51 + Interview Questions in Primary Production Of Milk in Dairy Engineering Page 1 InterviewSolution

1.	A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________(a) Below 200,000(b) 150,000-500,000(c) 800,000-5,000,000(d) Over 5,000,000I have been asked this question by my school teacher while I was bunking the class.This key question is from Milk Production in section Primary Production of Milk of Dairy Engineering
Answer» The correct OPTION is (d) Over 5,000,000 For explanation I would SAY: Milk having LEUKOCYTE count/ml of over 5,000,000 would be characterized by gel formations that tend to adhere to paddle. This milk is considered unfit for CONSUMPTION.

Discussion

2.	Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.(a) Bitter(b) Acid(c) Feed(d) MaltyThe question was posed to me in my homework.Question is taken from Milk Production in portion Primary Production of Milk of Dairy Engineering
Answer» The correct answer is (C) Feed Easy EXPLANATION: Feed plays a major role in the flavor of milk. OFFENDING feeds can result in off flavor.

Discussion

3.	This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.(a) Salty(b) Garlic/onion(c) Feed(d) RancidThis question was addressed to me in an online interview.I would like to ask this question from Milk Production topic in section Primary Production of Milk of Dairy Engineering
Answer» The CORRECT answer is (d) RANCID Explanation: Due to the BREAKDOWN of fats in milk rancid FLAVOR resembles the flavor of stale fat and has a soapy taste and a goaty, unclean ODOR.

Discussion

4.	Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?(a) Color and appearance(b) Sediment(c) Tests positive for drug residue(d) Acceptable pHI have been asked this question during an interview.I need to ask this question from Milk Marketing in section Primary Production of Milk of Dairy Engineering
Answer» The correct option is (d) Acceptable pH Easy explanation: The plant will reject specific milk from a PRODUCER if the milk fails to meet REQUIREMENTS for COLOR and APPEARANCE; sediment or it tests positive for drug residue.

Discussion

5.	Prices are based on which of the following in component pricing system?(a) Uniform skim milk price and uniform butter price(b) Value of butterfat, protein, and other solids(c) Total solids content(d) Total moisture contentI have been asked this question in an internship interview.This question is from Milk Marketing in section Primary Production of Milk of Dairy Engineering
Answer» The correct answer is (B) Value of BUTTERFAT, protein, and other solids Best explanation: In the COMPONENT pricing system PRODUCER PRICES are based on the value of butterfat, protein, and other solids.

Discussion

6.	What is the purpose of a “milk check-off”?(a) To increase the milk price support(b) Determine if milk contains antibiotics(c) To pay for the generic advertising and research(d) To prevent spoilageThe question was posed to me in an online quiz.This is a very interesting question from Milk Marketing topic in section Primary Production of Milk of Dairy Engineering
Answer» Correct answer is (a) To INCREASE the milk PRICE support The best I can explain: The purpose of a “milk check-off” is to increase milk price support.Fifteen cents per hundredweight of milk is taken from the producers ‘milk check.

Discussion

7.	Major deductions on a dairy farmer’s milk check does not include:(a) Hauling(b) Federal advertisement/promotion(c) Cooperative/marketing fees(d) Seasonal lossI have been asked this question during an interview.My question is based upon Milk Marketing topic in portion Primary Production of Milk of Dairy Engineering
Answer» RIGHT choice is (d) Seasonal loss Explanation: Major Deductions on a dairy farmer’s milk check INCLUDE Hauling, FEDERAL advertisement/promotion and cooperative/marketing FEES.

Discussion

8.	Every month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine:(a) Maximum price paid to processors(b) Minimum price paid to producers(c) Minimum price paid to processors(d) No price paidI got this question in semester exam.This interesting question is from Milk Marketing topic in division Primary Production of Milk of Dairy Engineering
Answer» Right choice is (B) MINIMUM PRICE paid to producers The explanation: Reports of milk receipts and UTILIZATION are used to determine the minimum price paid to producers.

