Explore topic-wise InterviewSolutions in .

Right answer is (b) Removal of the butter (fat PARTICLES) form raw fluid milk

The best explanation: BUTTERMILK refers to a NUMBER of dairy DRINKS. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as TRADITIONAL buttermilk.

Correct answer is (d) 75%

To explain: NATURALLY rich 75%-fat powder with a naturally high fat CONTENT, CREAM Powder is the PERFECT way to add that rich, creamy, DAIRY taste to products.

Correct answer is (c) 40% fat

The explanation: There are DIFFERENCES in milk-fat CONTENT. All cream CONTAINS at least 18 percent milk fat: “whipping cream” is made up of 30 percent, while cartons labeled “heavy cream” or “heavy whipping cream” must contain 36 percent or more.

Correct choice is (d) 36%

EASY explanation: HEAVY CREAM has 18% milk fat. It is a rich DAIRY product.

Right answer is (a) .5%

For explanation: The fat CONTENT can range from 0.4% – 2% in non-fat yogurt to 3.3% or more in full-fat yogurt. It should be the MINIMUM of 0.4% PRIOR to addition of BULKY FLAVORS.

Correct option is (c) .5%, 2%

The best I can explain: The fat content can range from 0.4% – 2% in non-fat yogurtto 3.3% or more in full-fat yogurt . The majority of fat in yogurt is SATURATED (70%), but it also contains a FAIR amount of monounsaturated fat.

The correct answer is (d) 3.25%

The explanation: The fat CONTENT in yogurt is required to be3.3% or more in full-fat yogurt. The MAJORITY of fat in yogurt is SATURATED (70%), but it also contains a fair amount of MONOUNSATURATED fat.

Correct choice is (b) 3-4 weeks

The best explanation: Bitter off flavors are often indicators of excess proteolytic activity.Sour CREAM MUST remain highly viscous when in contact with warm FOOD. PROCESSING companies develop starter cultures that cause OPTIMUM bitter flavor development when stored more than 3-4 weeks.

Correct choice is (c) INSIDE the stomach of young claves

To elaborate: Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. CHYMOSIN, its key component, is a PROTEASE enzyme that curdles the casein in MILK. This helps young mammals DIGEST their mothers’ milk.

Right answer is (C) 50%

To elaborate: Parmesan is considered to be a DRY cheese because its maximum MOISTURE CONTENT is 50%. Its minimum MILK fat content is 22%.

The correct option is (c) 80%

To elaborate: All cottage cheeses are SOFT and contain a lot of water – their moisture content is up to almost 80%. The remaining one FIFTH CONSISTS of dry matter.

The correct option is (d) From Custard-like substance FORMED at the top of the container

For explanation: When during the fermentation the cheese maker has gauged that sufficient LACTIC acid has been DEVELOPED; rennet is added to cause the CASEIN to precipitate. As the curd is formed, milk fat is trapped in a casein matrix. After adding the rennet, the cheese milk is left to form curds over a period of time. It has custard like texture.

Correct option is (c) 2% fat

For explanation: Low-fat cottage cheese, MADE with 2 percent milk, contains 194 calories PER cup. It must not CONTAIN fat more than 2%.

The correct option is (d) 4% FAT

Easy EXPLANATION: COTTAGE cheese is low in calories but very high in protein and healthy nutrients. It MUST contain atleast 4% fat.

Right answer is (a) Souring the MILK

Best explanation: Soured milk is a food PRODUCT produced by the acidification of milk. The acid CAUSES milk to coagulate and THICKEN, inhibiting the growth of harmful bacteria and improving the product’s shelf life.

Correct OPTION is (d) INSIDE a sealed atmosphere of nitrogen or CARBON DIOXIDE

Explanation: Both instant and non-fat powdered MILK have a long shelf life if stored in a cool location in a sealed atmosphere of nitrogen or carbon dioxide.

Right option is (a) 5%

The best I can explain: DRY MILK must have a MOISTURE content of 5% by weight. Spray DRYING is the principal method used for drying milk in the DAIRY industry.

Right option is (b) Evaporated milk can be STORED non-refrigerated, WHEREAS CONDENSED milk requires REFRIGERATION

For explanation: The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened. Also evaporated milk can be stored non-refrigerated, while condensed milk requires refrigeration.

Correct choice is (C) Sugar

The explanation is: Condensed milk is COW’s milk from which water has been REMOVED. It is most OFTEN found in the form of SWEETENED condensed milk (SCM), with sugar added.

Right OPTION is (B) 60% of the water

Explanation: Preheating is carried out of evaporated MILK in ORDER to stabilize the PROTEINS. This process is followed by the removal of 60% of water.

