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Production of Milk Online Exam Quiz

Important questions about Production of Milk. Production of Milk MCQ questions with answers. Production of Milk exam questions and answers for students and interviews.

Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.

Options

A : a. High acid

B : b. Rancid

C : c. Oxidized

D : d. Flat/watery

Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.

Options

A : a. Feed

B : b. Salty

C : c. Bitter

D : d. Rancid

Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.

Options

A : a. Rancid

B : b. Garlic/onion

C : c. Foreign

D : d. Flat/watery

Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.

Options

A : a. Rancid

B : b. Foreign

C : c. Feed

D : d. Malty

Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.

Options

A : a. Malty

B : b. Foreign

C : c. Salty

D : d. Oxidized

This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.

Options

A : a. Salty

B : b. Garlic/onion

C : c. Feed

D : d. Rancid

This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.

Options

A : a. Foreign

B : b. Unclean

C : c. High acid

D : d. Feed

This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.

Options

A : a. High acid

B : b. Malty

C : c. Feed

D : d. Rancid

Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.

Options

A : a. Malty

B : b. Foreign

C : c. Feed

D : d. Rancid

Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.

Options

A : a. Bitter

B : b. Acid

C : c. Feed

D : d. Malty

A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________

Options

A : a. Below 200,000

B : b. 150,000-500,000

C : c. 800,000-5,000,000

D : d. Over 5,000,000

While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?

Options

A : a. Gelatinous mass clinging together in a strong reaction

B : b. Flows freely

C : c. Gel is fragile and forms small clumps in a moderate reaction

D : d. Has no pattern, simply is a randomly run test

The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?

Options

A : a. Sorbet

B : b. Sherbet

C : c. Yogurt

D : d. Cottage cheese

Dairy Rations for lactating cows should be not be calculated based on:

Options

A : a. Body Size

B : b. Milk Production

C : c. Stage of lactation

D : d. Season

Which of the following would be classified as a “Hard Cheese”?

Options

A : a. Brick

B : b. Monterey Jack

C : c. Cheddar

D : d. Brie

__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.

Options

A : a. Ice cream

B : b. Yogurt

C : c. Cottage cheese

D : d. Gelato

Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?

Options

A : a. Muenster

B : b. Edam/gouda

C : c. Swiss

D : d. Blue

Of the listed below products, which contains no dairy ingredients?

Options

A : a. Gelato

B : b. Sherbet

C : c. Custard

D : d. Sorbet

As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.

Options

A : a. 3%

B : b. 6%

C : c. 9%

D : d. 12%

Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?

Options

A : a. Protein

B : b. Water

C : c. Carbohydrate

D : d. Milk Fat

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