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Dairy Products and Regulations Online Exam Quiz

Important questions about Dairy Products and Regulations. Dairy Products and Regulations MCQ questions with answers. Dairy Products and Regulations exam questions and answers for students and interviews.

Milk is a good source of all water-soluble vitamins except for _____

Options

A : a. Cyanocobalmin

B : b. Riboflavin

C : c. Ascorbic Acid

D : d. Thiamine

__________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.

Options

A : a. Ionization

B : b. Evaporation

C : c. Pasteurization

D : d. Homogenization

_________ amino acids are commonly found in milk proteins, including the essential amino acids.

Options

A : a. 7

B : b. 12

C : c. 14

D : d. 19

Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.

Options

A : a. A

B : b. B

C : c. C

D : d. D

The milk becomes the property of the buyer once?

Options

A : a. The transport truck reaches the plant

B : b. It is loaded into the transport truck on the farm

C : c. The transport truck leaves the farm

D : d. It is unloaded into the processor’s bulk tanks

Cows with _____ have a higher incidence of mastitis because a physical injury is more likely.

Options

A : a. Sickled hocks

B : b. Horns

C : c. Lower foot angles

D : d. Pendulous udders

Which of the following is untrue concerning the federal milk marketing orders?

Options

A : a. They are legal instruments

B : b. It is a uniform system of classified pricing

C : c. Producers are not guaranteed a market

D : d. Sanitary restrictions on production are imposed on producers

The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.

Options

A : a. Classified

B : b. Average

C : c. Parity

D : d. Blend

Under federal orders, dairy farmers receive their milk checks _____

Options

A : a. Once or twice monthly

B : b. Weekly

C : c. Bi-monthly

D : d. Directly from the FSA office

To defray the cost of federal orders, handlers are assessed ____ per hundredweight of milk received.

Options

A : a. 1-3 cents

B : b. 2-5 cents

C : c. 3-4 cents

D : d. 15 cents

Which is a true statement concerning federal milk marketing orders?

Options

A : a. Public hearings are held so that all interested parties may present their views

B : b. They remove the need for cooperatives

C : c. They are designed to weaken the bargaining power of single large dairy farmers

D : d. They assure the corrected weighting, testing and sanitary conditions of milk

The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.

Options

A : a. Pituitary

B : b. Sweat

C : c. Endocrine

D : d. Vascular

Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.

Options

A : a. Protein

B : b. Carbohydrates

C : c. Milk fat

D : d. Minerals

The main objection to dirt and milk stone on parts is _____

Options

A : a. Vacuum fluctuations

B : b. Poor milkers function

C : c. Poor looks

D : d. Increased bacterial count

Badly dented or damaged milkers unit parts are caused by?

Options

A : a. Strong chemicals

B : b. Improper design

C : c. Careless handling

D : d. Solvents

By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.

Options

A : a. 48 – 72

B : b. 30 – 60

C : c. 48 – 108

D : d. 72 – 96

Rules developed by the _____ are designed to protect the health and welfare of consumers.

Options

A : a. United States Department of Agriculture (USDA)

B : b. Protein and Lactose Organization (PLO)

C : c. Future Farmers of America (FFA)

D : d. Food and Drug Administration (FDA)

The standard plate count (SPC) estimates the total numbers of ____ microorganisms.

Options

A : a. Mild

B : b. Yeast

C : c. Anaerobic

D : d. Aerobic

The predominant bacteria of milk that produces lactic acid, which is responsible for the sour taste of milk are the?

Options

A : a. Streptococci

B : b. Psychrophilic

C : c. Coliform

D : d. Streptococcus

The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milk fat base of ______ percent.

Options

A : a. 3.0

B : b. 3.2

C : c. 3.5

D : d. 3.7

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