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 4 of 12

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Q31.
By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.

a.

48 – 72

b.

30 – 60

c.

48 – 108

d.

72 – 96

Discuss
Answer: (a).48 – 72
Q32.
Rules developed by the _____ are designed to protect the health and welfare of consumers.

a.

United States Department of Agriculture (USDA)

b.

Protein and Lactose Organization (PLO)

c.

Future Farmers of America (FFA)

d.

Food and Drug Administration (FDA)

Discuss
Answer: (d).Food and Drug Administration (FDA)
Q33.
If vitamin A is added to milk, it must be at a level of no less than ______ international units (I.U.) per quart.

a.

400

b.

1000

c.

1500

d.

2000

Discuss
Answer: (d).2000
Q34.
Butter production now accounts for _______% of the total milk supply.

a.

8

b.

15

c.

18

d.

25

Discuss
Answer: (c).18
Q35.
Light whipping cream has a minimum of _____% milk fat.

a.

18

b.

30

c.

35

d.

40

Discuss
Answer: (b).30
Q36.
Today, milk that has been ultra pasteurized must have been heated at or above ______degrees F for at last ________ seconds.

a.

191, 2

b.

212, 3

c.

260, 2

d.

280, 2

Discuss
Answer: (d).280, 2
Q37.
It takes approximately ____ pounds of skim milk to make a pound of dry curd cottage cheese.

a.

4.3

b.

7.3

c.

7.8

d.

8.6

Discuss
Answer: (b).7.3
Q38.
It takes approximately _____ pounds of skim milk to make one pound of non-fat dry-milk.

a.

10

b.

11

c.

12

d.

20

Discuss
Answer: (b).11
Q39.
The leading state in 2009 in pounds of milk per dairy cow was?

a.

New Mexico

b.

California

c.

Arizona

d.

Wisconsin

Discuss
Answer: (a).New Mexico
Q40.
The national average milk production per cow in the U.S. is approximately _________ pounds per year.

a.

18,400

b.

19,500

c.

20,500

d.

22,600

Discuss
Answer: (c).20,500
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