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Dairy Engineering
Dairy Engineering Interview
Quiz 1
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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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