Dairy Products MCQ

Test your knowledge with important Dairy Products MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30+ more Dairy Products MCQs on Bissoy. Bissoy App

• Buttermilk is the product resulting from?
  ক

  An addition of extra fat to raw fluid milk

  খ

  Removal of the butter (fat particles) form raw fluid milk

  গ

  Heating of both butter and milk to facilitate the blending of them together

  ঘ

  Artificial product produced using non-saturated vegetable oils
• Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors.
  ক

  18%

  খ

  30%

  গ

  40%

  ঘ

  75%
• Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of?
  ক

  18% fat

  খ

  30% fat

  গ

  40% fat

  ঘ

  75% fat
• Heavy cream (whipping cream) contains a minimum milk fat of?
  ক

  10%

  খ

  18%

  গ

  30%

  ঘ

  36%
• Cream is a liquid milk product separated from the fluid milk that must contain a minimum of?
  ক

  4% fat

  খ

  10% fat

  গ

  14% fat

  ঘ

  18% fat
• Non-fat yogurt must have a maximum of ______ fat prior to the addition of bulky flavors.
  ক

  .5%

  খ

  1%

  গ

  2%

  ঘ

  3.25%
• Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat.
  ক

  1%, 4%

  খ

  .5%, 2.5%

  গ

  .5%, 2%

  ঘ

  1%, 3.25%
• Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.
  ক

  .5%

  খ

  1%

  গ

  2%

  ঘ

  3.25%
• Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?
  ক

  1 week

  খ

  3-4 weeks

  গ

  6-8 weeks

  ঘ

  10-12 weeks
• Cultured sour cream is required by Federal standards to have a minimum of ___________
  ক

  3.25% fat

  খ

  5% fat

  গ

  10% fat

  ঘ

  18% fat
• Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from?
  ক

  Mines in Eastern China

  খ

  Microscopic plants growing the ocean

  গ

  Inside the stomach of young claves

  ঘ

  Composted cow manure treated with UV rays
• Parmesan and/or Romano cheese are very hard grated/shaken cheese with __________ moisture content.
  ক

  20%

  খ

  30%

  গ

  50%

  ঘ

  70%
• Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content.
  ক

  20%

  খ

  50%

  গ

  80%

  ঘ

  100%
• Butter is made from the milk and/or cream and must contain a minimum of?
  ক

  5% fat

  খ

  20% fat

  গ

  50% fat

  ঘ

  80% fat
• Curd is the _______________during the cheese making process.
  ক

  A region which supplies substantial components required

  খ

  Material found in the stomach of young calves necessary

  গ

  Liquid portion at the bottom on the container that is hard to dispose of

  ঘ

  From Custard-like substance formed at the top of the container
• Low fat cottage cheese must contain a maximum of?
  ক

  .5% fat

  খ

  1% fat

  গ

  2% fat

  ঘ

  4% fat
• Cottage cheese from the grocery shelf must contain no less than?
  ক

  .5% fat

  খ

  1% fat

  গ

  2% fat

  ঘ

  4% fat
• A “acidified” label on a milk product indicates that the product was produced by?
  ক

  Souring the milk

  খ

  Enriching the milk with added iron

  গ

  Cows consumed acid rain water

  ঘ

  Passing the milk through a reverse osmosis filtration system
• “Cultured” in front of the name of a milk product indicates?
  ক

  Product is older and more mature

  খ

  Product is highly refined

  গ

  Product has appropriate bacteria added to it

  ঘ

  Product has been through a school and is more expensive
• Dry milk can be stored for long periods of time?
  ক

  In refrigerated vaults

  খ

  At temperatures above 150 degrees

  গ

  In an open container in the cabinet

  ঘ

  Inside a sealed atmosphere of nitrogen or carbon dioxide
• Dry milk must have less than _________ % moisture by weight.
  ক

  5%

  খ

  10%

  গ

  15%

  ঘ

  25%
• The major difference between Evaporated and Condensed milk is?
  ক

  Evaporated milk has less water than condensed milk

  খ

  Evaporated milk can be stored non-refrigerated, whereas condensed milk requires refrigeration

  গ

  Condensed milk has a lower fat content than evaporated milk

  ঘ

  Condensed milk comes in smaller size containers than evaporated milk
• Condensed milk on the grocery shelf may have ________added.
  ক

  Salt

  খ

  Minerals

  গ

  Sugar

  ঘ

  Cream
• Evaporated milk has been preheated to stabilize the protein, followed by the removal of?
  ক

  30% of the water

  খ

  60% of the water

  গ

  90% of the water

  ঘ

  All of the fat
• Fat globules in raw milk average about ____________________in diameter.
  ক

  of 1/25,000 of an inch, more or less 1 micron

  খ

  of 6/25,000 of an inch, more or less 6 microns

  গ

  of 1/2,500 of an inch, more or less 100 microns

  ঘ

  of 1/250 of an inch, more or less 1000 microns
• To prevent milk fat from separating itself from the fluid portion of the milk is?
  ক

  Homogenized

  খ

  Pasteurized

  গ

  Sterilized

  ঘ

  Thermalized
• It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream.
  ক

  8

  খ

  12

  গ

  16

  ঘ

  24
• It requires ______ pound(s) of milk to produce one pound of butter.
  ক

  1

  খ

  11

  গ

  22

  ঘ

  33
• Transitional milk is the label given to the milk produced in?
  ক

  One retail region and moved to another retail region for processing

  খ

  From the Colostrum stage to 11th milking that cannot be legally marketed for human consumption

  গ

  In the truck to the holding silos, not yet in the production cycle

  ঘ

  Produced at the end of lactation but before the cow is transitioned into the dried state
• The first milk produced after parturition is called?
  ক

  Colostrum

  খ

  Celestial

  গ

  Serial

  ঘ

  Coliseum