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Multiple choice question for engineering

Set 1

1. Which among the following surface promote heat transfer?
a) Plain
b) Shiny
c) Corrugated
d) Wet

View Answer

Answer: c [Reason:] The partition is often corrugated to create a more turbulent flow, which results in better heat transfer. The thickness is also important. The thinner the partition, the better the heat transfers.

2. _______ Heat exchanger is needed for cream than for milk, if capacities and temperature programs are identical.
a) Larger
b) Smaller
c) Similar
d) Stagnant

View Answer

Answer: a [Reason:] A liquid with high viscosity develops less turbulence when it flows through the heat exchanger compared to a product with lower viscosity. This means a larger heat exchanger is needed, everything else being constant.

3. Which of the following material is used for heat transfer in dairy industry?
a) Iron
b) Platinum
c) Copper
d) Stainless steel

View Answer

Answer: d [Reason:] For food processing the normal material is stainless steel. It has fairly good heat transfer characteristics.

4. The rate of buildup of fouling does not depend on which of the following?
a) Milk quality and Air content of the product
b) Temperature difference between product and heating medium
c) Pressure conditions in the heating section
d) Thickness of stainless steel

View Answer

Answer: d [Reason:] The rate of buildup of fouling depends on many factors such as temperature difference between product and heating medium, Milk quality, Air content of the product and Pressure conditions in the heating section.

5. What is the method of using the heat of a hot liquid, such as pasteurized milk, to preheat cold incoming milk?
a) Heating
b) Cooling
c) Regeneration
d) Standardization

View Answer

Answer: c [Reason:] Regeneration (Heating): The raw cold incoming milk is partially and indirectly heated by the hot outgoing milk (milk-to-milk regeneration). This adds to economy.

6. Zigzag tube in heat treatment is used for which purpose?
a) Fouling
b) Standardization
c) Holding for long holding time
d) Discard

View Answer

Answer: c [Reason:] Correct heat treatment requires that the milk is held for a specified time at pasteurization temperature. This is done in an external holding cell. A holding cell usually consists of a pipe arranged in a spiral or zigzag pattern and often covered by a metal shroud to prevent people from being burned if they touch the holding cell.

7. Which heat exchanger used for heating and cooling viscous, sticky and lumpy products?
a) Plate heat exchanger
b) Tubular heat exchanger
c) Scraped surface heat exchanger
d) Spray dryer

View Answer

Answer: c [Reason:] The scraped-surface heat exchange is designed for heating and cooling viscous, sticky and lumpy products and for crystallization of products. The operating pressures on the product side are high, often as much as 40 bar. All products that can be pumped can therefore be treated.

8. State true or false. PHE (Plate Heat Exchanger) is more efficient in terms of heat transfer than THE (Tubular Heat Exchanger).
a) True
b) False

View Answer

Answer: c [Reason:] The given statement is true. From the standpoint of heat transfer the tubular heat exchanger is less efficient than a plate heat exchanger.

9. Which of the following is/are the category of Tubular Heat exchanger?
a) Multi/mono channel
b) Multi/mono tube
c) Cubical channel
d) Multi/mono channel and Multi/mono tube

View Answer

Answer: d [Reason:] Tubular heat exchangers (THE) are in some cases used for pasteurization/ UHT treatment of dairy products. Tubular heat exchangers are available in two fundamentally different types; multi/mono channel and multi/mono tube.

10. Heat exchanger characterized by pack of stainless steel in a frame is ________
a) Plate heat exchanger
b) Tubular heat exchanger
c) Scraped surface heat exchanger
d) Spray dryer

View Answer

Answer: a [Reason:] Most heat treatment of dairy products is carried out in plate heat exchangers. The plate heat exchanger (often abbreviated PHE) consists of a pack of stainless steel plates clamped in a frame.

11. Scraped Heat exchanger has a ______ design.
a) Simple
b) Vertical
c) Planar
d) Horizontal

View Answer

Answer: a [Reason:] Thanks to the vertical design, the product can be displaced by water with minimum intermixing which helps assure product recovery at the end of every run. Following this, completely drainage facilitates CIP and product changeover.

12. Plate heat exchanger was patented in which year?
a) 1890
b) 1990
c) 2009
d) 1790

View Answer

Answer: a [Reason:] The plate heat exchanger was patented in 1890 by the German inventors Langen and Hundhausen.

