Important Dairy Laws MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Important Dairy Laws, 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 Important Dairy Laws 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 Important Dairy Laws mcq questions that explore various aspects of Important Dairy Laws problems. Each MCQ is crafted to challenge your understanding of Important Dairy Laws 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 Important Dairy Laws 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 Important Dairy Laws. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

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Important Dairy Laws MCQs | Page 3 of 6

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Q21.
The cheese that has maximum moisture of 45% and a minimum of 45% fat and is a pasta filata cheese is?

a.

Swiss

b.

Mozzarella

c.

Provolone

d.

Cheddar

Discuss
Answer: (c).Provolone
Q22.
Low sodium cheddar cheese contains no more than ________milligrams of sodium per pound of the finished food.

a.

56

b.

45

c.

96

d.

105

Discuss
Answer: (c).96
Q23.
Which of the following cheeses did NOT originate in Italy?

a.

Edam

b.

Parmesan

c.

Provolone

d.

Mozzarella

Discuss
Answer: (a).Edam
Q24.
Monterey Jack cheese has a moisture content of 44% percent and a minimum of ___________% fat.

a.

40

b.

45

c.

33

d.

50

Discuss
Answer: (d).50
Q25.
If the dairy ingredients to be pasteurized have a fat content of 10% or more, the specified temperature shall be increased by ______degrees F.

a.

2

b.

3

c.

5

d.

10

Discuss
Answer: (c).5
Q26.
Which of the following cheese is an unripen variety?

a.

Bleu

b.

Cream

c.

Brie

d.

Parmesan

Discuss
Answer: (b).Cream
Q27.
One serving (8 oz) of milk has about ______ milligrams of calcium.

a.

90

b.

150

c.

200

d.

250

Discuss
Answer: (d).250
Q28.
Ice cream must weight a minimum _______ pounds to the gallon.

a.

3.5

b.

4.5

c.

5.0

d.

5.25

Discuss
Answer: (b).4.5
Q29.
The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________

a.

Fat globule membrane is a protective layer which covers the fat globules

b.

The major protein, casein, ties up the lipase

c.

Fat globules are very small to attract the enzyme until they are homogenized

d.

Enzyme has to be activated by the heat of pasteurization

Discuss
Answer: (a).Fat globule membrane is a protective layer which covers the fat globules
Q30.
Cooperatives Working Together (CWT) is the ______ program that aims to strengthen and stabilize milk prices by balancing supply and demand.

a.

State funded

b.

Farmer-funded

c.

Federal-funded

d.

None of the mentioned

Discuss
Answer: (b).Farmer-funded
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