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 4 of 11

Discover more Topics under Dairy Engineering

Q31.
The ideal cleaning material for removing milk stone from milking equipment surfaces is _____

a.

Acidic detergent

b.

Phosphate

c.

Surfactant

d.

Chelate

Discuss
Answer: (a).Acidic detergent
Q32.
The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.

a.

500,000

b.

750,000

c.

1,000,000

d.

1,500,000

Discuss
Answer: (b).750,000
Q33.
The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by?

a.

Excessive agitation of warm raw milk

b.

Poorly cleaned milking equipment

c.

Exposing milk to sunlight

d.

Feeding cows moldy hay

Discuss
Answer: (a).Excessive agitation of warm raw milk
Q34.
In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent.

a.

1829

b.

1959

c.

1729

d.

1929

Discuss
Answer: (d).1929
Q35.
The two most important etiologic agents of mastitis are __________

a.

Streptococcus agaiactiae and Staphylococcus aureaus

b.

Streptococcus uberis and Streptococcus dysgapactiae

c.

Pseudomonas aeruginosa and coliform bacteria

d.

Klebsiella and actinomycetes

Discuss
Answer: (a).Streptococcus agaiactiae and Staphylococcus aureaus
Q36.
___________ cause(s) off flavors in milk such as acid, high acid, or sour milk.

a.

Chemical adulterants

b.

Microorganisms

c.

Sediment

d.

Weeds

Discuss
Answer: (b).Microorganisms
Q37.
Aflatoxins sometimes found in dairy feeds are produced by?

a.

Protozoa

b.

Bacteria

c.

Mold

d.

Yeasts

Discuss
Answer: (c).Mold
Q38.
With the exception of ________ all of the following off flavors of milk are caused by bacteria

a.

Bitter

b.

Malty

c.

Yeasty

d.

Salty

Discuss
Answer: (d).Salty
Q39.
The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________

a.

The Food and Drug Administration

b.

The Small Business Administration

c.

The U.S. Department of Agriculture

d.

The National Committee on Milk

Discuss
Answer: (a).The Food and Drug Administration
Q40.
In Federal order markets, milk sold for consumption in fluid form is in __________

a.

Class IV

b.

Class III

c.

Class II

d.

Class I

Discuss
Answer: (d).Class I
Page 4 of 11