Pastuerization of Milk MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Pastuerization of Milk, 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 Pastuerization of Milk 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 Pastuerization of Milk mcq questions that explore various aspects of Pastuerization of Milk problems. Each MCQ is crafted to challenge your understanding of Pastuerization of Milk 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 Pastuerization of Milk 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 Pastuerization of Milk. 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 Pastuerization of Milk knowledge to the test? Let's get started with our carefully curated MCQs!

Pastuerization of Milk MCQs | Page 6 of 8

Discover more Topics under Dairy Engineering

Q51.
Urea should not be fed to a calf until it is how old?
Discuss
Answer: (a).3-4 months
Q52.
How will a heifer act when she is in standing the heat?
Discuss
Answer: (a).still and permit other animals to mount her
Q53.
What is considered nature’s most perfect food?
Discuss
Answer: (b).milk
Q54.
Name a defect when judging a class of dairy cows which is a disqualification?
Discuss
Answer: (d).Blindness
Q55.
How much should a Holstein or Brown Swiss heifer weigh at 2 years of age?
Discuss
Answer: (b).1000- 1100 pounds
Q56.
Each protein is made up of several nitrogen compounds. What are they called?
Discuss
Answer: (d).amino acid
Q57.
How often do most heifers and cows come into heat?
Discuss
Answer: (a).every 18- 24 days
Q58.
What is the average percent protein in cow’s milk?
Discuss
Answer: (b).3.5%
Q59.
Name the body parts considered when evaluating dairy character?
Discuss
Answer: (d).neck
Discuss
Answer: (a).Dairy Herd Improvement Association
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