Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
According to USDA’s economic research service, total per capita of all fluid products was approximately _________ pounds.
a) 110
b) 137
c) 163
d) 177
View Answer
Explanation: USDA is responsible for accounting the total production of fluid products. According to its report, the total per capita of all fluid products summed up to be a total of 177 pounds.
2 - Question
Approximately ______% of the frozen dessert market was ice cream (Hard and soft and low-fat/non-fat).
a) 56
b) 60.5
c) 70.7
d) 86.7
View Answer
Explanation: Frozen dessert market has a variety of products from frozen dessert to ice cream. Ice cream accounts for approximately 86.7% of the frozen dessert market.
3 - Question
More than _____ % of American household purchase cheese; including cream cheese.
a) 69
b) 78
c) 86
d) 96
View Answer
Explanation: Cheese is a very popular dairy commodity. It is purchased by approximately 96% American households.
4 - Question
Cheese consumption in the U.S. was approximately ______ pounds per capita.
a) 32
b) 36
c) 45
d) 51
View Answer
Explanation: Cheese consumption is one of the highest among all dairy products. It accounts for approximately 32 pounds per capita.
5 - Question
The two most popular cheese varieties in the U.S. are?
a) Cheddar and Monterey Jack
b) Cheddar and Colby
c) Cheddar and Mozzarella
d) Cheddar and Swiss
View Answer
Explanation: Cheese has several varieties. Cheddar and Mozzarella are the two most famous varieties among all.
6 - Question
The Italian cheese with the second largest per capita consumption was?
a) Parmesan
b) Provolone
c) Romano
d) Ricotta
View Answer
Explanation: Provolone is an Italian cheese. It has the second largest per capita consumption.
7 - Question
The largest supermarket sales of cheese by type was?
a) Cheddar
b) Mozzarella
c) Processed American
d) Colby Jack
View Answer
Explanation: Among the several varieties of the cheeses sold in the supermarket, Cheddar has the largest supermarket sales.
8 - Question
In 2009, the annual farm milk price was about $_________ per hundredweight, down $5.60 per hundredweight from 2008.
a) 10.80
b) 12.80
c) 14.10
d) 15.50
View Answer
Explanation: Annual farm milk price keeps fluctuating each year. In 2009 it was about $ 12.80 per hundred weights which was down $5.60 per hundredweight from 2008.
9 - Question
The milk-feed price ration (which relates the value of milk to the cost of feed) averaged _______in 2009 far below the 1999-2008 values.
a) 1.78
b) 1.9
c) 2.69
d) 2.89
View Answer
Explanation: The milk-feed price ratio is a measure of the value of 16% protein ration (feed) to one pound of whole milk. As with the hog/corn ratio, this relationship is an indicator of the profitability of milk production. It was 1.78 in 2009 far below the 1999-2008 values.
10 - Question
The minimum price for all four classes of milk from the farm in 2009 compared to 2008:
a) Increases slightly
b) Increased a large amount
c) Remained the same
d) Decreased
View Answer
Explanation: Price of milk keeps fluctuating each year. The minimum price for the milk in 2009 has decreased compared to the prices in 2008.
11 - Question
The average Federal order price per hundredweight in 2009 for class 1 milk was _______dollars per hundredweight.
a) 10.89
b) 11.36
c) 13.10
d) 14.40
View Answer
Explanation: Federal order price is reported per hundred weight. In 2009 for the class 1 milk this price was 14.4 dollar per hundred weights.
12 - Question
The 2009 dairy export value was over 2 billion dollars down approximately ________% over 2008.
a) 28
b) 30
c) 40
d) 52
View Answer
Explanation: In 2008 the dairy export value was very high. This saw a tremendous decrease by 40% in 2009.
13 - Question
The largest total exported dairy product by volume in 2009 was?
a) Cheese and curd
b) Dry whey
c) Non-fat dry milk
d) Lactose
View Answer
Explanation: As opposed to belief that cheese has the maximum export. It has been noted that the maximum export of the dairy product was reported to be that of lactose.
14 - Question
The country that was the largest purchaser of U.S. dairy products in 2009 was?
a) Canada
b) China
c) Mexico
d) Japan
View Answer
Explanation: US dairy products are exported all over the world. In 2009 Mexico was the largest purchaser of the US dairy products.
15 - Question
Five countries accounted for approximately _______% of the total U.S. dairy exports.
a) 39
b) 59
c) 69
d) 79
View Answer
Explanation: Dairy products from the USA are exported all over the world. Five countries accounted for almost 59% of the total US dairy exports.
16 - Question
The largest U.S. exports of a dairy product by dollars were?
a) Non-fat dry milk
b) Cheese and curd
c) Whey and whey products
d) Lactose
View Answer
Explanation: The USA has a huge market for dairy products export. In 2009 the market was highest for Non fat dry milk.
