MQP Questions 76-100

76. It takes approximately_______ pounds of skim milk to make a pound of dry curd cottage cheese.

• 7.3

• 8.6

• 7.8

• 4.3

77. Off-flavors in milk such as acid, high acid, or sour milk are caused by _______________.

• weeds

• chemical adulterants

• sediment residues

• microorganisms

78. Quality of Grade A milk is ________________________.

• the first consideration in pooling milk

• a part of the testing by Market Administrators

• not controlled by Federal Orders

• only checked when there is excess milk

79. When it comes to fertilizing fields, ³secondary nutrients´ are ___________________.

• calcium, nitrogen, and water

• calcium, sulfur, and magnesium

• nitrogen, phosphorus, potassium

• potassium, phosphorus, and zinc

80. Milk contains all the known vitamins and is an especially good source of _______________.

• riboflavin

• thiamine

• cyanocobalmin

• ascorbic acid

81. Milk is the only source of _______________ in nature.

• fatty acids

• lactose

• calcium

• phosphorous

82. HACCP inspects each dairy farm a minimum of _____________________.

• every 6 months

• once each month

• every 2 years

• once a year

83. The four primary taste sensations are _______________.

• metallic, salt, sour, sweet

• burnt, bitter, salt sour

• bitter, salt, sour, sweet

• bitter, metallic, sour, sweet

84. Approximately ______ percent of the total frozen dessert market is ice cream (both hard and soft).

• 66

• 86

• 92

• 33

85. The secretory tissue within the mammary gland is a grapelike structure called:

• annular ring

• clitoris

• glanus cistern

• alveoli