DAIRY SCIENCE AND TECHNOLOGY
DAIRY SCIENCE AND TECHNOLOGY MCQs
1. When the steam contains moisture in suspension, it is called
A:-Dry saturated steam
B:-Dry steam
C:-Wet steam
D:-Super heated steam
Ans: C
2. Which of the following is false with regard to a refrigerant
A:-Refrigerant should not decompose at any temperature normally encountered
B:-Refrigerant should posses high thermal conductivity
C:-The electrical resistance of a refrigerant is important
D:-Liquid and vapour refrigerant should have high viscosity
Ans: D
3. A large increase in deposit formation during milk processing can be expected
A:-If preheating milk to temperatures between 65-90°C
B:-If building up a back pressure
C:-If β-lactoglobulin is added
D:-If pH value is lowered from 6.8 to 6.4
Ans: D
4. The type of corrosion that occurs when two different metals are in contact in the presence of a conductive solution
A:-Pitting corrosion
B:-Inter-granular corrosion
C:-Galvanic corrosion
D:-Crevice corrosion
Ans: C
5. Which of the following packaging material can be used in a wide temperature range of -50°C to +150°C and has impermeability to odours
A:-Polyester
B:-Polyamide
C:-Polythene
D:-Polycarbonate
Ans: A
6. The type of evaporation in which the process cost is reduced by reducing the steam consumption
A:-Multiple effect evaporator
B:-Plate evaporator
C:-Circulation evaporator
D:-Horizontal tube evaporator
Ans: A
7. Which of the following is not true in the case of drum drying
A:-Drum drying requires less space than spray drying
B:-The flavour of the product is not affected by drum drying
C:-Alloy steel and nickel plate steel can be used as a material of construction
D:-The solubility of the product is much lower in drum drying
Ans: B
8. The minimum level of illumination required in the laboratory of a dairy plant
A:-20 W/m²
B:-29 W/m²
C:-13 W/m²
D:-41 W/m²
Ans: D
9. The insulating material known as super insulation in air conditioning industry which can be used for a temperature range of -200°C to +120°C
A:-Fibre glass
B:-Foam glass
C:-Magnesia
D:-Urethane
Ans: D
10. The average air change in meters per change required for good ventilation in dairy processing rooms
A:-1-3
B:-2-5
C:-6-10
D:-none of the above
Ans: B
11. Which is not true with regard to Casein
A:-The main sugar in casein is sialic acid
B:-Casein contains all essential amino acids
C:-α and β casein are soluble at isoelectric point
D:-Casein contains 0.78% sulphur
Ans: C
12. Which is not true in case of hydrolyzed lactose
A:-The solubility of hydrolyzed lactose increases up to 60 g/100 ml of water
B:-Hydrolyzed lactose is a syrup with a dry matter content of about 70 percent
C:-Hydrolysis of lactose decreases its sweetening power by almost two times
D:-There will be more browning in use of hydrolyzed lactose
Ans: C
13. Which of the following method is not used in determining the lactose content
A:-Polarimetric method
B:-Chromatographic method
C:-Rose-Gottlieh method
D:-Picric acid method
Ans: C
14. The Central Institute for research on cattle is located in
A:-Meerut
B:-Lucknow
C:-Avikanagar
D:-Karnal
Ans: A
15. Indian Grassland and Fodder research institute is located in
A:-Hyderabad
B:-Nagpur
C:-Jhansi
D:-Lucknow
Ans: C
16. The audio autobiography of Dr. Varghese Kurien
A:-The man who made the Elephant dance
B:-I too had a dream
C:-An unfinished dream
D:-The Man with the billion litre idea
Ans: A
17. The defeciency of which of the trace mineral can lead to anaemia
