DAIRY SCIENCE AND TECHNOLOGY- PAGE 1
DAIRY SCIENCE AND TECHNOLOGY MCQs - PAGE 1
1. Process of adding vitamins to milk is known as :
(A) Flavouring (B) Fortification (C) Fermentation (D) Sterilization
Ans: B
2. The minimum fat % required in ice-cream is :
(A) 10% (B) 9% (C) 8% (D) 15%
Ans: A
3. A method for destroying all pathogenic organism in milk for safely consumption for human.
(A) Standardization (B) Homogenization
(C) Coagulation (D) Pasteurization
Ans: D
4. Kerala Co-operative Milk Marketing Federation (KCMMF) was formed on :
(A) 1980 (B) 1985 (C) 1975 (D) 1970
Ans: A
5. __________ is a heat acid coagulated product.
(A) Lassi (B) Peda (C) Paneer (D) Khoa
Ans: C
6. __________ is used for determining the specific gravity of milk.
(A) Butyrometer (B) Thermometer (C) Barometer (D) Lactometer
Ans: D
7. Headquarters of National Dairy Research Institute (NDRI) is at __________ .
(A) Karnal (B) Bangalore (C) Delhi (D) Hyderabad
Ans: A
8. According to FSSAI rule butter should contain a minimum of __________ % milk fat.
(A) 50% (B) 80% (C) 99% (D) 90%
Ans: B
9. Milk letdown hormone is __________ .
(A) Oestrogen (B) Progesterone (C) Oxytocin (D) Prolactin
Ans: C
(A) Flavouring (B) Fortification (C) Fermentation (D) Sterilization
Ans: B
2. The minimum fat % required in ice-cream is :
(A) 10% (B) 9% (C) 8% (D) 15%
Ans: A
3. A method for destroying all pathogenic organism in milk for safely consumption for human.
(A) Standardization (B) Homogenization
(C) Coagulation (D) Pasteurization
Ans: D
4. Kerala Co-operative Milk Marketing Federation (KCMMF) was formed on :
(A) 1980 (B) 1985 (C) 1975 (D) 1970
Ans: A
5. __________ is a heat acid coagulated product.
(A) Lassi (B) Peda (C) Paneer (D) Khoa
Ans: C
6. __________ is used for determining the specific gravity of milk.
(A) Butyrometer (B) Thermometer (C) Barometer (D) Lactometer
Ans: D
7. Headquarters of National Dairy Research Institute (NDRI) is at __________ .
(A) Karnal (B) Bangalore (C) Delhi (D) Hyderabad
Ans: A
8. According to FSSAI rule butter should contain a minimum of __________ % milk fat.
(A) 50% (B) 80% (C) 99% (D) 90%
Ans: B
9. Milk letdown hormone is __________ .
(A) Oestrogen (B) Progesterone (C) Oxytocin (D) Prolactin
Ans: C
10. Name a compound that can be used both detergent and sanitizer in a dairy plant.
(A) Chlorine (B) Sodium chloride
(C) Carbonate (D) Iodophore
Ans: D
11. Optimum dry period needed for dairy animal is __________ days.
(A) 70 days (B) 80 days (C) 60 days (D) 50 days
Ans: C
12. Adulteration of milk with starch can be detected by __________ Test.
(A) Platform Test (B) Alcohol Test (C) Reduction Test (D) Iodine Test
Ans: D
13. Name the milk sugar :
(A) Lactose (B) Sucrose (C) Raffinose (D) Fructose
Ans: A
14. Largest Milk producing country in the world :
(A) France (B) India (C) USA (D) Germany
Ans: B
15. Under the PFA rules, Toned milk should contain __________ % Fat and __________ % SNF.
(A) 3% Fat, 8.5% SNF (B) 1.5% Fat, 9% SNF
(C) 4% Fat, 9% SNF (D) 2% Fat, 7.5% SNF
Ans: A
16. The specific gravity of normal milk ranges from __________ .
(A) 1.0 (B) 1.05 - 1.08 (C) 1.028 - 1.032 (D) 1.042 - 1.045
Ans: C
17:-The piston pump boosts the pressure of the milk to about _____at the inlet.