13. “R” in the below equation refers to what?
dairy-engineering-questions-answers-freshers-q13
a) Recycle
b) Regeneration efficiency
c) Regression
d) Reuse

View Answer

Answer: c [Reason:] We can take the simplest operating profile – heat treatment of raw milk –as an example. Using this formula: where R = regenerative efficiency %, tr = milk temperature after regeneration, ti = temperature of raw incoming milk, tp = pasteurization and temperature.

14. The unwanted buildup of material on a surface is called?
a) Secretion
b) Plating
c) Fouling
d) Layering

View Answer

Answer: c [Reason:] Fouling is the accumulation of unwanted material on solid surfaces to the detriment of function. Dairy industry also experiences fouling problems by chemical reactions.

15. Heat must be supplied to a substance in order to increase its temperature by 1°C is called?
a) Plate heat
b) Specific heat
c) Heat of chemical reaction
d) Heat of crystallization

View Answer

Answer: b [Reason:] Specific heat, cp, is also determined by the product. The specific heat is basically the amount of heat per unit mass required to raise the temperature by one degree Celsius.

Set 2

1.Fungi can be divided as:
a) Yeast
b) Mold
c) Yeast and mold
d) Bacteria

View Answer

Answer: c [Reason:] Fungi are a group of micro-organisms which are frequently found in nature among plants, animals and human beings. They can be divided into two categories namely yeast and mold.

2. Which one of the following is called as the ‘brewer’s yeast’?
a) Saccharomyces ludwigi
b) Saccharomyces cerevisiae
c) Saccharomyces boulardii
d) Saccharomyces pastorianus

View Answer

Answer: b [Reason:] Saccharomyces cerevisiae is also known as brewer’s yeast. It helps in the fermentation of beer.

3. Which of the following is the source of Vitamin A?
a) Sterptococcus
b) Rhodotorula gracilis
c) Bacteria
d) Yeast

View Answer

Answer: b [Reason:] Rhodotorula gracilis is yeast. It is rich in vitamin A.

4. Yeast cells are good source of:
a) Vitamin A and B
b) Vitamin A and D
c) Vitamin B and D
d) Vitamin K

View Answer

Answer: c [Reason:] Yeasts are considered to be a very good source of Vitamin B and Vitamin D.

5. Roquefort cheese is ripened by

a) Penicillium roqueforti
b) Penicillium camemberti
c) Penicillium sp
d) Penicillium rhizogenes

View Answer

Answer: a [Reason:] Penicillium roqueforti helps in the ripening of Roquefort cheese. Penicillium is a mold.

6. Penicillium camemberti is used for ripening of
a) roqueforti cheese
b) camembert cheese
c) all cheese
d) fruits

View Answer

Answer: b [Reason:] Camembert cheese is a soft cheese. It is ripened by Penicillium camemberti.

7. Which of the following is a heteroceous fungus?
a) Albugo
b) Phytophora
c) Puccinia
d) Ustilago

View Answer

Answer: c [Reason:] Puccinia is a heteroceous fungus in the above group of funguses.

8. In certain parasitic fungi a hook like structure is formed at the point of contact with the host known as:
a) Haustoria
b) Appresorium
c) Hold fast
d) Hook

View Answer

Answer: b [Reason:] Appresorium is the hook like structure formed at the point of contact with the host. It is observed in parasitic fungi.

9. Fungi which grow on dung are termed as:
a) Coprophilous
b) Terricolous
c) Sacxicolous
d) Saxiphilous

View Answer

Answer: a [Reason:] Some variety of fungi grows on dung. These are known as Coprophilus.

10. The fruiting body of Aspergillus is called _______
a) Apothecium
b) Perithecium
c) Cleistothecium
d) Hypanthodium

View Answer

Answer: c [Reason:] Cleistothecium is the fruiting body of Aspergillus. They are responsible for reproduction.

11. All fungi are ______
a) Autrophs
b) Saprophytes
c) Parasites
d) Heterotrophs

View Answer

Answer: d [Reason:] It has been found that all fungi are Heterotrophs. They derive its nutritional requirements from complex organic substances.

12. One of the common fungal diseases of man is
a) Cholera
b) Plague
c) Ringworm
d) Typhoid

View Answer

Answer: c [Reason:] Ringworm is a fungal disease. Cholera, Plague and ringworm are not fungal diseases.

13. Aflatoxin is produced by ________
a) Bacteria
b) Virus
c) Fungi
d) Nematode

View Answer

Answer: c [Reason:] Aflatoxins are toxins produced by certain fungi that are found on agricultural crops such as maize (corn), peanuts, cottonseed, and tree nuts.

