavor (sour) in milk is caused by ________
a) Growth of bacteria in the milk
b) Exposure of cows to acid rain
c) Drinking hard water
d) Absorption of acid from corn silage
View Answer
Explanation: Micro organisms if present in milk leads to sour off flavor in milk. Bacteria are most responsible for sour off flavor in milk.
25 - Question
The enzyme _______ is almost completely inactivated during pasteurization.
a) Lactose
b) Acid glycerol
c) Alkaline phosphatase
d) Free fatty acids
View Answer
Explanation: Alkaline Phosphatase is completely inactivated during pasteurization. It is hence also called indicator organization.
26 - Question
A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______
a) Base excess pricing
b) Louisville takes out and pay back
c) Individual handler pools
d) Producer settlement fund
View Answer
Explanation: In producers settlement fund, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from. It is a kind of pooling method.
27 - Question
The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.
a) Lead-casein
b) Boron-tin
c) Iron-copper
d) Zinc-brass
View Answer
Explanation: Iron and copper leads to the formation of metallic and oxidized flavor in milk. They are removed from milk.
28 - Question
The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____
a) Mixture thickens with slight gelation
b) Viscous gel forms, mass adheres to paddle
c) Distinct precipitate forms, but no gel
d) Slight precipitate forms and tends to disappear
View Answer
Explanation: One of the best ways to detect mastitis is to use the California Mastitis Test (CMT). A four-compartment paddle and the CMT reagent are the only supplies you need to conduct the test.400,000 to 1,500,00 would show Distinct precipitate but does not gel with paddle movement.
29 - Question
Which of the following is not a part of the establishment of a federal marketing order?
a) A public hearing is held for the producers-handlers and the public
b) Must be approved by 2/3 of the producers supplying 3/4 of the milk
c) Cooperative associations of milk producers petition the U.S. Secretary of Agriculture
d) A producer cooperative may vote all its members who deliver milk during a certain period)
View Answer
Explanation: Federal market order establishes several norms. The order to be approved by 2/3 of the producers supplying 3/4 of the milk is not one of the norms.
30 - Question
To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.
a) 1-2
b) 2-4
c) 4-6
d) 6-8
View Answer
Explanation: Offending feed to cow lead to milk produced containing off flavor. Thus such feed is avoided prior to 2-4 hours of milking.