17 - Question
The U.S. also imports certain dairy products. The dairy products imported which accounted for the largest dollar value was?
a) Dry wheyv
b) Milk protein concentrates
c) Casein and casein products
d) Cheese and curd
View Answer
Explanation: USA also imports a lot of dairy products in order to meet the demand. Cheese and curd are two dairy products which accounted for the largest dollar value in the imported products.
18 - Question
Behind the U.S., the country, which averages the largest production per cow, is _____
a) Japan
b) Canada c) Australia
d) Argentina
View Answer
Explanation: It has been noted the US has the largest production per cow. Following USA is the country named Japan.
19 - Question
The country which imported the largest amount of U.S. ice cream and related products was?
a) Canada
b) Japan
c) Russia
d) Mexico
View Answer
Explanation: USA exports a lot of ice cream in order to meet its market demand. The count which imports most of this USA ice cream is Mexico.
20 - Question
The minimum fat content of cheddar cheese is?
a) 20
b) 33
c) 40
d) 50
View Answer
Explanation: Cheddar cheese is a relatively hard, off-white, sometimes sharp-tasting, natural cheese. It has approximately 50% fat in it.
21 - Question
The cheese that has maximum moisture of 45% and a minimum of 45% fat and is a pasta filata cheese is?
a) Swiss
b) Mozzarella
c) Provolone
d) Cheddar
View Answer
Explanation: Provolone is an Italian cheese. It is an aged pasta filata cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from 10 to 15 centimeters long. It has about 45% moisture and a minimum of 45% fat.
22 - Question
Low sodium cheddar cheese contains no more than ________milligrams of sodium per pound of the finished food.
a) 56
b) 45
c) 96
d) 105
View Answer
Explanation: As opposed to processed cheddar, low sodium cheddar has relatively less amount of sodium in it. It shouldn’t contain no more than 96 milligrams of sodium per pound.
23 - Question
Which of the following cheeses did NOT originate in Italy?
a) Edam
b) Parmesan
c) Provolone
d) Mozzarella
View Answer
Explanation: Italy is the home place to several cheeses. However, Edam is a semi-hard cheese that originated in the Netherlands and is named after the town of Edam in the province of North Holland.
24 - Question
Monterey Jack cheese has a moisture content of 44% percent and a minimum of ___________% fat.
a) 40
b) 45
c) 33
d) 50
View Answer
Explanation: Monterey Jack is an American semi hard cheese, customarily white, made using cow’s milk. It has a moisture content of 44% and fat of 50 %.
25 - Question
If the dairy ingredients to be pasteurized have a fat content of 10% or more, the specified temperature shall be increased by ______degrees F.
a) 2
b) 3
c) 5
d) 10
View Answer
Explanation: Fat content of the product alters the temperature requirement for pasteurization. It needs to be increased by 5 degrees F if the fat content of 10% is present in the product.
26 - Question
Which of the following cheese is an unripen variety?
a) Bleu
b) Cream
c) Brie
d) Parmesan
View Answer
Explanation: Most of the lactose is removed when these cheeses are made. Aged (ripened) cheeses like Cheddar generally have less lactose than unripened (fresh) cheeses like cream cheese. Due to the creaming mixture used, creamed cottage cheese has slightly more lactose than dry curd cottage cheese.
27 - Question
One serving (8oz) of milk has about ______ milligrams of calcium.
a) 90
b) 150
c) 200
d) 250
View Answer
Explanation: Milk is an important source of calcium for our body. It has about 250 milligrams of calcium per 8 oz.
28 - Question
Ice cream must weight a minimum _______ pounds to the gallon.
a) 3.5
b) 4.5
c) 5.0
d) 5.25
View Answer
Explanation: Ice cream needs to meet certain regulation. It should be a minimum weight of 4.5 pounds to a gallon.
29 - Question
The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________
a) Fat globule membrane is a protective layer which covers the fat globules
b) The major protein, casein, ties up the lipase
c) Fat globules are very small to attract the enzyme until they are homogenized
d) Enzyme has to be activated by the heat of pasteurization
View Answer
Explanation: Rancidity is caused by a chemical development, which continues until the milk is pasteurized. It involves lipase and other enzymes, which react with the milk fat. Keeping lipase away from the milk allows the fat globules to develop a membrane which covers it.
30 - Question
Cooperatives Working Together (CWT) is the ______ program that aims to strengthen and stabilize milk prices by balancing supply and demand.
a) State funded
b) Farmer-funded
c) Federal-funded
d) None of the mentioned
View Answer
Explanation: Cooperatives Working Together (CWT) is a program designed exclusively by America’s dairy farmers for the benefit of America’s dairy farmers. It is a voluntary farmer-funded national program which is developed by the National Milk Producers Federation (NMPF), to preserve dairy family farmer businesses.