A:-100 bar
B:-200 bar
C:-3 bar
D:-50 bar
Ans: C
18:-Power from the motor in the cream separator is transmitted to the bowl spindle using
A:-Worm wheel and worm gear mechanism
B:-V belt and pulley
C:-Flat belt and pulley
D:-Chain drive
Ans: A
19:-Prominent sign of heat stress in dairy cattle is
A:-Sweating
B:-Panting
C:-Anorexia
D:-Bloat
Ans: B
20:-Correct timing of Artificial insemination in cattle is
A:-10 hours before first signs of oestrus
B:-12-18 hours after first signs of oestrus
C:-Immediately on first signs of oestrus
D:-None of the above
Ans: B
(A) Chlorine (B) Sodium chloride
(C) Carbonate (D) Iodophore
Ans: D
11. Optimum dry period needed for dairy animal is __________ days.
(A) 70 days (B) 80 days (C) 60 days (D) 50 days
Ans: C
12. Adulteration of milk with starch can be detected by __________ Test.
(A) Platform Test (B) Alcohol Test (C) Reduction Test (D) Iodine Test
Ans: D
13. Name the milk sugar :
(A) Lactose (B) Sucrose (C) Raffinose (D) Fructose
Ans: A
14. Largest Milk producing country in the world :
(A) France (B) India (C) USA (D) Germany
Ans: B
15. Under the PFA rules, Toned milk should contain __________ % Fat and __________ % SNF.
(A) 3% Fat, 8.5% SNF (B) 1.5% Fat, 9% SNF
(C) 4% Fat, 9% SNF (D) 2% Fat, 7.5% SNF
Ans: A
16. The specific gravity of normal milk ranges from __________ .
(A) 1.0 (B) 1.05 - 1.08 (C) 1.028 - 1.032 (D) 1.042 - 1.045
Ans: C
17:-The piston pump boosts the pressure of the milk to about _____at the inlet.
A:-100 bar
B:-200 bar
C:-3 bar
D:-50 bar
Ans: C
18:-Power from the motor in the cream separator is transmitted to the bowl spindle using
A:-Worm wheel and worm gear mechanism
B:-V belt and pulley
C:-Flat belt and pulley
D:-Chain drive
Ans: A
19:-Prominent sign of heat stress in dairy cattle is
A:-Sweating
B:-Panting
C:-Anorexia
D:-Bloat
Ans: B
20:-Correct timing of Artificial insemination in cattle is
A:-10 hours before first signs of oestrus
B:-12-18 hours after first signs of oestrus
C:-Immediately on first signs of oestrus
D:-None of the above
Ans: B
21:-What is "Corrective Action" as defined in ISO 22000?
A:-Action taken to eliminate a detected nonconformity
B:-Action taken to improve a process
C:-Processes that manage continual improvement
D:-All of the above
Ans: A
22:-Disease beriberi is due to the deficiency of Vitamin
A:-`"B_1"`
B:-`"B_2"`
C:-`"B_6"`
D:-`"B_9"`
Ans: A
23:-Food Safety System Audits are used to verify
A:-The no. of persons who wash their hands
B:-The extent to which the audit criteria are fulfilled
C:-That all the suppliers to the organization have ISO 22000 certification as a must
D:-All of above
Ans: B
24:-Azolla is otherwise known as
A:-Mosquito fern
B:-Golden male fern
C:-Ostrich fern
D:-Java fern
Ans: A
25:-The Queen of Indian milk products is
A:-Sandesh
B:-Gulab Jamaun
C:-Ras Gulla
D:-Shrikhand
Ans: B
26:-Who is considered as the father of milk condensing process?
