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MCQs

Total Questions : 50 | Page 1 of 5 pages
Question 1. Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
  1.    High acid
  2.    Rancid
  3.    Oxidized
  4.    Flat/watery
 Discuss Question
Answer: Option D. -> Flat/watery
Answer: (d).Flat/watery
Question 2. Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.
  1.    Rancid
  2.    Foreign
  3.    Feed
  4.    Malty
 Discuss Question
Answer: Option B. -> Foreign
Answer: (b).Foreign
Question 3. Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.
  1.    Rancid
  2.    Garlic/onion
  3.    Foreign
  4.    Flat/watery
 Discuss Question
Answer: Option B. -> Garlic/onion
Answer: (b).Garlic/onion
Question 4. Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
  1.    Feed
  2.    Salty
  3.    Bitter
  4.    Rancid
 Discuss Question
Answer: Option C. -> Bitter
Answer: (c).Bitter
Question 5. Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.
  1.    Malty
  2.    Foreign
  3.    Salty
  4.    Oxidized
 Discuss Question
Answer: Option D. -> Oxidized
Answer: (d).Oxidized
Question 6. Every month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine:
  1.    Maximum price paid to processors
  2.    Minimum price paid to producers
  3.    Minimum price paid to processors
  4.    No price paid
 Discuss Question
Answer: Option B. -> Minimum price paid to producers
Answer: (b).Minimum price paid to producers
Question 7. Major deductions on a dairy farmer’s milk check does not include:
  1.    Hauling
  2.    Federal advertisement/promotion
  3.    Cooperative/marketing fees
  4.    Seasonal loss
 Discuss Question
Answer: Option D. -> Seasonal loss
Answer: (d).Seasonal loss
Question 8. What is the purpose of a “milk check-off”?
  1.    To increase the milk price support
  2.    Determine if milk contains antibiotics
  3.    To pay for the generic advertising and research
  4.    To prevent spoilage
 Discuss Question
Answer: Option A. -> To increase the milk price support
Answer: (a).To increase the milk price support
Question 9. Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?
  1.    Color and appearance
  2.    Sediment
  3.    Tests positive for drug residue
  4.    Acceptable pH
 Discuss Question
Answer: Option D. -> Acceptable pH
Answer: (d).Acceptable pH
Question 10. Prices are based on which of the following in component pricing system?
  1.    Uniform skim milk price and uniform butter price
  2.    Value of butterfat, protein, and other solids
  3.    Total solids content
  4.    Total moisture content
 Discuss Question
Answer: Option B. -> Value of butterfat, protein, and other solids
Answer: (b).Value of butterfat, protein, and other solids

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