DAIRY EXTENSION
DAIRY EXTENSION MCQs
1:-.............. gives the specification for polyethylene in contact with food suff
A:-IS:10146
B:-IS:10151
C:-IS:10142
D:-IS:13061
Ans: A
2:-The minimum diameter of the green circle in the symbol for 'vegetarian food' is ........... when the area of principal display panel is 200cm²
A:-3mm
B:-4mm
C:-6mm
D:-8mm
Ans: B
3:-Which of the following is not an acidity regulator
A:-Calcium gluconate
B:-Calcium carbonate
C:-Calcium dihyrogenphosphate
D:-calcium hydroxide
Ans: B
4:-Incubation temperature employed in Eijkmans test
A:-40.5± 0.2 degree C
B:-42.5± 0.2degree C
C:-44.5± 0.2degree C
D:-46.5± 0.2degree C
Ans: C
5:-Moseley count is related to
A:-Detection of antibiotic residue
B:-Bacteriophage assay
C:-Evaluation of starter culture
D:-Shelf life test
Ans: D
6:-Maximum permitted fat in low fat ice cream as per FSSA
A:- 1.8%
B:- 2.0%
C:- 2.5%
D:- 3.0%
Ans: C
7:-.................... salt of methylene blue is used in MBRT
A:-Thiocyanate
B:-Chloride
C:-Sulphate
D:-Bisulphate
Ans: A
8:-The amount of water vaporized per unit area of surface in a 4-effect evaporator is approximately ................ of that in single effect
A:-25%
B:-50%
C:-100%
D:-200%
Ans: A
9:-In an efficient moder pasteurisation plant,maximum refrigeration efficiency is .................
A:-75%
B:-85%
C:-95%
D:-100%
Ans: C
10:-Maxilact used for accelerated cheese ripening is a ..................... enzyme
A:-Phospholipase
B:-Lactase
C:-Lipase
D:-Protease
Ans: B
11:-A prion is responsible for
A:-Haverhill fever
B:-Q fever
C:-Creut3feldt - Jakob disease
D:-Maltas fever
Ans: C
12:-A bactofuge operates at an average rpm of ..................
A:-5000
B:-10000
C:-20000
D:-50000
Ans: C
13:-The permitted flavoring agent in butter is .......................
A:-Acetaldehyde
B:-Diacetyl
C:-Annatto
D:-Carotene
Ans: B
14:-Blue and white screening used for the selection of recombinant bacteria is based on the principle of
α-complementation of the ............. gene
A:-β - galactosidase
B:-Phosphoketolase
C:-aldolase
D:-aconitase
Ans: A
15:-Based on the microbiological parameters, a product is categorized as potentially hazardous
A:-When values are less than m
B:-When values are less than M
C:-When more than n/c values are between m and M
D:-When more than c/n values are between m and M
Ans: D
16:-Elements that transpose through an RNA intermediate
A:-Plasmids
B:-Retrotranspons
C:-Cosmids
D:-Fosmids
Ans: B
17:-Malolactic fermentation is typical for .................. fermentation
A:-Beer
B:-Citric acid
C:-Wine
D:-Acetic acid
Ans: C
18:-........................ fermentation is typical example for solid state fermentation
A:-Citrate
B:-Koji
C:-Acidic
D:-Alcoholic
Ans: B
19:-The O antigen is present in the ................ of Gram negative bacteria
A:-Cytoplasm
B:-Periplasm
C:-Plasma membrane
D:-Outer membrane
Ans: D
20:-Essential fatty acid present in milk fat
A:-oleic acid
B:-butyric acid
C:-Palmitic acid
D:-Linoleic acid
Ans: D
21:-As per Indian Standards, only.................. welding shall be done for all joints in stainless steel for construction of a milk silo
A:-Arc
B:-TIG
C:-MIG
D:-Plasma welding
Ans: B
22:-................ pump is commonly used in dairy plants as a CIP return pump for cleaning solution that contains large amounts of air.