A:-Iron
B:-Copper
C:-Cobalt
D:-All the above
Ans: D
18. Which of the following hormone provide the stimulus which lead to parturition
A:-Prolactin
B:-Progesterone
C:-Cortisol
D:-Thyroxine
Ans: C
19. The floor space required for a cow in the covered area of a loose house
A:-12 m²
B:-8.5 m²
C:-5 m²
D:-3.5 m²
Ans: D
A:-Dry saturated steam
B:-Dry steam
C:-Wet steam
D:-Super heated steam
Ans: C
2. Which of the following is false with regard to a refrigerant
A:-Refrigerant should not decompose at any temperature normally encountered
B:-Refrigerant should posses high thermal conductivity
C:-The electrical resistance of a refrigerant is important
D:-Liquid and vapour refrigerant should have high viscosity
Ans: D
3. A large increase in deposit formation during milk processing can be expected
A:-If preheating milk to temperatures between 65-90°C
B:-If building up a back pressure
C:-If β-lactoglobulin is added
D:-If pH value is lowered from 6.8 to 6.4
Ans: D
4. The type of corrosion that occurs when two different metals are in contact in the presence of a conductive solution
A:-Pitting corrosion
B:-Inter-granular corrosion
C:-Galvanic corrosion
D:-Crevice corrosion
Ans: C
5. Which of the following packaging material can be used in a wide temperature range of -50°C to +150°C and has impermeability to odours
A:-Polyester
B:-Polyamide
C:-Polythene
D:-Polycarbonate
Ans: A
6. The type of evaporation in which the process cost is reduced by reducing the steam consumption
A:-Multiple effect evaporator
B:-Plate evaporator
C:-Circulation evaporator
D:-Horizontal tube evaporator
Ans: A
7. Which of the following is not true in the case of drum drying
A:-Drum drying requires less space than spray drying
B:-The flavour of the product is not affected by drum drying
C:-Alloy steel and nickel plate steel can be used as a material of construction
D:-The solubility of the product is much lower in drum drying
Ans: B
8. The minimum level of illumination required in the laboratory of a dairy plant
A:-20 W/m²
B:-29 W/m²
C:-13 W/m²
D:-41 W/m²
Ans: D
9. The insulating material known as super insulation in air conditioning industry which can be used for a temperature range of -200°C to +120°C
A:-Fibre glass
B:-Foam glass
C:-Magnesia
D:-Urethane
Ans: D
10. The average air change in meters per change required for good ventilation in dairy processing rooms
A:-1-3
B:-2-5
C:-6-10
D:-none of the above
Ans: B
11. Which is not true with regard to Casein
A:-The main sugar in casein is sialic acid
B:-Casein contains all essential amino acids
C:-α and β casein are soluble at isoelectric point
D:-Casein contains 0.78% sulphur
Ans: C
12. Which is not true in case of hydrolyzed lactose
A:-The solubility of hydrolyzed lactose increases up to 60 g/100 ml of water
B:-Hydrolyzed lactose is a syrup with a dry matter content of about 70 percent
C:-Hydrolysis of lactose decreases its sweetening power by almost two times
D:-There will be more browning in use of hydrolyzed lactose
Ans: C
13. Which of the following method is not used in determining the lactose content
A:-Polarimetric method
B:-Chromatographic method
C:-Rose-Gottlieh method
D:-Picric acid method
Ans: C
14. The Central Institute for research on cattle is located in
A:-Meerut
B:-Lucknow
C:-Avikanagar
D:-Karnal
Ans: A
15. Indian Grassland and Fodder research institute is located in
A:-Hyderabad
B:-Nagpur
C:-Jhansi
D:-Lucknow
Ans: C
16. The audio autobiography of Dr. Varghese Kurien
