DAIRY SCIENCE AND TECHNOLOGY- PAGE 3
DAIRY SCIENCE AND TECHNOLOGY MCQs - PAGE 3
1. Act of parturition in cattle :
(A) Lambing (B) Calving (C) Kidding (D) Farrowing
Ans: B
2. The raised region between two horns of cattle :
(A) Poll (B) Muzzle (C) Jowl (D) Crest
Ans: A
3. Gestation period of cattle :
(A) 310+/-5days (B) 150+/-5days (C) 280+/-10 days (D) 300+/-5 days
Ans: C
4. Mastitis may be caused by :
(A) Virus (B) Bacteria (C) Fungi (D) All of these
Ans: D
5. True stomach of ruminants :
(A) Abomasum (B) Recticulam (C) Rumen (D) Omasum
Ans: A
6. Read the following statements, choose the correct answer :
Statements :
1. Colustrum contains large quantities of immunoglobulins.
2. Colustrum is rich in Vitamin A.
3. Colustrum has a laxative effect.
(A) All are correct
(B) Statement 1 only correct
(C) Statements 2 and 3 correct
(D) Statement 2 only correct
Ans: A
7. A metabolic disease due to fall in serum calcium level in high producing animals :
(A) Mastitis (B) Tuberculosis (C) FMD (D) Milk fever
Ans: D
8. Select milk product with highest fat % :
(A) Cream (B) Butter (C) Ghee (D) Ice cream
Ans: C
9. Father of white revolution :
(A) Dr. M.S. Swaminathan (B) Louis Pasteur (C) Dr. Varghese Kurien (D) Gail Borden
Ans: C
10. Width of manger in intensive housing system :
(A) 75 cm (B) 75 m (C) 1.5 m (D) 1.5 cm
Ans: A
11. Buffalo breed with sickle shaped horn :
(A) Murrah (B) Surti (C) Jaffrabadi (D) Kashmiri
Ans: B
12. Which of the following milk has same standard as toned milk?
(A) Standardised milk (B) Cow milk (C) Recombined milk (D) Goat milk
Ans: C
13. Cream containing 65-85% milk fat :
(A) Plastic cream (B) Whipping cream (C) Table cream (D) Light cream
Ans: A
14. Freezing point of cow milk is :
(A) 0.55 deg C (B) 0 deg C (C) –0.55 deg C (D) 0.50 deg C
Ans: C
15. Bi-axis pricing system of milk is based on :
(A) Fat (B) SNF (C) Volume (D) Fat and SNF
Ans: D
16. Lactation length of cow :
(A) 305 days (B) 205 days (C) 280 days (D) 250 days
Ans: A
17. Overrun in butter is caused by :
(A) moisture (B) curd (C) salt (D) all of these
Ans: D
18. Milch breed of cattle
A) Hallikar B) Amrit mahal C) Kangayam d) gir
Ans: D
19. Calcium hydroxide is used in dairy industry as a
A) Stabilizer B) Flavour C) Emulsifier D) Neutralizer
Ans: D
20. ______________ is a soft unripened cheese obtained by Coagulation of pasteurized skim milk.
A) mozeralla Cheese B) Cheddar Cheese C) Ricotta Cheese d) Cottage Cheese
Ans: D
(A) Lambing (B) Calving (C) Kidding (D) Farrowing
Ans: B
2. The raised region between two horns of cattle :
(A) Poll (B) Muzzle (C) Jowl (D) Crest
Ans: A
3. Gestation period of cattle :
(A) 310+/-5days (B) 150+/-5days (C) 280+/-10 days (D) 300+/-5 days
Ans: C
4. Mastitis may be caused by :
(A) Virus (B) Bacteria (C) Fungi (D) All of these
Ans: D
5. True stomach of ruminants :
(A) Abomasum (B) Recticulam (C) Rumen (D) Omasum
Ans: A
6. Read the following statements, choose the correct answer :
Statements :
