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