Discussion

9.	The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?(a) Antibiotics(b) Lactose(c) Fat(d) BSTI got this question during an interview.The above asked question is from Milk Marketing in division Primary Production of Milk of Dairy Engineering
Answer» The correct OPTION is (a) Antibiotics Explanation: Before a tanker of milk can be unloaded at a milk PLANT; it must be CHECKED for antibiotics. Many people are SENSITIVE to antibiotics.

Discussion

10.	________ is not a form of differentiation milk sellers use to separate themselves from competitors.(a) Physical product differentiation(b) Container differentiation(c) Advertising(d) ProductionThe question was posed to me in examination.My question comes from Milk Marketing topic in portion Primary Production of Milk of Dairy Engineering
Answer» CORRECT choice is (d) Production The best I can EXPLAIN: Physical product differentiation; container differentiation; ADVERTISING helps milk sellers in differentiating them from their BUSINESS competitor.

Discussion

11.	Milk from cows being treated with antibiotics should be withheld from the supply because:(a) Antibiotics curdle the milk(b) People are sensitive to antibiotics(c) They create high bacteria counts(d) They prevent proper coolingThis question was addressed to me in a national level competition.The query is from Milk Marketing in section Primary Production of Milk of Dairy Engineering
Answer» The correct choice is (b) PEOPLE are sensitive to antibiotics The explanation: MANY people are sensitive to antibiotics HENCE milk TREATED with them should be excluded from the supply.

Discussion

12.	What is not the justification for government involvement in the marketing of milk?(a) Price and Income support for Dairy farmers(b) Reduce price and income flexibility(c) Improve market power of farmers(d) To reduce the consumptionThe question was asked during an online exam.My question is taken from Milk Marketing in chapter Primary Production of Milk of Dairy Engineering
Answer» The CORRECT choice is (d) To reduce the consumption Explanation: The government is involved in the MARKETING of MILK in order to support the price and income of dairy FARMERS; reduce price and improve the market POWER of farmers.

Discussion

13.	A dairy farmer who delivers “Grade A “or “bottling quality “milk to the processing plant is known as the __________(a) Handler(b) Producer(c) Order taker(d) ConsumerThe question was asked in a job interview.This is a very interesting question from Milk Marketing in portion Primary Production of Milk of Dairy Engineering
Answer» Right CHOICE is (b) Producer The EXPLANATION is: Producer is the dairy farmer which ASSIGNS a quality to the milk in the processing PLANT.

Discussion

14.	Percentage of water in buffalo milk is ____________(a) 65-67 %(b) 70-75 %(c) 80-85 %(d) 87-90 %This question was addressed to me in semester exam.The question is from Cow Milk in section Primary Production of Milk of Dairy Engineering
Answer» The correct answer is (d) 87-90 % The best EXPLANATION: BUFFALO has 87-90 % of water in its MILK and 10-13% other material.

Discussion

15.	Mostly healthy open cows will start a new reproductive cycle every ______ days.(a) 5-7(b) 21-28(c) 30-34(d) 47-50I had been asked this question in an online interview.This interesting question is from Cow Milk topic in section Primary Production of Milk of Dairy Engineering
Answer» Right answer is (B) 21-28 To explain I WOULD say: REPRODUCTIVE cycle for healthy cows start every 21-28 days.

Discussion

16.	Name (General) for a class of bacteria that causes mastitis in dairy cattle.(a) lactococcus(b) staphylococcus(c) lactobacillus(d) E.ColiI had been asked this question during an interview for a job.This intriguing question originated from Cow Milk in section Primary Production of Milk of Dairy Engineering
Answer» The correct CHOICE is (B) STAPHYLOCOCCUS The explanation: Mastitis in dairy cattle is caused by Staphylococcus. Mastitis is a bacterial disease which leads to inflammation in mammary glands of a COW.