A:-Louis Pasteur
B:-John Tyndall
C:-Gail Borden
D:-John B Mayenberg
Ans: C
27:-The grandfather of probiotics is
A:-Fuller
B:-Hippocrates
C:-Elie Metchnikoff
D:-Joseph Lister
Ans: C
28:-Southern blotting is related to
A:-Protein
B:-DNA
C:-RNA
D:-Fat
Ans: B
29:-The major immunoglobulin present in bovine milk is
A:-IgA
B:-`"IgG_1"`
C:-`"IgG_2"`
D:-IgM
Ans: B
30:-The average size of moisture droplet in butter manufactured using CBMM
A:-20-40 μm
B:-80-100 μm
C:-50-70 μm
D:-2-10 μm
Ans: D
31:-The amount of diacetyl per kg of butter in a well-balanced butter flavour
A:-0.1 mg
B:-4.0 mg
C:-2.0 mg
D:-1.0 mg
Ans: D
32:-An example for the member of group Thermobacterium under Orla-Jensen classification
A:-Lactobacillus fermentum
B:-Lactobacillus casei
C:-Lactobacillus plantarum
D:-Lactobacillus helveticus
Ans: D
33:-Present GST applied on SMP is %
A:-0
B:-5
C:-12
D:-18
Ans: B
34:-Colour imparted by Ponceau 4R
A:-Brown
B:-Violet
C:-Blue
D:-Red
Ans: D
35:-In phase contrast microscopy, the phase shift between deviated and undeviated light is
A:-λ/8
B:-λ/2
C:-λ/4
D:-λ
Ans: B
36:-Refractive index of immersion oil is about
A:-1.30
B:-1.00
C:-1.05
D:-1.80
Ans: A
37:-An example of acid dye is
A:-Crystal violet
B:-Eosine
C:-Methylene blue
D:-Malachite green
Ans: B
38:-L-ring of flagellum is located at
A:-Peptidoglycan layer
B:-Cell membrane
C:-Lipopolysaccharide portion
D:-Periplasmic space
Ans: C
39:-Milk wine is
A:-Kishk
B:-Koumiss
C:-Kefir
D:-Skyrr
Ans: C
40:-According to FSSR, 2016 the Maximum allowable number of units between m and M (c); for 3-class sampling plan of SPC for sweetened condensed milk is
A:-3
B:-2
C:-1
D:-0
Ans: A
41:-Chemical responsible for putrefactive taint is butter
A:-Isovaleric acid
B:-Sialic acid
C:-Acetyl methyl ketone
D:-Ethyl ester
Ans: A
42:-The given sample of raw cream falls under the grade 'good'. The possible SPC will be
A:-60,000
B:-6,00,000
C:-60,00,000
D:-6,00,00,000
Ans: B
43:-Reddish pink discolouration causing mold in butter is
A:-Serratia
B:-Fusarium
C:-Rhodotorula
D:-Rhizopus
Ans: B
44:-Any one of the accepted pasteurization time-temperature combinations of ice cream mix
A:-71.1 Deg C/30 min
B:-63 Deg C/30 min
C:-85.3 Deg C/20 sec
D:-79.4 Deg C/25 sec
Ans: D
45:-Gas used as a sterilant in treatment of nuts
A:-Ethylene oxide
B:-Carbon di oxide
C:-Propylene oxide
D:-All of these
Ans: D
46:-HLB number of GMS is
A:-13
B:-3
C:-10
D:-23
Ans: B
47:-The 'T and V system' was sponsored by
A:-WHO
B:-USAID
C:-World Bank
D:-IMF
Ans: C
48:-The optimum number of flash cards is
A:-10-12
B:-12-14
C:-14-16
D:-16-18
Ans: A
49:-Which among the following is a non-projected visual aid?
A:-Poster
B:-Film strip
C:-Slides
D:-Transparency
Ans: A
50:-The fundamental objective of Extension is
A:-Dissemination of information
B:-Assist people in problem solving
C:-Change the outlook of people
D:-Development of people
Ans: D
51:-The moral principles, which guide the behaviour of businessmen or business activities in relation to the society is called .
A:-Intellectual property rights
B:-Labour laws
C:-Business ethics
D:-Code of conduct
Ans: C
52:-The first dairy co-operative society in India was registered in 1913 at .
A:-Anand
B:-Allahabad
C:-Calcutta
D:-Ahmedabad
Ans: B
53:-In order to tell Excel that we are entering a formula in cell, we must begin with an operator such as
A:-#
B:-=
C:-$
D:-@
Ans: B
54:-Father of economics is .
A:-Lionel Robins
B:-Adam Smith
C:-Alfred Marshall
D:-Paul Samuelson
Ans: B
55:-Which among the following is not a mass method of communication?
A:-Farm publication
B:-Mass meeting
C:-Method demonstration
D:-Newspaper
Ans: C
56:-The first step in extension programme planning
A:-Collection of facts
B:-Identification of problems
C:-Analysis of situation
D:-Determination of objectives
Ans: A
57:-If the moisture content on wet basis is 25%, then what should be moisture content on dry basis?
