Dairy Engineering Dairy Facts 2 Online Exam Quiz
Dairy Engineering Dairy Facts 2 GK Quiz. Question and Answers related to Dairy Engineering Dairy Facts 2. MCQ (Multiple Choice Questions with answers about Dairy Engineering Dairy Facts 2
If the dairy ingredients to be pasteurized have a fat content of 10% or more, the specified temperature shall be increased by ______degrees F.
Options
A : 2
B : 3
C : 5
D : 10
The minimum fat content of cheddar cheese is?
Options
A : 20
B : 33
C : 40
D : 50
Ice cream must weight a minimum _______ pounds to the gallon.
Options
A : 3.5
B : 4.5
C : 5.0
D : 5.25
Monterey Jack cheese has a moisture content of 44% percent and a minimum of ___________% fat.
Options
A : 40
B : 45
C : 33
D : 50
Low sodium cheddar cheese contains no more than ________milligrams of sodium per pound of the finished food.
Options
A : 56
B : 45
C : 96
D : 105
One serving (8oz) of milk has about ______ milligrams of calcium.
Options
A : 90
B : 150
C : 200
D : 250
Which of the following cheese is an unripen variety?
Options
A : Bleu
B : Cream
C : Brie
D : Parmesan
The country which imported the largest amount of U.S. ice cream and related products was?
Options
A : Canada
B : Japan
C : Russia
D : Mexico
The U.S. also imports certain dairy products. The dairy products imported which accounted for the largest dollar value was?
Options
A : Dry whey
B : Milk protein concentrates
C : Casein and casein products
D : Cheese and curd
Which of the following cheeses did NOT originate in Italy?
Options
A : Edam
B : Parmesan
C : Provolone
D : Mozzarella
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