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 6 of 12

Discover more Topics under Dairy Engineering

Q51.
Cultured sour cream is required by Federal standards to have a minimum of ___________

a.

3.25% fat

b.

5% fat

c.

10% fat

d.

18% fat

Discuss
Answer: (d).18% fat
Q52.
Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?

a.

1 week

b.

3-4 weeks

c.

6-8 weeks

d.

10-12 weeks

Discuss
Answer: (b).3-4 weeks
Q53.
Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.

a.

.5%

b.

1%

c.

2%

d.

3.25%

Discuss
Answer: (d).3.25%
Q54.
Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat.

a.

1%, 4%

b.

.5%, 2.5%

c.

.5%, 2%

d.

1%, 3.25%

Discuss
Answer: (c)..5%, 2%
Q55.
Non-fat yogurt must have a maximum of ______ fat prior to the addition of bulky flavors.

a.

.5%

b.

1%

c.

2%

d.

3.25%

Discuss
Answer: (a)..5%
Q56.
Cream is a liquid milk product separated from the fluid milk that must contain a minimum of?

a.

4% fat

b.

10% fat

c.

14% fat

d.

18% fat

Discuss
Answer: (d).18% fat
Q57.
Heavy cream (whipping cream) contains a minimum milk fat of?

a.

10%

b.

18%

c.

30%

d.

36%

Discuss
Answer: (d).36%
Q58.
Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of?

a.

18% fat

b.

30% fat

c.

40% fat

d.

75% fat

Discuss
Answer: (c).40% fat
Q59.
Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors.

a.

18%

b.

30%

c.

40%

d.

75%

Discuss
Answer: (d).75%
Q60.
Buttermilk is the product resulting from?

a.

An addition of extra fat to raw fluid milk

b.

Removal of the butter (fat particles) form raw fluid milk

c.

Heating of both butter and milk to facilitate the blending of them together

d.

Artificial product produced using non-saturated vegetable oils

Discuss
Answer: (b).Removal of the butter (fat particles) form raw fluid milk
Page 6 of 12