A:-Centrifugal pump
B:-Mono pump
C:-Piston pump
D:-Liquid ring pump
Ans: D
23:-If the moisture content of a food product on wet basis is 50%, the dry moisture content of the product is........................
A:-25%
B:-50%
C:-100%
D:-200%
Ans: C
24:-The theory applied for centrifugal separation of milk fat is ...............
A:-Stokes law
B:-Recknageal Phenomenon
C:-Ohm's law
D:-All of these
Ans: A
25:-Milk is deficient in .................. content
A:-Iron
B:-Iodine
C:-Copper
D:-All of these
Ans: D
26:-............. type of koha is used for preparing Kalakand
A:-Pindi
B:-Dhap
C:-Danedar
D:-mixture of 1 and 2
Ans: C
27:-Name the stabilizer used in ice cream that requires no ageing of mix
A:-Gelatin
B:-Carageenan
C:-Guar gum
D:-Sodium algenate
Ans: D
28:-Spheroplasts are related to ............ organisms
A:-Gram positive
B:-Gram Negative
C:-Acid Fast
D:-Eukaryotic
Ans: B
29:-Mare milk is used for the preparation of the acid alcoholic product..................
A:-Kefir
B:-Koumiss
C:-Villi
D:-Kishk
Ans: B
30:-In cheese making process rennet act on the k-casein at ............. and ........... positions
A:-104-105
B:-105-106
C:-106-107
D:-102-103
Ans: B
31:-The Gerber sulphuric acid should have a density ...........at 15 degree C
A:-1.820
B:-1.762
C:-1.801
D:-1.782
Ans: A
32:-Bakers yeast is ..................
A:-Saccharomyces boulardii
B:-Saccharomyces cerevisiae
C:-Saccharomyces florentinus
D:-Saccharomyces bayanus
Ans: B
33:-..................... is a measure of volatile water soluble fatty acids
A:-RM Value
B:-Polenske Value
C:-Peroxide value
D:-Iodine value
Ans: A
34:-Koestler number of cow milk ranges from ....................
A:-1.5-3.0
B:-2.0-3.5
C:-1.0-1.5
D:-3.0-4.0
Ans: A
35:-The typical agitation system used for bulk milk coolers is a ........ agitator
A:-Propeller
B:-Turbine
C:-Paddle
D:-High Shear
Ans: C
36:-A homogenizer pump is usually a ............ pump
A:-Centrifugal
B:-Rotary
C:-Screw
D:-Piston
Ans: D
37:-Which is not in the category of probiotic dahi available in Indian market
A:-Nestle Actiplus
B:-Mother dairy b-active
C:-Yakult
D:-Amul pro life
Ans: C
38:-The fluidized bed in which the air bubbles are approximately the same size as the soild particles
A:-Slugging bed
B:-Spouting Bed
C:-Channelling Bed
D:-Boiling bed
Ans: D
39:-In Baird parker Agar, the compound responsible for black colouration of Staphylococus aureus colonies is ...................
A:-Tellurite
B:-Hydrogen Sulphide
C:-Aesculin
D:-All of the above
Ans: A
40:-The holding time in an HTST pasteurizer can be determined by.................................
A:-Phospatase test
B:-Dye reduction test
C:-Dye injection method
D:-Stop watch method
Ans: C
A:-IS:10146
B:-IS:10151
C:-IS:10142
D:-IS:13061
Ans: A
2:-The minimum diameter of the green circle in the symbol for 'vegetarian food' is ........... when the area of principal display panel is 200cm²
A:-3mm
B:-4mm
C:-6mm
D:-8mm
Ans: B
3:-Which of the following is not an acidity regulator
A:-Calcium gluconate
B:-Calcium carbonate
C:-Calcium dihyrogenphosphate
D:-calcium hydroxide
Ans: B
4:-Incubation temperature employed in Eijkmans test
A:-40.5± 0.2 degree C
B:-42.5± 0.2degree C
C:-44.5± 0.2degree C
D:-46.5± 0.2degree C
Ans: C
5:-Moseley count is related to
A:-Detection of antibiotic residue
B:-Bacteriophage assay
C:-Evaluation of starter culture
D:-Shelf life test
Ans: D
6:-Maximum permitted fat in low fat ice cream as per FSSA
A:- 1.8%
B:- 2.0%
C:- 2.5%
D:- 3.0%
Ans: C
7:-.................... salt of methylene blue is used in MBRT
A:-Thiocyanate
B:-Chloride
C:-Sulphate
D:-Bisulphate
Ans: A
8:-The amount of water vaporized per unit area of surface in a 4-effect evaporator is approximately ................ of that in single effect
A:-25%
B:-50%
C:-100%
D:-200%
Ans: A
9:-In an efficient moder pasteurisation plant,maximum refrigeration efficiency is .................
