Dairy Engineering Questions and Answers – Milk Marketing

This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Milk Marketing”.
1. 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
Answer: b
Explanation: Producer is the dairy farmer which assigns a quality to the milk in the processing plant./
2. What is not the justification for government involvement in the marketing of milk?
a) Price and Income support for Dairy farmers
b) Reduce price and income flexibility
c) Improve market power of farmers
d) To reduce the consumption
Answer: d
Explanation: The government is involved in the marketing of milk in order to support the price and income of dairy farmers; reduce price and
improve the market power of farmers.
3. Milk from cows being treated with antibiotics should be withheld from the supply because:
a) Antibiotics curdle the milk
b) People are sensitive to antibiotics
c) They create high bacteria counts
d) They prevent proper cooling
Answer: b
Explanation: Many people are sensitive to antibiotics hence milk treated with them should be excluded from the supply.
4. ________ is not a form of differentiation milk sellers use to separate themselves from competitors.
a) Physical product differentiation
b) Container differentiation
c) Advertising
d) Production
Answer: d
Explanation: Physical product differentiation; container differentiation; advertising helps milk sellers in differentiating them from their business
competitor.
5. The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?
a) Antibiotics
b) Lactose
c) Fat
d) BST
Answer: a
Explanation: Before a tanker of milk can be unloaded at a milk plant; it must be checked for antibiotics. Many people are sensitive to antibiotics.
6. Every month, regulated handlers file a report of milk receipts and utilization with the order market
administrator.
This information is used to determine:
a) Maximum price paid to processors
b) Minimum price paid to producers
c) Minimum price paid to processors
d) No price paid
Answer: b
Explanation: Reports of milk receipts and utilization are used to determine the minimum price paid to producers.

7. Major deductions on a dairy farmer’s milk check does not include:

a) Hauling
b) Federal advertisement/promotion
c) Cooperative/marketing fees
d) Seasonal loss
Answer: d
Explanation: Major Deductions on a dairy farmer’s milk check include Hauling, federal advertisement/promotion and cooperative/marketing fees.
8. What is the purpose of a “milk check-off”?
a) To increase the milk price support
b) Determine if milk contains antibiotics/
c) To pay for the generic advertising and research
d) To prevent spoilage
Answer: a
Explanation: The purpose of a “milk check-off” is to increase milk price support. Fifteen cents per hundredweight of milk is taken from the
producers ‘milk check.

9. Prices are based on which of the following in component pricing system?

a) Uniform skim milk price and uniform butter price
b) Value of butterfat, protein, and other solids
c) Total solids content
d) Total moisture content
Answer: b
Explanation: In the component pricing system producer prices are based on the value of butterfat, protein, and other solids.

10. Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the
following?
a) Color and appearance
b) Sediment
c) Tests positive for drug residue
d) Acceptable pH
Answer: d
Explanation: The plant will reject specific milk from a producer if the milk fails to meet requirements for Color and appearance; sediment or it
tests positive for drug residue.

Dairy Engineering Questions and Answers – Basic Chemical Concepts – 1

This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Basic Chemical Concepts – 1”.

1. _____ is the smallest building block of all matter in nature and cannot be divided chemically.

a)Element

b)Molecule

c)Cube
d)Atom
View Answer
Answer: d
Explanation: Atom is the smallest particle of a chemical element that can exist. They cannot be divided chemically.

2. A Substance in which all the atoms are of the same kind is called ______

a)Blocks

b)Pyramid

c)Element

d)Atom
View Answer
Answer: c
Explanation: Chemical substance interconvert able or broken down into simpler substances and are primary constituents of matter is called
element. They have atoms of the same kind.

3.Approximately how many elements are known to us?

a)20

b)30
c)More than 100

d)50
View Answer
Answer: c
Explanation: We know the existence of more than 100 elements. 115 elements have been discovered so far.

4. What constitutes the nucleus of the atom?

a)Electron

b)Proton

c)Neutron

d)Proton and neutron

View Answer
Answer: d
Explanation: Proton and Neutron are present in the nucleus of the atom. They are together known as nucleons.
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5. The charge on a proton is _____

a)Positive

b)Negative

c)Neutral

d)Both positive and Negative

View Answer
Answer: a
Explanation: Proton is a positively charged ion. They have a mass of 1 atomic unit. They are present in the nucleus of the atom.

