Engineering Questions with Answers - Multiple Choice Questions
Primary Production of Milk Engineering MCQs
1 - Question
How long should Calf hutches be left empty between calves to prevent disease spread?
a) 2 to 3 days
b) 3 weeks
c) 10 to 14 days
d) 1 month
View Answer
Explanation: Calf hutches should be left empty between calves in order to prevent disease spread. They should be left empty for about 10-14 days.
2 - Question
What stomach is a magnet typically used in to remove metal objects that cause Hardware disease?
a) Abomasum
b) Omasum
c) Reticulum
d) Rumen
View Answer
Explanation: Hardware disease is a common term for bovine traumatic reticuloperitonitis. It is usually caused by the ingestion of a sharp, metallic object. These pieces of metal settle in the reticulum and can irritate or penetrate the lining. It is most common in dairy cattle but is occasionally seen in beef cattle. It is very rarely reported in any other ruminants.
3 - Question
Body condition scoring is one way to measure cow health. What is the ideal score for a milking cow?
a) 1
b) 3
c) 4
d) 5
View Answer
Explanation: Body condition scoring (BCS) is a useful management tool for distinguishing differences in nutritional needs of beef cows in the herd. This system uses a numeric score to estimate body energy reserves in the cow. The ideal score for a cow is 3.
4 - Question
The decision of a milk hauler to accept or reject milk at the producing farm?
a) Depends on knowledge of milk quality and ability to smell off odors
b) Should always be confirmed by tests for acidity
c) Should be made the day before pickup is scheduled
d) Age of cow
View Answer
Explanation: Decision of a milk hauler to accept or reject milk at the producing farm depends on knowledge of milk quality and ability to smell off odors.
5 - Question
For every pound of dry matter, cows should consume how much water?
a) 1 to 2 pounds
b) 4 to 5 pounds
c) 10 to 15 pounds
d) 25 to 30 pounds
View Answer
Explanation: Cow needs to consume water in order to produce dry matter. The cow needs to consume about 4-5 pounds of water for every pound of dry matter.
6 - Question
Which of the following fatty acids found in milk have been associated with health benefits in humans?
a) Oleic acid
b) Conjugated Linoleum Acid
c) Butyric Acid
d) Lactic Acid
View Answer
Explanation: Conjugated linoleic acids (CLA) are a family of at least 28 isomers of linoleic acid found mostly in the meat and dairy products derived from ruminants. They are reported to have major human health benefits.
7 - Question
What technology destroys 90 percent of BST found in milk?
a) Pasteurization
b) Homogenization
c) Hormonization
d) Reverse osmosis
View Answer
Explanation: According to the World Health Organization (WHO) and FDA, you should not worry about hormones in your food. With milk, pasteurization destroys 90 percent of hormones. The rest of the hormones are broken down during digestion.
8 - Question
What method of manure application is best to fully utilize nutrients, reduce the risk of runoff, and lower odor complaints?
a) Injecting
b) Broadcasting
c) Surface application
d) Flood application
View Answer
Explanation: Injection methods are beneficial as they place liquid manure below the soil surface, eliminating both surface runoff on sloping soils, and volatilization of ammonia from the manure on any soil.
9 - Question
At refrigerated temperatures, the butter will begin to lose some of its natural flavor after how long?
a) Within 2 months
b) Within 6 months
c) Within 1 year
d) Butter will not lose its natural flavor when stored properly
View Answer
Explanation: Butter begins to lose its natural flavor at refrigerated temperature after some time in storage. This storage time could be between 4-6 months.
10 - Question
Why do protein and amino acids go hand in hand?
a) Amino acids and proteins need to be found in a 2:1 ratio in all diets
b) Proteins are basically the building blocks of amino acids
c) Amino acids are basically the building blocks of protein
d) Proteins link to amino acids in bone formation
View Answer
Explanation: Proteins are made up of hundreds of smaller units called amino acids that are attached to one another by peptide bonds, forming a long chain. You can think of a protein as a string of beads where each bead is an amino acid. Hence Amino acids are the building blocks of protein.
11 - Question
When performing a CMT test, watch for color changes and gel formation. Milk from a normal quarter does which of the following?
a) Forms a gelatinous mass clinging together in a strong reaction
b) Flows freely without change in viscosity
c) Forms small clumps in a moderate reaction
d) Turns a deep purple color
View Answer
Explanation: The purple color that results from the test is generally more intense in samples from infected quarters. This is because such samples have a basic or alkaline pH. The deep purple color indicates abnormal composition of milk. It means the mammary gland is infected. Also, the gel formation occurs of the infected milk. However, normal milk does not show any change and flows freely.
12 - Question
New food plate guidelines recommended how many servings of dairy products per day?
a) 5
b) 2
c) 4
d) 3
View Answer
Explanation: Dairy products are recommended to be consumed daily for good health. It has been recommended according to the new guidelines that the human body should be provided with 3 servings of dairy products per day.
13 - Question
What disease is caused by a worm that is taken up as larvae by cattle eating grass, penetrates the gut, and eventually matures to an adult form in the respiratory tract?
a) Tuberculosis
b) Heartworm
c) Trichinosis
d) Lungworm
View Answer
Explanation: Angiostrongyliasis, also known as rat lungworm, is a disease that affects the brain and spinal cord. It is caused by a parasitic nematode (roundworm parasite) called Angiostrongylus cantonensis. Humans can become infected with A. cantonensis in case they eat (intentionally or otherwise) a raw or undercooked infected intermediate host, thereby ingesting the parasite.
14 - Question
Which of these is a good nutritional strategy to maintain milk production in hot weather?
a) Feed more grain
b) Increase protein concentration
c) Add more fat
d) Milk slower
View Answer
Explanation: Milk production in hot weather usually decreases. In order to maintain milk production even in hot weather, more fat should be added.
