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 5 of 12

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Q41.
Dry milk can be stored for long periods of time?

a.

In refrigerated vaults

b.

At temperatures above 150 degrees

c.

In an open container in the cabinet

d.

Inside a sealed atmosphere of nitrogen or carbon dioxide

Discuss
Answer: (d).Inside a sealed atmosphere of nitrogen or carbon dioxide
Q42.
“Cultured” in front of the name of a milk product indicates?

a.

Product is older and more mature

b.

Product is highly refined

c.

Product has appropriate bacteria added to it

d.

Product has been through a school and is more expensive

Discuss
Answer: (c).Product has appropriate bacteria added to it
Q43.
A “acidified” label on a milk product indicates that the product was produced by?

a.

Souring the milk

b.

Enriching the milk with added iron

c.

Cows consumed acid rain water

d.

Passing the milk through a reverse osmosis filtration system

Discuss
Answer: (a).Souring the milk
Q44.
Cottage cheese from the grocery shelf must contain no less than?

a.

.5% fat

b.

1% fat

c.

2% fat

d.

4% fat

Discuss
Answer: (d).4% fat
Q45.
Low fat cottage cheese must contain a maximum of?

a.

.5% fat

b.

1% fat

c.

2% fat

d.

4% fat

Discuss
Answer: (c).2% fat
Q46.
Curd is the _______________during the cheese making process.

a.

A region which supplies substantial components required

b.

Material found in the stomach of young calves necessary

c.

Liquid portion at the bottom on the container that is hard to dispose of

d.

From Custard-like substance formed at the top of the container

Discuss
Answer: (d).From Custard-like substance formed at the top of the container
Q47.
Butter is made from the milk and/or cream and must contain a minimum of?

a.

5% fat

b.

20% fat

c.

50% fat

d.

80% fat

Discuss
Answer: (d).80% fat
Q48.
Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content.

a.

20%

b.

50%

c.

80%

d.

100%

Discuss
Answer: (c).80%
Q49.
Parmesan and/or Romano cheese are very hard grated/shaken cheese with __________ moisture content.

a.

20%

b.

30%

c.

50%

d.

70%

Discuss
Answer: (c).50%
Q50.
Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from?

a.

Mines in Eastern China

b.

Microscopic plants growing the ocean

c.

Inside the stomach of young claves

d.

Composted cow manure treated with UV rays

Discuss
Answer: (c).Inside the stomach of young claves
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