Discussion

17.	Milk from a cow with mastitis will have__________(a) abnormal freezing point(b) a high somatic cell count(c) both abnormal freezing point and a high somatic cell count(d) abnormal boiling pointThis question was posed to me during an interview for a job.I want to ask this question from Cow Milk in chapter Primary Production of Milk of Dairy Engineering
Answer» The correct answer is (c) both abnormal freezing POINT and a high somatic cell COUNT Explanation: MILK from a cow with mastitis will have an abnormal freezing point and a high somatic cell count. This milk should not be consumed.

Discussion

18.	Generally, which breed produces the largest volume of milk?(a) Aryshire(b) Jersey(c) Holstein(d) Brown SwissI have been asked this question during an interview for a job.The origin of the question is Cow Milk in portion Primary Production of Milk of Dairy Engineering
Answer» RIGHT ANSWER is (c) HOLSTEIN The best explanation: Holstein BREED produces the largest volume of milk as compared to Aryshire, jersey and brown Swiss.

Discussion

19.	After milking a cow, the cows teats should be dipped ___________(a) after 2 minutes(b) after 1 minute(c) after 30 seconds(d) immediatelyI got this question during an interview.I want to ask this question from Cow Milk in chapter Primary Production of Milk of Dairy Engineering
Answer» The CORRECT choice is (d) immediately The best explanation: It is advisable that the cow’s TEATS should be DIPPED immediately after MILKING.

Discussion

20.	The leading cause of high bacteria counts in raw milk is _________(a) Younger cows(b) Poor sanitation(c) Older cows(d) BSTI had been asked this question in examination.Question is taken from Cow Milk in division Primary Production of Milk of Dairy Engineering
Answer» The correct answer is (b) Poor SANITATION Easiest EXPLANATION: Poor sanitation ATTRIBUTES to the HIGH bacteria count in the MILK. It leads to downgrade of quality.

Discussion

21.	Which is not a consequence of season milk production is ________(a) Seasonal swings in price(b) Excess manufacturing capacity(c) Excess milk production in the spring(d) SeasonI had been asked this question by my school principal while I was bunking the class.I'm obligated to ask this question of Cow Milk topic in division Primary Production of Milk of Dairy Engineering
Answer» Correct ANSWER is (d) Season To explain: Seasonal swings in PRICE, EXCESS MANUFACTURING capacity and excess MILK production in the spring all are consequences to seasonal milk production.

Discussion

22.	Milk should be kept at ____ temperature as soon as it leaves the cow udder.(a) 15℃(b) 8℃(c) 6℃(d) 4℃The question was asked in an interview.Question is from Cow Milk topic in chapter Primary Production of Milk of Dairy Engineering
Answer» RIGHT ANSWER is (a) 15℃ To explain I WOULD say: Milk should be kept at 4℃. It has been found that at 4℃ the GROWTH of PATHOGENIC microorganisms stops.

Discussion

23.	Milking is done by which of the following methods?(a) Hand Milking(b) Machine Milking(c) Hand Milking and machine milking(d) ShakingI had been asked this question in semester exam.My doubt is from Cow Milk topic in division Primary Production of Milk of Dairy Engineering
Answer» The CORRECT answer is (c) Hand Milking and machine milking The best I can explain: Milking can be DONE both by hand and by machine. But automated milking is preferred over MANUAL milking as it reduces the risk to contamination.

Discussion

24.	_____ Hormone that needs to be released in order to start milking.(a) Oxytocin(b) Gastrin(c) Leptin(d) TryoxinThis question was posed to me in class test.My doubt is from Cow Milk topic in chapter Primary Production of Milk of Dairy Engineering
Answer» CORRECT CHOICE is (a) Oxytocin To ELABORATE: to start the milking process it is very important that oxytoxin is RELEASED from the COW’s body.

