MINDANAO STATE UNIVERSITY AT NAAWAN

COLLEGE OF AGRICULTURE, FORESTRY AND ENVIRONMENTAL SCIENCES

DEPARTMENT OF AGRICULTURAL SCIENCES

ANS 146 – Dairy Technology

2nd Major Examination

Name: Date:
Section: Set:

I. Multiple Choice. Write the answer before the corresponding number.

1. It refers to the unwanted deposition of material from a product stream on a surface as a result of processing.
a. Paste b. Curd c. Latex d. Foul
2. The general process which is implied with the use of detergent and right water temperature can remove milk
residues from internal equipment surfaces.
a. Washing b. Disinfection c. Cleaning d. Shoving
3. The chemical reaction which converts the actions of alkali and fats into soap and glycerin.
a. Fabrication b. Alkalinization c. Sanitation d. Saponification
4. It is an enclosing food to protect it from tampering or contamination from physical, chemical, and biological
sources.
a. Bottling b. Canning c. Filming d. Packaging
5. It protects the products against moisture loss or gain, dust, and light, especially UV light, which causes
deterioration of some light-sensitive products.
a. Bottling b. Canning c. Filming d. Packaging
6. I contains mixture of sand (73%), sodium oxide (13%), and calcium oxide (12%).
a. PET b. Can c. Tetrapack d. Glass
7. It is the usual packaging material used in highly concentrated sugar milk products.
a. PET b. Can c. Tetrapack/bricks d. Glass
8. The ideal packaging material for fresh milk.
a. PET b. Can c. Tetrapack/bricks d. Glass
9. A milk product is usually stored in 35-40°F and wrapped tightly to prevent exposure to air with foil.
a. Butter b. Pastillas c. Kesong Puti d. Kesong Dilaw
10. A dairy product made from separating whole milk or cream into fat and buttermilk.
a. Butter b. Pastillas c. Kesong Puti d. Kesong Dilaw
11. It is the part of milk that is comparatively rich in milkfat;
a. Butter b. Pastillas c. Kesong Puti d. Kesong Dilaw
12. Lactobacillus spp. breaks down what particular sugar.
a. Fructose b. Glucose c. Galactose d. Lactose
13. A milk product which is a result from the partial removal of water from whole or skimmed milk.
a. Condense Milk b. Fermented Milk c. Combined Milk d. Evaporated Milk
14. Which of the following is considered as a automated system in dairy processing?
a. AfiFeed System b. Translocator c. Cluster remover system d. Repulsion extruder
15. It is a set of principles or procedures according to which something is done and mechanism of interconnecting
processing network.
a. Object b. Product c. Outout d. System
16. Milk extruder is an example of _________.
a. Robotization b. Automation c. Mechanization d. NOTA
17. The churning pasteurized cream produces __________.
a. Butter b. Pastillas c. Kesong Puti d. Kesong Dilaw
18. A milk product which has been added with concentrated glucose.
a. Condense Milk b. Fermented Milk c. Combined Milk d. Evaporated Milk
19. The chief protein in milk
20. _____ is the cause of the rancid flavor in milk.
a. Feeding high moisture corn b. Feeding haylage c. Storing milk in the sunlight d. Extreme agitation of raw
milk
21. To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.
a. Filtration
b. Centrifuge
c. Sulfuric acid bath
d. Colloidal component
22. The major cause of mastitis infections are _____ infections
a. Actinomycosis b. Virus c. Coliform d. Bacterial
23. The two main proteins in milk are ____ and ____.
a. Lactose, Lactalbumin b. Ascorbic, Thiamin c. Casein, Lactalbumin d. Colgate, Casein
24. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system by
producing dispersed milk fat content.
a. Ionization b. Evaporation c. Pasteurization d. Homogenization
25. Nitrogen in milk is usually express as ___________.
a. Crude Fiber b. Crude Oil c. Crude Fat d. Crude Protein
26. _______________ system aims at satisfying all legally mandated safety requirements by maximizing knowledge
management and crisis management.
a. Quality Control System b. Milk automation System c. Lotus Integrated Food Safety System d. MADEl
System
27. A milk product that contains not less than 30 percent, but less than 36 percent.
a. Half-and-half b. Light Whipping Cream c. Milk d. NOTA
28. ____________ system focuses on the physical, chemical and microbiological analyses of dairy products.

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 a. Good Laboratory Practices System b. Organization for Economic Cooperation and Development System c.
Quality Assurance (QA) system d. NOTA
29. A product induced with chocolate or coca and sweetener.
a. Pasteurized Milk b. Fresh Milk c. Condense Milk d. Flavored Milk
30. ____________ involves a mechanical device that can imitate the actions of people during milk processing.
a. Automation b. Robotics c. Robot d. Mechanization

II. Enumeration
1. Characteristics of a high-quality milk (4 points)
2. Four types of packaging materials used in milk (4 points)
3. Milk products (Note: Not brand, general term of the product) (10 points)
4. Two form of Whey protein (2 points)
5. Laboratory component of proximate analytics of milk (5 points)
6. Benefits of Automation (5 points)

For Additional Points (Optional)

1. Who is the current DA secretary in the Philippines? Note: Complete name and Initial (5 points)
2. ______________ the agency that has a primary role stated “To provide leadership to the Philippine dairy industry in
partnership with the private sector through the provision of well-crafted policy, science-based technical expertise,
sound business support and effective management of dairy programs.” (10 points)
3. _______________ “AN ACT CREATING THE NATIONAL DAIRY AUTHORITY TO ACCELERATE THE
DEVELOPMENT OF THE DAIRY INDUSTRY IN THE PHILIPPINES, PROVIDING FOR A DAIRY
DEVELOPMENT FUND, AND FOR OTHER PURPOSES” (20 points).

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