1. Colustrum contains large quantities of immunoglobulins.
2. Colustrum is rich in Vitamin A.
3. Colustrum has a laxative effect.
(A) All are correct
(B) Statement 1 only correct
(C) Statements 2 and 3 correct
(D) Statement 2 only correct
Ans: A
7. A metabolic disease due to fall in serum calcium level in high producing animals :
(A) Mastitis (B) Tuberculosis (C) FMD (D) Milk fever
Ans: D
8. Select milk product with highest fat % :
(A) Cream (B) Butter (C) Ghee (D) Ice cream
Ans: C
9. Father of white revolution :
(A) Dr. M.S. Swaminathan (B) Louis Pasteur (C) Dr. Varghese Kurien (D) Gail Borden
Ans: C
10. Width of manger in intensive housing system :
(A) 75 cm (B) 75 m (C) 1.5 m (D) 1.5 cm
Ans: A
11. Buffalo breed with sickle shaped horn :
(A) Murrah (B) Surti (C) Jaffrabadi (D) Kashmiri
Ans: B
12. Which of the following milk has same standard as toned milk?
(A) Standardised milk (B) Cow milk (C) Recombined milk (D) Goat milk
Ans: C
13. Cream containing 65-85% milk fat :
(A) Plastic cream (B) Whipping cream (C) Table cream (D) Light cream
Ans: A
14. Freezing point of cow milk is :
(A) 0.55 deg C (B) 0 deg C (C) –0.55 deg C (D) 0.50 deg C
Ans: C
15. Bi-axis pricing system of milk is based on :
(A) Fat (B) SNF (C) Volume (D) Fat and SNF
Ans: D
16. Lactation length of cow :
(A) 305 days (B) 205 days (C) 280 days (D) 250 days
Ans: A
17. Overrun in butter is caused by :
(A) moisture (B) curd (C) salt (D) all of these
Ans: D
18. Milch breed of cattle
A) Hallikar B) Amrit mahal C) Kangayam d) gir
Ans: D
19. Calcium hydroxide is used in dairy industry as a
A) Stabilizer B) Flavour C) Emulsifier D) Neutralizer
Ans: D
20. ______________ is a soft unripened cheese obtained by Coagulation of pasteurized skim milk.
A) mozeralla Cheese B) Cheddar Cheese C) Ricotta Cheese d) Cottage Cheese
Ans: D
21. Dutch Cheese is called
A) gouda B) Cheddar C) Camembert d) Roquefort
Ans: A
22. Slower Renneting action during cheese production can be corrected by the addition of
A) 0.02 – 0.06% CaCl2 B) 0.04 – 0.06% mgCl2 C) 0.01 – 0.03% HgCl2 d) 0.01 – 0.03% CaCl2
Ans: D
23. Fat content in Indian Butter is
A) 80% B) 70% C) 76% d) 78%
Ans: A
24. Which among the following milk product have almost similar nutritive value of milk ?
A) Cheese B) Butter C) Cream d) yogurt
Ans: D
25. The initial pH drop of yogurt mix to 5.0 is with the help of which enzyme ?
A) lactobacilli B) Streptococci C) leuconostoc Citrovarum d) None of the above
Ans: B
26. Fat content in Ice cream is
A) 5% B) 7% C) 8% d) 12%
Ans: D
27. Stabiliser’s present in Ice cream include all the given below except
A) Agar B) gelatin C) Sodium Alginate d) guargum
Ans: A
28. Which among the following is a common byproduct from milk ?
A) ghee B) Paneer C) Cheese d) Whey
Ans: D
29. Percentage of water content in cow milk is
A) 55% B) 77% C) 87% d) 99%
Ans: C
30. Ca : P ratio in milk is
A) 1 : 1 B) 2 : 1 C) 3 : 1 d) 1 : 2
Ans: D
31. Common sugar present in milk is
A) glucose B) Sucrose C) lactose d) maltose
Ans: C
32. After collection, milk should be cooled to improve keeping quality at a temperature
A) 0°C B) 10°C C) 2°C d) 5°C
Ans: D
33. Adulteration of milk by addition of cane sugar can be detected by
A) Iodometric method B) Seliwanoff’s test C) Benedict test d) molisch test
Ans: B
34. Fat percentage of milk can be estimated by
A) gerber’s method B) Resazurin test C) d-xylose d) Inhibiters test
Ans: A
35. Normal specific gravity of milk is
A) 1.015 – 1.025 B) 1.028 – 1.035 C) 1.010 – 1.025 d) None
Ans: B
36. Specific gravity of milk is determined by
A) lactometer B) densitometer C) Turbidometer d) None
Ans: A
37. Average size of fat globules is
A) 2 – 3 micron B) 3 – 5 micron C) 4 – 6 micron d) 6 – 8 micron
Ans: C
38. In low Temperature long Time System (lTlTS) the temperature used for milk preservation is
A) 50°C for 15 min. B) 63°C for 30 min. C) 72°C for 15 sec. d) 110°C for 30 min.
