Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
The only persons regulated by federal orders are _____
a) Farmers
b) Truckers
c) Handlers
d) Retail store owners
View Answer
Explanation: In Federal order provisions, dairy processors are referred to as handlers and dairy farmers are known as producers. Handlers are regulated by federal orders.
2 - Question
The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
a) Psychrophilic
b) Coliform
c) Staphylococcus
d) Streptococcus
View Answer
Explanation: Psychrophiles or cryophiles (adj. cryophilic) are extremophilic organisms that are capable of growth and reproduction in cold temperatures, ranging from −20 °C to +10 °C. The growth of psychrophilic bacteria has tremendously increased due to bulk cooling and storage.
3 - Question
_____ is the cause of the rancid flavor in milk.
a) Feeding high moisture corn
b) Feeding haylage
c) Storing milk in the sunlight
d) Extreme agitation of raw milk
View Answer
Explanation: Racidilty is the result of fat oxidation. In milk, it is caused due to excessive agitation of raw milk which leads to a breakdown of fat molecule exposing them to oxidation.
4 - Question
Which of the following does not promote metallic/oxidized off flavor in milk?
a) Hypochlorite sanitizer
b) Sunlight
c) Fluorescent light
d) Copper
View Answer
Explanation: Milk with a cardboardy or metallic taste is more common in milk during the winter and early spring. The off- flavor can be detected in raw milk, but sometimes not until two days after collection. Hypochlorite doesn’t promote metallic off flavor in milk.
5 - Question
Whole milk contains _____ percent protein.
a) 1.5-2.5
b) 2.5-3.5
c) 3.5-4.0
d) 4.0-4.5
View Answer
Explanation: Whole milk is rich in protein. It contains around 3.5-4.0 percent protein.
6 - Question
Which of the following is not an objective of milk evaluation?
a) Determining the presence of desirable characteristics
b) Determining one brand of milk from another
c) Determining if one sample differs from another
d) Determining the presence and magnitude of undesirable characteristics
View Answer
Explanation: Brand differentiation is not one of the objectives of milk evaluations. Its objective includes determining the presence of desirable characteristic etc.
7 - Question
Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____
a) Caudal base
b) Blind quarter
c) Streak canal
d) Feed
View Answer
Explanation: Mastitis is a cow disease in a cow. It is due to microorganisms that enter mammary gland via streak canal.
8 - Question
A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
a) Striated
b) Mesh
c) Streak
d) Strip
View Answer
Explanation: The strip cup is used to detect mastitis. Method involves squirting the first stream of milk from each teat into strip cup then inspecting for flakes, lumps, and other signs of abnormal milk.
9 - Question
A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
a) Massaging action
b) Pulsation
c) Vacuum
d) Pressure
View Answer
Explanation: A vacuum is applied to the teat end. This helps to remove milk from the milking machine.
10 - Question
Which of the following four primary taste sensations is correctly matched with the causal agent?
a) Salty-sugar
b) Bitter-quinine
c) Sweet-lactic acid
d) Sour-table salt
View Answer
Explanation: Quinine content gives the characteristic bitter flavor. More the quinine content more the bitter flavor.
11 - Question
Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.
a) Malty
b) Bitter
c) Salty
d) Metallic
View Answer
Explanation: Certain aldehydes give malty flavor. They are produced by streptococci that produce lactic acid.
12 - Question
By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.
a) Lactometer
b) Hydrometer
c) Humidoscope
d) Polyscope
View Answer
Explanation: A hydrometer is an instrument that measures the specific gravity (relative density) of liquids—the ratio of the density of the liquid to the density of water. a hydrometer with plastic beads varying density would help in estimation of non fat solids.
13 - Question
The two main proteins in milk are ____ and ____
a) Lactose, Lactalbumin
b) Casein, Lactalbumin
c) Ascorbic, Thiamin
d) Colgate, Casein
View Answer
Explanation: Casein and lactalbumin are main protein present in milk. Milk is a good source of protein.
14 - Question
Vitamin _____ was first discovered in milk fat and is important to eyesight.
a) A
b) B
c) C
d) D
View Answer
Explanation: Vitamin A is a fat soluble vitamin that is also a powerful antioxidant. Vitamin A plays a critical role in maintaining healthy vision.
15 - Question
Milk contains all the known vitamins and is an especially good source of ___
a) Cyanocobalmin
b) Riboflavin
c) Ascorbic Acid
d) Thiamine
View Answer
Explanation: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Milk is also a good source of riboflavin.