14. Yeast is unlike bacteria in being:
a) Unicellular
b) Multicellular
c) Prokaryotic
d) Eukaryotic

View Answer

Answer: d [Reason:] While bacteria can be prokaryotic. Yeasts are Eukaryotic organisms.

15. “Perfect stage” of a fungus means
a) When the fungus is perfectly healthy
b) When it reproduces asexually
c) When it forms perfect sexual spores
d) When form no spores

View Answer

Answer: c [Reason:] Fungus undergoes reproduction .Formation of perfect sexual spores can also be termed as “Perfect stage” of fungus.

Set 3

1. Pasteurization aid in which of the following?
a) killing tubercle bacillus
b) killing spores
c) increasing fat content
d) lowering temperature

View Answer

Answer: a [Reason:] The pasteurization of milk is a special type of heat treatment which can be defined as “any heat treatment of milk which secures the certain destruction of tubercle bacillus (T.B.) without markedly affecting the physical and chemical properties”.

2. Which of the following is the time-temperature combination for HTST pasteurization?
a) 72°C to 74°C for 15 to 20 seconds.
b) 135°C to 140°C for 2 to 4 seconds.
c) 63°C for 30 minutes
d) 57°C to 68°C for 15 min

View Answer

Answer: a [Reason:] High temperature short time (HTST) pasteurization. Heat the milk to between 72°C to 74°C for 15 to 20 seconds. Targets resistant pathogenic bacterial spores (Clostridium botulinum spores).

3. Which of the following is the time-temperature combination for LTST pasteurization?
a) 72°C to 74°C for 15 to 20 seconds.
b) 135°C to 140°C for 2 to 4 seconds.
c) 63°C for 30 minutes
d) 57°C to 68°C for 15 min

View Answer

Answer: c [Reason:] Low temperature long time (LTLT) pasteurization involves heating the milk to 63°C for 30 minutes. The extended holding time causes alteration in the milk protein structure and taste.

4. Which of the following is the time-temperature combination for UHT pasteurization?
a) 72°C to 74°C for 15 to 20 seconds.
b) 135°C to 140°C for 2 to 4 seconds.
c) 63°C for 30 minutes
d) 57°C to 68°C for 15 min

View Answer

Answer: b [Reason:] UHT Pasteurization involves heating the milk to between 135°C to 140°C for 2 to 4 seconds. The extreme heat targets Coxiella burnetii, which causes Q-fever. The heat kills all the vegetative forms of bacteria and the milk can survive for 9 months.

5. Which of the following is the time-temperature combination for Thermization?
a) 72°C to 74°C for 15 to 20 seconds.
b) 135°C to 140°C for 2 to 4 seconds.
c) 63°C for 30 minutes
d) 57°C to 68°C for 15 min

View Answer

Answer: d [Reason:] Thermization involves heating the milk to between 57°C to 68°C and hold for 15 minutes. Thermization targets pathogenic bacteria while leaving the good bacteria in the product. The low temperatures do not alter the structure and taste of the milk.

6. Which of the following is the time-temperature combination for Sterilization?
a) 72°C to 74°C for 15 to 20 seconds.
b) 135°C to 140°C for 2 to 4 seconds.
c) 63°C for 30 minutes
d) 115 – 120°C for some 20 – 30 minutes

View Answer

Answer: d [Reason:] Sterilization is a wet treatment of canned milk products in an autoclave/specialized treatment chambers. Heat to between 115°C to 121°C for 10 to 20 minutes.

7. “Heat transferred from the bowl of the spoon to the handle” is an example of which of the following way of heat transfer?
a) Conduction
b) Convection
c) Radiation
d) Filtration

View Answer

Answer: d [Reason:] Conduction means transfer of thermal energy through solid bodies and through layers of liquid at rest (without physical flow or mixing in the direction of heat transfer). The question shows an example of heat conduction to a teaspoon in a cup of hot coffee. Heat is transferred by conduction to the handle, which becomes warmer.

8. “The spoon is rinsed in running cold water. Heat gets absorbed by the water and the spoon gets cooler, until the spoon and the water are at the same temperature” is an example of which of the following way of heat transfer?
a) Conduction
b) Convection
c) Radiation
d) Filtration

View Answer

Answer: b [Reason:] Convection consequently involves mixing. When the teaspoon is rinsed with running cold water, heat gets transferred from the spoon to the water, which is heated in the process. The heated water when replaced by cold water, which in turn absorbs heat from the spoon. Heat transfer by convection continues until the spoon and the running water have the same temperature.