A:-20%
B:-30%
C:-33%
D:-40%
Ans: C
58:-Water activity of pure water is
A:-Less than one
B:-Greater than one
C:-Equal to one
D:-None of the above
Ans: C
59:-The difference between adsorption and desorption curves is called
A:-Sorption behaviour
B:-Re-absorption behaviour
C:-Wetting behaviour
D:-Hysteresis behaviour
Ans: D
60:-Bernoulli's equation represents conservation of
A:-Mass
B:-Energy
C:-Force
D:-Momentum
Ans: B
61:-If the viscosity of a fluid decreases with time, the fluid is called
A:-Thixotropic
B:-Rheopectic
C:-Dilatant
D:-Bingham fluid
Ans: A
62:-Fourier equation is used to calculate heat transfer by
A:-Conduction
B:-Convection
C:-Radiation
D:-Convection and Radiation
Ans: A
63:-R-717 is which refrigerant?
A:-Freon
B:-Ammonia
C:-Brine
D:-Sulphur Dioxide
Ans: B
64:-Dehumidification process on the psychometric chart is given by .
A:-Horizontal lines
B:-Inclined lines
C:-Curved lines
D:-Vertical lines
Ans: D
65:-Density of water is maximum at ____________°C
A:-4
B:-5
C:-6
D:-7
Ans: A
66:-The type of valve (suction/discharge) commonly used in homogenizer is
A:-Poppet
B:-Ball
C:-Mushroom
D:-None of the above
Ans: C
67:-Minimum clearance space of __________ is required between the floor and equipment base with ball foot.
A:-10 mm
B:-50 mm
C:-75 mm
D:-100 mm
Ans: D
68:-Following are the Koestler's numbers of different milk samples (a, b, c & d). Out of them, the 'normal milk' sample is
A:-1.8
B:-2.8
C:-3.8
D:-4.8
Ans: A
A:-Action taken to eliminate a detected nonconformity
B:-Action taken to improve a process
C:-Processes that manage continual improvement
D:-All of the above
Ans: A
22:-Disease beriberi is due to the deficiency of Vitamin
A:-`"B_1"`
B:-`"B_2"`
C:-`"B_6"`
D:-`"B_9"`
Ans: A
23:-Food Safety System Audits are used to verify
A:-The no. of persons who wash their hands
B:-The extent to which the audit criteria are fulfilled
C:-That all the suppliers to the organization have ISO 22000 certification as a must
D:-All of above
Ans: B
24:-Azolla is otherwise known as
A:-Mosquito fern
B:-Golden male fern
C:-Ostrich fern
D:-Java fern
Ans: A
25:-The Queen of Indian milk products is
A:-Sandesh
B:-Gulab Jamaun
C:-Ras Gulla
D:-Shrikhand
Ans: B
26:-Who is considered as the father of milk condensing process?
A:-Louis Pasteur
B:-John Tyndall
C:-Gail Borden
D:-John B Mayenberg
Ans: C
27:-The grandfather of probiotics is
A:-Fuller
B:-Hippocrates
C:-Elie Metchnikoff
D:-Joseph Lister
Ans: C
28:-Southern blotting is related to
A:-Protein
B:-DNA
C:-RNA
D:-Fat
Ans: B
29:-The major immunoglobulin present in bovine milk is
A:-IgA
B:-`"IgG_1"`
C:-`"IgG_2"`
D:-IgM
Ans: B
30:-The average size of moisture droplet in butter manufactured using CBMM
A:-20-40 μm
B:-80-100 μm
C:-50-70 μm
D:-2-10 μm
Ans: D
31:-The amount of diacetyl per kg of butter in a well-balanced butter flavour
A:-0.1 mg
B:-4.0 mg
C:-2.0 mg
D:-1.0 mg
Ans: D
32:-An example for the member of group Thermobacterium under Orla-Jensen classification
A:-Lactobacillus fermentum
B:-Lactobacillus casei
C:-Lactobacillus plantarum
D:-Lactobacillus helveticus
Ans: D
33:-Present GST applied on SMP is %
A:-0
B:-5
C:-12
D:-18
Ans: B
34:-Colour imparted by Ponceau 4R
A:-Brown
B:-Violet
C:-Blue
D:-Red
Ans: D
35:-In phase contrast microscopy, the phase shift between deviated and undeviated light is
A:-λ/8
B:-λ/2
C:-λ/4
D:-λ
Ans: B
36:-Refractive index of immersion oil is about
A:-1.30
B:-1.00
C:-1.05
D:-1.80
Ans: A