6. The charge on Electron is _______

a) Positive

b) Negative

c) Neutral

d) Both positive and Negative

View Answer
Answer: b
Explanation: Electron is negatively charged. An electron is a subatomic particle with a charge of negative electricity. It is found in all atoms and
acting as the primary carrier of electricity in solids.

7. The charge on neutron is ______

a) Positive

b) Negative

c) Neutral

d) Both positive and Negative

View Answer
Answer: c
Explanation: Neutron is neutral, having no charge on itself.
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8. The smallest part of an element that cannot exist as a free state is __________
a) Ion

b) Charge

c) Atom
d) Molecule
View Answer
Answer: a
Explanation: Ion is the smallest part of an element. It cannot exist as a free state. Ion can be an atom or molecule with a net electric charge due to
the loss or gain of one or more electrons.

9. What are positively charged Ions in a solution called?

a) Cation

b) Anion

c) Atom

d) Element
View Answer
Answer: a
Explanation: Cation is a positively charged ion. It will be attracted to a cathode in electrolysis.

Dairy Engineering Questions and Answers – Basic Chemical Concepts – 2

This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Basic Chemical Concepts – 2”.

1. Atoms of the same element or of different elements combine into larger units which are called ______

a) Atom

b) Molecule

c) Ion

d) Element
View Answer
Answer: b
Explanation: A molecule represents the smallest fundamental unit of a chemical compound that can take part in a chemical reaction. A molecule
is a group of atoms bonded together.
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2. C3H603 is the chemical formula for _____

a) Ascorbic Acid

b) Lactic Acid

c) Tartaric Acid

d) Lactose
View Answer
Answer: b
Explanation: Lactic acid has the following chemical formula. It can be breakdown using Lactic acid bacteria for fermentation.

3. Modern model of the atom shows that electrons are the outside nucleus in a region of high _______

a) Probability

b) Velocity

c) Speed

d) Energy level
View Answer
Answer: a
Explanation: Modern model of the atom shows that electrons are the outside nucleus. They are present in the region of high probability.

4. Chemical symbol is the representation of _______

a) Chemical formula

b) Molecular formula
c) Structural formula

d) Atomic Formula
View Answer
Answer: a
Explanation: Chemical Symbol represents a chemical formula. Molecular formula is a chemical formula that gives the total number of atoms of
each element in each molecule of a substance.
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5. Smaller particles in atom are called ________

a) Atomic Particles

b) Sub-atomic particles

c) Smaller Particles

d) Neutral Particles
View Answer
Answer: b
Explanation: Sub atomic particles are any of numerous subatomic constituents of the physical world that interact with each other, including
electrons, neutrinos, photons, and alpha particles.

6. Most part of the atom is _______

a) Empty

b) Filled

c) Charged

d) Covered
View Answer
Answer: a
Explanation: Major part of the atom is void. Nucleus carries proton and neutron responsible for most of the weight of the atom.

7. Number of Protons and electrons in an atom are _______

a) Different

b) Same

c) Average

d) Constant
View Answer
Answer: b
Explanation: An atom has an equal number of protons and electrons. They are fixed.
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8. An electric field deflects beams of _______

a) Protons

b) Electrons

c) Neutrons

d) Protons and electrons

View Answer
Answer: d
Explanation: An electric field deflects the beams of both positively charged protons and negatively charged electrons.
Dairy Engineering Questions and Answers – Composition of Cow Milk

This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Composition of Cow Milk”.

1. True about cow’s milk are all except:

a) Cow’s milk contains 80% whey protein not casein

b) Cow milk has less carbohydrate than mother’s milk

c) Has more K+ and Na+ than infant formula feeds

d) Has more protein than breast milk

View Answer
Answer: a
Explanation: Cow milk has less carbohydrate than mother’s milk; cow milk has more K+ and Na+ than infant formula feeds and cow milk has
more protein than breast milk are all false.
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2. What is the moisture content of cow milk?

a) 30%

b) 50%

c) 83%

d) 90%
View Answer
Answer: c
Explanation: Cows’ milk consists of about 87% water and 13% dry substance. It is considered to have elements of a complete balanced diet.

3. What is the fat percentage of cow milk?

a) 9%

b) 10%

c) 15%

d) 4%
View Answer
Answer: d
Explanation: Cow milk has 4% fat percent. It has an SNF (Solid not Fat) 8.5-9%. Rest is water.

