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MCQs

Total Questions : 105 | Page 1 of 11 pages
Question 1. The fat in one serving of whole milk (8 ounces) provides _______ calories.
  1.    85
  2.    90
  3.    95
  4.    100
 Discuss Question
Answer: Option B. -> 90
Answer: (b).90
Question 2. The most prevalent off the flavor of fluid milk is ______
  1.    Malty
  2.    Oxidized
  3.    Flat
  4.    Feed
 Discuss Question
Answer: Option D. -> Feed
Answer: (d).Feed
Question 3. The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.
  1.    200,000
  2.    150,000
  3.    100,000
  4.    50,000
 Discuss Question
Answer: Option C. -> 100,000
Answer: (c).100,000
Question 4. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______
  1.    A large proportion of the human population is sensitive to antibiotics
  2.    Antibiotics increase the somatic cell count of milk
  3.    Antibiotics cause an off-flavor in milk
  4.    Antibiotics kill some of the good bacteria found in milk
 Discuss Question
Answer: Option A. -> A large proportion of the human population is sensitive to antibiotics
Answer: (a).A large proportion of the human population is sensitive to antibiotics
Question 5. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).
  1.    Temperature and length
  2.    Time and temperature
  3.    Temperature and time
  4.    Time and length
 Discuss Question
Answer: Option C. -> Temperature and time
Answer: (c).Temperature and time
Question 6. The only persons regulated by federal orders are _____
  1.    Farmers
  2.    Truckers
  3.    Handlers
  4.    Retail store owners
 Discuss Question
Answer: Option C. -> Handlers
Answer: (c).Handlers
Question 7. Whole milk contains _____ percent protein.
  1.    1.5-2.5
  2.    2.5-3.5
  3.    3.5-4.0
  4.    4.0-4.5
 Discuss Question
Answer: Option C. -> 3.5-4.0
Answer: (c).3.5-4.0
Question 8. _____ is the cause of the rancid flavor in milk.
  1.    Feeding high moisture corn
  2.    Feeding haylage
  3.    Storing milk in the sunlight
  4.    Extreme agitation of raw milk
 Discuss Question
Answer: Option D. -> Extreme agitation of raw milk
Answer: (d).Extreme agitation of raw milk
Question 9. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
  1.    Psychrophilic
  2.    Coliform
  3.    Staphylococcus
  4.    Streptococcus
 Discuss Question
Answer: Option A. -> Psychrophilic
Answer: (a).Psychrophilic
Question 10. Which of the following does not promote metallic/oxidized off flavor in milk?
  1.    Hypochlorite sanitizer
  2.    Sunlight
  3.    Fluorescent light
  4.    Copper
 Discuss Question
Answer: Option A. -> Hypochlorite sanitizer
Answer: (a).Hypochlorite sanitizer

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