9. “A roof accumulates solar heat during the day and radiates the heat at night” is an example of which of the following way of heat transfer?
a) Conduction
b) Convection
c) Radiation
d) Filtration

View Answer

Answer: c [Reason:] Radiation is the emission of heat from a body which has accumulated thermal energy, .In the given example the thermal energy is converted into radiant energy, emitted from the body and absorbed by other bodies which it strikes. Almost all substances emit radiant energy.

10. Which of the following is the application of direct heating in dairy industry?
a) Heating curd in manufacture of cheese
b) Solar heating
c) Heating with gamma rays
d) Oxidation

View Answer

Answer: a [Reason:] Direct heating means that the heating medium is mixed with the product. This technique is used in heating the curd in manufacture of cheese in dairy industry.

11. Heat exchanger works on which of the following principal?
a) Direct heating
b) Indirect heating
c) Slow heating
d) Fast heating

View Answer

Answer: a [Reason:] A heat exchanger is used to transfer heat by the indirect method. Hot water flows through one channel and milk through the other. Heat is transferred through the partition.

12. If the product flow rate in a plant is to be increased from 10 000 l/h to 20 000 l/h, the heat exchanger must be extended to_______ the original size, provided the flow rates of the service media are also doubled, other factors being constant.
a) Double
b) Triple
c) Same
d) Quadruple

View Answer

Answer: a [Reason:] In the above question the size needs to be doubled as The flow rate, V, is determined by the planned capacity of the dairy. The higher the flow rate, the larger the heat exchanger needed.

13. Calculate temperature change: 20 000 l/h cheese milk (V1) is to be heated from 4°C to 34°C by 30 000 l/h hot water (V2) at 50°C. Density (r) and specific heat (cp) for milk are about 1020 kg/m3 and 3.95 kJ/kg,K and for water 990 (at 50°C) and 4.18.
a) 20.5℃
b) 21.5℃
c) 18.8℃
d) 19.5℃

View Answer

Answer: d [Reason:] The temperature change for the hot water can then be calculated: 20 000 x 1 020 x 3.95 x (34 – 4) = 30 000 x 990 x 4.18 x Dt2 Dt2 = 19.5°C. The hot water temperature will drop by 19.5 from 50 to 30.5°C.

14. The temperature difference between the two liquids is best utilized if they flow in opposite directions through the heat exchanger. This type of flow is called ________
a) Countercurrent
b) Concurrent
c) Rapid flow
d) Slow flow

View Answer

Answer: a [Reason:] The cold product then meets the cold heating medium at the inlet, and a progressively warmer medium as it passes through the heat exchanger. During the passage the product is gradually heated so that the temperature is always only a few degrees below that of the heating medium at the corresponding point. This type of arrangement is called countercurrent flow.

15. ______________ tells how much heat passes through 1 m2 of the partition per 1°C of differential temperature.
a) Friction coefficient
b) Temperature coefficient
c) Overall heat transfer coefficient
d) Time coefficient

View Answer

Answer: a [Reason:] The overall heat transfer coefficient refers to how well heat is conducted over a series of mediums. This factor, k, is a measure of how efficient the heat transfer is.

Set 4

1. Name the scientist who invented Homogenization?
a) Pasteur
b) Rutherford
c) Leuwenhoek
d) Gaulin

View Answer

Answer: d [Reason:] Gaulin, who invented the process of homogenization in 1899, described it in French as “fixer la composition des liquides”.

2. Disruption of fat globules into much smaller fat globules is defined as?
a) Standardization
b) Centrifugation
c) Homogenization
d) Chilling

View Answer

Answer: d [Reason:] Homogenization has become a standard industrial process, universally practiced as a means of stabilizing the fat emulsion against gravity separation. Homogenization primarily causes disruption of fat globules into much smaller ones.

3. Disintegration of fat globules in homogenization is achieved by which of the following?
a) Turbulence
b) Cavitation
c) Turbulence and cavitations
d) Pasteurization

View Answer

Answer: d [Reason:] The disintegration of the original fat globules is achieved by a combination of contributing factors such as turbulence and cavitations. The net result reduces the fat globules to approximately 1mm in diameter.

4. Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure.
a) 5%
b) 10%
c) 12%
d) 15%

View Answer

Answer: c [Reason:] Cream with higher fat content than 12 % cannot normally be homogenized at the normal high pressure, because clusters are formed as a result of lack of membrane material (casein). A sufficiently good homogenization effect requires approximately 0.2 g casein per g of fat.