Discussion

25.	The first milk the cow produces after calving is called __________(a) Lactate(b) Colostrum(c) Cream(d) ButterThis question was posed to me at a job interview.This intriguing question comes from Cow Milk in division Primary Production of Milk of Dairy Engineering
Answer» The correct CHOICE is (b) Colostrum Explanation: First MILK PRODUCED by the cow after giving birth is CALLED colostrum. This special milk is yellow to orange in color and thick and STICKY.

Discussion

26.	Amount of blood through udder needed for formation of 1 litre of milk __________(a) 100 litres(b) 200- 300 litres(c) 800- 900 litres(d) 500-600 litresI had been asked this question by my college director while I was bunking the class.This is a very interesting question from Cow Milk topic in division Primary Production of Milk of Dairy Engineering
Answer» Right answer is (c) 800- 900 litres Explanation: 800 – 900 l of BLOOD required for formation of one litre of milk. USUALLY, 850 litres of blood is USED up.

Discussion

27.	After calving the cow gives milk for how many months __________(a) 2 months(b) 6 months(c) 10 months(d) 1 yearThis question was addressed to me in exam.I want to ask this question from Cow Milk in chapter Primary Production of Milk of Dairy Engineering
Answer» Correct CHOICE is (c) 10 MONTHS For explanation: After giving BIRTH the cow lactates for about 10 months.

Discussion

28.	The gestation period for cow is __________(a) 9 months(b) 1 year(c) 2 year(d) 3 monthsI got this question in an interview.The query is from Cow Milk in division Primary Production of Milk of Dairy Engineering
Answer» CORRECT choice is (a) 9 months The EXPLANATION: Fetal development PERIOD from the time of conception until birth i.e. gestation period for COW is nine months.

Discussion

29.	The major component in milk is _______(a) Protein(b) Water(c) Lactose(d) FatThis question was posed to me in an international level competition.The doubt is from Milk Production in section Primary Production of Milk of Dairy Engineering
Answer» The correct OPTION is (b) WATER To elaborate: The MAJOR COMPONENT in milk is Water. It constitutes about 83% of milk and 17% is REST.

Discussion

30.	The primary Protein in Milk is ____________(a) Casein(b) Tryptophan(c) Lysine(d) ArginineThe question was posed to me in quiz.My question is based upon Milk Production in division Primary Production of Milk of Dairy Engineering
Answer» Correct option is (a) CASEIN To elaborate: Casein is the primary MILK Protein. TRYPTOPHAN, Lysine, and Arginine are secondary proteins PRESENT in milk.

Discussion

31.	The Primary Milk carbohydrate is ____________(a) Leucine(b) Sucrose(c) Arginine(d) LactoseThe question was asked at a job interview.I need to ask this question from Milk Production topic in portion Primary Production of Milk of Dairy Engineering
Answer» The correct option is (d) LACTOSE Explanation: Lactose is the PRIMARY MILK CARBOHYDRATE. Sucrose is the primary carbohydrate of SUGAR.

Discussion

32.	The heritability of the traits for milk production is ____________(a) 15%(b) 25%(c) 55%(d) 100%This question was posed to me at a job interview.This key question is from Milk Production topic in division Primary Production of Milk of Dairy Engineering
Answer» Correct OPTION is (b) 25% EASIEST explanation: Milk production is 25% DEPENDENT on HERITABILITY of traits.

Discussion

33.	The part of the mammary gland where milk is produced is called _____________(a) Capillary(b) Teat Cistern(c) Chine(d) AlveolusThis question was posed to me in an interview.The doubt is from Milk Production in division Primary Production of Milk of Dairy Engineering
Answer» Right choice is (d) Alveolus Explanation: Alveolus is the mammary GLAND where milk is produced. All the REST are ORGANS and not glands.

Discussion

34.	Milk contains 87 % water and the rest is solids and fats.Which of the following is not included as milk solid?(a) Protein(b) Water(c) Carbohydrate(d) Milk FatThis question was posed to me in an international level competition.This is a very interesting question from Milk Production in portion Primary Production of Milk of Dairy Engineering
Answer» The CORRECT choice is (b) Water For explanation I would SAY: Protein, CARBOHYDRATE and MILK Fat all THREE are milk solids.