Ans: B
39. milk contain following minerals except
A) Calcium B) magnesium C) Iron d) Potassium
Ans: C
40. Fat percentage is high in
A) Cow milk B) Toned milk C) Buffalo milk d) Skimmed milk
Ans: C
41. Definitive test for checking the sterilisation of milk
A) methylene Blue Reduction test B) Turbidity test C) Coliform count d) Phosphatase test
Ans: B
42. disease transmitted from animal to man by milk except
A) leptospirosis B) Tuberculosis C) Q-fever d) Brucellosis
Ans: A
43. Which among the following is not a normal flora of milk ?
A) Enterococcus faccalis B) Streptococcus lactus C) lactobacilli d) listeria monocytogens
Ans: D
44. Urea adulteration of milk can be detected by
A) P-dimethyl Benzaldehyde B) Alcohol-alazerin test C) methylene Blue Reduction test d) None
Ans: A
45. pH of milk is
A) 4.6 B) 6.6 C) 5.2 d) 7.2
Ans: B
46. Which among the time shows that milk is of poor quality ?
A) 2 – 6 hrs. B) 6 – 8 hrs. C) 30 min. – 2 hrs. d) 4 – 6 hrs.
Ans: C
47. Which machine is used to analyze fat content of milk ?
A) densitometer B) milkoscan C) lactometer d) None
Ans: B
48. The Babcock test is rapid simple and accurate test for
A) Water in milk B) Titrable acidity C) Fat content d) Non fat milk solids content
Ans: C
49. The process that reduces the size of fat globules of milk by pumping milk at high pressure
A) Homogenization B) Vaceration C) Pasteurisation d) Sonication
Ans: A
50. Organic milk contains
A) 120 calories B) 186 calories C) 146 calories d) 165 calories
Ans: C
A) gouda B) Cheddar C) Camembert d) Roquefort
Ans: A
22. Slower Renneting action during cheese production can be corrected by the addition of
A) 0.02 – 0.06% CaCl2 B) 0.04 – 0.06% mgCl2 C) 0.01 – 0.03% HgCl2 d) 0.01 – 0.03% CaCl2