4. Milk is an emulsion of _____ in water.

a) Oil

b) Water

c) Soap

d) Dirt
View Answer
Answer: a
Explanation: Milk is a suspension of droplets of one liquid in another. Milk is an emulsion of fat in water.

5. In milk, the whey proteins are in _____ solution and the casein in colloidal suspension.

a) Water

b) Colloidal
c) Fat

d) Gas
View Answer
Answer: b
Explanation: Colloidal suspension constitutes of casein and Colloidal solution constitutes of whey proteins. They together make up milk.
6. Approximate size of fat globules in milk solution is ______________

a) 10–2 to 10–3

b) 10–4 to 10–5

c) 10–5 to 10–6

d) 10–6 to 10–7
View Answer
Answer: a
Explanation: Size of fat globules in milk solution is 10–2 to 10–3. Fat is bound in the globular form by phospholipids membranes, which are
hydrophobic.
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7. Which of the following can be the method to compute fat crystallization in cow milk?

a) JMR

b) DMR

c) NMR

d) CMR
View Answer
Answer: c
Explanation: The NMR method can also be utilized to find out the degree of fat crystallization as a function of the time of crystallization.

8. _________ Value states the % of iodine that the fat can bind.

a) Fractional

b) Iodine

c) Fatty acid

d) Distillation
View Answer

9. Milk has all the essential amino acid.

a) True

b) False
View Answer
Answer: a
Explanation: An important fact with regard to nutrition is that eight (nine for infants) of the 20 amino acids cannot be synthesized by the human
organism. All of them are present in milk protein.

10. Name the organic compounds which have amines and carboxyl functional group in them.

a) Amino acid

b) Alcohol

c) Carboxylic acid

d) Amine
View Answer
Answer: a
Explanation: This refers to the structure of amino acid. They are organic compounds containing amines and carboxyl functional group.

11. Casein cannot be classified as _________

a) α- casein

b) β- casein

c) κ-casein

d) Delta- casein
View Answer
Answer: d
Explanation: Casein is a group of proteins commonly found in mammalian milk. They can be classified α- casein; β- casein and κ-casein.

12. Which of the following ways is not to make caseinate particles flocculate and coagulate?

a) Precipitation by acid

b) Precipitation by enzymes

c) Precipitation by water

d) None of the mentioned

View Answer
Answer: c
Explanation: Precipitation by acid and precipitation by enzymes are the ways to make caseinate particles flocculate and coagulate. A precipitate is
a solid that forms out of liquid.
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13. Which of the following is/are whey protein?

a) α – lactalbumin

b) β – lactoglobulin

c) κ- lactis

d) α – lactalbumin and β – lactoglobulin

View Answer
Answer: d
Explanation: The whey proteins are: α-lactalbumin and β-lactoglobulin. Whey protein is a composite of globular proteins isolated from whey, the
liquid material created as a by-product of cheese production.

14. Which of the following fat-soluble vitamins are present in milk?

a) A

b) D

c) A & D

d) B
View Answer
Answer: c
Explanation: Milk contains many vitamins. Among the best known are A, B1, B2, C and D. Vitamins A and D are soluble in fat, or fat solvents,
while the others are soluble in water.

15. Combination of glucose (C6H12O6) and galactose (C6H12O6) molecules result in:
a) Maltose

b) Galactose

c) Lactose

d) Sucrose
View Answer
Answer: c
Explanation: Glucose and galactose combine to form lactose. Lactose is the primary milk sugar.

Dairy Engineering Questions and Answers – Changes In Milk and its Constituents

This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Changes In Milk and its
Constituents”.

1. Which of the following does not accelerate the rate of oxidation of fat?

a) Presence of iron and copper salts

b) Presence of dissolved oxygen

c) Exposure to light

d) Presence of water
View Answer
Answer: d
Explanation: The presence of iron and copper salts accelerates the onset of auto-oxidation and development of metallic flavor, as does the
presence of dissolved oxygen and exposure to light, especially direct sunlight or light from fluorescent tubes.
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2. _______ is the principal contributor to sunlight flavor.

a) Methional

b) Ethane

c) Heptanes

d) Acid
View Answer
Answer: a
Explanation: Methional or 3-mercapto-methylpropionaldehyde is the principal contributor to sunlight flavor, as this particular flavor is called. It
is a typical off-flavor found in milk.

