Agricultural Engineering/Dairy Engineering MCQs Sample Test,Sample questions

Question:
 What percentage of whole milk is fat when compared on a dry matter basis?

1.About 73%

2.About 25%

3.About 38%

4.Exactly 46%


Question:
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___________

1.Below 200,000

2.150,000-500,000

3.800,000-5,000,000

4.Over 5,000,000


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

1.3%

2.6%

3.9%

4.12%


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

1.Season

2.Body Size

3. Stage of lactation

4.Milk Production


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

1.Feed

2.Salty

3.Bitter

4.Rancid


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

1.Protein

2.Water

3.Carbohydrate

4.Milk Fat


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

1.Malty

2.Foreign

3.Feed

4.Rancid


Question:
Milk protein allergies are a form of milk intolerance. This generally occurs only in infants and is usually outgrown by?

1.4 month of age

2.16 months of age

3.24 months of age

4.36 months of age


Question:
Milking is done by which of the following methods?

1.Machine Milking

2.Hand Milking

3.Shaking

4.Hand Milking and machine milking


Question:
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?

1.Muenster

2.Edam/gouda

3.Swiss

4.Blue


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

1.Sorbet

2.Gelato

3.Custard

4.Sherbet


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

1.High acid

2.Rancid

3.Oxidized

4.Flat/watery


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

1.Rancid

2.Foreign

3.Feed

4.Malty


Question:
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.

1.Malty

2.Foreign

3.Salty

4.Oxidized


Question:
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.

1.Rancid

2.Garlic/onion

3.Foreign

4.Flat/watery


Question:
One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?

1.Price Support Program

2.Commodity Credit Program

3.Butter-Powder Formula

4.Dairy Export Incentive Program


Question:
Properly processed UHT milk may be stored at room temperature for?

1.6 months

2.Several weeks

3.24-28 hours

4.10-15 days


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

1.Bitter

2.Acid

3.Feed

4. Malty


Question:
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?

1.Sorbet

2.Sherbet

3.Yogurt

4.Cottage cheese


Question:
The establishment of a Federal milk marketing order is generally initiated by ________

1.Dairy farmers, milk handlers and consumers

2.Milk handlers in the market

3.Dairy farmers, through their cooperative association

4.Consumers


Question:
The heritability of the traits for milk production is ____________

1.15%

2.25%

3.55%

4.100%


Question:
The part of the mammary gland where milk is produced is called _____________

1.Capillary

2.Teat Cistern

3.Chine

4.Alveolus


Question:
The U.S. also imports certain dairy products. The dairy products imported which accounted for the largest dollar value was?

1.Cheese and curd

2.Casein and casein products

3.Dry whey

4.Milk protein concentrates


Question:
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.

1.Salty

2.Garlic/onion

3.Feed

4.Rancid


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

1.High acid

2.Malty

3.Feed

4.Rancid


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

1.Foreign

2.Unclean

3.High acid

4.Feed


Question:
What breed of the dairy cow was first raised on the Island of Guernsey in the English Channel?

1.Jersey

2.Guernsey

3.Brown Swiss

4.Holstein


Question:
What does dairy technology mean?

1.Study that deals with the domestic animals which produce milk

2.Study that deals with the production of milk

3.Study that deals with the processing of milk and milk products

4.All of the mentioned


Question:
What form of milk is made by the churning of whipping cream?

1.butter

2.cream

3.ghee

4.curd


Question:
What is not the justification for government involvement in the marketing of milk?

1.To reduce the consumption

2.Price and Income support for Dairy farmers

3.Improve market power of farmers

4.Reduce price and income flexibility


Question:
What is the USDEC?

1.United States Dairy Export Council

2.United States Dairy Export Corporation

3. United States Dairy Export Center

4.United States Dairy Export Company


Question:
What stomach is a magnet typically used in to remove metal objects that cause Hardware disease?

1.Rumen

2.Abomasum

3.Omasum

4.Reticulum


Question:
When evaluating a dairy ration, what do the letters TDN stand for?

1.Total Digestible Nutrients

2.The Dairy Network

3.Total Diet Needed

4.Tested Digestible Nutrients


Question:
Which fluid milk product accounted for the largest use of fluid milk production sales?

1.Non-fat milk

2.Whole milk

3.Reduced/low-fat milk

4.Flavored milk


Question:
Which is the pre-dominating organism in dirty utensils of milk?

1.Streptococcus lactis

2.Propionibacterium

3.Phosphorous

4.Lactobacillus bulgaricus


Question:
Which of the following can be the method to compute fat crystallization in cow milk?

1.DMR

2.JMR

3.CMR

4.NMR


Question:
Which of the following factors does not affect the viscosity of milk?

1.Temperature and Age of Milk

2.State and concentration of proteins

3.Spoilage

4.State and concentration of Fat


Question:
Which of the following fatty acids found in milk have been associated with health benefits in humans?

1.Conjugated Linoleum Acid

2.Oleic acid

3.Lactic Acid

4.Butyric Acid


Question:
Which of the following has the largest particle size in milk?

1.casein micelles

2.lactose

3.minerals

4.fat globule


Question:
Which of the following is not a diary product?

1.Custard

2.Ice Cream

3.Fermented milk

4. Coconut milk


Question:
Which of the following is not a source of infection in milk?

1.Litter

2.Milker and cow

3.Heat

4.Ambient air


Question:
Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling?

1.Making sure equipment has been cleaned correctly

2.Examining milk to determine appearance

3.Collecting a representative sample to be used for tests

4.Checking milk temperature


Question:
Which of the following is the effect of homogenization on the appearance of milk?

1.Whitish appearance

2.Yellowish appearance

3.Blackish appearance

4.Dusty appearance


Question:
Which of the following material is used for heat transfer in the dairy industry?

1.Copper

2.Stainless steel

3.Platinum

4.Iron


Question:
Which of the following membrane separation technique would be most suitable for the concentration of milk proteins in dairy industry?

1.Nano filtration

2.Ultra filtration

3.Membrane filtration

4.Reverse osmosis


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

1.Brick

2.Monterey Jack

3.Cheddar

4.Brie


Question:
Which one of the following “selected dairy products” has the greatest production in the U.S.?

1.Butter

2.Non-fat dry milk

3.Evaporated milk

4.Yogurt


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

1.Gelatinous mass clinging together in a strong reaction

2.Flows freely

3.Gel is fragile and forms small clumps in a moderate reaction

4.Has no pattern, simply is a randomly run test


Question:
Why dairy products are required for human body?

1.Important source of nutrients

2.Important food source

3.They’re not important

4.Because they’re available abundantly in nature


Question:
__________ 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.

1.Ice cream

2.Yogurt

3.Cottage cheese

4.Gelato


More MCQS

  1. Dairy Engineering MCQs
  2. Dairy Engineering MCQs Set-2
  3. Dairy Engineering MCQs Set-3
  4. Agricultural Engineering MCQs
  5. Agricultural Engineering MCQs Set-1
  6. Agricultural Engineering MCQs Set-2
  7. Agricultural Engineering MCQs Set-3
  8. Agricultural Engineering MCQs Set-4
  9. Agricultural Engineering MCQs Set-5
  10. Agricultural Engineering MCQs Set-6
  11. Agricultural Engineering MCQs Set-7
  12. Agricultural Engineering MCQs Set-8
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