105 + Interview Questions in Quality Parameters in Dairy Engineering Page 2 InterviewSolution

51.	Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.(a) Rancid(b) Malty(c) Acidic(d) FruityI got this question in an interview for job.Enquiry is from Milk Quality Farm in chapter Quality parameters of Dairy Engineering
Answer» The correct option is (a) Rancid Easiest explanation: Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory ANALYSES by a TRAINED panel (n = 5) using MAGNITUDE estimation were used as measures of INTENSITY of rancid FLAVOR in milk.

Discussion

52.	Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling?(a) Checking milk temperature(b) Making sure equipment has been cleaned correctly(c) Examining milk to determine appearance(d) Collecting a representative sample to be used for testsI got this question in unit test.The above asked question is from Milk Quality Farm topic in portion Quality parameters of Dairy Engineering
Answer» The correct choice is (b) Making sure equipment has been cleaned correctly For explanation: Milk hauler is responsible for checking the milk temperature. He is ALSO held responsible for EXAMINING milk to DETERMINE the APPEARANCE and collecting a representative sample to be USED for the test.

Discussion

53.	Mastitis in milk ____________(a) Has a direct effect on cheese yield(b) May cause increased rancidity(c) Decreases calcium content(d) Increases protein contentI got this question in an interview for internship.The question is from Milk Quality Farm in chapter Quality parameters of Dairy Engineering
Answer» Correct option is (a) Has a direct EFFECT on cheese YIELD The explanation is: MASTITIS refers to MILK disease in cows. It may have a direct effect on cheese yield.

Discussion

54.	___________ is a test for rancidity.(a) Acid degree value(b) Cryoscope(c) Disc assay(d) Titratable acidityThe question was posed to me during an interview.This key question is from Milk Quality Farm topic in division Quality parameters of Dairy Engineering
Answer» RIGHT answer is (a) Acid degree VALUE Explanation: Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained PANEL (n = 5) using magnitude estimation were used as measures of intensity of RANCID FLAVOR in milk. The correlation between ADV and rancidity scores was 0.13 (p = 0.16).

Discussion

55.	The major cause of the salty flavor in milk is ___________(a) The large intake of salt by the cow(b) Associated with sunlight exposure(c) Mastitis(d) BacteriaThis question was addressed to me in final exam.I'd like to ask this question from Milk Quality Farm topic in division Quality parameters of Dairy Engineering
Answer» Correct choice is (c) MASTITIS To EXPLAIN: SALTY of flavor in milk can be attributed to Mastitis. It is an off-flavor.

Discussion

56.	Flavors of milk may be caused in general by _______________(a) Water content of the milk(b) Temperature that milk is stored(c) Feeds consumed by the cow(d) Amount of sun light the cow receivesI have been asked this question in final exam.Enquiry is from Milk Quality Farm topic in chapter Quality parameters of Dairy Engineering
Answer» Right choice is (C) Feeds CONSUMED by the COW The explanation is: Milk flavor is CAUSED due to the feeds consumed by the cow. They might even result in off flavor development in the milk.

Discussion

57.	A milk order, including pricing and other provisions, becomes effective only after approval by ____________(a) Consumers(b) Dairy farmers(c) Milk processors(d) Secretary of AgricultureThis question was addressed to me in homework.My question comes from Milk Quality Farm in portion Quality parameters of Dairy Engineering
Answer» Correct option is (B) Dairy farmers For explanation I would say: A milk ORDER becomes effective only after the APPROVAL of dairy farmers. Milk order includes pricing and other PROVISIONS.

Discussion

58.	The establishment of a Federal milk marketing order is generally initiated by ________(a) Dairy farmers, through their cooperative association(b) Milk handlers in the market(c) Consumers(d) Dairy farmers, milk handlers and consumersI had been asked this question by my school teacher while I was bunking the class.The origin of the question is Milk Quality Farm topic in chapter Quality parameters of Dairy Engineering
Answer» Correct OPTION is (d) Dairy farmers, milk handlers and consumers Easiest EXPLANATION: Federal Milk Marketing Orders (FMMOs) establish certain PROVISIONS under which dairy processors PURCHASE fresh milk from dairy farmers supplying a marketing area. Federal orders serve to maintain stable marketing relationships for all handlers and producers supplying marketing AREAS, thus facilitating the complex process of marketing fresh milk.