5. Homogenization of cold milk is ineffective. State true or false?
a) True
b) False

View Answer

Answer: c [Reason:] Homogenization of cold milk, in which the fat is essentially solidified, is virtually ineffective. Processing at temperatures conducive to the partial solidification of milk fat (i.e. 30 – 35°C) results in incomplete dispersion of the fat phase.

6. Homogenization temperature applied normally are ________
a) 30- 40℃
b) 50- 60℃
c) 60- 70℃
d) 90-100℃

View Answer

Answer: c [Reason:] Homogenization temperatures normally applied are 60 – 70°C, depending on the product. Processing at temperatures conducive to the partial solidification of milk fat (i.e. 30 – 35°C) results in incomplete dispersion of the fat phase. Homogenization is most efficient when the fat phase is in a liquid state and in concentrations normal to milk.

7. Preferred Homogenization pressure is _______
a) 5- 15 MPa
b) 10-25 MPa
c) 25- 50 MPa
d) 60-70 MPa

View Answer

Answer: b [Reason:] Homogenization pressure is between 10 and 25 MPa (100 – 250 bar), depending on the product. High-pressure homogenisation procedures cause the formation of small fat globules.

8. The dispersion of the lipid phase increases with ________ temperatures of homogenisation and is commensurate with the_________ viscosity of milk at higher temperatures.
a) Increase, decrease
b) Increase, increase
c) Decrease, increase
d) Decrease, decrease

View Answer

Answer: b [Reason:] The dispersion of the lipid phase increases with increasing temperatures of homogenization and is commensurate with the decreasing viscosity of milk at higher temperatures.

9. Name the theory of homogenization According to which homogenization takes place when the liquid is leaving the gap, so the back pressure which is important to cavitation is important to homogenization.
a) Cavitation theory
b) Eddies theory
c) Current theory
d) Voltage theory

View Answer

Answer: b [Reason:] The cavitation theory, on the other hand, claims that the shock waves created when the steam bubbles implode disrupt the fat droplets. However, it is possible to homogenise without cavitation, but it is less efficient.

10. Which homogenization theory predicts how the homogenisinneffect varies with the homogenizing pressure?
a) Cavitation theory
b) Eddies theory
c) Current theory
d) Voltage theory

View Answer

Answer: b [Reason:] The theory of globule disruption by turbulent eddies is based on the fact that a lot of small eddies are created in a liquid travelling at a high velocity. Higher velocity gives smaller eddies. If an eddy hits an oil droplet of its own size, the droplet will break up. This theory predicts how the homogenizing effect varies with the homogenizing pressure.

11. Application of Single-stage homogenization is in?
a) Products demanding a high viscosity (certain cluster formation).
b) Product with low viscosity
c) Product with no viscosity
d) Product without fat

View Answer

Answer: a [Reason:] Single-stage homogenization may be used for homogenization of products demanding a high viscosity (certain cluster formation).

12. Two-stage homogenization may not be applied to which of the following?
a) Products with a high fat content
b) Products where high homogenization efficiency is desired.
c) Product with low viscosity
d) Product demanding high viscosity

View Answer

Answer: d [Reason:] Two-stage homogenization is used for products with a high fat content and products where high homogenization efficiency is desired.

13. Two-stage method is usually chosen to achieve optimal homogenization efficiency. State true or false.
a) True
b) False

View Answer

Answer: a [Reason:] pressure is measured before the first stage, P1, and the homogenization pressure in the second stage is measured before the second stage, P2. The two-stage method is usually chosen to achieve optimal homogenization efficiency. Best results are obtained when the relation P1 / P2 is about 0.2.

14. The effect of homogenization on the physical structure of milk has which of the following advantages?
I) Smaller fat globules leading to no cream-line formation
II) Somewhat increased sensitivity to light – sunlight and fluorescent tubes
III) Reduced heat stability
a) I) only
b) I) and III)
c) I),II) and III)
d) II) only

View Answer

Answer: a [Reason:] Homogenization has following advantages: Smaller fat globules leading to no cream-line formation, Whiter and more appetizing color, reduced sensitivity to fat oxidation, more full-bodied flavor, better mouth feel, and Better stability of cultured milk products.

15. Homogenization of milk may give milk which of the following off-flavor?
a) Fruity
b) Bitter
c) Sunlight
d) Salty

View Answer

Answer: c [Reason:] Homogenization has a disadvantage of increased sensitivity to light – sunlight and fluorescent tubes can result in Sunlight flavor to the milk.