A:-The man who made the Elephant dance
B:-I too had a dream
C:-An unfinished dream
D:-The Man with the billion litre idea
Ans: A
17. The defeciency of which of the trace mineral can lead to anaemia
A:-Iron
B:-Copper
C:-Cobalt
D:-All the above
Ans: D
18. Which of the following hormone provide the stimulus which lead to parturition
A:-Prolactin
B:-Progesterone
C:-Cortisol
D:-Thyroxine
Ans: C
19. The floor space required for a cow in the covered area of a loose house
A:-12 m²
B:-8.5 m²
C:-5 m²
D:-3.5 m²
Ans: D
20. Which among the following contain 65-85 percent milk fat
A:-Table cream
B:-Whipping cream
C:-Heavy cream
D:-Plastic cream
Ans: D
21. The viscosity of the cream can be increased by
A:-Double stage homogenization
B:-Fast cooling of cream
C:-Ageing of cream
D:-Decreasing the fat percentage
Ans: C
22. Feathering in hot coffee is due to defect in cream caused by
A:-Excessive homogenization pressure
B:-Excess heating of cream during pasteurization
C:-Fat hydrolysis due to lipase action
D:-Growth of proteolytic bacteria in cream
Ans: A
23. In Swiss cheese making, the lactic acid bacteria convert lactose to lactic acid, which in turn is used by propioni bacteria to produce propionic acid. this is an example for
A:-Synergism
B:-Probiosis
C:-Metabiosis
D:-Antibiosis
Ans: C
24. The production of gas in canned dairy products cause bulging of cans and it can be caused by
A:-Candida pseudotropicalis
B:-Escherichia coli
C:-Clostridium butyricum
D:-All the above
Ans: D
25. If the standard plate count per milliliter of raw milk is in the range of 2,00,000 to 1 million, the grade recommended by Indian Standards Institution is
A:-Very good
B:-Good
C:-Fair
D:-Poor
Ans: B
26. Which among the following is lower in buffalo milk as compared to cow milk
A:-pH
B:-Viscosity
C:-Curd tension
D:-Rennet clotting time
Ans: D
27. Which among the following khoa based sweet is prepared by mixing khoa with maida in about 3:1 ratio
A:-Burfi
B:-Gulabjamun
C:-Kalakand
D:-Peda
Ans: B
28. Which among the following has the highest sweetening power
A:-Fructose
B:-Sucrose
C:-Maltose
D:-Lactose
Ans: A
29. The area of the tongue with more sensitivity for sweetness is
A:-Tip of the tongue
B:-Middle of the tongue
C:-Back of the tongue
D:-Edges of the tongue
Ans: A
30. Which of the following is a cultivar of guinea grass
A:-Jawahar
B:-Hamil
C:-Rahuri
D:-Gajraj
Ans: B
31. The multipurpose fodder tree species commonly used for live fencing in Kerala
A:-Gliricidia
B:-Sesbania grandiflora
C:-Calliandra calothyrsus
D:-Hedge lucerne
Ans: A
32. Which of the following is a annual grass
A:-Buffel grass
B:-Gamba grass
C:-Setaria grass
D:-Deenanath grass
Ans: D
33. Vijay composite is a cultivar of
A:-Fodder Sorghum
B:-Fodder Maize
C:-Fodder Bajra
D:-Hybrid Napier
Ans: B
34. Which of the following fodder can be cultivated in poorly drained land
A:-Buffel grass
B:-Gamba grass
C:-Para grass
D:-Guinea grass
Ans: C
35. Which of the following fodder crop is best suited for silage making
A:-Fodder maize
B:-Para grass
C:-Guinea grass
D:-Congo-signal grass
Ans: A
36. The process of conversion of plant and animal residues to quickly utilizable form to improve and maintain soil fertility
A:-Manuring
B:-Composting
C:-Scarification
D:-Harrowing
Ans: B
37. An important tropical pulse crop profitably grown as a summer crop in rice fallows in Kerala in rotation sequence
A:-Cow pea
B:-Alfalfa
C:-Berseem
D:-Cluster beans
Ans: A
38. In hay making, the moisture content of the forage crop is reduced to
