Quality MCQ

Test your knowledge with important Quality MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30 + more Quality MCQs at Bissoy

• What is the most popular size container used for fluid milk?
  ক

  Gallon

  খ

  Half Gallon

  গ

  Quart

  ঘ

  Five quart bulk
• One objective of a federal order is to _______________
  ক

  Assure all dairy farmers an adequate income

  খ

  Assure consumers that an adequate supply of pure, wholesome milk

  গ

  Assure that all dairy plants receive an adequate supply of milk

  ঘ

  Prevent surpluses of milk in the marketplace
• Operating costs of Federal orders are paid by ______
  ক

  The State Department of Agriculture

  খ

  The Federal government

  গ

  The milk producers

  ঘ

  The milk handlers
• The largest percentage of the U.S. milk supply is utilized in the production of ______
  ক

  Cream and specialty sales

  খ

  Cheese

  গ

  Frozen dairy desserts

  ঘ

  Evaporated, condensed and dry products
• Milk covered by Federal milk marketing orders is __________
  ক

  Grade A

  খ

  Grade B

  গ

  Grade C

  ঘ

  Grade A, B, C
• In Federal order markets, milk sold for consumption in fluid form is in __________
  ক

  Class IV

  খ

  Class III

  গ

  Class II

  ঘ

  Class I
• The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________
  ক

  The Food and Drug Administration

  খ

  The Small Business Administration

  গ

  The U.S. Department of Agriculture

  ঘ

  The National Committee on Milk
• With the exception of ________ all of the following off flavors of milk are caused by bacteria
  ক

  Bitter

  খ

  Malty

  গ

  Yeasty

  ঘ

  Salty
• Aflatoxins sometimes found in dairy feeds are produced by?
  ক

  Protozoa

  খ

  Bacteria

  গ

  Mold

  ঘ

  Yeasts
• ___________ cause(s) off flavors in milk such as acid, high acid, or sour milk.
  ক

  Chemical adulterants

  খ

  Microorganisms

  গ

  Sediment

  ঘ

  Weeds
• The two most important etiologic agents of mastitis are __________
  ক

  Streptococcus agaiactiae and Staphylococcus aureaus

  খ

  Streptococcus uberis and Streptococcus dysgapactiae

  গ

  Pseudomonas aeruginosa and coliform bacteria

  ঘ

  Klebsiella and actinomycetes
• In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent.
  ক

  1829

  খ

  1959

  গ

  1729

  ঘ

  1929
• The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by?
  ক

  Excessive agitation of warm raw milk

  খ

  Poorly cleaned milking equipment

  গ

  Exposing milk to sunlight

  ঘ

  Feeding cows moldy hay
• The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
  ক

  500,000

  খ

  750,000

  গ

  1,000,000

  ঘ

  1,500,000
• The ideal cleaning material for removing milk stone from milking equipment surfaces is _____
  ক

  Acidic detergent

  খ

  Phosphate

  গ

  Surfactant

  ঘ

  Chelate
• Which of the following is not an important reason for a five day-seven degree shelf life test?
  ক

  Psychotropic bacteria reproduce at this temperature

  খ

  Data made available for control application in a reasonable time

  গ

  It lowers variability among cartons of milk

  ঘ

  The Temperature is at or near the maximum at which milk will be stored
• Milk is the only source of __________ in nature.
  ক

  Calcium

  খ

  Phosphorous

  গ

  Lactose

  ঘ

  Fatty acids
• A cryoscopy is an important tool that test for __________ in milk.
  ক

  Butterfat

  খ

  Antibiotics

  গ

  Pesticides

  ঘ

  Added water
• Milk with low total solids will produce what off-flavor?
  ক

  Flat

  খ

  Malty

  গ

  Salty

  ঘ

  Acid
• Water added to milk is detected by checking the _____
  ক

  Acid degree value

  খ

  Sediment content

  গ

  Titratable acidity

  ঘ

  Freezing point
• Adulterants of milk that are detrimental to human health are _____
  ক

  Proteins

  খ

  Pesticides

  গ

  Water

  ঘ

  Minerals
• Milk is a good supplier of minerals except for _____
  ক

  Magnesium-Iron-Manganese-Copper

  খ

  Riboflavin-Magnesium-Lactose-Manganese

  গ

  Phosphorus-Copper-Zinc-Calcium

  ঘ

  Potassium-Boron-Iron-Calcium
• Milk found in cows with a high somatic cell count would result in a decrease in __________
  ক

  Butterfat

  খ

  Whey protein

  গ

  Casein

  ঘ

  Trace minerals
• Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
  ক

  Bromine

  খ

  Saline

  গ

  Chlorine

  ঘ

  Iodine
• Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________
  ক

  Fall

  খ

  Spring

  গ

  Early and late summer

  ঘ

  Early spring and late fall
• The “set aside” of $0.15 per hundred pounds of milk from a milk producer’s check is used in programs that support ______
  ক

  Promotions & research

  খ

  Research & testing

  গ

  Teaching & promotion

  ঘ

  Promotion & teaching
• USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as _______________
  ক

  Blend prices

  খ

  Regional prices

  গ

  Mailbox prices

  ঘ

  BFP prices
• The International Dairy Federations (IDF) mission is to promote ______________
  ক

  Scientific, cultural & economic progress

  খ

  Agricultural, technical & economic progress

  গ

  Technical, scientific & industrial progress

  ঘ

  Scientific, technical & economic progress
• Specific gravity of milk at 60ºF is __________
  ক

  1.022

  খ

  1.032

  গ

  1.033

  ঘ

  1.042
• Farm water supplies must be protected from surface contamination. Water is usually tested for __________ as an indicator of possible sewage contamination.
  ক

  Proteolytic bacteria

  খ

  Lipolytic bacteria

  গ

  Coliform bacteria

  ঘ

  Psychotropic bacteria