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 8 of 11

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Q71.
It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.

a.

5

b.

10

c.

13

d.

22

Discuss
Answer: (b).10
Q72.
Federal Milk Marketing Orders are a mechanism for?

a.

The most economical utilization of milk

b.

Finding a market for every producer’s milk

c.

Economical transportation of milk

d.

Market stabilization

Discuss
Answer: (d).Market stabilization
Q73.
Cow’s milk contains _____ percent lactose.

a.

Three

b.

Four

c.

Five

d.

Six

Discuss
Answer: (c).Five
Q74.
For the maximum intake of calcium, one should consume ___________

a.

Whole Milk

b.

2% Milk

c.

1% Milk

d.

Skim Milk

Discuss
Answer: (d).Skim Milk
Q75.
While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?

a.

Clenbuterol

b.

Penicillin

c.

Tetracycline

d.

Ivomec

Discuss
Answer: (a).Clenbuterol
Q76.
The fat in one serving of whole milk (8 ounces) provides _______ calories.

a.

85

b.

90

c.

95

d.

100

Discuss
Answer: (b).90
Q77.
The most prevalent off the flavor of fluid milk is ______

a.

Malty

b.

Oxidized

c.

Flat

d.

Feed

Discuss
Answer: (d).Feed
Q78.
The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.

a.

200,000

b.

150,000

c.

100,000

d.

50,000

Discuss
Answer: (c).100,000
Q79.
Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).

a.

Temperature and length

b.

Time and temperature

c.

Temperature and time

d.

Time and length

Discuss
Answer: (c).Temperature and time
Q80.
The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______

a.

A large proportion of the human population is sensitive to antibiotics

b.

Antibiotics increase the somatic cell count of milk

c.

Antibiotics cause an off-flavor in milk

d.

Antibiotics kill some of the good bacteria found in milk

Discuss
Answer: (a).A large proportion of the human population is sensitive to antibiotics
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