3. What is the process of breakdown of fat into glycerol and free fatty acid called?

a) Addition

b) Reduction

c) Oxidation

d) Lipolysis
View Answer
Answer: a
Explanation: The breakdown of fat into glycerol and free fatty acids is called lipolysis. Lipolysed fat has a rancid taste and smell, caused by the
presence of low molecular free fatty acids.

4. Enzyme responsible for Lipolysis is ____________

a) Pepsin

b) Pectinase

c) Lipases

d) Rennin
View Answer
Answer: c
Explanation: Lipolysis is caused by the action of lipases. Lipolysis is encouraged by high storage temperatures.

5. The purpose of heat treatment on milk is ___________

a) Kill pathogenic microorganism

b) Heat milk

c) Evaporation

d) Taste enhancement
View Answer
Answer: a
Explanation: Heat treatment on milk aims to kill pathogenic microorganism. Heat treatment of milk also enhances its shelf life.

6. The fat globules in milk when heated to 74℃ show which of the following phenomenon?
a) Frothing

b) Evaporation

c) Cream plug formation

d) Condensation
View Answer
Answer: c
Explanation: It has been shown that when milk is pasteurized at 70 – 80°C for 15 seconds, the cream plug phenomenon is already evident at
74°C.
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7. ________ is recommended in order to avoid cream plug formation.

a) Cooling

b) Freezing

c) Churning

d) Homogenization
View Answer
Answer: d
Explanation: Homogenization is practiced to avoid cream plug formation. Cream plug formation leads to blockage in pipes and tubes.

8. What is the result of heat treatment on proteins?

a) Denaturation

b) Blanching

c) Spore formation

d) Froth formation
View Answer
Answer: a
Explanation: Proteins on heat treatment undergo denaturation. Denaturing of protein leads to off flavor.

9. Denature Protein contributes to an improvement in the quality of which of the following products?

a) Cultured milk product

b) Milk

c) Ice cream

d) Cream
View Answer

10. Effect of Heat treatment (Temperature above 100℃) on Lactose:

a) Greenish color

b) Bluish color

c) Brownish color

d) Reddish color
View Answer
Answer: c
Explanation: Lactose undergoes changes more readily in milk than in the dry state. At temperatures above 100 °C a reaction takes place between
lactose and protein, resulting in a brownish color.

11. The lactulose content ______ with increased intensity of the heat treatment.

a) Decrease

b) Increase
c) Remains same

d) First increase and then decrease

View Answer
Answer: b
Explanation: The lactulose content thus increases with the increased intensity of the heat treatment. It may lead to denaturation of proteins.
12. Most Heat sensitive vitamin in milk is?

a) Vitamin A

b) Vitamin B

c) Vitamin C

d) Vitamin D
View Answer
Answer: c
Explanation: Vitamin C is the most heat sensitive vitamin in milk among all others. Milk is a rich source of Vitamin A& D.
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13. Effect of Pasteurization on Vitamins in Milk ___________

a) Great loss

b) Little or no loss

c) Denature

d) Sublime
View Answer
Answer: b
Explanation: Pasteurization in a plate heat exchanger can however, be accomplished with virtually no loss of vitamin C. The other vitamins in
milk suffer little or no harm from moderate heating.

14. Which of the following mineral is affected by heat treatment in milk?

a) Calcium

b) Potassium

c) Hydroxyphosphate

d) Zinc
View Answer
Answer: c
Explanation: Of the minerals in milk only the important calcium hydroxyphosphate in the casein micelles is affected by heating. Rest has no
effect on heating.

15. Heat treatment on minerals results leads to ___________

a) Clumps formation

b) Bubble formation

c) Foul smell
d) Loss of cheese making characteristics
View Answer
Answer: d
Explanation: When heated above 75°C the substance loses water. Loss of water leads to the formation of insoluble calcium orthophosphate;
which impairs the cheese making properties of the milk.

Dairy Engineering Questions and Answers – Physical Properties of Milk

This set of Dairy Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Physical Properties of Milk”.

1. Opacity in milk is due to which of the following reasons?

a) White color

b) Heat treatment

c) Additives
d) Suspended particles of fat
View Answer
Answer: d
Explanation: The opacity of milk is due to its content of suspended particles of fat, proteins and certain minerals. Heat treatment has no effect on
opacity.
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2. Yellowish tinge in milk can be attributed to which of the following?

a) Carotene

b) Water

c) Riboflavin

d) Metalin
View Answer
Answer: a
Explanation: The color varies from white to yellow according to the coloration (carotene content) of the fat. This is also the main reason behind
the yellow color of the butter.

