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 3 of 11

Q21.
Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________
Discuss
Answer: (d).Early spring and late fall
Q22.
Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
Discuss
Answer: (c).Chlorine
Q23.
Milk found in cows with a high somatic cell count would result in a decrease in __________
Discuss
Answer: (c).Casein
Discuss
Answer: (a).Magnesium-Iron-Manganese-Copper
Q25.
Adulterants of milk that are detrimental to human health are _____
Discuss
Answer: (b).Pesticides
Q26.
Water added to milk is detected by checking the _____
Discuss
Answer: (d).Freezing point
Q27.
Milk with low total solids will produce what off-flavor?
Discuss
Answer: (a).Flat
Q28.
A cryoscopy is an important tool that test for __________ in milk.
Discuss
Answer: (d).Added water
Q29.
Milk is the only source of __________ in nature.
Discuss
Answer: (c).Lactose
Discuss
Answer: (c).It lowers variability among cartons of milk
Page 3 of 11