A:-75%
B:-85%
C:-95%
D:-100%
Ans: C
10:-Maxilact used for accelerated cheese ripening is a ..................... enzyme
A:-Phospholipase
B:-Lactase
C:-Lipase
D:-Protease
Ans: B
11:-A prion is responsible for
A:-Haverhill fever
B:-Q fever
C:-Creut3feldt - Jakob disease
D:-Maltas fever
Ans: C
12:-A bactofuge operates at an average rpm of ..................
A:-5000
B:-10000
C:-20000
D:-50000
Ans: C
13:-The permitted flavoring agent in butter is .......................
A:-Acetaldehyde
B:-Diacetyl
C:-Annatto
D:-Carotene
Ans: B
14:-Blue and white screening used for the selection of recombinant bacteria is based on the principle of
α-complementation of the ............. gene
A:-β - galactosidase
B:-Phosphoketolase
C:-aldolase
D:-aconitase
Ans: A
15:-Based on the microbiological parameters, a product is categorized as potentially hazardous
A:-When values are less than m
B:-When values are less than M
C:-When more than n/c values are between m and M
D:-When more than c/n values are between m and M
Ans: D
16:-Elements that transpose through an RNA intermediate
A:-Plasmids
B:-Retrotranspons
C:-Cosmids
D:-Fosmids
Ans: B
17:-Malolactic fermentation is typical for .................. fermentation
A:-Beer
B:-Citric acid
C:-Wine
D:-Acetic acid
Ans: C
18:-........................ fermentation is typical example for solid state fermentation
A:-Citrate
B:-Koji
C:-Acidic
D:-Alcoholic
Ans: B
19:-The O antigen is present in the ................ of Gram negative bacteria
A:-Cytoplasm
B:-Periplasm
C:-Plasma membrane
D:-Outer membrane
Ans: D
20:-Essential fatty acid present in milk fat
A:-oleic acid
B:-butyric acid
C:-Palmitic acid
D:-Linoleic acid
Ans: D
21:-As per Indian Standards, only.................. welding shall be done for all joints in stainless steel for construction of a milk silo
A:-Arc
B:-TIG
C:-MIG
D:-Plasma welding
Ans: B
22:-................ pump is commonly used in dairy plants as a CIP return pump for cleaning solution that contains large amounts of air.
A:-Centrifugal pump
B:-Mono pump
C:-Piston pump
D:-Liquid ring pump
Ans: D
23:-If the moisture content of a food product on wet basis is 50%, the dry moisture content of the product is........................
A:-25%
B:-50%
C:-100%
D:-200%
Ans: C
24:-The theory applied for centrifugal separation of milk fat is ...............
A:-Stokes law
B:-Recknageal Phenomenon
C:-Ohm's law
D:-All of these
Ans: A
25:-Milk is deficient in .................. content
A:-Iron
B:-Iodine
C:-Copper
D:-All of these
Ans: D
26:-............. type of koha is used for preparing Kalakand
A:-Pindi
B:-Dhap
C:-Danedar
D:-mixture of 1 and 2
Ans: C
27:-Name the stabilizer used in ice cream that requires no ageing of mix
A:-Gelatin
B:-Carageenan
C:-Guar gum
D:-Sodium algenate
Ans: D
28:-Spheroplasts are related to ............ organisms
A:-Gram positive
B:-Gram Negative
C:-Acid Fast
D:-Eukaryotic
Ans: B
29:-Mare milk is used for the preparation of the acid alcoholic product..................
