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Home » GAT Subject » Agriculture » Aptitude Test - 3
1.What is the second primer in the case of 5’ RACE ?
A. Internal primer
B. Oligo-dA sequence
C. Adaptor-oligo-dT primer
D. Internal primer
2.Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in?
A. High acid
B. Rancid
C. Rancid
D. High acid
3.Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk?
A. Feed
B. Salty
C. Bitter
D. Feed
4.Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name?
A. Rancid
B. Garlic/onion
C. Foreign
D. Rancid
5.Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form?
A. Rancid
B. Foreign
C. Feed
D. Rancid
6.Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages?
A. Malty
B. Foreign
C. Salty
D. Malty
7.This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk?
A. Salty
B. Garlic/onion
C. Feed
D. Salty
8.This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature?
A. Foreign
B. Unclean
C. High acid
D. Foreign
9.Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment?
A. Malty
B. Foreign
C. Feed
D. Malty
10.Removing offending from cows four hours before milking can reduce the risk of getting this off-flavor milk?
A. Bitter
B. Acid
C. Feed
D. Bitter
11.A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of?
A. Below 200,000
B. 150,000-500,000
C. 800,000-5,000,000
D. Below 200,000
12.While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?
A. Gelatinous mass clinging together in a strong reaction
B. Flows freely
C. Gel is fragile and forms small clumps in a moderate reaction
D. Gelatinous mass clinging together in a strong reaction
13.The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?
A. Sorbet
B. Sherbet
C. Yogurt
D. Sorbet
14.Dairy Rations for lactating cows should be not be calculated based on?
A. Body Size
B. Milk Production
C. Stage of lactation
D. Body Size
15.Which of the following would be classified as a “Hard Cheese”?
A. Brick
B. Monterey Jack
C. Cheddar
D. Brick
16.Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?
A. Muenster
B. Edam/gouda
C. Swiss
D. Muenster
17.Of the listed below products, which contains no dairy ingredients?
A. Gelato
B. Sherbet
C. Custard
D. Gelato
18.As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and percent solids-not-fat?
A. 3%
B. 6%
C. 9%
D. 3%
19.Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?
A. Protein
B. Water
C. Carbohydrate
D. Protein
20.The part of the mammary gland where milk is produced is called?
A. Capillary
B. Teat Cistern
C. Chine
D. Capillary
21.The heritability of the traits for milk production is?
A. 15%
B. 25%
C. 55%
D. 15%
22.The Primary Milk carbohydrate is?
A. Leucine
B. Sucrose
C. Arginine
D. Leucine
23.The primary Protein in Milk is?
A. Casein
B. Tryptophan
C. Lysine
D. Casein
24.The major component in milk is?
A. Protein
B. Water
C. Lactose
D. Protein
25.A dairy farmer who delivers “Grade A “or “bottling quality “milk to the processing plant is known as the?
A. Handler
B. Producer
C. Order taker
D. Handler
26.What is not the justification for government involvement in the marketing of milk?
A. Price and Income support for Dairy farmers
B. Reduce price and income flexibility
C. Improve market power of farmers
D. Price and Income support for Dairy farmers
27.Milk from cows being treated with antibiotics should be withheld from the supply because?
A. Antibiotics curdle the milk
B. People are sensitive to antibiotics
C. They create high bacteria counts
D. Antibiotics curdle the milk
28.Which is not a form of differentiation milk sellers use to separate themselves from competitors?
A. Physical product differentiation
B. Container differentiation
C. Advertising
D. Physical product differentiation
29.The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?
A. Antibiotics
B. Lactose
C. Fat
D. Antibiotics
30.Every month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine?
A. Maximum price paid to processors
B. Minimum price paid to producers
C. Minimum price paid to processors
D. Maximum price paid to processors
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