Milk Quality Farm MCQ
Test your knowledge with important Milk Quality Farm MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30+ more Milk Quality Farm MCQs on Bissoy. Bissoy App
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Milk contains all the known vitamins and is an especially good source of ___
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Vitamin _____ was first discovered in milk fat and is important to eyesight.
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The two main proteins in milk are ____ and ____
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By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.
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Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.
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Which of the following four primary taste sensations is correctly matched with the causal agent?
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A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
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A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
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Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____
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Which of the following is not an objective of milk evaluation?
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Whole milk contains _____ percent protein.
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Which of the following does not promote metallic/oxidized off flavor in milk?
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_____ is the cause of the rancid flavor in milk.
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The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
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The only persons regulated by federal orders are _____
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To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.
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Which of the following is not a part of the establishment of a federal marketing order?
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The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____
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The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.
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A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______
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The enzyme _______ is almost completely inactivated during pasteurization.
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A high acid flavor (sour) in milk is caused by ________
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________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).
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Bacteria that survive specific heat treatment are said to be _____
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When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.
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The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______
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Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).
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The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.
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The most prevalent off the flavor of fluid milk is ______
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The fat in one serving of whole milk (8 ounces) provides _______ calories.