A:-Kefir
B:-Koumiss
C:-Villi
D:-Kishk
Ans: B
30:-In cheese making process rennet act on the k-casein at ............. and ........... positions
A:-104-105
B:-105-106
C:-106-107
D:-102-103
Ans: B
31:-The Gerber sulphuric acid should have a density ...........at 15 degree C
A:-1.820
B:-1.762
C:-1.801
D:-1.782
Ans: A
32:-Bakers yeast is ..................
A:-Saccharomyces boulardii
B:-Saccharomyces cerevisiae
C:-Saccharomyces florentinus
D:-Saccharomyces bayanus
Ans: B
33:-..................... is a measure of volatile water soluble fatty acids
A:-RM Value
B:-Polenske Value
C:-Peroxide value
D:-Iodine value
Ans: A
34:-Koestler number of cow milk ranges from ....................
A:-1.5-3.0
B:-2.0-3.5
C:-1.0-1.5
D:-3.0-4.0
Ans: A
35:-The typical agitation system used for bulk milk coolers is a ........ agitator
A:-Propeller
B:-Turbine
C:-Paddle
D:-High Shear
Ans: C
36:-A homogenizer pump is usually a ............ pump
A:-Centrifugal
B:-Rotary
C:-Screw
D:-Piston
Ans: D
37:-Which is not in the category of probiotic dahi available in Indian market
A:-Nestle Actiplus
B:-Mother dairy b-active
C:-Yakult
D:-Amul pro life
Ans: C
38:-The fluidized bed in which the air bubbles are approximately the same size as the soild particles
A:-Slugging bed
B:-Spouting Bed
C:-Channelling Bed
D:-Boiling bed
Ans: D
39:-In Baird parker Agar, the compound responsible for black colouration of Staphylococus aureus colonies is ...................
A:-Tellurite
B:-Hydrogen Sulphide
C:-Aesculin
D:-All of the above
Ans: A
40:-The holding time in an HTST pasteurizer can be determined by.................................
A:-Phospatase test
B:-Dye reduction test
C:-Dye injection method
D:-Stop watch method
Ans: C
41:-Most commonly used packaging material for fluid milk.
A:-glass bottle
B:-Pet bottle
C:-LDPE-LLDPE co-polymer
D:-Waxed carton
Ans: C
42:-The indicator organism used inthe microbial inhibition test (IDF) used for the determination of antibiotic residues in raw milk and in heat-treated milk
A:-Bacillus stearothermophilus var. calidolactci
B:-Bascillus stearothermophilus
C:-Bacillus cereus
D:-Bacillus cereus var. mycoides
Ans: A
43:-...................... is the principal NPN component in milk which is strongly related with the heat sability.
A:-Casein
B:-Urea
C:-Ammonia
D:-creatine
Ans: B
44:-............. stains are used for negative staining
A:-Positively Charged
B:-Acidic
C:-Basic
D:-Neutral
Ans: B
45:-............... is the product prepared from whey
A:-Mysost
B:-Casein
C:-Lassi
D:-Casein Hydrolysate
Ans: A
46:-.................... is an example for instantization system
A:-Blow Knox process
B:-Alfa Laval process
C:-Stassinisation
D:-Rohn's process
Ans: A
47:-Maximum residual limit (MRL) recommended by FDA for Aflatoxin M1 in milk is
A:-50µg/kg
B:-5µg/kg
C:-0.5µg/kg
D:-0.05µg/kg
Ans: C
48:-The average calorific value of cow milk is ...................C/100g
A:-75
B:-100
C:-185
D:-500
Ans: A
49:-Six sigma permits ............. defects per million opportunities
A:-3.4
B:-34
C:-4.3
D:-3.5
Ans: A
50:-The amount of moisture in a food at the end of the constant rate period of drying
A:-Water activity
B:-Equilibrium moisture content
C:-Critical Moisture Content
D:-Equilibrium Relative Humidity
Ans: C
51:-SAMSOE means
A:-Whey based product
B:-Scandinavian milk product
C:-Low fat dairy product
D:-Hard ripened cheese
Ans: D
52:-In FSSA, ................... categories of microbiological quality have been assigned based on the microbiological parameters
A:-Two
B:-Three
C:-Four
D:-None of above
Ans: B
53:-The method of pasteurization carried out in the tubular heat exchanged with three concentrated tubes
A:-Uperization
B:-Vacreation
C:-Stassinization
D:-Flash pasteurization
Ans: C
54:-SS-304 contains ............% Nickel
A:-8
B:-10
C:-18
D:-20
Ans: A
55:-In a cream separator the angle of inclination of disk to the horizontal is
A:-0-30 degree
B:-30 - 45 degree
C:-45 - 60 degree` `
D:-60 - 90 degree
Ans: C
56:-The most heat stable protein in milk is
A:-casein
B:-lactalbumin
C:-lysozyme
D:-lactoferrin
Ans: A
57:-Fritz process is associated with ...........