Discussion

59.	Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.(a) 30(b) 60(c) 120(d) 150This question was posed to me by my school principal while I was bunking the class.Origin of the question is Milk Quality Farm topic in division Quality parameters of Dairy Engineering
Answer» Correct choice is (B) 60 The best explanation: Cheddar cheese gets its characteristic flavor by ripening. It should undergo a ripening period of MINIMUM of 60 days.

Discussion

60.	Federal Definitions and Standards of Identity specify that Whole Milk contains not less than _____(a) 3.00 percent milk fat and 8.25 percent solids-not-fat(b) 3.50 percent milk fat and 8.50 percent solids-not-fat(c) 3.50 percent milk fat and 8.00 percent solids-not-fat(d) 3.25 percent milk fat and 8.25 percent solids-not-fatI got this question during an online interview.This intriguing question originated from Milk Quality Farm in division Quality parameters of Dairy Engineering
Answer» Correct option is (d) 3.25 percent MILK fat and 8.25 percent solids-not-fat Explanation: STANDARDS of IDENTITY for Dairy Products. This page contains the Standards of Identity for Milk and CREAM, Cheese and Related Cheese Products, and Frozen Desserts that are listed in the United States Code of Federal Regulations (CFR).It SPECIFIES that the whole milk should at least contain 3.25 percent milk fat and 8.25 percent solids-not-fat.

Discussion

61.	What is the most popular size container used for fluid milk?(a) Gallon(b) Half Gallon(c) Quart(d) Five quart bulkI have been asked this question in a national level competition.I want to ask this question from Quality topic in portion Quality parameters of Dairy Engineering
Answer» Right option is (a) GALLON To explain: Fluid milk is AVAILABLE in the market in DIFFERENT packaging and QUANTITY. The most popular among them is a Gallon packing.

Discussion

62.	One objective of a federal order is to _______________(a) Assure all dairy farmers an adequate income(b) Assure consumers that an adequate supply of pure, wholesome milk(c) Assure that all dairy plants receive an adequate supply of milk(d) Prevent surpluses of milk in the marketplaceThe question was asked in a national level competition.The origin of the question is Quality topic in division Quality parameters of Dairy Engineering
Answer» RIGHT option is (b) Assure consumers that an ADEQUATE supply of PURE, wholesome milk To EXPLAIN: USDA cites three major objectives of federal milk orders: 1) To assure consumers of an adequate supply of wholesome milk at a reasonable price. 2) To promote greater producer price stability and orderly marketing. 3) To provide adequate producer prices to ensure an adequate current and future Grade A milk supply.

Discussion

63.	Operating costs of Federal orders are paid by ______(a) The State Department of Agriculture(b) The Federal government(c) The milk producers(d) The milk handlersThis question was addressed to me in an international level competition.My doubt stems from Quality topic in division Quality parameters of Dairy Engineering
Answer» RIGHT answer is (d) The milk handlers The explanation is: The milk handlers PAY the operating cost of FEDERAL ORDERS. It is written under the norms of payment.

Discussion

64.	In Federal order markets, milk sold for consumption in fluid form is in __________(a) Class IV(b) Class III(c) Class II(d) Class IThe question was posed to me in final exam.This intriguing question comes from Quality topic in section Quality parameters of Dairy Engineering
Answer» Right choice is (d) Class I To EXPLAIN: Milk SOLD for CONSUMPTION in liquid form is a class I product.

Discussion

65.	The largest percentage of the U.S. milk supply is utilized in the production of ______(a) Cream and specialty sales(b) Cheese(c) Frozen dairy desserts(d) Evaporated, condensed and dry productsI got this question in unit test.My doubt stems from Quality in chapter Quality parameters of Dairy Engineering
Answer» RIGHT answer is (b) Cheese To ELABORATE: Cheese production is a major DAIRY operation. It UTILIZES a large PERCENTAGE of U.S. milk supply.

Discussion

66.	Milk covered by Federal milk marketing orders is __________(a) Grade A(b) Grade B(c) Grade C(d) Grade A, B, CI have been asked this question by my school teacher while I was bunking the class.I'm obligated to ask this question of Quality topic in portion Quality parameters of Dairy Engineering
Answer» The correct CHOICE is (a) Grade A Explanation: Federal MILK Marketing Orders (FMMOs) establish certain provisions under which dairy processors purchase fresh milk from dairy farmers SUPPLYING a marketing AREA. It covers Grade A milk.

