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!

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Dairy Products and Regulations MCQs | Page 3 of 12

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Q21.
The United States government purchases surplus ____ from the commercial market under the dairy price support program.

a.

Fluid milk products, butter, cheese

b.

Cheese, nonfat dry milk, butter

c.

Butter, evaporated milk, ice cream

d.

Ice milk, yogurt, cottage cheese

Discuss
Answer: (b).Cheese, nonfat dry milk, butter
Q22.
The feed additive isoacid gives a ______ pound daily milk response, with maximum response in early lactation.

a.

2 to 4

b.

4 to 6

c.

6 to 8

d.

8 to 10

Discuss
Answer: (b).4 to 6
Q23.
Mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat, is the definition of?

a.

Light whipping cream

b.

Light cream

c.

Half-and-half

d.

Heavy cream

Discuss
Answer: (c).Half-and-half
Q24.
The maximum moisture content of Cheddar cheese is?

a.

12%

b.

23%

c.

30%

d.

39%

Discuss
Answer: (d).39%
Q25.
An example of an extra hard cheese is?

a.

Parmesan

b.

Muenster

c.

Ricotta

d.

Brie

Discuss
Answer: (a).Parmesan
Q26.
To add the mold to the blue cheese it is mainly?

a.

Injected into the cheese

b.

Grown on the cheese

c.

Mixed in the whey mixture

d.

None of the mentioned

Discuss
Answer: (a).Injected into the cheese
Q27.
What is the average fat content of Brie?

a.

15%

b.

30%

c.

45%

d.

65%

Discuss
Answer: (c).45%
Q28.
Cream cheese is different from cottage cheese because?

a.

Cream cheese is an acid curd and cottage cheese is not

b.

Cream cheese is made from cows’ milk and cottage cheese is not

c.

Cream cheese requires a started culture of bacteria and cottage cheese does not

d.

All rest options are true for both Cream cheese and cottage cheese

Discuss
Answer: (c).Cream cheese requires a started culture of bacteria and cottage cheese does not
Q29.
Gouda can be described by all of the following except?

a.

Semi-hard

b.

Yellow colored

c.

Rind coating

d.

Tart flavor

Discuss
Answer: (d).Tart flavor
Q30.
Monterey Jack cheese has a maximum moisture content of ___________%

a.

24

b.

36

c.

44

d.

60

Discuss
Answer: (c).44
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