A:-Ice cream freezing
B:-Butter making
C:-Cheese Making
D:-Yoghurt setting
Ans: B
58:-Which among the following is a prebiotic
A:-Saccharin
B:-Inulin
C:-Lanolin
D:-Vanillin
Ans: B
59:-Bactericidal efficiency of sanitizers can be found out using
A:-Capacity test
B:-Suspension test
C:-Both A and B
D:-None of these
Ans: C
60:-Which among the following is a radioimmuno assay techenique
A:-Delvo test
B:-Moseley test
C:-Charm test
D:-Nitrate reduction test
Ans: C
61:-......................is a short chain fatty acid which give characteristic flavor to milk fat.
A:-Stearic acid
B:-Butyric acid
C:-Oleic acid
D:-None of the above
Ans: B
62:-In a spray dryer having a drying efficiency of 60%, if the air inlet temperature is 200 degree C and the atmospheric temperature is 35 degree C; then the outlet air temperature =............
A:-85 degree C
B:-99 degree C
C:-101 degree C
D:-120 degree C
Ans: C
63:-Beriberi is a disease caused by the deficiency of Vitamin...............
A:-Thiamin
B:-Cholecalciferol
C:-Vitamin K
D:-Niacin
Ans: A
64:-In a roller drier, the speed of the drum is around ............... rpm
A:-14-19
B:-50-60
C:-100-150
D:-0-5
Ans: A
65:-Air velocities of about ................ is used in pneumatic power conveying systems for transporting milk powder.
A:-5 m/s
B:-20 m/s
C:-5km/hr
D:-20 km/hr
Ans: B
66:-Which among the following genera produce D lactate
A:-Lactococcus
B:-Leuconostoc
C:-Streptoccoccus
D:-Bifidobacterium
Ans: B
67:-Which among the following pathogens is not mentioned in the microbiological parameters of butter as per FSSAI
A:-Listeria
B:-Yersinia
C:-E.coli
D:-Salmonella
Ans: B
68:-.............. is the major unsaturated fatty acid present in milk fat
A:-Stearic Acid
B:-Palmitic Acid
C:-Oleic acid
D:-Linoleic
Ans: C
69:-Industrial production of citric acid is achieved by the inihibition of .............. enzyme in the TCA cycle
A:-Aconitase
B:-Phosphofructokinase
C:-Glucose oxidase
D:-Lactase
Ans: A
70:-The velocity of raw milk in pipes should not be greater than ..................... m/s to avoid damage to the fat globules
A:-0.5
B:-1.5
C:-2.5
D:-5.0
Ans: B
71:-Majority of fat in whole milk power is present as
A:-Free form
B:-Globular
C:-Emulsion
D:-Suspension
Ans: B
72:-Bluish green color of ghee is due to
A:-Bilirubin
B:-Biliverdin
C:-Both
D:-None of these
Ans: C
73:-Vieth ratio is
A:-lactose : protein : ash
B:-protein : lactose : ash
C:-lactose : ash : protein
D:-Protein : ash : Lactose
Ans: A
74:-Buttery coconut flavour of ghee is due to
A:-Methyketone
B:-Fatty acids
C:-Alcohol
D:-Delta lactone
Ans: D
75:-................. is used to avoid any risk of contamination of the pasteurized product by unpasteurized product or cooling medium
A:-Flow Diversion Valve
B:-Thermistor
C:-Audio alarm
D:-Booster pump
Ans: D
76:-Cotton seed track ghee is low in
A:-RM Value
B:-Iodine Value
C:-Saponification value
D:-Refvactive index
Ans: A
77:-Interspecies adulteration of milk is detected by
A:-ABR Test
B:-Scorch test
C:-Hansa test
D:-Chloride test
Ans: C
78:-Salt content of casein micelle of bovine milk
A:-6%
B:-94%
C:-90%
D:-10%
Ans: A
79:-Hardness of water is expressed as ppm of .............