37:-An example of acid dye is
A:-Crystal violet
B:-Eosine
C:-Methylene blue
D:-Malachite green
Ans: B
38:-L-ring of flagellum is located at
A:-Peptidoglycan layer
B:-Cell membrane
C:-Lipopolysaccharide portion
D:-Periplasmic space
Ans: C
39:-Milk wine is
A:-Kishk
B:-Koumiss
C:-Kefir
D:-Skyrr
Ans: C
40:-According to FSSR, 2016 the Maximum allowable number of units between m and M (c); for 3-class sampling plan of SPC for sweetened condensed milk is
A:-3
B:-2
C:-1
D:-0
Ans: A
41:-Chemical responsible for putrefactive taint is butter
A:-Isovaleric acid
B:-Sialic acid
C:-Acetyl methyl ketone
D:-Ethyl ester
Ans: A
42:-The given sample of raw cream falls under the grade 'good'. The possible SPC will be
A:-60,000
B:-6,00,000
C:-60,00,000
D:-6,00,00,000
Ans: B
43:-Reddish pink discolouration causing mold in butter is
A:-Serratia
B:-Fusarium
C:-Rhodotorula
D:-Rhizopus
Ans: B
44:-Any one of the accepted pasteurization time-temperature combinations of ice cream mix
A:-71.1 Deg C/30 min
B:-63 Deg C/30 min
C:-85.3 Deg C/20 sec
D:-79.4 Deg C/25 sec
Ans: D
45:-Gas used as a sterilant in treatment of nuts
A:-Ethylene oxide
B:-Carbon di oxide
C:-Propylene oxide
D:-All of these
Ans: D
46:-HLB number of GMS is
A:-13
B:-3
C:-10
D:-23
Ans: B
47:-The 'T and V system' was sponsored by
A:-WHO
B:-USAID
C:-World Bank
D:-IMF
Ans: C
48:-The optimum number of flash cards is
A:-10-12
B:-12-14
C:-14-16
D:-16-18
Ans: A
49:-Which among the following is a non-projected visual aid?
A:-Poster
B:-Film strip
C:-Slides
D:-Transparency
Ans: A
50:-The fundamental objective of Extension is
A:-Dissemination of information
B:-Assist people in problem solving
C:-Change the outlook of people
D:-Development of people
Ans: D
51:-The moral principles, which guide the behaviour of businessmen or business activities in relation to the society is called .
A:-Intellectual property rights
B:-Labour laws
C:-Business ethics
D:-Code of conduct
Ans: C
52:-The first dairy co-operative society in India was registered in 1913 at .
A:-Anand
B:-Allahabad
C:-Calcutta
D:-Ahmedabad
Ans: B
53:-In order to tell Excel that we are entering a formula in cell, we must begin with an operator such as
A:-#
B:-=
C:-$
D:-@
Ans: B
54:-Father of economics is .
A:-Lionel Robins
B:-Adam Smith
C:-Alfred Marshall
D:-Paul Samuelson
Ans: B
55:-Which among the following is not a mass method of communication?
A:-Farm publication
B:-Mass meeting
C:-Method demonstration
D:-Newspaper
Ans: C
56:-The first step in extension programme planning
A:-Collection of facts
B:-Identification of problems
C:-Analysis of situation
D:-Determination of objectives
Ans: A
57:-If the moisture content on wet basis is 25%, then what should be moisture content on dry basis?
A:-20%
B:-30%
C:-33%
D:-40%
Ans: C
58:-Water activity of pure water is
A:-Less than one
B:-Greater than one
C:-Equal to one
D:-None of the above
Ans: C
59:-The difference between adsorption and desorption curves is called
A:-Sorption behaviour
B:-Re-absorption behaviour
C:-Wetting behaviour
D:-Hysteresis behaviour
Ans: D
60:-Bernoulli's equation represents conservation of
A:-Mass
B:-Energy
C:-Force
D:-Momentum
Ans: B
61:-If the viscosity of a fluid decreases with time, the fluid is called
A:-Thixotropic
B:-Rheopectic
C:-Dilatant
D:-Bingham fluid
Ans: A
62:-Fourier equation is used to calculate heat transfer by
A:-Conduction
B:-Convection
C:-Radiation
D:-Convection and Radiation
Ans: A
63:-R-717 is which refrigerant?