3. In an equation Fat%, SNF% and water determine‘d’. The‘d’ in this expression is?
a) Viscosity

b) Friction force

c) Density

d) Acceleration
View Answer
Answer: d
Explanation: The d is the density of milk at the temperature 15.5℃.Density is basically the degree of compactness of the substance.

4. Calculate the density of milk at 15.5℃ having 3.2% fat and 8.5% SNF.

a) 2.03 g/cm3

b) 1.03 g/cm3

c) 4.03 g/cm3

d) 5.03 g/cm3
View Answer
Answer: d
Explanation: Density of milk at 15.5℃ having 3.2% fat and 8.5% SNF is 1.03 g/cm3. It can be calculated using the formula.

5. Milk is ______ with blood.

a) Hypertonic

b) Hypotonic

c) Isotonic

d) No pressure
View Answer
Answer: c
Explanation: Milk is isotonic with blood. Isotonic denoting or relating to a solution having the same osmotic pressure as some other solution,
especially one in a cell or a body fluid.

6. Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute.

a) True
b) False
View Answer
Answer: a
Explanation: Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute; thus 100 molecules of size 10 will
have 10 times the osmotic pressure of 10 molecules of size 100.
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7. Define the temperature at which a liquid turns into a solid when cooled.

a) Boiling point

b) Melting point

c) Freezing point

d) Evaporation temperature
View Answer
Answer: c
Explanation: The temperature at which a liquid turns into a solid when cooled is called freezing point. The Freezing point of milk is closer to 0℃.

8. Freezing point helps to check which of the following adulteration in milk?

a) Sugar adulteration

b) Water adulteration

c) Gas adulteration

d) Color adulteration
View Answer
Answer: b
Explanation: The freezing point of milk is the only reliable parameter to check for adulteration with water. The freezing point of milk from
individual cows has been found to vary from –0.54 to –0.59°C.

9. The acidity of a solution is dependent on which of the following?

a) Water content

b) Fat content

c) Acid content

d) [H+] ions
View Answer
Answer: d
Explanation: The acidity of a solution depends on the concentration of hydronium ions [H+] in it. When the concentrations of [H+] and [OH–]
(hydroxyl) ions are equal, the solution is called neutral.

10. What does pH of the solution represent?

a) Solubility

b) Osmotic pressure

c) Hydronium ion concentration

d) Water content
View Answer
Answer: c
Explanation: The pH represents the hydronium ion concentration of a solution and can mathematically be defined as the negative logarithm of the
hydronium ion [H+] concentration.

11. pH of normal milk is _____ at 25℃.

a) 4

b) 4.3

c) 6.6

d) 9
View Answer
Answer: c
Explanation: Normal milk is a slightly acid solution with a pH falling between 6.5 and 6.7 with 6.6 the most usual value. The temperature of
measurement near 25°C.

12. In determining acidity, the solution in the burette is?

a) Hydrochloric acid
b) Potassium salt

c) Potash alum

d) Sodium Hydroxide solution

View Answer
Answer: d
Explanation: The blue liquid present in the burette in this picture is a NaOH solution. NaoH is a basic solution.
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13. Titratable acidity of milk cannot be expressed in which of the following degree?

a) ᵒSH

b) ᵒTh

c) ᵒD

d) ℃
View Answer
Answer: d
Explanation: °SH = Soxhlet Henkel degrees, °Th = Thörner degrees; °D = Dornic degrees, all three can be used to express titratable acidity.

14. 1.7 ml of N/10 NaOH is required for titration of a 10 ml sample of milk. Compute the titratable acidity.

a) .17 °Th

b) 170 °Th

c) 17 °Th

d) 10 °Th
View Answer
Answer: c
Explanation: 10 x 1.7 = 17 ml would therefore be needed for 100 ml, and the acidity of the milk is consequently 17 °Th.

15. The first milk that a cow produces after calving is called ________

a) Cream

b) Butter

c) Colostrum

d) High fat milk

View Answer
Answer: c
Explanation: The first milk that a cow produces after calving is called Colostrum. Colostrum has brownish-yellow color, peculiar smell and a
rather salty taste. The content of catalyzes and peroxidase is high