Multiple choice question for engineering
1. The milk fat differential used in paying for raw milk is?
a) The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
b) A value established to penalize milk producers who have too much fat in their milk
c) A value set to penalize milk producers who have too little fat in their milk
d) The price to be added or subtracted per 50 percent of milk fat above or below a set percentage
2. The form of mastitis that is hidden from sight is known as __________________
3. Which of the following will best control contagious mastitis?
a) Pre-milking teat dip
b) Barrier type teat dip
c) Antibiotic teat dip
d) Germicidal teat dip
4. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC
a) 24 hours at 32ºC
b) 48 hours at 45ºC
c) 48 hours at 32ºC
d) 12 hours at 45ºC
5. One type of test for antibiotics, common adulterants of milk, is based upon the principle that the growth of bacteria is __________ by them.
6. The __________ test is used to detect if milk has been pasteurized properly.
c) Standard Plate Count
7. Milk provides__________ and _____________ in approximately the same ratio as found in bone.
a) Calcium and Magnesium
b) Calcium and Phosphorus
c) Calcium and Iron
d) Phosphorus and Magnesium
8. Which of the following is not a cause of coliform mastitis?
a) Cracked or split inflations
b) Milking too soon after calving
c) Using excessive water in washing udders
d) Slightly damp, warm bedding
9. About ____________percent of the calcium available in the food supply is provided by milk and milk products.
10. Which of the following directly influence(s) the total supply of milk?
a) Prices paid milk producers
b) Manufacturing plants
c) Costs of fat production
d) Foreign exports
11. The pasteurized Milk Ordinance regulates what?
a) Grade A milk
b) Manufacturing grade milk
c) Grade B milk
d) Grade C milk
12. Dairy farmers can buy and sell dairy futures on what exchange?
a) New York Stock Exchange
b) National Dairy Exchange
c) Coffee, Sugar, Coca Exchange
d) Chicago Mercantile Exchange
13. According to the Food & Nutrition Board of the National Academy of Sciences, all people need at least _________ milligrams of calcium per day.
14. The cheese price series is based on 63 U.S. cheese plants that make 80-85 percent of the bulk Cheddar. What is the price series called?
a) NASS Cheese Price Survey
b) NASS Cheddar Cheese Price Survey
c) NASS Swiss cheese Price Survey
d) U.S. Cheddar Cheese Price Survey
15. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
a) Basis contract
b) Pooling contract
c) Short Hedge
d) Speculating buyer
1. How many points does dairy character receive on the Dairy Cow Unified Score Card?
2. How can extra colostrum be kept?
a) frozen in container
3. What is the minimum crude protein a good milk replacer should contain?
4. When clipping the head and neck of a dairy animal, what two body points are used to clip forward of?
a) Forward of a line formed by the point of the shoulders and the front of the withers
b) Udders and shoulder
c) Back and front
d) Skin and udders
5. What is a dairy animal called which has parents or ancestors of different breeds?
c) same bred
d) cross bred
6. What are two types of dairy foods?
a) juice and cream
b) juice and cheese
c) cheese and yogurt
d) soda and cola
7. On the Dairy Cow Unified Score Card, what is not the part of the four divisions?
b) general appearance
c) dairy character
8. What is the advantage of blending colostrums from different cows?
a) wider range of antibodies
b) wider flavor range
c) enhanced taste
9. Which vitamin helps to stop bleeding by clotting the blood?
a) vitamin A
b) vitamin K
c) vitamin C
d) vitamin D
10. Name a piece of equipment used to fit a dairy animal.
11. What is the reproduction cells from the two parents called?
a) egg and ovule
b) ovule and sperm
c) egg and sperm
d) steroid and egg
12. What dairy product is made by heating milk along with substance called rennet?
13. How many points are given for body capacity on the Dairy Cow Unified Score Card?
14. How many points are given for udder on the Dairy Cow Unified Score Card?
15. How much should a calf gain the first month?
a) 1 pound per day
b) Half pound per day
c) 3 pounds per day
d) 5 pounds per day
1. Two states dominate the total U.S. cheese production. These two states are?
a) Texas and California
b) Texas and Florida
c) New York and Wisconsin
d) Wisconsin and California
2. Some soft serve frozen dairy products have replaced milk fat with?
a) Peanut butter
d) Vegetable oil
3. By FDA definition of an imitation product, which of the following is NOT true?
a) Taste like the real product it represents
b) Has the same nutritional value as the real product it represents
c) Looks like the real product it represents
d) Imitation products aren’t regulated by the FDA
4. A substitute product by FDA definition meets all of the following statements except?
a) Taste like the real product it represents
b) Has the same nutritional value as the real product in replaces
c) They looks like the real product it represents
d) Imitation products are not regulated by the FDA
5. Some dairy food products have a “REAL” seal on the package. This seal cannot be placed on a package that does NOT adhere to the following standards.
a) Produced from U.S. milk
b) Meets federal and state standards
c) Imitation or substitute foods
d) Produced from NON-organic sources
6. Osteoporosis may be reduced by consuming adequate quantities of milk and/or milk products. Osteoporosis is the?
a) Inflammation of the skin cells causing hair loss and scaling of the skin
b) Condition of deterioration of the soft tissue in the retina, leading to blurry vision and poor eye sight
