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Quality - Dairy Engineering MCQs

Quality MCQ : Here you will find MCQ Questions related to "Quality" in Dairy Engineering. These Quality 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.




Question 1

Milk can be tested for?

A. quantity
B. organoleptic characteristics
C. compositional characteristics
D. All of the above

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Question 2

The milk fat differential used in paying for raw milk is?

A. The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
B. A value established to penalize milk producers who have too much fat in their milk
C. A value set to penalize milk producers who have too little fat in their milk
D. The price to be added or subtracted per 50 percent of milk fat above or below a set percentage

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Question 3

Specific gravity of milk at 60ºF is __________

A. 1.022
B. 1.032
C. 1.033
D. 1.044

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Question 4

The ideal cleaning material for removing milk stone from milking equipment surfaces is _____

A. Chelate
B. Phosphate
C. Surfactant
D. Acidic detergent

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Question 5

Dairy products were reviewed in terms of?

A. analytical methods
B. chemometric tools
C. Both A and B
D. None of the above

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Question 6

The form of mastitis that is hidden from sight is known as __________________

A. Infectious
B. Clinical
C. Acute
D. Sub-Clinical

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Question 7

The International Dairy Federations (IDF) mission is to promote ______________

A. Scientific, cultural & economic progress
B. Scientific, technical & economic progress
C. Agricultural, technical & economic progress
D. Technical, scientific & industrial progress

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Question 8

The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.

A. 500000
B. 600000
C. 750000
D. 1000000

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Question 9

Good-quality raw milk has to be free of debris and sediment.

A. TRUE
B. FALSE
C. Can be true or false
D. Can not say

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Question 10

The quality of raw milk is the primary factor determining the quality of milk products.

A. TRUE
B. FALSE
C. Can be true or false
D. Can not say

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