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MCQs

Total Questions : 105 | Page 9 of 11 pages
Question 81. The off flavor most likely to be found in milk that has not been cooled properly is __________
  1.    Sour
  2.    Rancid
  3.    Oxidized
  4.    Bitter
 Discuss Question
Answer: Option A. -> Sour
Answer: (a).Sour
Question 82. Federal Milk Marketing Orders provide or describe __________
  1.    Sanitary standards used for grade A
  2.    Milk purchased by dealers
  3.    Milk sold by farmers
  4.    Payment made to milk producers for milk
 Discuss Question
Answer: Option D. -> Payment made to milk producers for milk
Answer: (d).Payment made to milk producers for milk
Question 83. To remove fat from milking equipment use __________
  1.    Alkaline cleaner in hot water
  2.    Alkaline cleaner in cold water
  3.    Acid cleaner in cold water
  4.    Acid cleaner in hot water
 Discuss Question
Answer: Option A. -> Alkaline cleaner in hot water
Answer: (a).Alkaline cleaner in hot water
Question 84. Quality of grade A milk is __________
  1.    Not controlled by Federal Orders
  2.    The first consideration in pooling milk
  3.    The part of the testing by Market Administrators
  4.    Only checked if there is excess milk
 Discuss Question
Answer: Option A. -> Not controlled by Federal Orders
Answer: (a).Not controlled by Federal Orders
Question 85. The Babcock test is a rapid, simple and accurate test for __________
  1.    Water in milk
  2.    Titratable acidity
  3.    Fat content
  4.    Nonfat milk solids content
 Discuss Question
Answer: Option C. -> Fat content
Answer: (c).Fat content
Question 86. When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.
  1.    Lysine
  2.    Casein
  3.    Tryptophan
  4.    Whey
 Discuss Question
Answer: Option B. -> Casein
Answer: (b).Casein
Question 87. Bacteria that survive specific heat treatment are said to be _____
  1.    Psychotropic
  2.    Coliform
  3.    Psychrophilic
  4.    Thermoduric
 Discuss Question
Answer: Option D. -> Thermoduric
Answer: (d).Thermoduric
Question 88. The enzyme _______ is almost completely inactivated during pasteurization.
  1.    Lactose
  2.    Acid glycerol
  3.    Alkaline phosphatase
  4.    Free fatty acids
 Discuss Question
Answer: Option C. -> Alkaline phosphatase
Answer: (c).Alkaline phosphatase
Question 89. ________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).
  1.    Vaporization
  2.    Infusion heater
  3.    Vacuumization
  4.    Vac Pac process
 Discuss Question
Answer: Option C. -> Vacuumization
Answer: (c).Vacuumization
Question 90. A high acid flavor (sour) in milk is caused by ________
  1.    Growth of bacteria in the milk
  2.    Exposure of cows to acid rain
  3.    Drinking hard water
  4.    Absorption of acid from corn silage
 Discuss Question
Answer: Option A. -> Growth of bacteria in the milk
Answer: (a).Growth of bacteria in the milk

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