(A) 3%
(B) 6%
(C) 9%
(D) 12%
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Q.No.2. Milk not properly cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
(A) Malty
(B) Foreign
(C) Feed
(D) Rancid
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Q.No.3. Which of these dairy product resulting from the addition of a creaming mixture that contains not less than 4 percent milk fat and not more than 80 percent moisture?
(A) Sour cream
(B) Sherbet
(C) Yogurt
(D) Cottage cheese
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Q.No.4. Dairy Rations for lactating cows should be calculated based on:
(A) Body Size
(B) Milk Production
(C) Stage of lactation
(D) All of these
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Q. No. 5. Which of these dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria, that contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.
(A) Ice cream
(B) Yogurt
(C) Cottage cheese
(D) Gelato
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Q. No. 6. The part of the mammary gland where milk is produced is called:
(A) Capillary
(B) Teat Cistern
(C) Chine
(D) Alveolus
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Q.No.7. The Primary Milk carbohydrate is:
(A) Leucine
(B) Sucrose
(C) Arginine
(D) Lactose
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Q.No.8. The primary Protein in Milk is:
(A) Casein
(B) Tryptophan
(C) Lysine
(D) Agrinine
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Q.No.9. A dairy farmer who delivers “Grade A“ or “bottling quality “milk to the processing plant is known as the__________.
(A) Handler
(B) Producer
(C) Order taker
(D) Consumer
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Q.No. 10. Which of these consists of a mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat.
(A) Cultured milk
(B) Sour cream
(C) Heavy cream
(D) Half-and-half
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As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat
ReplyDeleteI think SNF is approx 8.5
ya right
Deletegood...........
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