Ans: D
23. Fat content in Indian Butter is
A) 80% B) 70% C) 76% d) 78%
Ans: A
24. Which among the following milk product have almost similar nutritive value of milk ?
A) Cheese B) Butter C) Cream d) yogurt
Ans: D
25. The initial pH drop of yogurt mix to 5.0 is with the help of which enzyme ?
A) lactobacilli B) Streptococci C) leuconostoc Citrovarum d) None of the above
Ans: B
26. Fat content in Ice cream is
A) 5% B) 7% C) 8% d) 12%
Ans: D
27. Stabiliser’s present in Ice cream include all the given below except
A) Agar B) gelatin C) Sodium Alginate d) guargum
Ans: A
28. Which among the following is a common byproduct from milk ?
A) ghee B) Paneer C) Cheese d) Whey
Ans: D
29. Percentage of water content in cow milk is
A) 55% B) 77% C) 87% d) 99%
Ans: C
30. Ca : P ratio in milk is
A) 1 : 1 B) 2 : 1 C) 3 : 1 d) 1 : 2
Ans: D
31. Common sugar present in milk is
A) glucose B) Sucrose C) lactose d) maltose
Ans: C
32. After collection, milk should be cooled to improve keeping quality at a temperature
A) 0°C B) 10°C C) 2°C d) 5°C
Ans: D
33. Adulteration of milk by addition of cane sugar can be detected by
A) Iodometric method B) Seliwanoff’s test C) Benedict test d) molisch test
Ans: B
34. Fat percentage of milk can be estimated by
A) gerber’s method B) Resazurin test C) d-xylose d) Inhibiters test
Ans: A
35. Normal specific gravity of milk is
A) 1.015 – 1.025 B) 1.028 – 1.035 C) 1.010 – 1.025 d) None
Ans: B
36. Specific gravity of milk is determined by
A) lactometer B) densitometer C) Turbidometer d) None
Ans: A
37. Average size of fat globules is
A) 2 – 3 micron B) 3 – 5 micron C) 4 – 6 micron d) 6 – 8 micron
Ans: C
38. In low Temperature long Time System (lTlTS) the temperature used for milk preservation is
A) 50°C for 15 min. B) 63°C for 30 min. C) 72°C for 15 sec. d) 110°C for 30 min.
Ans: B
39. milk contain following minerals except
A) Calcium B) magnesium C) Iron d) Potassium
Ans: C
40. Fat percentage is high in
A) Cow milk B) Toned milk C) Buffalo milk d) Skimmed milk
Ans: C
41. Definitive test for checking the sterilisation of milk
A) methylene Blue Reduction test B) Turbidity test C) Coliform count d) Phosphatase test
Ans: B
42. disease transmitted from animal to man by milk except
A) leptospirosis B) Tuberculosis C) Q-fever d) Brucellosis
Ans: A
43. Which among the following is not a normal flora of milk ?
A) Enterococcus faccalis B) Streptococcus lactus C) lactobacilli d) listeria monocytogens
Ans: D
44. Urea adulteration of milk can be detected by
A) P-dimethyl Benzaldehyde B) Alcohol-alazerin test C) methylene Blue Reduction test d) None
Ans: A
45. pH of milk is
A) 4.6 B) 6.6 C) 5.2 d) 7.2
Ans: B
46. Which among the time shows that milk is of poor quality ?
A) 2 – 6 hrs. B) 6 – 8 hrs. C) 30 min. – 2 hrs. d) 4 – 6 hrs.
Ans: C
47. Which machine is used to analyze fat content of milk ?
A) densitometer B) milkoscan C) lactometer d) None
Ans: B
48. The Babcock test is rapid simple and accurate test for
A) Water in milk B) Titrable acidity C) Fat content d) Non fat milk solids content
Ans: C
49. The process that reduces the size of fat globules of milk by pumping milk at high pressure
A) Homogenization B) Vaceration C) Pasteurisation d) Sonication
Ans: A
50. Organic milk contains
A) 120 calories B) 186 calories C) 146 calories d) 165 calories
Ans: C
51. Which among the following contains high amount of lactose ?
A) Cow B) Human C) goat d) Buffalo
Ans: B
52. disease causing parasite seen in milk
A) Toxoplasma gondii B) Hepatic fasciola C) diphyllobothrium latum d) Isospora belli
Ans: A
53. Bad cholesterol is also known as
A) ldl B) Hdl C) Triglyceride d) None of the above
Ans: A
54. For the maximum intake of Calcium, one should consume
A) Whole milk B) 2% milk C) 1% milk d) Skim milk
Ans: D
55. __________ is most widely used test for hygiene and the potential keeping quality of raw milk.
