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2018 ACS BOK Domain 4: Milk – Sample Questions with Bibliography

By marcellaPosted on

2018 ACS BOK Domain 4 Milk Sample Questions (My Word program is not compatible with WordPress and I simply can’t copy and paste from one to the other – hoping I made all the necessary corrections to make it work… so frustrating)

Milk and its components:

Sample Question 1: On average, what percentage of milk is water?

a. 85%

b. 80%

c. 90%

d. 75%

Sample Question 2: On average, what percentage of milk is lactose?a

a. 10%

b. 7%

c. 5%

d. 3%

Sample Question 3: Which cow breed has the highest butterfat content?

a. Holstein

b. Brown Swiss

c. Dutch Belt

d. Jersey

Sample Question 4: Which mammal yields the highest butterfat in its milk?

a. Buffalo

b. Sheep

c. Cow

d. Goat

Sample Question 5: Which mammal yields the highest protein in its milk?

a. Buffalo

b. Sheep

c. Cow

d. Goat

Sample Question 6. Lactobacillus helveticus in Parmesan is associated with which flavor profile?

a. Mushroom

b. Vegetal

c. Fruity

d. Earthy

Sample Question 7: Which of the following is not a basic ingredient in cheese?

a. Milk

b. Salt

c. Rennet

d. Sugar

Sample Question 8: The approximate pH in processes milk is:

a. 7.5 – 7.7

b. 3.2 – 4.0

c. 6.5 – 6.7

d. 4.6 – 5.2

Sample Question 9: Which ruminant stomach is the source of rennet?

a. Abomasum

b. Rumen

c. Reticulum

d. Omasum

Sample Question 10: Mastitis is an inflammation of:

a. Abomasum

b. Udder

c. Bladder

d. Hoof

Sample question 11: After water, what is the next most prominent ingredient in milk?

a. Fat

b. Proteins

c. Sugar

d. Fructose

Sample Question 12: The natural ingredient in milk that creates the deep yellow color in cheese is:

a. Annatto

b.Beta Carotene

c. Amino Acids

d. Vitamin A

Sample Question 13: The average lactation cycle in a dairy cow is:

a. 255 days

b. 335 days

c. 275 days

d. 305 days

Sample Question 14: The minerals in milk are often referred to as:

a. Proteins

b. Salt

c. Ash

d. Casein

Sample Question 15: Renin is also known as:

a. Rennet

b. Chymosin

c. Lipase

d. Pepsin

Sample Question 16. The example of a ruminant is:

a. Deer

b. Dog

c. Cat

d. Elephant

 

 

Bibliography

Milk and its Components:

  1. Donnelly, Catherine W., “Cheese and Microbes”. Washington, D.C.: ASM Press. 2014. Print. (Page 18)
  2. Donnelly, Catherine W., “Cheese and Microbes”. Washington, D.C.: ASM Press. 2014. Print. (Page 18)
  3. Slevin Chart “Animal Breed and Milk Comparison” – Whole Foods Market CCP Exam Tools 2012
  4. Slevin Chart “Animal Breed and Milk Comparison” – Whole Foods Market CCP Exam Tools 2012
  5. Slevin Chart “Animal Breed and Milk Comparison” – Whole Foods Market CCP Exam Tools 2012
  6. Donnelly, Catherine W., “Cheese and Microbes”. Washington, D.C.: ASM Press. 2014. Print. (Page 81)
  7. http://www.cheesemaking.com/learn/cheese-making-1-2-3/ingredients.html
  8. http://www4.ncsu.edu/~adpierce/u03_characteristics_milk.pdf
  9. https://www.vegsoc.org/cheese
  10. http://www.sva.se/globalassets/redesign2011/pdf/djurhalsa/notkreatur/lundberg_a_150306.pdf
  11. https://www.cheesescience.org/lactose.html
  12. https://www.cheesescience.org/color-video.html
  13. https://www.cheesescience.org/lactation.html
  14. https://www.cheesescience.org/milk_infographic.html
  15. http://www.vivo.colostate.edu/hbooks/pathphys/digestion/stomach/rennin.html
  16. https://en.oxforddictionaries.com/definition/ruminant

 

Answers:

 

  1. A.   2. C.   3. D.   4. A.    5. B.    6. C.    7. D.   8. C.   9. A.    10. B.   11. C.   12. B.    13. D.    14. C.    15. A.   16. A.
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