A:-Magnesium Sulphate
B:-Calcium Sulphate
C:-Calcium Carbonate
D:-Calcium bicarbonate
Ans: C
A:-glass bottle
B:-Pet bottle
C:-LDPE-LLDPE co-polymer
D:-Waxed carton
Ans: C
42:-The indicator organism used inthe microbial inhibition test (IDF) used for the determination of antibiotic residues in raw milk and in heat-treated milk
A:-Bacillus stearothermophilus var. calidolactci
B:-Bascillus stearothermophilus
C:-Bacillus cereus
D:-Bacillus cereus var. mycoides
Ans: A
43:-...................... is the principal NPN component in milk which is strongly related with the heat sability.
A:-Casein
B:-Urea
C:-Ammonia
D:-creatine
Ans: B
44:-............. stains are used for negative staining
A:-Positively Charged
B:-Acidic
C:-Basic
D:-Neutral
Ans: B
45:-............... is the product prepared from whey
A:-Mysost
B:-Casein
C:-Lassi
D:-Casein Hydrolysate
Ans: A
46:-.................... is an example for instantization system
A:-Blow Knox process
B:-Alfa Laval process
C:-Stassinisation
D:-Rohn's process
Ans: A
47:-Maximum residual limit (MRL) recommended by FDA for Aflatoxin M1 in milk is
A:-50µg/kg
B:-5µg/kg
C:-0.5µg/kg
D:-0.05µg/kg
Ans: C
48:-The average calorific value of cow milk is ...................C/100g
A:-75
B:-100
C:-185
D:-500
Ans: A
49:-Six sigma permits ............. defects per million opportunities
A:-3.4
B:-34
C:-4.3
D:-3.5
Ans: A
50:-The amount of moisture in a food at the end of the constant rate period of drying
A:-Water activity
B:-Equilibrium moisture content
C:-Critical Moisture Content
D:-Equilibrium Relative Humidity
Ans: C
51:-SAMSOE means
A:-Whey based product
B:-Scandinavian milk product
C:-Low fat dairy product
D:-Hard ripened cheese
Ans: D
52:-In FSSA, ................... categories of microbiological quality have been assigned based on the microbiological parameters
A:-Two
B:-Three
C:-Four
D:-None of above
Ans: B
53:-The method of pasteurization carried out in the tubular heat exchanged with three concentrated tubes
A:-Uperization
B:-Vacreation
C:-Stassinization
D:-Flash pasteurization
Ans: C
54:-SS-304 contains ............% Nickel
A:-8
B:-10
C:-18
D:-20
Ans: A
55:-In a cream separator the angle of inclination of disk to the horizontal is
A:-0-30 degree
B:-30 - 45 degree
C:-45 - 60 degree` `
D:-60 - 90 degree
Ans: C
56:-The most heat stable protein in milk is
A:-casein
B:-lactalbumin
C:-lysozyme
D:-lactoferrin
Ans: A
57:-Fritz process is associated with ...........
