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 2 of 5

Discover more Topics under Dairy Engineering

Q11.
A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________

a.

Below 200,000

b.

150,000-500,000

c.

800,000-5,000,000

d.

Over 5,000,000

Discuss
Answer: (d).Over 5,000,000
Q12.
While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?

a.

Gelatinous mass clinging together in a strong reaction

b.

Flows freely

c.

Gel is fragile and forms small clumps in a moderate reaction

d.

Has no pattern, simply is a randomly run test

Discuss
Answer: (b).Flows freely
Q13.
The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?

a.

Sorbet

b.

Sherbet

c.

Yogurt

d.

Cottage cheese

Discuss
Answer: (d).Cottage cheese
Q14.
Dairy Rations for lactating cows should be not be calculated based on:

a.

Body Size

b.

Milk Production

c.

Stage of lactation

d.

Season

Discuss
Answer: (d).Season
Q15.
Which of the following would be classified as a “Hard Cheese”?

a.

Brick

b.

Monterey Jack

c.

Cheddar

d.

Brie

Discuss
Answer: (c).Cheddar
Q16.
__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.

a.

Ice cream

b.

Yogurt

c.

Cottage cheese

d.

Gelato

Discuss
Answer: (b).Yogurt
Q17.
Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?

a.

Muenster

b.

Edam/gouda

c.

Swiss

d.

Blue

Discuss
Answer: (d).Blue
Q18.
Of the listed below products, which contains no dairy ingredients?

a.

Gelato

b.

Sherbet

c.

Custard

d.

Sorbet

Discuss
Answer: (d).Sorbet
Q19.
As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.

a.

3%

b.

6%

c.

9%

d.

12%

Discuss
Answer: (c).9%
Q20.
Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?

a.

Protein

b.

Water

c.

Carbohydrate

d.

Milk Fat

Discuss
Answer: (b).Water
Page 2 of 5