A:-5-10%
B:-15-20%
C:-25-35%
D:-40-50%
Ans: B
39. The fertilizer or manure that has to be applied as top dressing after each harvest in cultivation of guinea grass
A:-Farmyard manure
B:-Nitrogen fertilizer
C:-Phosphorus fertilizer
D:-Potassium fertilizer
Ans: B
40. The seed rate per hectare required for establishment of maize by dibbling
A:-10-30 Kg
B:-40-60 Kg
C:-90-110 Kg
D:-130-150 Kg
Ans: B
41. The type of cleaning agent most suitable for rubber parts in dairy equipments
A:-Strong alkalies
B:-Weak alkalies with sodium silicate as inhibitor
C:-Weak alkalies with sodium sulphite as inhibitor
D:-Weak acids
Ans: A
42. Which of the following help in predicting the shelf life of ghee
A:-Polenske number
B:-Kirschner value
C:-Saponification number
D:-Induction period for oxygen absorption
Ans: D
43. Which is a synergist that significantly increase the activity of primary anti-oxidants
A:-Ascorbic acid
B:-Butylated hydroxy anisole
C:-β - carotene
D:-Butylated hydroxy toluene
Ans: A
44. Bluish grey or brownish milk can be due to proliferation of which bacteria in milk
A:-Streptococcus lactis
B:-Serratia marcescens
C:-Pseudomonas syncyanea
D:-Micrococcus reseus
Ans: C
45. Bitter flavour in milk can be due to proliferation of
A:-Escherichia coli
B:-Streptococcus lactis
C:-Micrococcus species
D:-Yeast
Ans: C
46. Paneer manufactured using citric acid as coagulant give
A:-Good flavour
B:-Higher guminess
C:-Higher chewiness
D:-Maximum hardness
Ans: D
47. The anti-fungal agent that can be used to control surface spoilage of paneer
A:-Sodium alginate
B:-Chlorinated water
C:-Disodium phosphate
D:-Trisodium phosphate
Ans: B
48. The type of milk more suitable to produce channa which offers good rossogolla
A:-Milk with fat content below 3 percent
B:-Presence of colostrum milk
C:-Buffalo milk
D:-Mixture of 75% buffalo milk and 25% cows milk
Ans: D
49. Which is not a rapid platform test performed for raw milk
A:-Direct microscopic count
B:-Clot on boiling test
C:-Standard plate count
D:-Titratable acidity
Ans: C
50. Flat or insipid flavour in butter is due to
A:-Excess washing of butter granules
B:-Presence of lactic acid
C:-Presence of salt
D:-Presence of metal ions
Ans: A
A:-Table cream
B:-Whipping cream
C:-Heavy cream
D:-Plastic cream
Ans: D
21. The viscosity of the cream can be increased by
A:-Double stage homogenization
B:-Fast cooling of cream
C:-Ageing of cream
D:-Decreasing the fat percentage
Ans: C
22. Feathering in hot coffee is due to defect in cream caused by
A:-Excessive homogenization pressure
B:-Excess heating of cream during pasteurization
C:-Fat hydrolysis due to lipase action
D:-Growth of proteolytic bacteria in cream
Ans: A
23. In Swiss cheese making, the lactic acid bacteria convert lactose to lactic acid, which in turn is used by propioni bacteria to produce propionic acid. this is an example for
A:-Synergism
B:-Probiosis
C:-Metabiosis
D:-Antibiosis
Ans: C
24. The production of gas in canned dairy products cause bulging of cans and it can be caused by
A:-Candida pseudotropicalis
B:-Escherichia coli
C:-Clostridium butyricum
D:-All the above
Ans: D
25. If the standard plate count per milliliter of raw milk is in the range of 2,00,000 to 1 million, the grade recommended by Indian Standards Institution is
A:-Very good
B:-Good
C:-Fair
D:-Poor
Ans: B
26. Which among the following is lower in buffalo milk as compared to cow milk
A:-pH
B:-Viscosity
C:-Curd tension
D:-Rennet clotting time
