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 7 of 11

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Q61.
Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.

a.

25

b.

45

c.

60

d.

70

Discuss
Answer: (b).45
Q62.
A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?

a.

High acid

b.

Bitter

c.

Oxidized

d.

Rancid (lipolyzed)

Discuss
Answer: (c).Oxidized
Q63.
Which group of flavors cannot be detected by odor?

a.

Bitter, salty

b.

High acid, rancid

c.

Feed, garlic/onion

d.

Metallic/oxidized, malty

Discuss
Answer: (a).Bitter, salty
Q64.
Milk used to make ice cream would be priced in what Federal Order class?

a.

Class I

b.

Class II

c.

Class II

d.

Class IV

Discuss
Answer: (c).Class II
Q65.
_________ is the time after processing during which a dairy product normally remains suitable for human consumption.

a.

Code date

b.

Product life

c.

Package date

d.

Shelf date

Discuss
Answer: (d).Shelf date
Q66.
The off flavor most likely to be found in milk that has not been cooled properly is __________

a.

Sour

b.

Rancid

c.

Oxidized

d.

Bitter

Discuss
Answer: (a).Sour
Q67.
The Babcock test is a rapid, simple and accurate test for __________

a.

Water in milk

b.

Titratable acidity

c.

Fat content

d.

Nonfat milk solids content

Discuss
Answer: (c).Fat content
Q68.
To remove fat from milking equipment use __________

a.

Alkaline cleaner in hot water

b.

Alkaline cleaner in cold water

c.

Acid cleaner in cold water

d.

Acid cleaner in hot water

Discuss
Answer: (a).Alkaline cleaner in hot water
Q69.
Quality of grade A milk is __________

a.

Not controlled by Federal Orders

b.

The first consideration in pooling milk

c.

The part of the testing by Market Administrators

d.

Only checked if there is excess milk

Discuss
Answer: (a).Not controlled by Federal Orders
Q70.
Federal Milk Marketing Orders provide or describe __________

a.

Sanitary standards used for grade A

b.

Milk purchased by dealers

c.

Milk sold by farmers

d.

Payment made to milk producers for milk

Discuss
Answer: (d).Payment made to milk producers for milk
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