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MCQs

Total Questions : 105 | Page 7 of 11 pages
Question 61. Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________
  1.    Fall
  2.    Spring
  3.    Early and late summer
  4.    Early spring and late fall
 Discuss Question
Answer: Option D. -> Early spring and late fall
Answer: (d).Early spring and late fall
Question 62. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
  1.    Bromine
  2.    Saline
  3.    Chlorine
  4.    Iodine
 Discuss Question
Answer: Option C. -> Chlorine
Answer: (c).Chlorine
Question 63. Adulterants of milk that are detrimental to human health are _____
  1.    Proteins
  2.    Pesticides
  3.    Water
  4.    Minerals
 Discuss Question
Answer: Option B. -> Pesticides
Answer: (b).Pesticides
Question 64. Milk found in cows with a high somatic cell count would result in a decrease in __________
  1.    Butterfat
  2.    Whey protein
  3.    Casein
  4.    Trace minerals
 Discuss Question
Answer: Option C. -> Casein
Answer: (c).Casein
Question 65. Milk is a good supplier of minerals except for _____
  1.    Magnesium-Iron-Manganese-Copper
  2.    Riboflavin-Magnesium-Lactose-Manganese
  3.    Phosphorus-Copper-Zinc-Calcium
  4.    Potassium-Boron-Iron-Calcium
 Discuss Question
Answer: Option A. -> Magnesium-Iron-Manganese-Copper
Answer: (a).Magnesium-Iron-Manganese-Copper
Question 66. Water added to milk is detected by checking the _____
  1.    Acid degree value
  2.    Sediment content
  3.    Titratable acidity
  4.    Freezing point
 Discuss Question
Answer: Option D. -> Freezing point
Answer: (d).Freezing point
Question 67. A cryoscopy is an important tool that test for __________ in milk.
  1.    Butterfat
  2.    Antibiotics
  3.    Pesticides
  4.    Added water
 Discuss Question
Answer: Option D. -> Added water
Answer: (d).Added water
Question 68. Milk with low total solids will produce what off-flavor?
  1.    Flat
  2.    Malty
  3.    Salty
  4.    Acid
 Discuss Question
Answer: Option A. -> Flat
Answer: (a).Flat
Question 69. Which of the following is not an important reason for a five day-seven degree shelf life test?
  1.    Psychotropic bacteria reproduce at this temperature
  2.    Data made available for control application in a reasonable time
  3.    It lowers variability among cartons of milk
  4.    The Temperature is at or near the maximum at which milk will be stored
 Discuss Question
Answer: Option C. -> It lowers variability among cartons of milk
Answer: (c).It lowers variability among cartons of milk
Question 70. Milk is the only source of __________ in nature.
  1.    Calcium
  2.    Phosphorous
  3.    Lactose
  4.    Fatty acids
 Discuss Question
Answer: Option C. -> Lactose
Answer: (c).Lactose

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