State dairy development department posts Market Milk Processing: practice questions

1 · Milk reception, testing and payment · medium

Under two-axis pricing a dairy pays 400 currency units per kg fat and 250 per kg SNF. What is paid for 1,000 kg of milk with 4.5% fat and 8.6% SNF?

1. 39,500 currency units
2. 42,575 currency units
3. 3,950 currency units
4. 45,650 currency units

2 · Milk reception, testing and payment · easy

A tanker delivers 2,000 L of milk of density 1.030 kg/L with 3.8% fat. How many kilograms of fat does it contain?

1. 73.8 kg
2. 78.3 kg
3. 7,828 kg
4. 76.0 kg

3 · Toned, double-toned, recombined, reconstituted, flavoured and fortified milks · easy

How much skim milk powder (96% SNF, negligible fat) is needed to make 1,000 kg of reconstituted skim milk with 9.0% SNF?

1. 90.00 kg
2. 98.90 kg
3. 86.40 kg
4. 93.75 kg

4 · Milk reception, testing and payment · medium

Why do many organised dairies pay for milk on fat and SNF (or fat and protein) rather than on volume?

1. Paying on solids lowers the total price paid to farmers for the same milk
2. Volume cannot be measured accurately at reception with any available equipment
3. Solids set product yield and value, and solids pricing deters watering
4. Law in every country forbids paying for milk on the basis of its volume

5 · Chilling and storage of raw milk · medium

Raw milk has to be held for 48 hours before processing. Which step best protects its quality?

1. Add hydrogen peroxide at a high dose and keep it in an open tank
2. Pasteurise it twice, once on arrival and once before packing, to be safe
3. Hold it at 20 °C so that lactic bacteria outcompete the psychrotrophs
4. Thermise it, re-chill it below 4 °C and pasteurise it later as usual

6 · Homogenisation: theory and efficiency · medium

Under the U.S. PMO definition, milk is homogenised if after 48 h storage at 7 °C the fat in the top 100 mL of a quart differs from the remainder by no more than:

1. 25 per cent
2. 10 per cent
3. 1 per cent
4. 50 per cent

7 · Extended shelf life milk · medium

Which organisms most often limit the shelf life of well-made ESL milk?

1. Psychrotrophic spore-formers such as Bacillus and Paenibacillus
2. Moulds such as Penicillium roqueforti from the packaging
3. Thermophilic lactic acid bacteria such as Streptococcus thermophilus
4. Coliform bacteria that survive the heat treatment

8 · Toned, double-toned, recombined, reconstituted, flavoured and fortified milks · easy

Recombined milk is made from:

1. Skim milk powder, milk fat and water, homogenised together
2. Buffalo milk diluted with water to lower the fat
3. Fresh skim milk and fresh cream mixed in the tank
4. Whole milk powder and water only, without homogenisation

9 · Toned, double-toned, recombined, reconstituted, flavoured and fortified milks · medium

Toned milk was developed in India mainly to:

1. Extend high-fat buffalo milk by diluting it with reconstituted skim
2. Concentrate milk for long-distance transport by rail tanker
3. Remove lactose from milk for people with lactose maldigestion
4. Add vitamins A and D to buffalo milk for public health programmes

10 · Distribution and retail of fluid milk · easy

Why is UHT milk valuable where cold chains are weak?

1. It needs no refrigeration until the pack is opened
2. It never develops any change in flavour
3. It needs no refrigeration even after the pack is opened
4. It is cheaper to produce than pasteurised milk