A:-Ice cream freezing
B:-Butter making
C:-Cheese Making
D:-Yoghurt setting
Ans: B
58:-Which among the following is a prebiotic
A:-Saccharin
B:-Inulin
C:-Lanolin
D:-Vanillin
Ans: B
59:-Bactericidal efficiency of sanitizers can be found out using
A:-Capacity test
B:-Suspension test
C:-Both A and B
D:-None of these
Ans: C
60:-Which among the following is a radioimmuno assay techenique
A:-Delvo test
B:-Moseley test
C:-Charm test
D:-Nitrate reduction test
Ans: C
61:-......................is a short chain fatty acid which give characteristic flavor to milk fat.
A:-Stearic acid
B:-Butyric acid
C:-Oleic acid
D:-None of the above
Ans: B
62:-In a spray dryer having a drying efficiency of 60%, if the air inlet temperature is 200 degree C and the atmospheric temperature is 35 degree C; then the outlet air temperature =............
A:-85 degree C
B:-99 degree C
C:-101 degree C
D:-120 degree C
Ans: C
63:-Beriberi is a disease caused by the deficiency of Vitamin...............
A:-Thiamin
B:-Cholecalciferol
C:-Vitamin K
D:-Niacin
Ans: A
64:-In a roller drier, the speed of the drum is around ............... rpm
A:-14-19
B:-50-60
C:-100-150
D:-0-5
Ans: A
65:-Air velocities of about ................ is used in pneumatic power conveying systems for transporting milk powder.
A:-5 m/s
B:-20 m/s
C:-5km/hr
D:-20 km/hr
Ans: B
66:-Which among the following genera produce D lactate
A:-Lactococcus
B:-Leuconostoc
C:-Streptoccoccus
D:-Bifidobacterium
Ans: B
67:-Which among the following pathogens is not mentioned in the microbiological parameters of butter as per FSSAI
A:-Listeria
B:-Yersinia
C:-E.coli
D:-Salmonella
Ans: B
68:-.............. is the major unsaturated fatty acid present in milk fat
A:-Stearic Acid
B:-Palmitic Acid
C:-Oleic acid
D:-Linoleic
Ans: C
69:-Industrial production of citric acid is achieved by the inihibition of .............. enzyme in the TCA cycle
A:-Aconitase
B:-Phosphofructokinase
C:-Glucose oxidase
D:-Lactase
Ans: A
70:-The velocity of raw milk in pipes should not be greater than ..................... m/s to avoid damage to the fat globules
A:-0.5
B:-1.5
C:-2.5
D:-5.0
Ans: B
71:-Majority of fat in whole milk power is present as
A:-Free form
B:-Globular
C:-Emulsion
D:-Suspension
Ans: B
72:-Bluish green color of ghee is due to
A:-Bilirubin
B:-Biliverdin
C:-Both
D:-None of these
Ans: C
73:-Vieth ratio is
A:-lactose : protein : ash
B:-protein : lactose : ash
C:-lactose : ash : protein
D:-Protein : ash : Lactose
Ans: A
74:-Buttery coconut flavour of ghee is due to
A:-Methyketone
B:-Fatty acids
C:-Alcohol
D:-Delta lactone
Ans: D
75:-................. is used to avoid any risk of contamination of the pasteurized product by unpasteurized product or cooling medium
A:-Flow Diversion Valve
B:-Thermistor
C:-Audio alarm
D:-Booster pump
Ans: D
76:-Cotton seed track ghee is low in
A:-RM Value
B:-Iodine Value
C:-Saponification value
D:-Refvactive index
Ans: A
77:-Interspecies adulteration of milk is detected by
A:-ABR Test
B:-Scorch test
C:-Hansa test
D:-Chloride test
Ans: C
78:-Salt content of casein micelle of bovine milk
A:-6%
B:-94%
C:-90%
D:-10%
Ans: A
79:-Hardness of water is expressed as ppm of .............
A:-Magnesium Sulphate
B:-Calcium Sulphate
C:-Calcium Carbonate
D:-Calcium bicarbonate
Ans: C