Discussion

67.	The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________(a) The Food and Drug Administration(b) The Small Business Administration(c) The U.S. Department of Agriculture(d) The National Committee on MilkThe question was posed to me during an internship interview.I'd like to ask this question from Quality topic in chapter Quality parameters of Dairy Engineering
Answer» Correct option is (a) The Food and Drug ADMINISTRATION Explanation: PMO Pasteurized Milk Ordinance GIVES the Grade “A” Pasteurized Milk Ordinance (PMO) is a set of MINIMUM standards and requirements that are established by the Food and Drug Administration (FDA) for regulating the production, PROCESSING and packaging of Grade A milk.

Discussion

68.	With the exception of ________ all of the following off flavors of milk are caused by bacteria(a) Bitter(b) Malty(c) Yeasty(d) SaltyThe question was posed to me in unit test.This key question is from Quality in chapter Quality parameters of Dairy Engineering
Answer» The correct CHOICE is (d) Salty Best EXPLANATION: Bacteria contribute to a variety of off flavor to the MILK. It leads to bitter, malty and yeasty off flavor.

Discussion

69.	Aflatoxins sometimes found in dairy feeds are produced by?(a) Protozoa(b) Bacteria(c) Mold(d) YeastsThe question was asked by my school teacher while I was bunking the class.This is a very interesting question from Quality in chapter Quality parameters of Dairy Engineering
Answer» The correct choice is (c) Mold For explanation: AFLATOXINS are a FAMILY of TOXINS produced by certain fungi that are found on AGRICULTURAL crops such as maize (corn), peanuts, COTTONSEED, and tree nuts. They are produced by molds.

Discussion

70.	___________ cause(s) off flavors in milk such as acid, high acid, or sour milk.(a) Chemical adulterants(b) Microorganisms(c) Sediment(d) WeedsThe question was asked during an online interview.My question is taken from Quality topic in section Quality parameters of Dairy Engineering
Answer» Correct CHOICE is (B) Microorganisms To elaborate: Microorganism RELEASE acid which is RESPONSIBLE for SOUR milk.

Discussion

71.	The two most important etiologic agents of mastitis are __________(a) Streptococcus agaiactiae and Staphylococcus aureaus(b) Streptococcus uberis and Streptococcus dysgapactiae(c) Pseudomonas aeruginosa and coliform bacteria(d) Klebsiella and actinomycetesThe question was asked in unit test.Query is from Quality in division Quality parameters of Dairy Engineering
Answer» Right ANSWER is (a) Streptococcus agaiactiae and Staphylococcus aureaus Explanation: A total of 137 MICROBIAL species, subspecies and serovars have been isolated from the bovine mammary GLAND. Nucleic acid HYBRIDIZATION studies have restructured the classification of many MASTITIS pathogens. Streptococcus agaiactiae and Staphylococcus aureaus are two most important etiologic agents of mastitis.

Discussion

72.	In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent.(a) 1829(b) 1959(c) 1729(d) 1929This question was addressed to me in my homework.I'd like to ask this question from Quality in portion Quality parameters of Dairy Engineering
Answer» The correct CHOICE is (d) 1929 The best I can explain: Capper–Volstead Act, the Co-operative Marketing Associations Act was adopted by the United States Congress on February 18, 1922. In 1929 it GAVE right and POWER to organize producers of a farm commodity to FULLEST extent.

Discussion

73.	The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by?(a) Excessive agitation of warm raw milk(b) Poorly cleaned milking equipment(c) Exposing milk to sunlight(d) Feeding cows moldy hayThis question was posed to me in class test.This question is from Quality in division Quality parameters of Dairy Engineering
Answer» The correct OPTION is (a) EXCESSIVE agitation of WARM raw milk The EXPLANATION: Lipase is an enzyme which HELPS in the breakdown of milk fat. Its ability to produce off flavor is enhanced by excessive agitation of warm raw milk.

