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 4 of 12

Discover more Topics under Dairy Engineering

Q31.
The first milk produced after parturition is called?

a.

Colostrum

b.

Celestial

c.

Serial

d.

Coliseum

Discuss
Answer: (a).Colostrum
Q32.
Transitional milk is the label given to the milk produced in?

a.

One retail region and moved to another retail region for processing

b.

From the Colostrum stage to 11th milking that cannot be legally marketed for human consumption

c.

In the truck to the holding silos, not yet in the production cycle

d.

Produced at the end of lactation but before the cow is transitioned into the dried state

Discuss
Answer: (b).From the Colostrum stage to 11th milking that cannot be legally marketed for human consumption
Q33.
It requires ______ pound(s) of milk to produce one pound of butter.

a.

1

b.

11

c.

22

d.

33

Discuss
Answer: (c).22
Q34.
It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream.

a.

8

b.

12

c.

16

d.

24

Discuss
Answer: (b).12
Q35.
To prevent milk fat from separating itself from the fluid portion of the milk is?

a.

Homogenized

b.

Pasteurized

c.

Sterilized

d.

Thermalized

Discuss
Answer: (a).Homogenized
Q36.
Fat globules in raw milk average about ____________________in diameter.

a.

of 1/25,000 of an inch, more or less 1 micron

b.

of 6/25,000 of an inch, more or less 6 microns

c.

of 1/2,500 of an inch, more or less 100 microns

d.

of 1/250 of an inch, more or less 1000 microns

Discuss
Answer: (b).of 6/25,000 of an inch, more or less 6 microns
Q37.
Evaporated milk has been preheated to stabilize the protein, followed by the removal of?

a.

30% of the water

b.

60% of the water

c.

90% of the water

d.

All of the fat

Discuss
Answer: (b).60% of the water
Q38.
Condensed milk on the grocery shelf may have ________added.

a.

Salt

b.

Minerals

c.

Sugar

d.

Cream

Discuss
Answer: (c).Sugar
Q39.
The major difference between Evaporated and Condensed milk is?

a.

Evaporated milk has less water than condensed milk

b.

Evaporated milk can be stored non-refrigerated, whereas condensed milk requires refrigeration

c.

Condensed milk has a lower fat content than evaporated milk

d.

Condensed milk comes in smaller size containers than evaporated milk

Discuss
Answer: (b).Evaporated milk can be stored non-refrigerated, whereas condensed milk requires refrigeration
Q40.
Dry milk must have less than _________ % moisture by weight.

a.

5%

b.

10%

c.

15%

d.

25%

Discuss
Answer: (a).5%
Page 4 of 12