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 6 of 12

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Q51.
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
Q52.
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
Q53.
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
Q54.
Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content.

a.

20%

b.

50%

c.

80%

d.

100%

Discuss
Answer: (c).80%
Q55.
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%
Q56.
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
Q57.
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
Q58.
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
Q59.
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%
Q60.
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%
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