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MCQs

Total Questions : 105 | Page 3 of 11 pages
Question 21. The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on ________
  1.    The Code of Federal Regulations
  2.    The Pasteurized Milk Ordinance and Code
  3.    USDA Rules and Regulations
  4.    The Pure Milk Act of 1937
 Discuss Question
Answer: Option B. -> The Pasteurized Milk Ordinance and Code
Answer: (b).The Pasteurized Milk Ordinance and Code
Question 22. Flavors of milk may be caused in general by _______________
  1.    Water content of the milk
  2.    Temperature that milk is stored
  3.    Feeds consumed by the cow
  4.    Amount of sun light the cow receives
 Discuss Question
Answer: Option C. -> Feeds consumed by the cow
Answer: (c).Feeds consumed by the cow
Question 23. The major cause of the salty flavor in milk is ___________
  1.    The large intake of salt by the cow
  2.    Associated with sunlight exposure
  3.    Mastitis
  4.    Bacteria
 Discuss Question
Answer: Option C. -> Mastitis
Answer: (c).Mastitis
Question 24. ___________ is a test for rancidity.
  1.    Acid degree value
  2.    Cryoscope
  3.    Disc assay
  4.    Titratable acidity
 Discuss Question
Answer: Option A. -> Acid degree value
Answer: (a).Acid degree value
Question 25. Mastitis in milk ____________
  1.    Has a direct effect on cheese yield
  2.    May cause increased rancidity
  3.    Decreases calcium content
  4.    Increases protein content
 Discuss Question
Answer: Option A. -> Has a direct effect on cheese yield
Answer: (a).Has a direct effect on cheese yield
Question 26. Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling?
  1.    Checking milk temperature
  2.    Making sure equipment has been cleaned correctly
  3.    Examining milk to determine appearance
  4.    Collecting a representative sample to be used for tests
 Discuss Question
Answer: Option B. -> Making sure equipment has been cleaned correctly
Answer: (b).Making sure equipment has been cleaned correctly
Question 27. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________
  1.    Isolate animals with clinical mastitis
  2.    Disinfect or sterilize milking machine inflation’s between cows
  3.    Wear rubber or plastic gloves during milking and disinfect the gloves between cows
  4.    Use a bactericide for disinfecting the teats after milking
 Discuss Question
Answer: Option D. -> Use a bactericide for disinfecting the teats after milking
Answer: (d).Use a bactericide for disinfecting the teats after milking
Question 28. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
  1.    Rancid
  2.    Malty
  3.    Acidic
  4.    Fruity
 Discuss Question
Answer: Option A. -> Rancid
Answer: (a).Rancid
Question 29. The four primary taste sensations are _____________________
  1.    Bitter, metallic, sour, sweet
  2.    Bitter, salt, sour, sweet
  3.    Metallic, salt, sour, sweet
  4.    Burnt, bitter, salt, sour
 Discuss Question
Answer: Option A. -> Bitter, metallic, sour, sweet
Answer: (a).Bitter, metallic, sour, sweet
Question 30. Lactose is the principal ________ in milk.
  1.    Fat
  2.    Protein
  3.    Carbohydrate
  4.    Mineral
 Discuss Question
Answer: Option C. -> Carbohydrate
Answer: (c).Carbohydrate

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