16 - Question
Milk is a good source of all water-soluble vitamins except for _____
a) Cyanocobalmin
b) Riboflavin
c) Ascorbic Acid
d) Thiamine
View Answer
Explanation: Milk is a rich source of the vitamin. It contains all the essential vitamins except Ascorbic acid or vitamin C.
17 - Question
__________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
a) Ionization
b) Evaporation
c) Pasteurization
d) Homogenization
View Answer
Explanation: Homogenization is the process of breakdown of fat globules into smaller particles. It aids in digestion for people who have a sensitive digestive system.
18 - Question
_________ amino acids are commonly found in milk proteins, including the essential amino acids.
a) 7
b) 12
c) 14
d) 19
View Answer
Explanation: Milk contains all the essential amino acids. Milk has a total of 19 amino acids.
19 - Question
Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
a) A
b) B
c) C
d) D
View Answer
Explanation: Summer milk is rich in vitamin A as compared to winter milk. Vitamin A content in summer milk exceeds 1.6 times the vitamin A content in winter milk.
20 - Question
The milk becomes the property of the buyer once?
a) The transport truck reaches the plant
b) It is loaded into the transport truck on the farm
c) The transport truck leaves the farm
d) It is unloaded into the processor’s bulk tanks
View Answer
Explanation: Milk is the responsibility of the producer before it is loaded into the truck. Once loaded the responsibility of milk shift to buyer.
21 - Question
Cows with _____ have a higher incidence of mastitis because a physical injury is more likely.
a) Sickled hocks
b) Horns
c) Lower foot angles
d) Pendulous udders
View Answer
Explanation: Mastitis is a common cow disease due to infection in udders. Cows with pendulous udders are more prone to it.
22 - Question
Which of the following is untrue concerning the federal milk marketing orders?
a) They are legal instruments
b) It is a uniform system of classified pricing
c) Producers are not guaranteed a market
d) Sanitary restrictions on production are imposed on producers
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. All the options are true except sanitary restriction on produce being imposed on producers.
23 - Question
The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.
a) Classified
b) Average
c) Parity
d) Blend
View Answer
Explanation: Milk sellers and beverage processors choose to keep the milk that goes into other products associated with the order so that its value goes into the pool and producers receive the uniform price for it. The uniform price paid to producers is the weighted average of the class prices.
24 - Question
Under federal orders, dairy farmers receive their milk checks _____
a) Once or twice monthly
b) Weekly
c) Bi-monthly
d) Directly from the FSA office
View Answer
Explanation: Federal order lay down guidelines of payment Dairy farmers under these guidelines receive their milk checks once or twice a month.
25 - Question
To defray the cost of federal orders, handlers are assessed ____ per hundredweight of milk received.
a) 1-3 cents
b) 2-5 cents
c) 3-4 cents
d) 15 cents
View Answer
Explanation: Transportation credits apply to shipments of milk for Class I use from supply plants to distributing plants. In the Upper Midwest order, the credits are paid to distributing plants at the rate of 2-5 cents per hundredweight per mile to help defray the cost of moving milk to the Class I market.
26 - Question
Which is a true statement concerning federal milk marketing orders?
a) Public hearings are held so that all interested parties may present their views
b) They remove the need for cooperatives
c) They are designed to weaken the bargaining power of single large dairy farmers
d) They assure the corrected weighting, testing and sanitary conditions of milk
View Answer
Explanation: Federal milk orders remove the need for corporative; they are designed to weaken the bargaining power of single large dairy farm. Also, they assure the corrected weighting, testing and sanitary conditions of milk.
27 - Question
The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
a) Pituitary
b) Sweat
c) Endocrine
d) Vascular
View Answer
Explanation: In chemistry, oxytocin acts both as a hormone and as a brain neurotransmitter. The release of oxytocin by the pituitary gland acts to regulate two female reproductive functions.
28 - Question
Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
a) Protein
b) Carbohydrates
c) Milk fat
d) Minerals
View Answer
Explanation: Rubber parts of machine absorb milk fat. They need to be cleaned properly with alkaline detergent.
29 - Question
The main objection to dirt and milk stone on parts is _____
a) Vacuum fluctuations
b) Poor milkers function
c) Poor looks
d) Increased bacterial count
View Answer
Explanation: Dirt and milk stone on a machine part leads to increased bacterial cound. Proper sanitation using an alkaline detergent is required.
30 - Question
Badly dented or damaged milkers unit parts are caused by?
a) Strong chemicals
b) Improper design
c) Careless handling
d) Solvents
View Answer
Explanation: Dents and damage on machine parts are caused due to careless handling. Hence, machines need to be handled with care.