15 - Question
There are four classes of milk under federal orders and they provide for what?
a) Classification is according to the relative safety of each class
b) Payment for milk is according to its quality
c) Payment for milk is according to its cost of production
d) Payment for milk is according to its end use
View Answer
Explanation: The federal order divides milk into 4 categories. This division aids in payment for milk according to its end use.
16 - Question
Based on ice cream consumption figures, the second most popular flavor is?
a) Strawberry
b) Cookies n’ cream
c) Vanilla
d) Chocolate
View Answer
Explanation: Vanilla is the USA favorite. The second most popular flavor in ice creams is chocolate.
17 - Question
Under Federal milk marketing orders, Class III milk is used to make?
a) Ripened cheeses
b) Cottage cheese
c) Butter and dry milks
d) Ice cream
View Answer
Explanation: Milk is divided into 4 classes according to federal milk marketing orders. Class III milk is used to make ripened cheese.
18 - Question
According to a report compiled by the Institute for Food Technologists _________ is now America’s favorite at-home snacks.
a) Cheese
b) Yogurt
c) Ice cream
d) Chocolate Milk
View Answer
Explanation: IFT makes a report in order to access the latest American favorites. According to it, yogurt is the America’s favorite at home snacks.
19 - Question
In regards to commodities, what best defines hedging?
a) Taking no action
b) The act of buying and selling stock
c) The act of protecting yourself against price possibilities
d) The act of buying and selling commodities
View Answer
Explanation: A hedge is an investment to reduce the risk of adverse price movements in an asset. Normally, a hedge consists of taking an offsetting position in a related security, such as a futures contract. Hedging deals with act of buying and selling stocks.
20 - Question
When it comes to fertilizing fields, what three nutrients are known as the “secondary nutrients”?
a) Calcium, nitrogen and water
b) Calcium, sulfur and magnesium
c) Nitrogen, phosphorus, potassium
d) Potassium, phosphorus and zinc
View Answer
Explanation: Nitrogen, phosphorus, and potassium are referred to as primary nutrients and must be supplied periodically to turf through fertilizer applications. Calcium, magnesium, and sulfur, the secondary nutrients, are needed only occasionally in the form of fertilizer or lime.
21 - Question
A fluid milk product that contains at least 8.25% nonfat milk solids and no more than 0.5 gram of fat in a single serving of 8 fluid ounces is called?
a) Milk
b) Low-fat milk
c) Nonfat milk
d) Reduced fat milk
View Answer
Explanation: Non fat milk has at least 8.25% non fat milk solids. It also has no more than 0.5 grams of fat in a single serving.
22 - Question
What household cleaning agent has been found to cut odor in livestock manure by USDA-ARS scientists?
a) Baking soda
b) Borax
c) Dish soap
d) Window cleaner
View Answer
Explanation: Borax is one of the most versatile cleaning ingredients. It cuts down odors in livestock manure.
23 - Question
The off-flavor that is seldom found except in pasteurized milk that has been stored too long is?
a) Foreign
b) Unclean
c) High acid
d) Feed
View Answer
Explanation: Some farm milk samples have an unpleasant, dirty after taste. This problem often occurs during winter. Frequently it is an absorbed flavor, like silage. Usually, cows breathe air with a barny odor and transfer it to the milk. Dust, dirt and manure can cause an unclean flavor of milk. Cows and their surroundings must be kept clean. Milking equipment that has not been properly cleaned and sanitized may be a factor.
24 - Question
According to the American Veterinary Medicine Association, what is the preferred method of dehorning cows?
a) Caustic paste
b) Cauterizing veins
c) Gauging
d) Disbudding
View Answer
Explanation: Disbudding involves the removal of horn-producing cells in calves less than two months of age. Disbudding by caustic paste or hot-iron destroys horn-producing cells in the horn bud.
25 - Question
What field vegetable can be a cheap replacement for soybean meal and corn grain?
a) Sugar beets
b) Sweet corn
c) Field peas
d) Almonds
View Answer
Explanation: Field peas could be safely fed to high-producing dairy cows at a 15% inclusion rate, replacing soybean meal and corn grain. At this inclusion rate, no effects on milk yield or milk composition were observed.
26 - Question
How many years does it take for a dairy farm to fully transition to become certified organic?
a) 1
b) 3
c) 5
d) 7
View Answer
Explanation: Organic dairy is a fast-growing sector in U.S. agriculture that provides substantial societal benefits in comparison to conventional, CAFO-based dairy farming. It takes about 3 years for a farms transition into an organic dairy farm.
27 - Question
What is the largest cost on most U.S. dairy farms?
a) Feed
b) Fuel
c) Labor
d) Veterinary fees
View Answer
Explanation: Feed is the largest cost of the dairy farm. Cows rely on large feed.
28 - Question
In cows, salmonellosis infections are most common in those that have calved within ___________
a) 2 days
b) 10 days
c) 20 days
d) 50 days
View Answer
Explanation: Salmonella spp. infection occurs when a susceptible animal ingests the bacteria. Dairy cattle ingest feed or water that has been contaminated with feces from animals shedding the organism. It is common in those cows which have calved within 10 days.
29 - Question
The Standard of Identity for ice cream requires that it contain a minimum of ____ percent milk fat.
a) 10
b) 12
c) 14
d) 16
View Answer
Explanation: Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It should contain a minimum of 10% dairy fat.
30 - Question
Which of the following is an example of value-added agriculture?
a) A farm that markets an “Ozark brand” of cheese
b) Purchasing milk from a local producer
c) Using a custom heifer raiser
d) Drinking raw milk
View Answer
Explanation: A farm that markets an “Ozark brand” of cheese is an example of value added agriculture.