Set 5

1. How much does a bushel of shelled corn weigh?
a) 20 pounds
b) 30 pounds
c) 40 pounds
d) 50 pounds

View Answer

Answer: d [Reason:] One bushel of shelled corn weighs 50 pounds on average, whereas a bushel of corn ears weighs about 70 pounds.

2. When should one start recording a heifers heat periods?
a) 2-3 months before she should be bred
b) 3-4 months before she should be bred
c) 4-5 months before she should be bred
d) 1-2 months before she should be bred

View Answer

Answer: a [Reason:] Heifer heat period should be recorded. It is advised that the heat period should be started recorded 2-3 months prior to heifer breeding.

3. Which of the following is not a variety of cheese?
a) blue
b) cheddar
c) buttery
d) cottage

View Answer

Answer: c [Reason:] There are many variety of cheese. Some of them are Blue, brick, cheddar, cottage, limburger, Monterey, mozzarella, muenster, provolone, swiss.

4. What are the physical characteristics of a quality fore udder in a dairy cow?
a) Strongly and smoothly attached, moderate length and uniform width from front to rear
b) Slippery
c) Moldy
d) Shady

View Answer

Answer: a [Reason:] Udders are an important organ in cow’s body. They should be strongly and smoothly attached, moderate length and uniform width from front to rear.

5. What does PDCA stand for?
a) pure dairy culling association
b) Pure dairy cattle area
c) Purebred dairy cattle association
d) Plant dairy cattle area

View Answer

Answer: c [Reason:] PDCA stands for Purebred dairy cattle association. It deals with cattle of parents of same breed.

6. What is the name of one of the 4 compartments of a ruminant’s stomach?
a) Rumen
b) Hind
c) Udder
d) Calf

View Answer

Answer: a [Reason:] Ruminant stomach has 4 parts. The four parts are namely, Rumen, reticulum, omasum, and abomasums.

7. At what age can a heifer be bred?
a) 1 year
b) 2 year
c) 13- 15 months
d) 3-4 months

View Answer

Answer: c [Reason:] Heifer can be bred only after a certain age. This age is usually 13-15 months.

8. What is the name of cheese with holes?
a) cheddar
b) cottage
c) blue
d) swiss

View Answer

Answer: d [Reason:] Swiss cheese has characteristic holes in it. It has a distinct flavor.

9. What is a measure of the average additional pounds of milk and fat the bull will transmit to his daughters called?
a) Predicted difference
b) Age
c) Efficiency
d) Milking capacity

View Answer

Answer: a [Reason:] Predicted Transmitting Ability is the predicted difference of a parent animal’s offspring from average, due to the genes transmitted from that parent.

10. How do dairy producers improve the inherited ability of cattle to produce greater amounts of milk?
a) through culling
b) through tasting
c) through nutrition
d) through selection

View Answer

Answer: d [Reason:] Dairy producers are very particular about the milk output. They improve cattle inherited milking ability through selection.

11. What is the average length of standing heat?
a) 10 hours
b) 4 hours
c) 18 hours
d) 20 hours

View Answer

Answer: c [Reason:] Heat standing is one of the practices. It lasts usually 18 hours.

12. What is the name of the milk sugar found only in milk?
a) Sucrose
b) Galactose
c) Lactose
d) Fructose

View Answer

Answer: c [Reason:] Lactose is the milk sugar. It is found in milk.

13. What is the sire rating for milk of a sire with a predicted difference of above 2000?
a) super less
b) super extra
c) super
d) extra

View Answer

Answer: b [Reason:] Such a rating will be characterized as super extra. All the other options do not apply.

14. What is a sign which tells that calving is near?
I. udder begin to swell
II. vulva becomes swollen and discharges present
III. area around tail head appears sunken
IV. heifer will lie down and strain
a) I and II
b) II and III
c) I only
d) I, II, III and IV

View Answer

Answer: d [Reason:] Calving is near can be predicted from several signs. Udder begins to swell; vulva becomes swollen and discharges present; area around tail head appears sunken; heifer will lie down and strain are some of the signs.

15. If a cow is observed in heat in the morning, when should she be bred?
a) next morning
b) the afternoon the same day
c) the night the same day
d) the next afternoon

View Answer

Answer: b [Reason:] If the cow is observed in heat for 18 hours in the morning. It is advised that it should be bred on the afternoon of the same day.