Explore topic-wise InterviewSolutions in .

Correct answer is (b) Yogurt

To EXPLAIN I would say: Yogurt showed a tremendous increase PER CAPITA in all dairy PRODUCTS in 2009. It also has a high consumption rate.

The correct option is (d) 85

To explain I would say: Nowadays due to health concerns many people consider taking REDUCED or low FAT milk. The pound per CAPITA of this category of milk is about 85 pounds/year.

The CORRECT answer is (c) YOGURT

For EXPLANATION: Among the options the largest production is reported to be of Yogurt. It is also CONSUMED as a frozen DESSERT.

The CORRECT choice is (d) 69

The EXPLANATION is: Cheese has high CONSUMPTION in the US market. Top 5 cheese PRODUCING states account for almost 69% of total cheese PRODUCTION.

Right choice is (b) Indiana

The explanation: MILK PRODUCTION is HIGH in several states. However, the highest among the all is CALIFORNIA. The second highest production is in Indiana.

The CORRECT option is (c) JUNE

To explain I would say: Ice cream is consumed in all the season. It is a POPULAR product in summer. The highest ice cream product is in the month of June.

Correct option is (C) California

The best EXPLANATION: MILK production is high in several STATES. However, the HIGHEST among the all is California.

The CORRECT choice is (b) Reduced/low-fat milk

The explanation is: Fluid milk accounts for SEVERAL PRODUCTS. Reduced/Low fat milk is accounted for the largest USE of fluid milk production SALES.

The correct choice is (b) 25-26

To EXPLAIN I would SAY: Ice cream can be CATEGORIES into HARD serve and soft serve. Both these categories together contribute about 25-26% of entire FROZEN dairy.

Correct choice is (d) 75

To explain: In the USA top ten state ACCOUNTS for almost 75% of the total milk supply. The REST is covered by other CITIES.

Right answer is (a) 15

Easy explanation: FLUID milk DOMINATES the DAIRY MARKET. It ACCOUNTS for 15% of Total dairy supply.

The correct choice is (c) 20,500

The best I can explain: NASS generates the report for national average MILK PRODUCTION per COW in the US EVERY year. It is approximately 20,500 pounds per year.

Right CHOICE is (b) 11

Easiest explanation: Skim milk is used in the preparation of non fat DRY milk. The preparation of 1 POUND of non fat dry milk CONSUMES about 11 pounds of skim milk.

The CORRECT option is (b) 7.3

To explain: SKIM milk is required to MAKE dry curd cottage cheese. AROUND 7.3 pounds of skim milk is required to make 1 POUND of this cheese.

The correct choice is (d) 280, 2

For EXPLANATION I would say: Ultra Pasteurization (UP), or Ultra High Temperature (UHT) pasteurization, is the PROCESS of HEATING milk to approximately 280 °F for just 2 seconds and then chilling it back down rapidly. The result is milk that’s 99.9% FREE from bacteria.

The CORRECT answer is (d) 2000

Best explanation: Vitamin is OFTEN added to the milk. In the CASE of this addition, Vitamin A level shouldn’t be LESS than 2000 I.U. PER quarts.

The correct answer is (c) 1300

To EXPLAIN I would say: Calcium is very important for infants for their bone HEALTH. It has been RECOMMENDED that adolescents have least 1300 milligrams of calcium per day.

Right choice is (C) 18

Easiest EXPLANATION: Whey proteins are present in milk as a form of protein. They CONSTITUTE about 18% of milk protein.

Right answer is (d) 1

Easiest explanation: Low-fat MILK CONTAINS 1% milk fat. Fat-free milk, ALSO called nonfat or skim, contains no more than 0.2% milk fat.

The CORRECT option is (b) 2000

The best explanation: FEDERAL MILK MARKET orders were reformed. The reformation took palace in 2000.

Correct option is (d) 8800

To explain: The AVERAGE cow in the U.S. produces about 21,000 lbs. of milk PER year, that’s nearly 8800 quarts a year! On a daily basis, most cows average about 70 lbs. of milk per day or about 8 GALLONS per day. 8 gallons is about 128 glasses of milk per day.

Right ANSWER is (b) 20

To explain I would say: Whole Milk Consumption FALLING, Low-Fat Milk Consumption STEADY. US per capita consumption of milk is 20 GALLONS per year.

The correct OPTION is (c) EXTENDED shelf-life

Best explanation: Processed CHEESE has several technical advantages over NATURAL cheese, including a far longer shelf-life, resistance to separating when cooked (melt ability), and a uniform look and physical behavior. Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes.

