Production of Milk MCQs

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

Production of Milk MCQs | Page 1 of 5

Q1.
Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
Discuss
Answer: (d).Flat/watery
Q2.
Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
Discuss
Answer: (c).Bitter
Q3.
Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.
Discuss
Answer: (b).Garlic/onion
Q4.
Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.
Discuss
Answer: (b).Foreign
Q5.
Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.
Discuss
Answer: (d).Oxidized
Q6.
This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.
Discuss
Answer: (d).Rancid
Q7.
This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.
Discuss
Answer: (b).Unclean
Q8.
This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.
Discuss
Answer: (a).High acid
Q9.
Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
Discuss
Answer: (a).Malty
Q10.
Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.
Discuss
Answer: (c).Feed
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