Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
If the CMT has a somatic cell count of 1,200,000 to 5,000,000 what is the interpretation?
a) Serious mastitis
b) Subclinical mastitis
c) Negative (healthy)
d) None of the mentioned
Explanation: 1,200,000 – 5,000,000 count of CMT interprets Serious Mastitis Infection. Such cow milk is not preferred.
2 - Question
What does HACCP stand for?
a) High Altitude Computer Control Protocol
b) High Aptitude Critical Consideration and Punctuality
c) Help Animals in Confined Conditions and Preserves
d) Hazard Analysis and Critical Control Points
Explanation: Hazard analysis and critical control points ( HACCP ) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes.
3 - Question
Milk must be held at 191 degrees F for ___________________ to be considered pasteurized.
a) 30 minutes
b) 1 second
c) 2 seconds
d) 5 minutes
Explanation: Pasteurization is the heat treatment in order to kill pathogenic microorganisms from milk. The milk should be held at 191 F for 1 sec.
4 - Question
According to HACCP, what is a receiving station?
a) Where supplies are received
b) Where trucks receive milk
c) Anywhere raw milk is received, handled, stored, etc
d) Where cows enter to be milked
Explanation: HACCP gives a proper definition for receiving station. Receiving station is a place where raw milk is received, handled, stored, etc.
5 - Question
How often will HACCP inspect each Dairy Farm?
a) A minimum of every 6 months
b) A minimum of once each year
c) A minimum of once each month
d) A minimum of every 2 years
Explanation: The implementation of the Hazard Analysis and Critical Control Point (HACCP) rule and FSIS’ laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply. The inspection is done every six months.
6 - Question
When sanitizing milking equipment with water, the temperature must be a minimum of 170 degrees F and the utensils are to be under the flow of water for ____________ minutes.
Explanation: In general, equipment should be rinsed with lukewarm 100 to 180°F water immediately after milking to prevent drying of milk solids on surfaces. The utensils should be under the flow of water for at least 5 minutes.
7 - Question
Milk protein allergies are a form of milk intolerance. This generally occurs only in infants and is usually outgrown by?
a) 6 month of age
b) 12 months of age
c) 18 months of age
d) 24 months of age
Explanation: Fortunately, most babies outgrow milk allergies by their second year.
8 - Question
Low levels of the enzyme lactase may lead to lactose intolerance. Symptoms of lactose intolerance include ALL of the following EXCEPT?
d) Abdominal cramps
Explanation: The symptoms of lactose intolerance typically occur between 30 minutes and two hours after eating or drinking a milk or dairy product, and may include: abdominal cramps, Bloating, gas, diarrhea and nausea.
9 - Question
The maximum moisture content of Cheddar cheese is?
Explanation: Cheddar cheese is a special variety of cheese. Moisture content of cheese can be a maximum of 39%.
10 - Question
An example of an extra hard cheese is?
Explanation: Extra-Hard is a term used to describe a group of various cheeses that are hard and brittle. These cheeses get so hard because they are low-fat and low-moisture. In addition to grating well, they are usually aged up to 3 years to develop a sharp flavour. Parmesan is an example of extra hard cheese.
11 - Question
To add the mold to the blue cheese it is mainly?
a) Injected into the cheese
b) Grown on the cheese
c) Mixed in the whey mixture
d) None of the mentioned
Explanation: Blue or bleu cheese has the mold Penicillium added to it so that the final product is spotted or veined throughout with blue, blue-gray, or blue-green mold. Some blue cheeses are injected with spores before the curds form.
12 - Question
What is the average fat content of Brie?
Explanation: Brie is labeled as 45 percent fat, fat comprises only 30 percent of the entire cheese. In general, Brie is a healthy food choice that is lower in fat than most cheeses and is also naturally low in carbohydrates.
13 - Question
Cream cheese is different from cottage cheese because?
a) Cream cheese is an acid curd and cottage cheese is not
b) Cream cheese is made from cows’ milk and cottage cheese is not
c) Cream cheese requires a started culture of bacteria and cottage cheese does not
d) All rest options are true for both Cream cheese and cottage cheese
Explanation: Cream cheese, soft, smooth, unripened cheese made either with cream or with a mixture of milk and cream. Cream cheese is similar to cottage cheese but is higher in fat content, cottage cheese being made from skim or nonfat milk. Also Cream cheese requires a started culture of bacteria and cottage cheese does not.