A:-Freon
B:-Ammonia
C:-Brine
D:-Sulphur Dioxide
Ans: B
64:-Dehumidification process on the psychometric chart is given by .
A:-Horizontal lines
B:-Inclined lines
C:-Curved lines
D:-Vertical lines
Ans: D
65:-Density of water is maximum at ____________°C
A:-4
B:-5
C:-6
D:-7
Ans: A
66:-The type of valve (suction/discharge) commonly used in homogenizer is
A:-Poppet
B:-Ball
C:-Mushroom
D:-None of the above
Ans: C
67:-Minimum clearance space of __________ is required between the floor and equipment base with ball foot.
A:-10 mm
B:-50 mm
C:-75 mm
D:-100 mm
Ans: D
68:-Following are the Koestler's numbers of different milk samples (a, b, c & d). Out of them, the 'normal milk' sample is
A:-1.8
B:-2.8
C:-3.8
D:-4.8
Ans: A
69:-Ideal time for vaccination against haemorrhagic septicaemia in cattle
A:-April-May
B:-June-July
C:-Aug.-Sept.
D:-Dec.-Jan.
Ans: A
70:-Which immunoglobulin is responsible for milk allergy ?
A:-IgG
B:-IgM
C:-IgE
D:-IgA
Ans: C
71:-Diseases transmitted through milk is referred as
A:-Horizontal
B:-Ingestion
C:-Vertical
D:-Inhalation
Ans: C
72:-The High Temperature Short Time (HTST) pasteurization is fixed based on the thermal resistance of which organism ?
A:-Mycobacterium tuberculosis
B:-Coxiellaburnetti
C:-Brucellamelitensis
D:-Bacillus stearothermophilus
Ans: B
73:-Which enzyme in milk is inactivated by pasteurization and an indicator pasteurization ?
A:-Lactase
B:-Lactoperoxidase
C:-Alkaline Phosphatase
D:-All the above
Ans: C
74:-Desirable property of a sanitizer
A:-Quick acting
B:-Non-corrosive to hand and equipment
C:-Non-toxic
D:-All the above
Ans: D
75:-_______ is used to prevent the formation of large ice crystals in ice cream.
A:-Emulsifier
B:-Stabilizer
C:-Sugar
D:-Milk fat
Ans: B
76:-According to PFA rules level of emulsifier in ice cream should not exceed
A:-0.75%
B:-1%
C:-1.5%
D:-0.5%
Ans: D
77:-____________is considered as half cream or coffee cream.
A:-Cream with 35-40% fat content
B:-Cream with 10-18% fat content
C:-Whipping cream
D:-None of the above
Ans: B
78:-Feed material than can be included as energy source in cattle feed
A:-Tapioca starch waste
B:-Maize powder
C:-Cotton seed cake
D:-All the above
Ans: D
79:-FSSA recommendation for fat in ice cream should not be less than
A:-30%
B:-10%
C:-20%
D:-15%
Ans: B
80:-By-product produced during the manufacture of cream
A:-Whey
B:-Butter milk
C:-Skim milk
D:-Ghee residue
Ans: C
81:-Most of the food borne outbreaks associated with consumption of soft cheese have been reported to be caused by
A:-Yersinia enterocolitica
B:-Listeria monocytogenes
C:-Staphylococcus aureus
D:-Pseudomonas putrefaciens
Ans: B
82:-Special type of feeding arranged during early lactation in cattle
A:-Challenge feeding
B:-Flushing
C:-Grazing
D:-None of the above
Ans: A
83:-Ideal body weight of the crossbreed cattle of Kerala at the time of first breeding
A:-150 Kg
B:-220 Kg
C:-200 Kg
D:-180 Kg
Ans: D
84:-A platform test for accepting milk at collection and chilling centre
A:-Ten-minute resazurin test
B:-Alizarin alcohol test
C:-Clot on boiling test
D:-All the above
Ans: D
85:-pH of mastitis milk is
A:-Acidic
B:-Neutral
C:-Alkaline
D:-Highly acidic
Ans: C
86:-Name one frozen milk product
