Question 1

Which of the following best describes colostrum and its significance in milk production?

Accepted Answer

Colostrum is the first milk produced after birth, lower in lactose, higher in protein, and rich in immunoglobulins.

Question 2

Which of the following statements about the Pasteurized Milk Ordinance (PMO) is correct?

Accepted Answer

The PMO sets the standard for Grade 'A' milk, which includes fluid milk, cottage cheese, yogurt, and milk products such as whey and dry milk.

Question 3

A dairy processor receives a batch of milk with a somatic cell count (SCC) of 800,000 cells/mL. According to quality standards, what should happen to this milk?

Accepted Answer

It should be rejected because the SCC exceeds the legal limit of 750,000 cells/mL.

Question 4

Which of the following is a primary reason for adding vitamins A and D to skim and reduced-fat milk?

Accepted Answer

Because these are fat-soluble vitamins that are removed when fat is separated from milk.

Question 5

Which pasteurization method is most commonly used for large-scale milk processing and what are its time and temperature parameters?

Accepted Answer

HTST (High Temperature Short Time): $$161^\circ F$$ for 15 seconds

Question 6

A consumer is comparing the nutritional content of whole milk, soy milk, and almond milk. Which product provides the highest protein content per 8 oz. serving?

Accepted Answer

Soy milk

Question 7

Why is it illegal to add water to milk intended for sale?

Accepted Answer

It dilutes the nutritional content and misrepresents the product's quality.

Question 8

Which of the following best explains why homogenization is performed on milk?

Accepted Answer

To break up milk fat and prevent cream from rising to the top, creating a uniform texture.

Question 9

A batch of cheese is being produced using raw milk. According to U.S. regulations, what must be true for this cheese to be legally sold?

Accepted Answer

It must be aged for at least 60 days to reduce the risk of foodborne pathogens.

Question 10

Which of the following is NOT a typical quality defect found in milk?

Accepted Answer

High vitamin D content

Question 11

A dairy scientist is using FTIR and NIR technologies in milk analysis. What can these technologies measure?

Accepted Answer

Bacteria counts, somatic cell counts, and milk components such as fat and protein

Question 12

Which of the following is a key difference between hard and soft cheeses?

Accepted Answer

Hard cheeses have lower moisture content than soft cheeses.

Question 13

Which of the following pathogens is NOT commonly associated with raw milk consumption?

Accepted Answer

Staphylococcus epidermidis

Question 14

A dairy product is labeled as 'organic.' Which of the following is a requirement for this label?

Accepted Answer

Cows must graze on pasture for a minimum of 120 days per year.

Question 15

Which of the following equations correctly represents the calculation for overrun in ice cream production?

Accepted Answer

$$	ext{Overrun} = \frac{	ext{Volume of ice cream} - 	ext{Volume of mix}}{	ext{Volume of mix}} 	imes 100$$

Question 16

Which of the following is a function of starter cultures in cheese production?

Accepted Answer

Produce lactic acid, break down protein, and produce carbon dioxide

Question 17

A batch of milk is tested and found to have a freezing point higher than normal. What does this most likely indicate?

Accepted Answer

Water has been illegally added to the milk.

Question 18

Which of the following best explains why milk is considered the most highly regulated food in the United States?

Accepted Answer

Due to its high risk for contamination and widespread consumption, strict standards are enforced for safety and quality.

Question 19

Which of the following is a reason why milk is stored in opaque containers?

Accepted Answer

To prevent light oxidation, which can cause off-flavors and reduce shelf life.

Question 20

Which of the following is a correct statement about the shelf life of milk?

Accepted Answer

Higher pasteurization temperatures and shorter times generally increase shelf life.

Milk and Dairy Products: Biological, Chemical, and Processing Fundamentals

Study Guide - Practice Questions

Study Guide - Flashcards