Dairy Engineering Mock Test 9

10%

Question 1 of 10

1. Gouda can be described by all of the following except?

Tart flavor

Yellow colored

Semi-hard

Rind coating

Question 1 of 10

Question 2 of 10

2. What percent of today’s youth consume the recommended amount of dairy products?

10%

75%

30%

50%

Question 2 of 10

Question 3 of 10

3. According to a report compiled by the Institute for Food Technologists _________ is now America’s favorite at-home snacks.

Ice cream

Cheese

Chocolate Milk

Yogurt

Question 3 of 10

Question 4 of 10

4. How long should Calf hutches be left empty between calves to prevent disease spread?

10 to 14 days

2 to 3 days

1 month

3 weeks

Question 4 of 10

Question 5 of 10

5. Why do protein and amino acids go hand in hand?

Proteins link to amino acids in bone formation

Amino acids and proteins need to be found in a 2:1 ratio in all diets

Proteins are basically the building blocks of amino acids

Amino acids are basically the building blocks of protein

Question 5 of 10

Question 6 of 10

6. What is the largest cost on most U.S. dairy farms?

Labor

Veterinary fees

Feed

Fuel

Question 6 of 10

Question 7 of 10

7. Milk prices on average are the lowest in?

Fall

Winter

Spring

Summer

Question 7 of 10

Question 8 of 10

8. Fluid milk accounts for ______% of the U.S. milk supply.

Question 8 of 10

Question 9 of 10

9. The cheese that has maximum moisture of 45% and a minimum of 45% fat and is a pasta filata cheese is?

Mozzarella

Provolone

Swiss

Cheddar

Question 9 of 10

Question 10 of 10

10. Body condition scoring is one way to measure cow health. What is the ideal score for a milking cow?

Question 10 of 10