A) gerber’s method B) Resazurin test C) Alcohol test d) Organoleptic test
Ans: B
56. Name one spore producing bacteria
A) Klebsiella B) Proteus C) Bacillus Anthrax d) Stretococcus pneumonia
Ans: D
57. Freezing point of milk is
A) 0° C B) – 0.55°C C) – 0.35°C d) – 0.25°C
Ans: D
58. mycology is the study of
A) Bacteria B) Virus C) Fungus d) Parasite
Ans: C
59. Which one among the following is a gram negative bacilli ?
A) Staphylococcus B) Bacillus Anthrax C) E. Coli d) Entomoeba histolytica
Ans: C
60. microscope was invented by
A) Robert Hooke B) Anton Von leevenhock C) Robert Koch d) louis Pasteur
Ans: B
61. largest milk producing country in the world
A) India B) Switzerland C) Brazil d) America
Ans: A
62. Per capita availability of milk in India
A) 235 gm/day B) 337 gm/day C) 369 gm/day d) 471 gm/day
Ans: B
63. makkhan is a
A) Frozen dairy product B) Cereal based pudding C) Fat rich dairy product d) Acid coagulated product
Ans: C
64. minimum width of dung channel in a cattle shed
A) 10 cm B) 50 cm C) 65 cm d) 75 cm
Ans: B
65. young female pig
A) Ewe B) Sow C) lamb d) gilt
Ans: D
66. Colostrum is rich in Vitamin
A) A B) B C) C d) E
Ans: A
67. mule and Hinny are examples for
A) grading up B) Inbreeding C) Species hybridization d) Out crossing
Ans: C
68. milk let-down hormone
A) Progesterone B) Oestrogen C) Oxytocin d) Adrenalin
Ans: C
69. The percentage of herd replacement recommended per year is
A) 20 B) 30 C) 35 d) 40
Ans: A
70. Temperature of liquid nitrogen
A) – 196° C B) – 169° C C) – 167° C d) – 691° C
Ans: A
71. Ovulation occurs towards the end of
A) Proestrus B) Oestrus C) metoestrus d) dioestrus
Ans: B
72. Fat percentage of toned milk in India is
A) 3% B) 3.5% C) 4% d) 4.5%
Ans: A
73. Act of parturition in goat
A) lambing B) Farrowing C) Calving d) Kidding
Ans: D
74. According to FSSAI, minimum Reichert value of ghee is
A) 19 B) 26 C) 34 d) 40
Ans: B
75. _____________ is a frozen dairy product.
A) Khoa B) Paneer C) Ice cream d) ghee
Ans: C
76. _________ obtained from the seeds of Bixa orellana plant, added as a colouring agent in butter.
A) Anthocyanins B) Annatto C) Betanin d) Curcumi
Ans: B
77. Sugar percentage of condensed milk A) 35 – 40% B) 40 – 45% C) 30 – 35% d) 25 – 30%
Ans: B
78. A Khoa based product A) Paneer B) Butter C) Peda d) dahi
Ans: C
79. In dairy industry, addition of vitamins to milk is termed as A) Fortification B) Vitamination C) Homogenization D) Clarification
Ans: A
80. According to FSSAI, High fat cream contains milk fat not less than ________ percentage by weight. A) 40 B) 50 C) 60 d) 70
Ans: C
81. Fat percentage of whole milk powder is not less than
A) 34% B) 26% C) 18% d) 15%
Ans: B
82. _____________ is obtained as a by-product of Chhana/Paneer/Cheese industries.
A) dahi B) Whey C) Skim milk d) Shrikand
Ans: B
83. Expansion of FSSAI
A) Food Supplies and Safety Authority of India
B) Feed Suppliers and Safety Authority of India
C) Food Safety and Standards Authority of India
d) Feed Standards and Safety Authority of India
Ans: C
84. Launch of Operation flood, Phase – I was in
A) Third Five year Plan (1961 – 66)
B) Fourth Five year Plan (1969 – 74)
C) Fifth Five year Plan (1974 – 79)
d) Sixth Five year Plan (1980 – 85)
Ans: B
85. The dairy development department (ddd) of Kerala was started in the year
A) 1962 B) 1956 C) 1968 d) 1970
Ans: A
86. ___________ is a devis that prevent lateral as well as forward and backward movement of large animals.
A) Bull holder B) Trevis C) Nose string d) mouth gag
Ans: B
87. Temperature used in UHT processing is
A) 72°C for 15 sec.
B) 63°C for 30 min.
C) 135 to 150°C for few seconds
D) 120 to 135°C for 30 minutes
Ans: C
88. Father of White Revolution in the world
A) Dr. m.S. Swaminathan B) Mr. Paul Hollins
C) Dr. Varghese Kurien d) Dr. Arun Krishnan
Ans: C
89. National dairy Research Institute is located in
A) gujarat B) Bhopal
C) Karnal d) Bangalore
Ans: C
90. _____________ is a platform test practiced in dairy plants.
