Milk Production MCQ : Here you will find MCQ Questions related to "Milk Production" in Dairy Engineering. These Milk Production MCQ Questions Will help you to improve your Dairy Engineering knowledge and will prepare you for various Examinations like Competitive Exams, Placements, Interviews and other Entrance Exmaniations.
Milk production involves a number of stages including?
A. herd management
C. bulk storage
D. All of the above
Explanation: Milk production involves a number of stages including herd management, milking, bulk storage, collection, transportation, reception, storage, and processing
Feeding a P supplement to animals grazing P-deficient forage has increased milk production by ?
Explanation: Feeding a P supplement to animals grazing P-deficient forage has increased milk production by 40%.
Non bacterial ropiness or sliminess in milk and milk products may be due to the?
A. stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's blood.
B. sliminess resulting from the thickness of the cream
C. stringiness due to thin films of casein or lactalbumin during cooling
D. All of the above
Explanation: Non bacterial ropiness or sliminess in milk and milk products may be due to the all of the above statement
Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
A. High Acid
Explanation: A watery flavor is a kind of off flavor. Normal milk has a denser taste.
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?
A. Cottage cheese
Explanation: Cottage cheese is formed by the addition of a creaming mixture to the milk. The mixture should have 4% fat and <80% moisture.
Feeding P supplements to cows grazing forage low in P improved the growth rate of calves by?
Explanation: Feeding P supplements to cows grazing forage low in P improved the growth rate of calves by 10% (Black et al., 1949; Ward, 1968) and 61% (Holmes, 1981).
The yoghurt is made from
A. Lactobacillus bulgaricus
B. Streptococcus thermophilus
C. mixed culture of (a) and (b)
D. S. cremoris
Explanation: The yoghurt is made from Lactobacillus bulgaricus and Streptococcus thermophilus.
Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
Explanation: Strong feed or weed contributes towards the bitter off-flavor in the milk.
Dairy Rations for lactating cows should be not be calculated based on:
A. Body Size
B. Milk Production
C. Stage of lactation
Explanation: Body Size, Milk Production and Stage of lactation all three factors contribute towards the calculation of dairy rations of lactating cows.
Milk production of cows fed forage is improved by increasing the quantity of amino acids absorbed from the small intestine.
C. Can be true or false
D. Can not say
Explanation: Milk production of cows fed forage is improved by increasing the quantity of amino acids absorbed from the small intestine