Questions and answers for exam Preparation

MCQs

Total Questions : 105 | Page 8 of 11 pages

Question 71. The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.

500,000
750,000
1,000,000
1,500,000

Discuss Question

Answer: Option B. -> 750,000
Answer: (b).750,000

Question 72. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____

Acidic detergent
Phosphate
Surfactant
Chelate

Discuss Question

Answer: Option A. -> Acidic detergent
Answer: (a).Acidic detergent

Question 73. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by?

Excessive agitation of warm raw milk
Poorly cleaned milking equipment
Exposing milk to sunlight
Feeding cows moldy hay

Discuss Question

Answer: Option A. -> Excessive agitation of warm raw milk
Answer: (a).Excessive agitation of warm raw milk

Question 74. 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.

1829
1959
1729
1929

Discuss Question

Answer: Option D. -> 1929
Answer: (d).1929

Question 75. The two most important etiologic agents of mastitis are __________

Streptococcus agaiactiae and Staphylococcus aureaus
Streptococcus uberis and Streptococcus dysgapactiae
Pseudomonas aeruginosa and coliform bacteria
Klebsiella and actinomycetes

Discuss Question

Answer: Option A. -> Streptococcus agaiactiae and Staphylococcus aureaus
Answer: (a).Streptococcus agaiactiae and Staphylococcus aureaus

Question 76. The milk fat differential used in paying for raw milk is?

The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
A value established to penalize milk producers who have too much fat in their milk
A value set to penalize milk producers who have too little fat in their milk
The price to be added or subtracted per 50 percent of milk fat above or below a set percentage

Discuss Question

Answer: Option A. -> The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Answer: (a).The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage

Question 77. One type of test for antibiotics, common adulterants of milk, is based upon the principle that the growth of bacteria is __________ by them.