Dairy Products and Regulations MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Dairy Products and Regulations, a fundamental topic in the field of Dairy Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Dairy Products and Regulations MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Dairy Products and Regulations mcq questions that explore various aspects of Dairy Products and Regulations problems. Each MCQ is crafted to challenge your understanding of Dairy Products and Regulations principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Dairy Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Dairy Products and Regulations MCQs are your pathway to success in mastering this essential Dairy Engineering topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Dairy Products and Regulations. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Dairy Products and Regulations knowledge to the test? Let's get started with our carefully curated MCQs!

Dairy Products and Regulations MCQs | Page 12 of 12

Discover more Topics under Dairy Engineering

Q111.
How often will HACCP inspect each Dairy Farm?

a.

A minimum of every 6 months

b.

A minimum of once each year

c.

A minimum of once each month

d.

A minimum of every 2 years

Discuss
Answer: (a).A minimum of every 6 months
Q112.
When sanitizing milking equipment with water, the temperature must be a minimum of 170 degrees F and the utensils are to be under the flow of water for ____________ minutes.

a.

10

b.

15

c.

1

d.

5

Discuss
Answer: (d).5
Q113.
Which of the following states listed is NOT in the top five for production of cheese?

a.

Idaho

b.

Wisconsin

c.

Minnesota

d.

New York

Discuss
Answer: (d).New York
Q114.
The top five state in the production of cheese accounted for almost _______% of all U.S. cheese production.

a.

29

b.

42

c.

51

d.

69

Discuss
Answer: (d).69
Q115.
The largest production of Italian cheese went to the production of _____________ cheese.

a.

Cheddar

b.

Brie

c.

Mozzarella

d.

Provolone

Discuss
Answer: (c).Mozzarella
Q116.
Which one of the following “selected dairy products” has the greatest production in the U.S.?

a.

Non-fat dry milk

b.

Butter

c.

Yogurt

d.

Evaporated milk

Discuss
Answer: (c).Yogurt
Q117.
The pound per capita of reduced and low-fat milk was _______ pounds/year.

a.

32

b.

45

c.

50

d.

85

Discuss
Answer: (d).85
Q118.
The largest increase per capita in all dairy products in 2009 was?

a.

Cheese

b.

Yogurt

c.

Low-fat milk

d.

Ice cream

Discuss
Answer: (b).Yogurt
Q119.
Milk protein allergies are a form of milk intolerance. This generally occurs only in infants and is usually outgrown by?

a.

6 month of age

b.

12 months of age

c.

18 months of age

d.

24 months of age

Discuss
Answer: (d).24 months of age
Q120.
Low levels of the enzyme lactase may lead to lactose intolerance. Symptoms of lactose intolerance include ALL of the following EXCEPT?

a.

Headaches

b.

Nausea

c.

Diarrhea

d.

Abdominal cramps

Discuss
Answer: (a).Headaches
Page 12 of 12