Milk Quality parameters MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Milk Quality parameters, 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 Milk Quality parameters 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 Milk Quality parameters mcq questions that explore various aspects of Milk Quality parameters problems. Each MCQ is crafted to challenge your understanding of Milk Quality parameters 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 Milk Quality parameters 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 Milk Quality parameters. 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 Milk Quality parameters knowledge to the test? Let's get started with our carefully curated MCQs!

Milk Quality parameters MCQs | Page 1 of 11

Discover more Topics under Dairy Engineering

Q1.
The milk fat differential used in paying for raw milk is?

a.

The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage

b.

A value established to penalize milk producers who have too much fat in their milk

c.

A value set to penalize milk producers who have too little fat in their milk

d.

The price to be added or subtracted per 50 percent of milk fat above or below a set percentage

Discuss
Answer: (a).The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Q2.
The form of mastitis that is hidden from sight is known as __________________

a.

Infectious

b.

Clinical

c.

Acute

d.

Sub-Clinical

Discuss
Answer: (d).Sub-Clinical
Q3.
Which of the following will best control contagious mastitis?

a.

Pre-milking teat dip

b.

Barrier type teat dip

c.

Antibiotic teat dip

d.

Germicidal teat dip

Discuss
Answer: (c).Antibiotic teat dip
Q4.
The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ °C.

a.

24 hours at 32°C

b.

48 hours at 45°C

c.

48 hours at 32°C

d.

12 hours at 45°C

Discuss
Answer: (c).48 hours at 32°C
Q5.
One type of test for antibiotics, common adulterants of milk, is based upon the principle that the growth of bacteria is __________ by them.

a.

Stimulated

b.

Enhanced

c.

Magnified

d.

Inhibited

Discuss
Answer: (d).Inhibited
Q6.
The __________ test is used to detect if milk has been pasteurized properly.

a.

Lipase

b.

Coliform

c.

Standard Plate Count

d.

Phosphatase

Discuss
Answer: (d).Phosphatase
Q7.
Milk provides__________ and _____________ in approximately the same ratio as found in bone.

a.

Calcium and Magnesium

b.

Calcium and Phosphorus

c.

Calcium and Iron

d.

Phosphorus and Magnesium

Discuss
Answer: (b).Calcium and Phosphorus
Q8.
Which of the following is not a cause of coliform mastitis?

a.

Cracked or split inflations

b.

Milking too soon after calving

c.

Using excessive water in washing udders

d.

Slightly damp, warm bedding

Discuss
Answer: (b).Milking too soon after calving
Q9.
About ____________ percent of the calcium available in the food supply is provided by milk and milk products.

a.

66%

b.

76%

c.

86%

d.

96%

Discuss
Answer: (b).76%
Q10.
Which of the following directly influence(s) the total supply of milk?

a.

Prices paid milk producers

b.

Manufacturing plants

c.

Costs of fat production

d.

Foreign exports

Discuss
Answer: (a).Prices paid milk producers
Page 1 of 11