14 - Question
Gouda can be described by all of the following except?
b) Yellow colored
c) Rind coating
d) Tart flavor
Explanation: Gouda is a Dutch yellow cheese made from cow’'. It is a semi-hard cheese with rind coating.
15 - Question
Monterey Jack cheese has a maximum moisture content of ___________%
Explanation: Monterey Jack is a semi-soft to semi-firm cheese due to its intermediate moisture content and its colour can be described as creamy to buttery white. It has an MC of 44%.
16 - Question
To make Mozzarella cheese the pasteurized milk is curded at ____________degrees F.
Explanation: Mozzarella is a traditional southern Italian dairy product made from Italian buffalo’s milk. Milk is curdled at 88 degrees F.
17 - Question
The advantage of making processed cheese is?
a) Better taste
c) Extended shelf-life
d) Non uniformity
Explanation: Processed cheese has several technical advantages over natural cheese, including a far longer shelf-life, resistance to separating when cooked (melt ability), and a uniform look and physical behavior. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes.
18 - Question
The current U.S. per capita consumption of milk is approximately _____ gallons per year.
Explanation: Whole Milk Consumption Falling, Low-Fat Milk Consumption Steady. US per capita consumption of milk is 20 gallons per year.
19 - Question
Today, an average dairy cow produces approximately ____ quarts of milk per cow annually.
Explanation: The average cow in the U.S. produces about 21,000 lbs. of milk per year, that’s nearly 8800 quarts a year! On a daily basis, most cows average about 70 lbs. of milk per day or about 8 gallons per day. 8 gallons is about 128 glasses of milk per day.
20 - Question
In what year were Federal milk-marketing orders reformed?
Explanation: Federal milk market orders were reformed. The reformation took palace in 2000.
21 - Question
Milk marketed, today as low-fat milk has no more than _____% milk fat.
Explanation: Low-fat milk contains 1% milk fat. Fat-free milk, also called nonfat or skim, contains no more than 0.2% milk fat.
22 - Question
The whey proteins in milk constitute about _____% of the protein found in milk.
Explanation: Whey proteins are present in milk as a form of protein. They constitute about 18% of milk protein.
23 - Question
Adolescents have a recommendation of _________ milligrams of calcium per day.
Explanation: Calcium is very important for infants for their bone health. It has been recommended that adolescents have least 1300 milligrams of calcium per day.
24 - Question
If vitamin A is added to milk, it must be at a level of no less than ______ international units (I.U.) per quart.
Explanation: Vitamin is often added to the milk. In the case of this addition, Vitamin A level shouldn’t be less than 2000 I.U. per quarts.
25 - Question
Butter production now accounts for _______% of the total milk supply.
Explanation: Butter is a very popular dairy product. Its production is now 18% of the total milk supply.
26 - Question
Light whipping cream has a minimum of _____% milk fat.
Explanation: Heavy Whipping Cream has a fat content of 36% or greater. Light Cream generally sits on 30%.
27 - Question
Today, milk that has been ultra pasteurized must have been heated at or above ______degrees F for at last ________ seconds.
a) 191, 2
b) 212, 3
c) 260, 2
d) 280, 2
Explanation: Ultra Pasteurization (UP), or Ultra High Temperature (UHT) pasteurization, is the process of heating milk to approximately 280 °F for just 2 seconds and then chilling it back down rapidly. The result is milk that’s 99.9% free from bacteria.
28 - Question
It takes approximately ____ pounds of skim milk to make a pound of dry curd cottage cheese.
Explanation: Skim milk is required to make dry curd cottage cheese. Around 7.3 pounds of skim milk is required to make 1 pound of this cheese.
29 - Question
It takes approximately _____ pounds of skim milk to make one pound of non-fat dry-milk.
Explanation: Skim milk is used in the preparation of non fat dry milk. The preparation of 1 pound of non fat dry milk consumes about 11 pounds of skim milk.
30 - Question
The leading state in 2009 in pounds of milk per dairy cow was?
a) New Mexico
Explanation: New Mexico was reported to be the state with leading pounds of milk per dairy cow. This was reported for the year 2009.