My Report

Dairy Engineering Mock Test 8


Correct Answer: 2 points | Wrong: -1 point
Grades: A* (100% score) | A (80%-99%) | B (60%-80%) | C (40%-60%) | D (0%-40%)
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 10%

Question 1 of 10

1. The milk becomes the property of the buyer once?

Question 1 of 10

Question 2 of 10

2. The predominant bacteria of milk that produces lactic acid, which is responsible for the sour taste of milk are the?

Question 2 of 10

Question 3 of 10

3. Dry milk must have less than _________ % moisture by weight.

Question 3 of 10

Question 4 of 10

4. From the mid 1950’s until 2009, the size of the U.S. dairy herd has?

Question 4 of 10

Question 5 of 10

5. Fat globules in raw milk average about ____________________in diameter.

Question 5 of 10

Question 6 of 10

6. Butter is made from the milk and/or cream and must contain a minimum of?

Question 6 of 10

Question 7 of 10

7. What does HACCP stand for?

Question 7 of 10

Question 8 of 10

8. Cream cheese is different from cottage cheese because?

Question 8 of 10

Question 9 of 10

9. To add the mold to the blue cheese it is mainly?

Question 9 of 10

Question 10 of 10

10. When sanitizing milking equipment with water, the temperature must be a minimum of 170 degrees F and the utensils are to be under the flow of water for ____________ minutes.

Question 10 of 10


 

Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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