Discussion

74.	The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.(a) 500,000(b) 750,000(c) 1,000,000(d) 1,500,000This question was posed to me by my college professor while I was bunking the class.My question is based upon Quality in portion Quality parameters of Dairy Engineering
Answer» Right option is (B) 750,000 The best I can explain: Somatic CELL if less leads to the flat flavor of milk. Somatic cell count for GRADE A RAW milk should be 750,000 0r less per MILLILITER of milk.

Discussion

75.	The ideal cleaning material for removing milk stone from milking equipment surfaces is _____(a) Acidic detergent(b) Phosphate(c) Surfactant(d) ChelateThe question was posed to me in a job interview.My doubt stems from Quality in division Quality parameters of Dairy Engineering
Answer» Correct answer is (a) Acidic detergent Easy explanation: Acidic detergent is used for cleaning purpose. It is an IDEAL material in order to remove MILK STONE from MILKING equipment surface.

Discussion

76.	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 storedThis question was posed to me during an online exam.Asked question is from Quality topic in section Quality parameters of Dairy Engineering
Answer» Right choice is (c) It LOWERS variability AMONG CARTONS of milk The best I can explain: Out of the options LOWER variability among cartons of milk isn’t an important reason for shelf life TEST. All the others are important in shelf life testing.

Discussion

77.	Milk is the only source of __________ in nature.(a) Calcium(b) Phosphorous(c) Lactose(d) Fatty acidsI have been asked this question in an internship interview.Asked question is from Quality topic in section Quality parameters of Dairy Engineering
Answer» The CORRECT OPTION is (c) Lactose To EXPLAIN I would say: Lactose is the MAJOR milk carbohydrate. It is only found in milk in nature.

Discussion

78.	A cryoscopy is an important tool that test for __________ in milk.(a) Butterfat(b) Antibiotics(c) Pesticides(d) Added waterThe question was posed to me in homework.Origin of the question is Quality in portion Quality parameters of Dairy Engineering
Answer» Correct choice is (d) Added water To elaborate: Apart from the freezing point check, cryoscopy is a tool which helps in CHECKING added water in milk. Cryoscopy is the PROCESS of determination of the lowered freezing POINTS produced in liquid by dissolved substances in order to determine molecular weights of solutes and various properties of SOLUTIONS.

Discussion

79.	Milk with low total solids will produce what off-flavor?(a) Flat(b) Malty(c) Salty(d) AcidI had been asked this question in semester exam.The above asked question is from Quality topic in section Quality parameters of Dairy Engineering
Answer» The correct answer is (a) Flat Explanation: Flat off flavor is PERSISTENT in MILK with LOW TOTAL solids. Hence milk should have sufficient total solid.

Discussion

80.	Water added to milk is detected by checking the _____(a) Acid degree value(b) Sediment content(c) Titratable acidity(d) Freezing pointThe question was posed to me during an internship interview.Enquiry is from Quality in division Quality parameters of Dairy Engineering
Answer» The correct answer is (d) Freezing point Best EXPLANATION: Freezing point check is the best METHOD to check the adulteration in milk by water. The freezing point goes down as water is added.

Discussion

81.	Adulterants of milk that are detrimental to human health are _____(a) Proteins(b) Pesticides(c) Water(d) MineralsThis question was posed to me in an international level competition.I'd like to ask this question from Quality topic in portion Quality parameters of Dairy Engineering
Answer» Correct OPTION is (b) Pesticides Easiest EXPLANATION: Pesticides are ADULTERANT which is very harmful for human health. They lead to CANCERS.

Discussion

82.	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-CalciumThe question was asked in an interview for internship.Asked question is from Quality topic in portion Quality parameters of Dairy Engineering
Answer» The correct OPTION is (a) Magnesium-Iron-Manganese-Copper Easiest explanation: Milk is an all ROUND nutritional product. It is RICH in most of the MINERALS except Magnesium-Iron-Manganese-Copper.

Discussion

83.	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 mineralsThis question was addressed to me during an interview.My query is from Quality topic in portion Quality parameters of Dairy Engineering
Answer» The correct choice is (c) Casein Explanation: Somatic cell COUNT in MILK shouldn’t exceed the prescribed limit. HIGH somatic count would lead to DECREASE in AMOUNT of casein.

