MCQOPTIONS
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MCQOPTIONS
This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
What is the most popular size container used for fluid milk? |
| A. | Gallon |
| B. | Half Gallon |
| C. | Quart |
| D. | Five quart bulk |
| Answer» B. Half Gallon | |
| 2. |
One objective of a federal order is to _______________ |
| A. | Assure all dairy farmers an adequate income |
| B. | Assure consumers that an adequate supply of pure, wholesome milk |
| C. | Assure that all dairy plants receive an adequate supply of milk |
| D. | Prevent surpluses of milk in the marketplace |
| Answer» C. Assure that all dairy plants receive an adequate supply of milk | |
| 3. |
Operating costs of Federal orders are paid by ______ |
| A. | The State Department of Agriculture |
| B. | The Federal government |
| C. | The milk producers |
| D. | The milk handlers |
| Answer» E. | |
| 4. |
The largest percentage of the U.S. milk supply is utilized in the production of ______ |
| A. | Cream and specialty sales |
| B. | Cheese |
| C. | Frozen dairy desserts |
| D. | Evaporated, condensed and dry products |
| Answer» C. Frozen dairy desserts | |
| 5. |
Milk covered by Federal milk marketing orders is __________ |
| A. | Grade A |
| B. | Grade B |
| C. | Grade C |
| D. | Grade A, B, C |
| Answer» B. Grade B | |
| 6. |
In Federal order markets, milk sold for consumption in fluid form is in __________ |
| A. | Class IV |
| B. | Class III |
| C. | Class II |
| D. | Class I |
| Answer» E. | |
| 7. |
The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________ |
| A. | The Food and Drug Administration |
| B. | The Small Business Administration |
| C. | The U.S. Department of Agriculture |
| D. | The National Committee on Milk |
| Answer» B. The Small Business Administration | |
| 8. |
With the exception of ________ all of the following off flavors of milk are caused by bacteria |
| A. | Bitter |
| B. | Malty |
| C. | Yeasty |
| D. | Salty |
| Answer» E. | |
| 9. |
Aflatoxins sometimes found in dairy feeds are produced by? |
| A. | Protozoa |
| B. | Bacteria |
| C. | Mold |
| D. | Yeasts |
| Answer» D. Yeasts | |
| 10. |
___________ cause(s) off flavors in milk such as acid, high acid, or sour milk. |
| A. | Chemical adulterants |
| B. | Microorganisms |
| C. | Sediment |
| D. | Weeds |
| Answer» C. Sediment | |
| 11. |
The two most important etiologic agents of mastitis are __________ |
| A. | Streptococcus agaiactiae and Staphylococcus aureaus |
| B. | Streptococcus uberis and Streptococcus dysgapactiae |
| C. | Pseudomonas aeruginosa and coliform bacteria |
| D. | Klebsiella and actinomycetes |
| Answer» B. Streptococcus uberis and Streptococcus dysgapactiae | |
| 12. |
In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent. |
| A. | 1829 |
| B. | 1959 |
| C. | 1729 |
| D. | 1929 |
| Answer» E. | |
| 13. |
The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by? |
| A. | Excessive agitation of warm raw milk |
| B. | Poorly cleaned milking equipment |
| C. | Exposing milk to sunlight |
| D. | Feeding cows moldy hay |
| Answer» B. Poorly cleaned milking equipment | |
| 14. |
The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk. |
| A. | 500,000 |
| B. | 750,000 |
| C. | 1,000,000 |
| D. | 1,500,000 |
| Answer» C. 1,000,000 | |
| 15. |
The ideal cleaning material for removing milk stone from milking equipment surfaces is _____ |
| A. | Acidic detergent |
| B. | Phosphate |
| C. | Surfactant |
| D. | Chelate |
| Answer» B. Phosphate | |