The correct answer is (b) of 6/25,000 of an inch, more or less 6 microns

Easy explanation: The native fat globule membrane (FGM) is COMPRISED of the apical plasma membrane of the SECRETORY cell which continually envelopes the lipid droplets as they pass into the lumen. More than 95% of the total milk lipid is in the FORM of a globule RANGING in size from 0.1 to 15 um in diameter.

The CORRECT option is (a) Homogenized

Explanation: Homogenization breakdown LARGE FAT GLOBULES into smaller globules. Hence it prevents fat separation in MILK.

The correct answer is (b) 12

The BEST I can explain: The amount of milk required to make one pound of ICE cream varies on the TYPE of milk. But generally, 12 pounds of milk produce one pound of ice cream.

Correct answer is (c) 22

The EXPLANATION is: The amount of milk required to MAKE one pound of BUTTER varies on the TYPE of milk. But generally, 22 pounds of milk produce one pound of butter.

Correct choice is (a) Decreased by 50%

The BEST I can EXPLAIN: There has been a sharp decrease in the dairy herd since 1950- 2009. The decrease has been by ALMOST 50%.

Correct option is (a) Colostrum

The EXPLANATION is: In the first few days after they GIVE birth, cows (like all mammals) produce special milk that is FULL of antibodies and GROWTH factors. Bovine colostrum — the milk produced by cows in the first few days after giving birth.

The CORRECT OPTION is (d) INCREASED by 400%

To explain I would say: There is a huge increase in individual production per COW from 1950-2009. The increase is of almost 400%.

The correct ANSWER is (c) Third

The BEST I can explain: Farmers should refrain from USING CMT before the 3rd day of calving. This is due to the HIGH LEUKOCYTE count of milk.

The correct option is (b) 13

The best explanation: MILK is APPROXIMATELY 87 PERCENT WATER and 13 percent solids. As it comes from the cow, the solids portion of milk contains approximately 3.7 percent FAT and 9 percent solids-not-fat. Milkfat carries the fat soluble vitamins A, D, E, and K.

Right answer is (b) 60

Explanation: Dry period, includes the time between HALTING of milk removal (milk stasis) and the subsequent calving. GENERALLY, 45 to 50 days is recommended. If the period is less than 40 days, then milk YIELD in the next lactation will be DECREASED.

The correct answer is (b) HOT and humid

Explanation: Hot and humid WEATHER CONDITIONS leads to a decrease in MILK YIELD in cows.

Right option is (c) Half-and-half

To elaborate: Half-and-half, also known as half cream in the United KINGDOM, is a simple blend of equal parts WHOLE milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream. Due to its LOWER fat content than cream, it can’t be whipped.

Correct choice is (c) 3.5

Easiest explanation: The milk FAT differential is the price to be ADDED or subtracted per 1/10 % of milk fat above or below a SET percentage. The fat base is of 3.5%.

Correct answer is (b) Cheese, nonfat DRY milk, butter

Explanation: In ORDER to reduce risk the United state govt. PURCHASES surplus cheese, nonfat dry milk and butter from the commercial MARKET. This is done under Dairy price support program.

The CORRECT ANSWER is (d) STREPTOCOCCUS

Easiest explanation: Streptococcus are predominant bacteria present in MILK which produce lactic acid. They are responsible for the sour taste of milk.

The correct OPTION is (d) Food and Drug ADMINISTRATION (FDA)

To explain: The Food and Drug Administration is responsible for protecting the public health by ensuring the safety, efficacy, and security of human and veterinary drugs, biological PRODUCTS, and medical devices; and by ensuring the safety of our NATION’s food SUPPLY, cosmetics, and products that emit radiation.

Correct CHOICE is (d) Aerobic

The best explanation: The Aerobic Plate Count (APC) is used as an INDICATOR of bacterial populations on a sample. It is also CALLED the aerobic colony count, standard plate count, Mesophilic count or Total Plate Count. It estimates the number of aerobic microorganisms.

Right answer is (a) 48 – 72

To EXPLAIN I would SAY: MILK from cows treated with an antibiotic is held as most of the people are sensitive to antibiotic. The milk is withheld for 48-72 HOURS.

The CORRECT choice is (c) Careless handling

For explanation: DENTS and damage on machine PARTS are caused due to careless handling. HENCE, machines need to be HANDLED with care.

Right answer is (c) Milk FAT

The explanation: RUBBER parts of machine absorb milk fat. They NEED to be cleaned PROPERLY with alkaline DETERGENT.

The correct option is (a) Public hearings are held so that all interested PARTIES MAY PRESENT their views

The best I can explain: FEDERAL milk orders remove the need for corporative; they are designed to weaken the bargaining power of single large dairy FARM. Also, they assure the corrected weighting, testing and sanitary conditions of milk.