Milk Production MCQ

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

• The major component in milk is _______
  ক

  Protein

  খ

  Water

  গ

  Lactose

  ঘ

  Fat
• The primary Protein in Milk is ____________
  ক

  Casein

  খ

  Tryptophan

  গ

  Lysine

  ঘ

  Arginine
• The Primary Milk carbohydrate is ____________
  ক

  Leucine

  খ

  Sucrose

  গ

  Arginine

  ঘ

  Lactose
• The heritability of the traits for milk production is ____________
  ক

  15%

  খ

  25%

  গ

  55%

  ঘ

  100%
• The part of the mammary gland where milk is produced is called _____________
  ক

  Capillary

  খ

  Teat Cistern

  গ

  Chine

  ঘ

  Alveolus
• Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?
  ক

  Protein

  খ

  Water

  গ

  Carbohydrate

  ঘ

  Milk Fat
• As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
  ক

  3%

  খ

  6%

  গ

  9%

  ঘ

  12%
• Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?
  ক

  Muenster

  খ

  Edam/gouda

  গ

  Swiss

  ঘ

  Blue
• __________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.
  ক

  Ice cream

  খ

  Yogurt

  গ

  Cottage cheese

  ঘ

  Gelato
• Which of the following would be classified as a “Hard Cheese”?
  ক

  Brick

  খ

  Monterey Jack

  গ

  Cheddar

  ঘ

  Brie
• The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?
  ক

  Sorbet

  খ

  Sherbet

  গ

  Yogurt

  ঘ

  Cottage cheese
• While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?
  ক

  Gelatinous mass clinging together in a strong reaction

  খ

  Flows freely

  গ

  Gel is fragile and forms small clumps in a moderate reaction

  ঘ

  Has no pattern, simply is a randomly run test
• A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________
  ক

  Below 200,000

  খ

  150,000-500,000

  গ

  800,000-5,000,000

  ঘ

  Over 5,000,000
• Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.
  ক

  Bitter

  খ

  Acid

  গ

  Feed

  ঘ

  Malty
• This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.
  ক

  Foreign

  খ

  Unclean

  গ

  High acid

  ঘ

  Feed
• This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.
  ক

  Salty

  খ

  Garlic/onion

  গ

  Feed

  ঘ

  Rancid
• 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.
  ক

  Malty

  খ

  Foreign

  গ

  Salty

  ঘ

  Oxidized
• Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.
  ক

  Rancid

  খ

  Foreign

  গ

  Feed

  ঘ

  Malty
• 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.
  ক

  Rancid

  খ

  Garlic/onion

  গ

  Foreign

  ঘ

  Flat/watery
• Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
  ক

  Feed

  খ

  Salty

  গ

  Bitter

  ঘ

  Rancid
• Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
  ক

  High acid

  খ

  Rancid

  গ

  Oxidized

  ঘ

  Flat/watery