Q.1
The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more thanpercent moisture?
  • a) Sorbet
  • b) Sherbet
  • c) Yogurt
  • d) Cottage cheese
Q.2
Dairy Rations for lactating cows should be not be calculated based on:
  • a) Body Size
  • b) Milk Production
  • c) Stage of lactation
  • d) Season
Q.3
Which of the following would be classified as a “Hard Cheese”?
  • a) Brick
  • b) Monterey Jack
  • c) Cheddar
  • d) Brie
Q.4
__________ 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.percent milk fat and 8.percent solids-not-fat.
  • a) Ice cream
  • b) Yogurt
  • c) Cottage cheese
  • d) Gelato
Q.5
Of thecheese 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) Blue
Q.6
Of the listed below products, which contains no dairy ingredients?
  • a) Gelato
  • b) Sherbet
  • c) Custard
  • d) Sorbet
Q.7
As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
  • b) 6%
  • c) 9%
  • d) 12%
  • a) 3%
Q.8
Milk contains% 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 Fat
Q.9
The part of the mammary gland where milk is produced is called _____________
  • a) Capillary
  • b) Teat Cistern
  • c) Chine
  • d) Alveolus
Q.10
The heritability of the traits for milk production is ____________
  • a) 15%
  • b) 25%
  • c) 55%
  • d) 100%
Q.11
The Primary Milk carbohydrate is ____________
  • a) Leucine
  • b) Sucrose
  • c) Arginine
  • d) Lactose
Q.12
The primary Protein in Milk is ____________
  • a) Casein
  • b) Tryptophan
  • c) Lysine
  • d) Arginine
Q.13
The major component in milk is _______
  • a) Protein
  • b) Water
  • c) Lactose
  • d) Fat
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