A) Clot on Boiling Test B) Iodine Test
C) Coliform Test d) Phosphatase Test
Ans: A
91. moisture percentage of cottage cheese is not more than
A) 80% B) 40% C) 60% d) 70%
Ans: A
92. Stabilizers are added in the ice cream to
A) Produce smoothness in body and texture
B) To improve keeping quality of ice cream
C) To keep ice cream in stable temperature
d) To improve taste of ice cream
Ans: A
93. _________ contains 10 principles that introduce employees to critical behaviour to maintain good manufacturing practices in dairy plants.
A) HACCP B) ISO
C) FSSAI d) gmP
Ans: D
94. Packaging concept where sterile product is packed in pre-sterilized containers
A) Vacuum Packaging
B) ldPE Packaging system
C) HdPE Packaging system
d) Aseptic Packaging system
Ans: D
95. _____________ is a leguminous fodder plant.
A) Subabul B) Congosignal C) guineagrass d) Cowpea
Ans: D
96. Fat percentage of butter
A) 50 B) 70 C) 60 d) 80
Ans: D
97. In dairy industry, a combined culture of lactobacillus bulgaricus and streptococcus thermophillus are used in the production of
A) Paneer B) Acidophilus milk C) Shrikand d) yogurt
Ans: D
A) Cow B) Human C) goat d) Buffalo
Ans: B
52. disease causing parasite seen in milk
A) Toxoplasma gondii B) Hepatic fasciola C) diphyllobothrium latum d) Isospora belli
Ans: A
53. Bad cholesterol is also known as
A) ldl B) Hdl C) Triglyceride d) None of the above
Ans: A
54. For the maximum intake of Calcium, one should consume
A) Whole milk B) 2% milk C) 1% milk d) Skim milk
Ans: D
55. __________ is most widely used test for hygiene and the potential keeping quality of raw milk.
A) gerber’s method B) Resazurin test C) Alcohol test d) Organoleptic test
Ans: B
56. Name one spore producing bacteria
A) Klebsiella B) Proteus C) Bacillus Anthrax d) Stretococcus pneumonia
Ans: D
57. Freezing point of milk is
A) 0° C B) – 0.55°C C) – 0.35°C d) – 0.25°C
Ans: D
58. mycology is the study of
A) Bacteria B) Virus C) Fungus d) Parasite
Ans: C
59. Which one among the following is a gram negative bacilli ?
A) Staphylococcus B) Bacillus Anthrax C) E. Coli d) Entomoeba histolytica
Ans: C
60. microscope was invented by
A) Robert Hooke B) Anton Von leevenhock C) Robert Koch d) louis Pasteur
Ans: B
61. largest milk producing country in the world
A) India B) Switzerland C) Brazil d) America
Ans: A
62. Per capita availability of milk in India
A) 235 gm/day B) 337 gm/day C) 369 gm/day d) 471 gm/day
Ans: B
63. makkhan is a
A) Frozen dairy product B) Cereal based pudding C) Fat rich dairy product d) Acid coagulated product
Ans: C
64. minimum width of dung channel in a cattle shed
A) 10 cm B) 50 cm C) 65 cm d) 75 cm
Ans: B
65. young female pig
A) Ewe B) Sow C) lamb d) gilt
Ans: D
66. Colostrum is rich in Vitamin
A) A B) B C) C d) E
Ans: A
67. mule and Hinny are examples for
A) grading up B) Inbreeding C) Species hybridization d) Out crossing
Ans: C
68. milk let-down hormone
A) Progesterone B) Oestrogen C) Oxytocin d) Adrenalin
Ans: C
69. The percentage of herd replacement recommended per year is
A) 20 B) 30 C) 35 d) 40
Ans: A
70. Temperature of liquid nitrogen
A) – 196° C B) – 169° C C) – 167° C d) – 691° C
Ans: A
71. Ovulation occurs towards the end of
A) Proestrus B) Oestrus C) metoestrus d) dioestrus
Ans: B
72. Fat percentage of toned milk in India is
A) 3% B) 3.5% C) 4% d) 4.5%
Ans: A
73. Act of parturition in goat
A) lambing B) Farrowing C) Calving d) Kidding
Ans: D
74. According to FSSAI, minimum Reichert value of ghee is
A) 19 B) 26 C) 34 d) 40
Ans: B
75. _____________ is a frozen dairy product.