Discussion

84.	Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.(a) Bromine(b) Saline(c) Chlorine(d) IodineI had been asked this question in class test.Enquiry is from Quality topic in portion Quality parameters of Dairy Engineering
Answer» The correct answer is (c) CHLORINE Explanation: Chlorine is a very effective SANITIZER. It is USED to sanitize milking EQUIPMENT.

Discussion

85.	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 fallI have been asked this question in my homework.The above asked question is from Quality topic in division Quality parameters of Dairy Engineering
Answer» The CORRECT ANSWER is (d) Early SPRING and LATE fall The best I can explain: Early spring and late fall lead to higher production of onion and garlic. Thus such off flavor are more PREVALENT in the milk of cow’s feeding on these pastures during this duration.

Discussion

86.	The “set aside” of (dollarSign)0.15 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 & teachingI got this question during an online interview.I would like to ask this question from Quality topic in portion Quality parameters of Dairy Engineering
Answer» RIGHT answer is (d) Promotion & TEACHING To explain: Promotion and teaching is an n IMPORTANT aspect of dairy. $0.15 per hundred pounds of milk is used in order to SUPPORT this initiative.

Discussion

87.	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 pricesI have been asked this question during an interview.My question is from Quality in division Quality parameters of Dairy Engineering
Answer» The CORRECT choice is (c) Mailbox prices The explanation is: The “mailbox price” is DEFINED as the net price received by dairy farmers for MILK, including all payments received for milk SOLD and DEDUCTING costs associated with marketing the milk.

Discussion

88.	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 progressThe question was posed to me by my school principal while I was bunking the class.The doubt is from Quality in section Quality parameters of Dairy Engineering
Answer» Right answer is (d) Scientific, technical & economic progress The explanation is: The INTERNATIONAL Dairy Federation is the leading source of scientific and technical expertise for all stakeholders of the dairy CHAIN. IDF’s MISSION is to help NOURISH the world with safe and sustainable dairy, thus it PROMOTES scientific, technical and economic progress.

Discussion

89.	Specific gravity of milk at 60ºF is __________(a) 1.022(b) 1.032(c) 1.033(d) 1.042I had been asked this question by my school teacher while I was bunking the class.The origin of the question is Quality topic in division Quality parameters of Dairy Engineering
Answer» The correct CHOICE is (B) 1.032 For explanation I would say: Specific gravity is the RATIO of the density of a substance to the density of a reference substance; equivalently, it is the ratio of the MASS of a substance to the mass of a reference substance for the same given VOLUME. A specific gravity of milk is 1.032 at 60ºF.

Discussion

90.	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 bacteriaThis question was addressed to me during an online exam.Asked question is from Quality in chapter Quality parameters of Dairy Engineering
Answer» Right OPTION is (c) Coliform bacteria To elaborate: In order to protect far water from SURFACE contamination, the water is tested for coliform bacteria. If it tests positive thus water is INFECTED.

Discussion

91.	What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?(a) Basis contract(b) Pooling contract(c) Short Hedge(d) Speculating buyerThe question was asked at a job interview.The question is from Quality in division Quality parameters of Dairy Engineering
Answer» The correct option is (C) Short Hedge The EXPLANATION is: A short hedge is an investment STRATEGY that is focused on mitigating a risk that has already been TAKEN. The “short” portion of the term refers to the act of shorting security, usually a derivatives CONTRACT, which hedges against potential losses in an investment that is held long. It will enable the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future.

Discussion

92.	The cheese price series is based on 63 U.S. cheese plants that make 80-85 percent of the bulk Cheddar. What is the price series called?(a) NASS Cheese Price Survey(b) NASS Cheddar Cheese Price Survey(c) NASS Swiss cheese Price Survey(d) U.S. Cheddar Cheese Price SurveyThe question was posed to me during an interview.The origin of the question is Quality in portion Quality parameters of Dairy Engineering
Answer» The correct option is (B) NASS Cheddar Cheese Price SURVEY Explanation: NASS cheddar cheese price survey determines the price of bulk cheddar. The PRICES are ACCEPTED by all.

Discussion

93.	According to the Food & Nutrition Board of the National Academy of Sciences, all people need at least _________ milligrams of calcium per day.(a) 100(b) 1000(c) 10,000(d) 100,000The question was posed to me in an online interview.I would like to ask this question from Quality topic in section Quality parameters of Dairy Engineering
Answer» Right CHOICE is (B) 1000 To explain: Calcium is an important component of HUMAN DIET. Dairy requirement of calcium by huan body is about 1000 milligram PER day.

