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Dairy Engineering MCQs Set-3

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1. Which of the following is/are whey protein?




2. Which of the following fat-soluble vitamins are present in milk?




3. Combination of glucose (C6H12O6) and galactose (C6H12O6) molecules result in:




4. Which of the following does not accelerate the rate of oxidation of fat?




5. _______ is the principal contributor to sunlight flavor.




6. What is the process of breakdown of fat into glycerol and free fatty acid called?




7. Enzyme responsible for Lipolysis is ____________




8. The purpose of heat treatment on milk is ___________




9. The fat globules in milk when heated to 74℃ show which of the following phenomenon?




10. ________ is recommended in order to avoid cream plug formation.




11. What is the result of heat treatment on proteins?




12. Denature Protein contributes to an improvement in the quality of which of the following products?




13. Effect of Heat treatment (Temperature above 100℃) on Lactose:




14. The lactulose content ______ with increased intensity of the heat treatment.




15. Most Heat sensitive vitamin in milk is?




16. Effect of Pasteurization on Vitamins in Milk ___________




17. Which of the following mineral is affected by heat treatment in milk?




18. Heat treatment on minerals results leads to ___________




19. The only persons regulated by federal orders are _____




20. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.




21. _____ is the cause of the rancid flavor in milk.




22. Which of the following does not promote metallic/oxidized off flavor in milk?




23. Whole milk contains _____ percent protein.




24. Which of the following is not an objective of milk evaluation?




25. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____




26. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.




27. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.




28. Which of the following four primary taste sensations is correctly matched with the causal agent?




29. Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.




30. By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.




31. The two main proteins in milk are ____ and ____




32. Vitamin _____ was first discovered in milk fat and is important to eyesight.




33. Milk contains all the known vitamins and is an especially good source of ___




34. Farm marketing cooperatives have been in existence since the early?




35. Federal Milk Marketing Orders affect prices consumers pay for fresh milk in grocery stores by?




36. What percent of exported U.S. dairy products are sold without a subsidy?




37. Dairy farmers receive what percent of the sale of a half-gallon of milk?




38. Demand for dairy products is typically the lowest in?




39. What percent of today’s youth consume the recommended amount of dairy products?




40. Milk that is used to make butter is classified as which class in Federal Orders?




41. Milk prices on average are the lowest in?




42. The Federal Orders of today are based on the Agricultural Agreement Act of?




43. The practice that distributes payments for milk among the producers within a specific Federal Milk Marketing Order is called?




44. What piece of legislation made farmer cooperatives legal?




45. To be labeled made with organic ingredients a dairy product must contain _________ percent or more organic ingredients.




46. The reason that testing of milk is done in laboratories of the USDA Milk Market Orders is?




47. Milk traits, i.e. fat, protein, SNF, and etc), tend to have a heritability of about __________




48. Cows treated with BST typically show an increase of __________ in daily milk production.




49. What is the accepted standard length for a lactation record for dairy cattle?




50. What can heart girth measurements of cows be used to estimate?