Discussion

35.	As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.(a) 3%(b) 6%(c) 9%(d) 12%I had been asked this question in an interview for job.This interesting question is from Milk Production in portion Primary Production of Milk of Dairy Engineering
Answer» The correct answer is (c) 9% For EXPLANATION: SOLIDS portion of MILK contains 9% SNF.

Discussion

36.	Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?(a) Muenster(b) Edam/gouda(c) Swiss(d) BlueThis question was addressed to me in an interview for internship.This key question is from Milk Production topic in division Primary Production of Milk of Dairy Engineering
Answer» Correct answer is (d) BLUE To explain: Blue CHEESE is CHARACTERIZED by all the above characteristics MENTIONED in the QUESTION.

Discussion

37.	Of the listed below products, which contains no dairy ingredients?(a) Gelato(b) Sherbet(c) Custard(d) SorbetI have been asked this question in exam.I'm obligated to ask this question of Milk Production topic in portion Primary Production of Milk of Dairy Engineering
Answer» Right CHOICE is (d) Sorbet To ELABORATE: Gelato, sherbet, and CUSTARD all THREE have dairy ingredients in them. Sorbet on the other hand LACKS any dairy ingredient in it.

Discussion

38.	__________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.(a) Ice cream(b) Yogurt(c) Cottage cheese(d) GelatoThis question was addressed to me by my college director while I was bunking the class.This interesting question is from Milk Production in chapter Primary Production of Milk of Dairy Engineering
Answer» Right option is (b) YOGURT The best EXPLANATION: Yogurt is a CULTURED dairy product. It has 3.25% fat and 8.25 SNF. Preparation of yogurt involves addition of LAB (Lactic acid bacteria) to MILK.

Discussion

39.	Which of the following would be classified as a “Hard Cheese”?(a) Brick(b) Monterey Jack(c) Cheddar(d) BrieThis question was posed to me during an internship interview.Enquiry is from Milk Production in chapter Primary Production of Milk of Dairy Engineering
Answer» Correct choice is (c) Cheddar Explanation: Cheddar would be classified as a “Hard CHEESE”. Monterey JACK, cheddar and BRIE all three are the EXAMPLE of soft cheese.

Discussion

40.	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) Sorbet(b) Sherbet(c) Yogurt(d) Cottage cheeseThe question was posed to me during an online interview.I'm obligated to ask this question of Milk Production in chapter Primary Production of Milk of Dairy Engineering
Answer» CORRECT ANSWER is (d) 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.

Discussion

41.	Dairy Rations for lactating cows should be not be calculated based on:(a) Body Size(b) Milk Production(c) Stage of lactation(d) SeasonI got this question in examination.I would like to ask this question from Milk Production topic in portion Primary Production of Milk of Dairy Engineering
Answer» Correct ANSWER is (d) Season To ELABORATE: Body Size, Milk PRODUCTION and Stage of lactation all three factors contribute TOWARDS the calculation of dairy rations of LACTATING cows.

Discussion

42.	While performing a CMT tests watch for color changes and gel formation.Milk from a normal quarter does which of the following?(a) Gelatinous mass clinging together in a strong reaction(b) Flows freely(c) Gel is fragile and forms small clumps in a moderate reaction(d) Has no pattern, simply is a randomly run testI had been asked this question in examination.My question comes from Milk Production topic in portion Primary Production of Milk of Dairy Engineering
Answer» The CORRECT ANSWER is (B) FLOWS freely For explanation: Milk from a NORMAL quarter flows freely when performing CMT tests.

