Farm water supplies must be protected from surface contamination. Water is usually tested for __________ as an indicator of possible sewage contamination.
a) Proteolytic bacteria
b) Lipolytic bacteria
c) Coliform bacteria
d) Psychotropic bacteria
Q.2.
Specific gravity of milk at 60ºF is __________
a) 1.022
b) 1.032
c) 1.033
d) 1.042
Q.3.
The International Dairy Federations (IDF) mission is to promote ______________
a) Scientific, cultural & economic progress
b) Agricultural, technical & economic progress
c) Technical, scientific & industrial progress
d) Scientific, technical & economic progress
Q.4.
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 _______________
a) Blend prices
b) Regional prices
c) Mailbox prices
d) BFP prices
Q.5.
The “set aside” of $0.per hundred pounds of milk from a milk producer’s check is used in programs that support ______
a) Promotions & research
b) Research & testing
c) Teaching & promotion
d) Promotion & teaching
Q.6.
Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________
a) Fall
b) Spring
c) Early and late summer
d) Early spring and late fall
Q.7.
Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
a) Bromine
b) Saline
c) Chlorine
d) Iodine
Q.8.
Milk found in cows with a high somatic cell count would result in a decrease in __________
a) Butterfat
b) Whey protein
c) Casein
d) Trace minerals
Q.9.
Milk is a good supplier of minerals except for _____
a) Magnesium-Iron-Manganese-Copper
b) Riboflavin-Magnesium-Lactose-Manganese
c) Phosphorus-Copper-Zinc-Calcium
d) Potassium-Boron-Iron-Calcium
Q.10.
Adulterants of milk that are detrimental to human health are _____
a) Proteins
b) Pesticides
c) Water
d) Minerals
Q.11.
Water added to milk is detected by checking the _____
a) Acid degree value
b) Sediment content
c) Titratable acidity
d) Freezing point
Q.12.
Milk with low total solids will produce what off-flavor?
a) Flat
b) Malty
c) Salty
d) Acid
Q.13.
A cryoscopy is an important tool that test for __________ in milk.
a) Butterfat
b) Antibiotics
c) Pesticides
d) Added water
Q.14.
Milk is the only source of __________ in nature.
a) Calcium
b) Phosphorous
c) Lactose
d) Fatty acids
Q.15.
Which of the following is not an important reason for a five day-seven degree shelf life test?
a) Psychotropic bacteria reproduce at this temperature
b) Data made available for control application in a reasonable time
c) It lowers variability among cartons of milk
d) The Temperature is at or near the maximum at which milk will be stored
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