Dairy Engineering Practice Test 8

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

25%

10%

15%

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

Mixed in the whey mixture

Injected into the cheese

None of the mentioned

Grown on the cheese

3. Cream cheese is different from cottage cheese because?

Cream cheese requires a started culture of bacteria and cottage cheese does not

Cream cheese is an acid curd and cottage cheese is not

Cream cheese is made from cows’ milk and cottage cheese is not

All rest options are true for both Cream cheese and cottage cheese

4. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.

Sweat

Pituitary

Endocrine

Vascular

5. Condensed milk on the grocery shelf may have ________added.

Salt

Minerals

Sugar

Cream

6. Which of the following four primary taste sensations is correctly matched with the causal agent?

Sweet-lactic acid

Bitter-quinine

Salty-sugar

Sour-table salt

7. The two main proteins in milk are ____ and ____

Colgate, Casein

Lactose, Lactalbumin

Casein, Lactalbumin

Ascorbic, Thiamin

8. Non-fat yogurt must have a maximum of ______ fat prior to the addition of bulky flavors.

3.25%

.5%

9. From the mid 1950’s until 2009, individual production per cow has?

Increased by 400%

Remained static

Increased by100%

Increased by 50%

10. Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from?

Microscopic plants growing the ocean

Inside the stomach of young claves

Mines in Eastern China

Composted cow manure treated with UV rays