Discussion

43.	Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.(a) Malty(b) Foreign(c) Feed(d) RancidI have been asked this question in an interview for job.My question is taken from Milk Production topic in section Primary Production of Milk of Dairy Engineering
Answer» The CORRECT ANSWER is (a) Malty The explanation: Milk not properly COOLED may encounter Malty flavor. DIRTY and Unclean machines and equipment CONTRIBUTE to this flavor.

Discussion

44.	This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.(a) High acid(b) Malty(c) Feed(d) RancidI have been asked this question during an internship interview.The query is from Milk Production in portion Primary Production of Milk of Dairy Engineering
Answer» Right ANSWER is (a) HIGH acid The EXPLANATION is: STREPTOCOCCUS lactic gives sour off flavor to milk. It INITIALLY has a very high acid flavor.

Discussion

45.	This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.(a) Foreign(b) Unclean(c) High acid(d) FeedI had been asked this question in my homework.My enquiry is from Milk Production in portion Primary Production of Milk of Dairy Engineering
Answer» Right OPTION is (b) Unclean Explanation: Unclean flavor is characteristic of the milk which has been STORED for prolonged PERIOD of TIME.

Discussion

46.	This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.(a) Salty(b) Garlic/onion(c) Feed(d) RancidThis question was addressed to me in my homework.I need to ask this question from Milk Production topic in portion Primary Production of Milk of Dairy Engineering
Answer»

Discussion

47.	Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.(a) Malty(b) Foreign(c) Salty(d) OxidizedThe question was asked in unit test.Question is from Milk Production in chapter Primary Production of Milk of Dairy Engineering
Answer» Correct OPTION is (d) Oxidized To explain: Pungency is the CHARACTERISTIC of Oxidized flavor. It has a very DISTINCT carboard sensation as WELL.

Discussion

48.	Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.(a) Rancid(b) Foreign(c) Feed(d) MaltyThis question was addressed to me in a job interview.I would like to ask this question from Milk Production topic in chapter Primary Production of Milk of Dairy Engineering
Answer» The correct answer is (B) Foreign For explanation: Foreign to MILK caused by FLY spray, paint, KEROSENE or creosote.

Discussion

49.	Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.(a) Rancid(b) Garlic/onion(c) Foreign(d) Flat/wateryThis question was posed to me in exam.Asked question is from Milk Production topic in division Primary Production of Milk of Dairy Engineering
Answer» CORRECT choice is (b) Garlic/onion The best EXPLANATION: Obnoxious weeds contribute to garlic/onion off FLAVOR in the milk. This off flavor is recognizable by a DISTINCT SMELL and taste.

Discussion

50.	Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.(a) Feed(b) Salty(c) Bitter(d) RancidI have been asked this question by my college professor while I was bunking the class.The above asked question is from Milk Production in division Primary Production of Milk of Dairy Engineering
Answer» Right ANSWER is (C) Bitter Best explanation: Strong feed or WEED contributes towards the bitter off-flavor in the MILK.

Discussion

Explore topic-wise InterviewSolutions in .

Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.(a) Bitter(b) Acid(c) Feed(d) MaltyThe question was posed to me in my homework.Question is taken from Milk Production in portion Primary Production of Milk of Dairy Engineering

The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?(a) Antibiotics(b) Lactose(c) Fat(d) BSTI got this question during an interview.The above asked question is from Milk Marketing in division Primary Production of Milk of Dairy Engineering

Percentage of water in buffalo milk is ____________(a) 65-67 %(b) 70-75 %(c) 80-85 %(d) 87-90 %This question was addressed to me in semester exam.The question is from Cow Milk in section Primary Production of Milk of Dairy Engineering

Mostly healthy open cows will start a new reproductive cycle every ______ days.(a) 5-7(b) 21-28(c) 30-34(d) 47-50I had been asked this question in an online interview.This interesting question is from Cow Milk topic in section Primary Production of Milk of Dairy Engineering

Generally, which breed produces the largest volume of milk?(a) Aryshire(b) Jersey(c) Holstein(d) Brown SwissI have been asked this question during an interview for a job.The origin of the question is Cow Milk in portion Primary Production of Milk of Dairy Engineering