A) Khoa B) Paneer C) Ice cream d) ghee
Ans: C
76. _________ obtained from the seeds of Bixa orellana plant, added as a colouring agent in butter.
A) Anthocyanins B) Annatto C) Betanin d) Curcumi
Ans: B
77. Sugar percentage of condensed milk A) 35 – 40% B) 40 – 45% C) 30 – 35% d) 25 – 30%
Ans: B
78. A Khoa based product A) Paneer B) Butter C) Peda d) dahi
Ans: C
79. In dairy industry, addition of vitamins to milk is termed as A) Fortification B) Vitamination C) Homogenization D) Clarification
Ans: A
80. According to FSSAI, High fat cream contains milk fat not less than ________ percentage by weight. A) 40 B) 50 C) 60 d) 70
Ans: C
81. Fat percentage of whole milk powder is not less than
A) 34% B) 26% C) 18% d) 15%
Ans: B
82. _____________ is obtained as a by-product of Chhana/Paneer/Cheese industries.
A) dahi B) Whey C) Skim milk d) Shrikand
Ans: B
83. Expansion of FSSAI
A) Food Supplies and Safety Authority of India
B) Feed Suppliers and Safety Authority of India
C) Food Safety and Standards Authority of India
d) Feed Standards and Safety Authority of India
Ans: C
84. Launch of Operation flood, Phase – I was in
A) Third Five year Plan (1961 – 66)
B) Fourth Five year Plan (1969 – 74)
C) Fifth Five year Plan (1974 – 79)
d) Sixth Five year Plan (1980 – 85)
Ans: B
85. The dairy development department (ddd) of Kerala was started in the year
A) 1962 B) 1956 C) 1968 d) 1970
Ans: A
86. ___________ is a devis that prevent lateral as well as forward and backward movement of large animals.
A) Bull holder B) Trevis C) Nose string d) mouth gag
Ans: B
87. Temperature used in UHT processing is
A) 72°C for 15 sec.
B) 63°C for 30 min.
C) 135 to 150°C for few seconds
D) 120 to 135°C for 30 minutes
Ans: C
88. Father of White Revolution in the world
A) Dr. m.S. Swaminathan B) Mr. Paul Hollins
C) Dr. Varghese Kurien d) Dr. Arun Krishnan
Ans: C
89. National dairy Research Institute is located in
A) gujarat B) Bhopal
C) Karnal d) Bangalore
Ans: C
90. _____________ is a platform test practiced in dairy plants.
A) Clot on Boiling Test B) Iodine Test
C) Coliform Test d) Phosphatase Test
Ans: A
91. moisture percentage of cottage cheese is not more than
A) 80% B) 40% C) 60% d) 70%
Ans: A
92. Stabilizers are added in the ice cream to
A) Produce smoothness in body and texture
B) To improve keeping quality of ice cream
C) To keep ice cream in stable temperature
d) To improve taste of ice cream
Ans: A
93. _________ contains 10 principles that introduce employees to critical behaviour to maintain good manufacturing practices in dairy plants.
A) HACCP B) ISO
C) FSSAI d) gmP
Ans: D
94. Packaging concept where sterile product is packed in pre-sterilized containers
A) Vacuum Packaging
B) ldPE Packaging system
C) HdPE Packaging system
d) Aseptic Packaging system
Ans: D
95. _____________ is a leguminous fodder plant.
A) Subabul B) Congosignal C) guineagrass d) Cowpea
Ans: D
96. Fat percentage of butter
A) 50 B) 70 C) 60 d) 80
Ans: D
97. In dairy industry, a combined culture of lactobacillus bulgaricus and streptococcus thermophillus are used in the production of
A) Paneer B) Acidophilus milk C) Shrikand d) yogurt
Ans: D