Discussion

94.	Dairy farmers can buy and sell dairy futures on what exchange?(a) New York Stock Exchange(b) National Dairy Exchange(c) Coffee, Sugar, Coca Exchange(d) Chicago Mercantile ExchangeI have been asked this question in examination.I'd like to ask this question from Quality in division Quality parameters of Dairy Engineering
Answer» Right option is (d) Chicago Mercantile Exchange To explain I would SAY: Chicago Mercantile Exchange provides a PLATFORM for farmers to buy and sell DAIRY FUTURES there. It is CONVENIENT and transparent process.

Discussion

95.	The pasteurized Milk Ordinance regulates what?(a) Grade A milk(b) Manufacturing grade milk(c) Grade B milk(d) Grade C milkThe question was posed to me in an online quiz.My question is from Quality in section Quality parameters of Dairy Engineering
Answer» Correct choice is (a) GRADE A MILK The EXPLANATION: Pasteurized milk ORDINANCE is responsible for REGULATING Grade A milk.

Discussion

96.	Which of the following directly influence(s) the total supply of milk?(a) Prices paid milk producers(b) Manufacturing plants(c) Costs of fat production(d) Foreign exportsThis question was addressed to me in an online quiz.This interesting question is from Quality in portion Quality parameters of Dairy Engineering
Answer» Correct option is (a) Prices PAID MILK producers The EXPLANATION is: Milk supply is governed by SEVERAL factors. Prices paid to milk producers have a direct INFLUENCE on the total supply of the milk.

Discussion

97.	About ____________ percent of the calcium available in the food supply is provided by milk and milk products.(a) 66%(b) 76%(c) 86%(d) 96%The question was asked in a national level competition.My query is from Quality topic in division Quality parameters of Dairy Engineering
Answer» The correct option is (b) 76% For explanation I would say: Milk is a major SOURCE of CALCIUM in the BODY. About 76% off calcium is PROVIDED by milk and milk products.

Discussion

98.	Which of the following is not a cause of coliform mastitis?(a) Cracked or split inflations(b) Milking too soon after calving(c) Using excessive water in washing udders(d) Slightly damp, warm beddingThe question was posed to me in semester exam.My doubt stems from Quality topic in division Quality parameters of Dairy Engineering
Answer» Right ANSWER is (b) MILKING too soon after calving The explanation: COLIFORM MASTITIS caused by several REASONS. Milking too soon after calving is not one of the reasons.

Discussion

99.	Milk provides__________ and _____________ in approximately the same ratio as found in bone.(a) Calcium and Magnesium(b) Calcium and Phosphorus(c) Calcium and Iron(d) Phosphorus and MagnesiumI have been asked this question in an interview for job.Asked question is from Quality in division Quality parameters of Dairy Engineering
Answer» RIGHT choice is (b) CALCIUM and PHOSPHORUS Best explanation: Calcium and phosphorus are provided by milk. They are provided approximately the same RATIO as found in BONE.

Discussion

100.	The __________ test is used to detect if milk has been pasteurized properly.(a) Lipase(b) Coliform(c) Standard Plate Count(d) PhosphataseI got this question in an internship interview.This interesting question is from Quality in chapter Quality parameters of Dairy Engineering
Answer» Correct choice is (d) PHOSPHATASE To elaborate: Pasteurization is the heat treatment for milk in order to kill pathogenic MICROORGANISMS. Phosphatase test US used to CHECK PROPER pasteurization of milk has been carried out.

Discussion

Explore topic-wise InterviewSolutions in .

Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.(a) Rancid(b) Malty(c) Acidic(d) FruityI got this question in an interview for job.Enquiry is from Milk Quality Farm in chapter Quality parameters of Dairy Engineering

Mastitis in milk ____________(a) Has a direct effect on cheese yield(b) May cause increased rancidity(c) Decreases calcium content(d) Increases protein contentI got this question in an interview for internship.The question is from Milk Quality Farm in chapter Quality parameters of Dairy Engineering

___________ is a test for rancidity.(a) Acid degree value(b) Cryoscope(c) Disc assay(d) Titratable acidityThe question was posed to me during an interview.This key question is from Milk Quality Farm topic in division Quality parameters of Dairy Engineering