After milking a cow, the cows teats should be dipped ___________(a) after 2 minutes(b) after 1 minute(c) after 30 seconds(d) immediatelyI got this question during an interview.I want to ask this question from Cow Milk in chapter Primary Production of Milk of Dairy Engineering

The leading cause of high bacteria counts in raw milk is _________(a) Younger cows(b) Poor sanitation(c) Older cows(d) BSTI had been asked this question in examination.Question is taken from Cow Milk in division Primary Production of Milk of Dairy Engineering

Milk should be kept at ____ temperature as soon as it leaves the cow udder.(a) 15℃(b) 8℃(c) 6℃(d) 4℃The question was asked in an interview.Question is from Cow Milk topic in chapter Primary Production of Milk of Dairy Engineering

Milking is done by which of the following methods?(a) Hand Milking(b) Machine Milking(c) Hand Milking and machine milking(d) ShakingI had been asked this question in semester exam.My doubt is from Cow Milk topic in division Primary Production of Milk of Dairy Engineering

_____ Hormone that needs to be released in order to start milking.(a) Oxytocin(b) Gastrin(c) Leptin(d) TryoxinThis question was posed to me in class test.My doubt is from Cow Milk topic in chapter Primary Production of Milk of Dairy Engineering

The first milk the cow produces after calving is called __________(a) Lactate(b) Colostrum(c) Cream(d) ButterThis question was posed to me at a job interview.This intriguing question comes from Cow Milk in division Primary Production of Milk of Dairy Engineering

After calving the cow gives milk for how many months __________(a) 2 months(b) 6 months(c) 10 months(d) 1 yearThis question was addressed to me in exam.I want to ask this question from Cow Milk in chapter Primary Production of Milk of Dairy Engineering

The gestation period for cow is __________(a) 9 months(b) 1 year(c) 2 year(d) 3 monthsI got this question in an interview.The query is from Cow Milk in division Primary Production of Milk of Dairy Engineering

The major component in milk is _______(a) Protein(b) Water(c) Lactose(d) FatThis question was posed to me in an international level competition.The doubt is from Milk Production in section Primary Production of Milk of Dairy Engineering

The primary Protein in Milk is ____________(a) Casein(b) Tryptophan(c) Lysine(d) ArginineThe question was posed to me in quiz.My question is based upon Milk Production in division Primary Production of Milk of Dairy Engineering

The Primary Milk carbohydrate is ____________(a) Leucine(b) Sucrose(c) Arginine(d) LactoseThe question was asked at a job interview.I need to ask this question from Milk Production topic in portion Primary Production of Milk of Dairy Engineering

The heritability of the traits for milk production is ____________(a) 15%(b) 25%(c) 55%(d) 100%This question was posed to me at a job interview.This key question is from Milk Production topic in division Primary Production of Milk of Dairy Engineering

The part of the mammary gland where milk is produced is called _____________(a) Capillary(b) Teat Cistern(c) Chine(d) AlveolusThis question was posed to me in an interview.The doubt is from Milk Production in division Primary Production of Milk of Dairy Engineering

Of the listed below products, which contains no dairy ingredients?(a) Gelato(b) Sherbet(c) Custard(d) SorbetI have been asked this question in exam.I'm obligated to ask this question of Milk Production topic in portion Primary Production of Milk of Dairy Engineering

Which of the following would be classified as a “Hard Cheese”?(a) Brick(b) Monterey Jack(c) Cheddar(d) BrieThis question was posed to me during an internship interview.Enquiry is from Milk Production in chapter Primary Production of Milk of Dairy Engineering

Dairy Rations for lactating cows should be not be calculated based on:(a) Body Size(b) Milk Production(c) Stage of lactation(d) SeasonI got this question in examination.I would like to ask this question from Milk Production topic in portion Primary Production of Milk of Dairy Engineering