Question

To remove fat from milking equipment use __________

a.

Alkaline cleaner in hot water

b.

Alkaline cleaner in cold water

c.

Acid cleaner in cold water

d.

Acid cleaner in hot water

Posted under Dairy Engineering

Answer: (a).Alkaline cleaner in hot water

Interact with the Community - Share Your Thoughts

Uncertain About the Answer? Seek Clarification Here.

Understand the Explanation? Include it Here.

Q. To remove fat from milking equipment use __________

Similar Questions

Explore Relevant Multiple Choice Questions (MCQs)

Q. Quality of grade A milk is __________

Q. Federal Milk Marketing Orders provide or describe __________

Q. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.

Q. Federal Milk Marketing Orders are a mechanism for?

Q. Cow’s milk contains _____ percent lactose.

Q. For the maximum intake of calcium, one should consume ___________

Q. While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?

Q. The fat in one serving of whole milk (8 ounces) provides _______ calories.

Q. The most prevalent off the flavor of fluid milk is ______

Q. The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.

Q. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).

Q. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______

Q. When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.

Q. Bacteria that survive specific heat treatment are said to be _____

Q. ________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).

Q. A high acid flavor (sour) in milk is caused by ________

Q. The enzyme _______ is almost completely inactivated during pasteurization.

Q. A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______

Q. The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.

Q. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____

Recommended Subjects

Are you eager to expand your knowledge beyond Dairy Engineering? We've handpicked a range of related categories that you might find intriguing.

Click on the categories below to discover a wealth of MCQs and enrich your understanding of various subjects. Happy exploring!