A:-Kulfi
B:-Burfi
C:-Basundi
D:-Dhahi
Ans: A
87:-Gas production in fermented milk is due to ___________ bacteria
A:-Streptococcus
B:-Clostridium
C:-Lactobacillus
D:-E.coli
Ans: D
88:-Summer mastitis is caused by
A:-Streptococcus dysagalactae
B:-Staphylococcus aureus
C:-Corynebacteriumpyogenes
D:-E.coli
Ans: A
89:-Residual antibiotics in milk can be detected by
A:-RIA method
B:-Delvotest-P
C:-Penzyme test
D:-All of the above
Ans: D
90:-The permitted preservative for ghee is
A:-BHA
B:-Potassium sorbate
C:-Nisin
D:-Hydrogen peroxide
Ans: A
91:-Functional property of a detergent
A:-Wetting
B:-Penetration
C:-Dissolving
D:-All the above
Ans: D
92:-Eijkmans test is used for
A:-Detecting the presence of inhibitory substances in milk
B:-Assessing the efficiency of sterilization
C:-Differentiating faecal coliforms from non-faecal coliforms
D:-Identifying proteolytic psychrotrophs
Ans: C
93:-Tyndallisation is a method of sterilization for
A:-Sterilizing media containing themolabile constituents
B:-Destroying the spore formers
C:-Both 1) and 2)
D:-None of the above
Ans: C
94:-Sweet curdling in pasteurised milk occurs due to
A:-B.cereus
B:-Micrococcus
C:-Clostridium
D:-None
Ans: A
95:-Gelatin is used as ________ in ice-cream preparation
A:-Emulsifier
B:-Promotion of ageing
C:-Stabilizer
D:-All the above
Ans: C
96:-Milk feeding schedule of calves during the first month.
A:-1/5 `^th` of body weight
B:-1/10 `^th` of body weight
C:-1/20 `^th` of body weight
D:-1/30 `^th` of body weight
Ans: B
97:-Black quarter in cattle is caused by
A:-Clostridium chauvoei
B:-Clostridium tetani
C:-Clostridium botulinum
D:-Clostridium perfringens
Ans: A
98:-Black spots in cheese is due to
A:-Aspergillusflavus
B:-Clostridium
C:-Aspergillusniger
D:-All the above
Ans: C
99:-Causative organism of Q-fever
A:-Coxeillaburnettii
B:-Streptococcus uberis
C:-Brucellaabortus
D:-Microbacterium tuberculosis
Ans: A
100:-The toxin released by Cl.botulinum affect mainly
A:-Nervous system
B:-Respiratory system
C:-Cardiovascular system
D:-Digestive system
Ans: A
A:-April-May
B:-June-July
C:-Aug.-Sept.
D:-Dec.-Jan.
Ans: A
70:-Which immunoglobulin is responsible for milk allergy ?
A:-IgG
B:-IgM
C:-IgE
D:-IgA
Ans: C
71:-Diseases transmitted through milk is referred as
A:-Horizontal
B:-Ingestion
C:-Vertical
D:-Inhalation
Ans: C
72:-The High Temperature Short Time (HTST) pasteurization is fixed based on the thermal resistance of which organism ?
A:-Mycobacterium tuberculosis
B:-Coxiellaburnetti
C:-Brucellamelitensis
D:-Bacillus stearothermophilus
Ans: B
73:-Which enzyme in milk is inactivated by pasteurization and an indicator pasteurization ?
A:-Lactase
B:-Lactoperoxidase
C:-Alkaline Phosphatase
D:-All the above
Ans: C
74:-Desirable property of a sanitizer
A:-Quick acting
B:-Non-corrosive to hand and equipment
C:-Non-toxic
D:-All the above
Ans: D
75:-_______ is used to prevent the formation of large ice crystals in ice cream.
A:-Emulsifier
B:-Stabilizer
C:-Sugar
D:-Milk fat
Ans: B
76:-According to PFA rules level of emulsifier in ice cream should not exceed
A:-0.75%
B:-1%
C:-1.5%
D:-0.5%
Ans: D
77:-____________is considered as half cream or coffee cream.