c) Loss of bone mass due to decrease in the bone matrix and minerals
d) Development of a hard calloused layer of skin upon the sole of the foot
7. Properly processed UHT milk may be stored at room temperature for?
a) 24-28 hours
b) 10-15 days
c) Several weeks
d) 6 months
8. Milk sold through commercial outlets is certified to be from herds free of?
b) Displaced Abomasums
c) Broken Udder Suspensory Ligaments
9. Humans may contract ______________ from using raw cows’ or goats’ milk, should the animals have brucellosis.
a) Undulant fever
c) Whooping cough
d) Night blindness
10. Milk is produced from female’s mammary glands. These mammary glands are examples of ________
a) Adrenal gland
b) Excretory gland
c) Absorbatory gland
d) Exocrine gland
11. The secretary tissue within the mammary gland is a grapelike structure called?
c) Glanus cistern
d) Annular ring
12. The California Mastitis Test (CMT) asks that you used only ___________milk.
b) Milk after dry-off
c) The first stream during milking
d) The 2nd stream during milking
13. How many cc’s of milk is required for the CMT?
a) 6 cc
b) 4 cc
c) 2 cc
d) ½ cc
14. The CMT should be read within _____________
a) 10 sec
b) 20 sec
c) 30 sec
d) 40 sec
15. What is the healthiest range for somatic cell counts?
1. If the CMT has a somatic cell count of 1,200,000 to 5,000,000 what is the interpretation?
a) Serious mastitis
b) Subclinical mastitis
c) Negative (healthy)
d) None of the mentioned
2. What does HACCP stand for?
a) High Altitude Computer Control Protocol
b) High Aptitude Critical Consideration and Punctuality
c) Help Animals in Confined Conditions and Preserves
d) Hazard Analysis and Critical Control Points
3. Milk must be held at 191 degrees F for ___________________ to be considered pasteurized.
a) 30 minutes
b) 1 second
c) 2 seconds
d) 5 minutes
4. According to HACCP, what is a receiving station?
a) Where supplies are received
b) Where trucks receive milk
c) Anywhere raw milk is received, handled, stored, etc
d) Where cows enter to be milked
5. How often will HACCP inspect each Dairy Farm?
a) A minimum of every 6 months
b) A minimum of once each year
c) A minimum of once each month
d) A minimum of every 2 years
6. When sanitizing milking equipment with water, the temperature must be a minimum of 170 degrees F and the utensils are to be under the flow of water for ____________ minutes.
7. Milk protein allergies are a form of milk intolerance. This generally occur only in infants and is usually outgrown by?
a) 6 month of age
b) 12 months of age
c) 18 months of age
d) 24 months of age
8. Low levels of the enzyme lactase may lead to lactose intolerance. Symptoms of lactose intolerance include ALL of the following EXCEPT?
d) Abdominal cramps
9. The maximum moisture content of Cheddar cheese is?
10. An example of an extra hard cheese is?
11. To add the mold to the blue cheese it is mainly?
a) Injected into the cheese
b) Grown on the cheese
c) Mixed in the whey mixture
d) None of the mentioned
12. What is the average fat content of Brie?
13. Cream cheese is different from cottage cheese because?
a) Cream cheese is an acid curd and cottage cheese is not
b) Cream cheese is made from cows’ milk and cottage cheese is not
c) Cream cheese requires a started culture of bacteria and cottage cheese does not
d) All rest options are true for both Cream cheese and cottage cheese
14. Gouda can be described by all of the following except?
b) Yellow colored
c) Rind coating
d) Tart flavor
15. Monterey Jack cheese has a maximum moisture content of ___________%
1. Standardization of milk involved which of the following?
a) Adjustment of fat content
b) Breakdown of protein
c) Whitish appearance of milk
d) Increase in nutritional content of milk
2. Which of the following method is used in standardization of milk?
a) Pearson square method
b) Donald method
c) Jake method
d) Pearson cube method
3. The pressure in the skim milk outlet must be kept _______ in order to enable accurate standardization.
4. Which of factor does not affect the precision in standardization process?
a) Fluctuations in the fat content of the incoming milk
b) Fluctuations in throughput
c) Fluctuations in preheating temperature
d) Fluctuation in protein content
5. The cream fat content is _______ to the flow rate.
a) Inversely proportional
b) Directly proportional
c) Neither inversely proportional nor directly proportional
6. What is the objective of Bactofugation?
a) Separate microorganisms from milk
b) Separate fat from skim milk
c) Standardize milk
d) Separate fat globules
7. Which of the following device is used in Bactofugation?
8. Major Application of Bactofugation is in which of the following processing?
a) Wine processing
b) Juice processing
c) Cheese processing
d) Ice cream processing
9. The amount of bactofugate from the two-phase Bactofuge ______ as compared to one-phase Bactofuge.
10. A decanter centrifuge is a machine for continuous sedimentation of suspended solids from a liquid by the action of ________in an elongated, horizontal rotating bowl.
a) Centrifugal force
b) Gravitation force
c) Friction force
d) Force of resistance
11. How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat?
a) 725.4 kg
b) 825.4 kg
c) 925.4 kg
d) 715.4 g
Proportion of the whole milk = 2.46/3.86 Amount of whole milk required = (2.46/3.86)*2000 = 1274.6 kg Proportion of skimmed milk = 1.4/3.86 Amount of skimmed milk required = (1.4/3.86)*2000 = 725.4 kg (or 2000 – 1274.6)
12. 500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?
a) 557.38 kg
b) 440 kg
c) 850 kg
d) 500 kg
Thus mixing of 3.05 kg of 6.5% fat milk with 3.40 kg of the skim milk will yield 6.45 kg of milk containing the desired fat level i.e. 3.1%. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be (3.4 x 500)/3.05=3.05. Accordingly, 557.38 kg of 0.05% skim milk mixed with 500 kg of 6.5% fat whole milk will yield 1057.38 kg of milk having 3.1% fat.
13. Which of the following standardization is more desirable in large-scale operation?
c) No standardization
14. How many parts by weight of 40% cream and 3% milk must be mixed to make milk testing 5% fat?
a) 2 and 35
b) 4 and 45
c) 5 and 10
d) 6 and 12
15. Fat is added back to skim milk in the process of standardization. State true or false?