Correct OPTION is (b) 88

To ELABORATE: Mozzarella is a traditional SOUTHERN Italian dairy product MADE from Italian buffalo’s milk. Milk is CURDLED at 88 degrees F.

Correct answer is (c) 44

Best EXPLANATION: Monterey Jack is a semi-soft to semi-firm CHEESE due to its intermediate moisture CONTENT and its colour can be described as creamy to buttery white. It has an MC of 44%.

The correct OPTION is (C) Cream cheese requires a started culture of bacteria and cottage cheese does not

Easy EXPLANATION: Cream cheese, soft, smooth, unripened cheese made either with cream or with a mixture of milk and cream. Cream cheese is similar to cottage cheese but is higher in fat CONTENT, cottage cheese being made from SKIM or nonfat milk. Also Cream cheese requires a started culture of bacteria and cottage cheese does not.

The correct ANSWER is (c) 45%

To elaborate: BRIE is LABELED as 45 percent fat, fat COMPRISES only 30 percent of the entire cheese. In general, Brie is a healthy food CHOICE that is lower in fat than most cheeses and is also naturally low in carbohydrates.

Right choice is (a) PARMESAN

Explanation: Extra-Hard is a term used to describe a GROUP of various cheeses that are hard and brittle.

These cheeses get so hard because they are low-fat and low-moisture. In ADDITION to grating well, they are usually AGED up to 3 years to develop a sharp flavour. Parmesan is an example of extra hard CHEESE.

Correct answer is (a) Injected into the CHEESE

Easiest explanation: BLUE or BLEU cheese has the mold Penicillium added to it so that the final product is spotted or veined throughout with blue, blue-gray, or blue-green mold. Some blue cheeses are injected with spores before the curds FORM.

Right ANSWER is (d) 39%

Easiest EXPLANATION: Cheddar CHEESE is a special variety of cheese. Moisture CONTENT of cheese can be a maximum of 39%.

Right choice is (a) Headaches

To elaborate: The symptoms of lactose intolerance typically occur between 30 minutes and TWO hours after EATING or drinking a MILK or dairy PRODUCT, and may include: abdominal CRAMPS, Bloating,gas,diarrhea and nausea.

The correct answer is (d) 24 months of age

To elaborate: FORTUNATELY, most BABIES OUTGROW MILK allergies by their second YEAR.

The correct choice is (d) 5

To explain I would say: In GENERAL, equipment should be rinsed with lukewarm 100 to 180°F water immediately after MILKING to PREVENT drying of milk solids on surfaces. The utensils should be under the flow of water for at LEAST 5 minutes.

Right OPTION is (a) A minimum of every 6 months

To explain: The implementation of the Hazard Analysis and Critical CONTROL POINT (HACCP) rule and FSIS’ LABORATORY testing programs are two areas that HELP ensure the safety of the meat, poultry, and egg products supply. The inspection is done every six months.

The CORRECT option is (b) 1 second

To explain: Pasteurization is the HEAT treatment in ORDER to kill pathogenic microorganisms from MILK. The milk should be held at 191 F for 1 SEC.

Correct answer is (c) ANYWHERE raw milk is RECEIVED, handled, STORED, etc

For explanation I would say: HACCP gives a proper definition for receiving station. Receiving station is a PLACE where raw milk is received, handled, stored, etc.

Right answer is (a) Serious MASTITIS

Easiest explanation: 1,200,000 – 5,000,000 COUNT of CMT INTERPRETS Serious Mastitis INFECTION. Such cow MILK is not preferred.

Right answer is (d) Hazard ANALYSIS and Critical Control POINTS

To elaborate: Hazard analysis and critical control points ( HACCP ) is a systematic PREVENTIVE approach to food safety from biological, chemical, and PHYSICAL hazards in production processes.

The correct choice is (C) 0-200,000

To explain I WOULD say: A somatic cell COUNT (SCC) is a cell count of somatic CELLS in a fluid SPECIMEN, usually milk. General agreement rests on a reference range less than 200,000 cells/mL for uninfected cows.

The correct answer is (b) 20 SEC

To EXPLAIN: The CMT test should be analyzed within 20 sec. Otherwise the test value CHANGE.

Correct option is (d) The 2ND stream during milking

Explanation: The California mastitis test (CMT) is a simple cow-side INDICATOR of the somatic cell count of milk. It OPERATES by disrupting the cell membrane of any CELLS present in the milk sample, ALLOWING the DNA in those cells to react with the test reagent, forming a gel. It uses 2nd stream during milking.

The correct OPTION is (a) Alveoli

Explanation: A mammary ALVEOLUS is a small CAVITY or sac found in the mammary gland. Mammary alveoli are the site of MILK PRODUCTION and storage in the mammary gland.