A:-Cream with 35-40% fat content
B:-Cream with 10-18% fat content
C:-Whipping cream
D:-None of the above
Ans: B
78:-Feed material than can be included as energy source in cattle feed
A:-Tapioca starch waste
B:-Maize powder
C:-Cotton seed cake
D:-All the above
Ans: D
79:-FSSA recommendation for fat in ice cream should not be less than
A:-30%
B:-10%
C:-20%
D:-15%
Ans: B
80:-By-product produced during the manufacture of cream
A:-Whey
B:-Butter milk
C:-Skim milk
D:-Ghee residue
Ans: C
81:-Most of the food borne outbreaks associated with consumption of soft cheese have been reported to be caused by
A:-Yersinia enterocolitica
B:-Listeria monocytogenes
C:-Staphylococcus aureus
D:-Pseudomonas putrefaciens
Ans: B
82:-Special type of feeding arranged during early lactation in cattle
A:-Challenge feeding
B:-Flushing
C:-Grazing
D:-None of the above
Ans: A
83:-Ideal body weight of the crossbreed cattle of Kerala at the time of first breeding
A:-150 Kg
B:-220 Kg
C:-200 Kg
D:-180 Kg
Ans: D
84:-A platform test for accepting milk at collection and chilling centre
A:-Ten-minute resazurin test
B:-Alizarin alcohol test
C:-Clot on boiling test
D:-All the above
Ans: D
85:-pH of mastitis milk is
A:-Acidic
B:-Neutral
C:-Alkaline
D:-Highly acidic
Ans: C
86:-Name one frozen milk product
A:-Kulfi
B:-Burfi
C:-Basundi
D:-Dhahi
Ans: A
87:-Gas production in fermented milk is due to ___________ bacteria
A:-Streptococcus
B:-Clostridium
C:-Lactobacillus
D:-E.coli
Ans: D
88:-Summer mastitis is caused by
A:-Streptococcus dysagalactae
B:-Staphylococcus aureus
C:-Corynebacteriumpyogenes
D:-E.coli
Ans: A
89:-Residual antibiotics in milk can be detected by
A:-RIA method
B:-Delvotest-P
C:-Penzyme test
D:-All of the above
Ans: D
90:-The permitted preservative for ghee is
A:-BHA
B:-Potassium sorbate
C:-Nisin
D:-Hydrogen peroxide
Ans: A
91:-Functional property of a detergent
A:-Wetting
B:-Penetration
C:-Dissolving
D:-All the above
Ans: D
92:-Eijkmans test is used for
A:-Detecting the presence of inhibitory substances in milk
B:-Assessing the efficiency of sterilization
C:-Differentiating faecal coliforms from non-faecal coliforms
D:-Identifying proteolytic psychrotrophs
Ans: C
93:-Tyndallisation is a method of sterilization for
A:-Sterilizing media containing themolabile constituents
B:-Destroying the spore formers
C:-Both 1) and 2)
D:-None of the above
Ans: C
94:-Sweet curdling in pasteurised milk occurs due to
A:-B.cereus
B:-Micrococcus
C:-Clostridium
D:-None
Ans: A
95:-Gelatin is used as ________ in ice-cream preparation
A:-Emulsifier
B:-Promotion of ageing
C:-Stabilizer
D:-All the above
Ans: C
96:-Milk feeding schedule of calves during the first month.
A:-1/5 `^th` of body weight
B:-1/10 `^th` of body weight
C:-1/20 `^th` of body weight
D:-1/30 `^th` of body weight
Ans: B
97:-Black quarter in cattle is caused by
A:-Clostridium chauvoei
B:-Clostridium tetani
C:-Clostridium botulinum
D:-Clostridium perfringens
Ans: A
98:-Black spots in cheese is due to
A:-Aspergillusflavus
B:-Clostridium
C:-Aspergillusniger
D:-All the above
Ans: C
99:-Causative organism of Q-fever
A:-Coxeillaburnettii
B:-Streptococcus uberis
C:-Brucellaabortus
D:-Microbacterium tuberculosis
Ans: A
100:-The toxin released by Cl.botulinum affect mainly
A:-Nervous system
B:-Respiratory system
C:-Cardiovascular system
D:-Digestive system
Ans: A