What is the most popular size container used for fluid milk?(a) Gallon(b) Half Gallon(c) Quart(d) Five quart bulkI have been asked this question in a national level competition.I want to ask this question from Quality topic in portion Quality parameters of Dairy Engineering

In Federal order markets, milk sold for consumption in fluid form is in __________(a) Class IV(b) Class III(c) Class II(d) Class IThe question was posed to me in final exam.This intriguing question comes from Quality topic in section Quality parameters of Dairy Engineering

Milk covered by Federal milk marketing orders is __________(a) Grade A(b) Grade B(c) Grade C(d) Grade A, B, CI have been asked this question by my school teacher while I was bunking the class.I'm obligated to ask this question of Quality topic in portion Quality parameters of Dairy Engineering

With the exception of ________ all of the following off flavors of milk are caused by bacteria(a) Bitter(b) Malty(c) Yeasty(d) SaltyThe question was posed to me in unit test.This key question is from Quality in chapter Quality parameters of Dairy Engineering

Aflatoxins sometimes found in dairy feeds are produced by?(a) Protozoa(b) Bacteria(c) Mold(d) YeastsThe question was asked by my school teacher while I was bunking the class.This is a very interesting question from Quality in chapter Quality parameters of Dairy Engineering

___________ cause(s) off flavors in milk such as acid, high acid, or sour milk.(a) Chemical adulterants(b) Microorganisms(c) Sediment(d) WeedsThe question was asked during an online interview.My question is taken from Quality topic in section Quality parameters of Dairy Engineering

The ideal cleaning material for removing milk stone from milking equipment surfaces is _____(a) Acidic detergent(b) Phosphate(c) Surfactant(d) ChelateThe question was posed to me in a job interview.My doubt stems from Quality in division Quality parameters of Dairy Engineering

Milk is the only source of __________ in nature.(a) Calcium(b) Phosphorous(c) Lactose(d) Fatty acidsI have been asked this question in an internship interview.Asked question is from Quality topic in section Quality parameters of Dairy Engineering

A cryoscopy is an important tool that test for __________ in milk.(a) Butterfat(b) Antibiotics(c) Pesticides(d) Added waterThe question was posed to me in homework.Origin of the question is Quality in portion Quality parameters of Dairy Engineering

Milk with low total solids will produce what off-flavor?(a) Flat(b) Malty(c) Salty(d) AcidI had been asked this question in semester exam.The above asked question is from Quality topic in section Quality parameters of Dairy Engineering

Water added to milk is detected by checking the _____(a) Acid degree value(b) Sediment content(c) Titratable acidity(d) Freezing pointThe question was posed to me during an internship interview.Enquiry is from Quality in division Quality parameters of Dairy Engineering

Adulterants of milk that are detrimental to human health are _____(a) Proteins(b) Pesticides(c) Water(d) MineralsThis question was posed to me in an international level competition.I'd like to ask this question from Quality topic in portion Quality parameters of Dairy Engineering

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 mineralsThis question was addressed to me during an interview.My query is from Quality topic in portion Quality parameters of Dairy Engineering

Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.(a) Bromine(b) Saline(c) Chlorine(d) IodineI had been asked this question in class test.Enquiry is from Quality topic in portion Quality parameters of Dairy Engineering

Specific gravity of milk at 60ºF is __________(a) 1.022(b) 1.032(c) 1.033(d) 1.042I had been asked this question by my school teacher while I was bunking the class.The origin of the question is Quality topic in division Quality parameters of Dairy Engineering

The pasteurized Milk Ordinance regulates what?(a) Grade A milk(b) Manufacturing grade milk(c) Grade B milk(d) Grade C milkThe question was posed to me in an online quiz.My question is from Quality in section Quality parameters of Dairy Engineering

About ____________ percent of the calcium available in the food supply is provided by milk and milk products.(a) 66%(b) 76%(c) 86%(d) 96%The question was asked in a national level competition.My query is from Quality topic in division Quality parameters of Dairy Engineering

The __________ test is used to detect if milk has been pasteurized properly.(a) Lipase(b) Coliform(c) Standard Plate Count(d) PhosphataseI got this question in an internship interview.This interesting question is from Quality in chapter Quality parameters of Dairy Engineering