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 9 of 11

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Q81.
When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.

a.

Lysine

b.

Casein

c.

Tryptophan

d.

Whey

Discuss
Answer: (b).Casein
Q82.
Bacteria that survive specific heat treatment are said to be _____

a.

Psychotropic

b.

Coliform

c.

Psychrophilic

d.

Thermoduric

Discuss
Answer: (d).Thermoduric
Q83.
________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).

a.

Vaporization

b.

Infusion heater

c.

Vacuumization

d.

Vac Pac process

Discuss
Answer: (c).Vacuumization
Q84.
A high acid flavor (sour) in milk is caused by ________

a.

Growth of bacteria in the milk

b.

Exposure of cows to acid rain

c.

Drinking hard water

d.

Absorption of acid from corn silage

Discuss
Answer: (a).Growth of bacteria in the milk
Q85.
The enzyme _______ is almost completely inactivated during pasteurization.

a.

Lactose

b.

Acid glycerol

c.

Alkaline phosphatase

d.

Free fatty acids

Discuss
Answer: (c).Alkaline phosphatase
Q86.
A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______

a.

Base excess pricing

b.

Louisville takes out and pay back

c.

Individual handler pools

d.

Producer settlement fund

Discuss
Answer: (d).Producer settlement fund
Q87.
The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.

a.

Lead-casein

b.

Boron-tin

c.

Iron-copper

d.

Zinc-brass

Discuss
Answer: (c).Iron-copper
Q88.
The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____

a.

Mixture thickens with slight gelation

b.

Viscous gel forms, mass adheres to paddle

c.

Distinct precipitate forms, but no gel

d.

Slight precipitate forms and tends to disappear

Discuss
Answer: (c).Distinct precipitate forms, but no gel
Q89.
Which of the following is not a part of the establishment of a federal marketing order?

a.

A public hearing is held for the producers-handlers and the public

b.

Must be approved by 2/3 of the producers supplying 3/4 of the milk

c.

Cooperative associations of milk producers petition the U.S. Secretary of Agriculture

d.

A producer cooperative may vote all its members who deliver milk during a certain period)

Discuss
Answer: (b).Must be approved by 2/3 of the producers supplying 3/4 of the milk
Q90.
To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.

a.

1-2

b.

2-4

c.

4-6

d.

6-8

Discuss
Answer: (b).2-4
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