Ans: D
27. Which among the following khoa based sweet is prepared by mixing khoa with maida in about 3:1 ratio
A:-Burfi
B:-Gulabjamun
C:-Kalakand
D:-Peda
Ans: B
28. Which among the following has the highest sweetening power
A:-Fructose
B:-Sucrose
C:-Maltose
D:-Lactose
Ans: A
29. The area of the tongue with more sensitivity for sweetness is
A:-Tip of the tongue
B:-Middle of the tongue
C:-Back of the tongue
D:-Edges of the tongue
Ans: A
30. Which of the following is a cultivar of guinea grass
A:-Jawahar
B:-Hamil
C:-Rahuri
D:-Gajraj
Ans: B
31. The multipurpose fodder tree species commonly used for live fencing in Kerala
A:-Gliricidia
B:-Sesbania grandiflora
C:-Calliandra calothyrsus
D:-Hedge lucerne
Ans: A
32. Which of the following is a annual grass
A:-Buffel grass
B:-Gamba grass
C:-Setaria grass
D:-Deenanath grass
Ans: D
33. Vijay composite is a cultivar of
A:-Fodder Sorghum
B:-Fodder Maize
C:-Fodder Bajra
D:-Hybrid Napier
Ans: B
34. Which of the following fodder can be cultivated in poorly drained land
A:-Buffel grass
B:-Gamba grass
C:-Para grass
D:-Guinea grass
Ans: C
35. Which of the following fodder crop is best suited for silage making
A:-Fodder maize
B:-Para grass
C:-Guinea grass
D:-Congo-signal grass
Ans: A
36. The process of conversion of plant and animal residues to quickly utilizable form to improve and maintain soil fertility
A:-Manuring
B:-Composting
C:-Scarification
D:-Harrowing
Ans: B
37. An important tropical pulse crop profitably grown as a summer crop in rice fallows in Kerala in rotation sequence
A:-Cow pea
B:-Alfalfa
C:-Berseem
D:-Cluster beans
Ans: A
38. In hay making, the moisture content of the forage crop is reduced to
A:-5-10%
B:-15-20%
C:-25-35%
D:-40-50%
Ans: B
39. The fertilizer or manure that has to be applied as top dressing after each harvest in cultivation of guinea grass
A:-Farmyard manure
B:-Nitrogen fertilizer
C:-Phosphorus fertilizer
D:-Potassium fertilizer
Ans: B
40. The seed rate per hectare required for establishment of maize by dibbling
A:-10-30 Kg
B:-40-60 Kg
C:-90-110 Kg
D:-130-150 Kg
Ans: B
41. The type of cleaning agent most suitable for rubber parts in dairy equipments
A:-Strong alkalies
B:-Weak alkalies with sodium silicate as inhibitor
C:-Weak alkalies with sodium sulphite as inhibitor
D:-Weak acids
Ans: A
42. Which of the following help in predicting the shelf life of ghee
A:-Polenske number
B:-Kirschner value
C:-Saponification number
D:-Induction period for oxygen absorption
Ans: D
43. Which is a synergist that significantly increase the activity of primary anti-oxidants
A:-Ascorbic acid
B:-Butylated hydroxy anisole
C:-β - carotene
D:-Butylated hydroxy toluene
Ans: A
44. Bluish grey or brownish milk can be due to proliferation of which bacteria in milk
A:-Streptococcus lactis
B:-Serratia marcescens
C:-Pseudomonas syncyanea
D:-Micrococcus reseus
Ans: C
45. Bitter flavour in milk can be due to proliferation of
A:-Escherichia coli
B:-Streptococcus lactis
C:-Micrococcus species
D:-Yeast
Ans: C
46. Paneer manufactured using citric acid as coagulant give
A:-Good flavour
B:-Higher guminess
C:-Higher chewiness
D:-Maximum hardness
Ans: D
47. The anti-fungal agent that can be used to control surface spoilage of paneer
A:-Sodium alginate
B:-Chlorinated water
C:-Disodium phosphate
D:-Trisodium phosphate
Ans: B
48. The type of milk more suitable to produce channa which offers good rossogolla
A:-Milk with fat content below 3 percent
B:-Presence of colostrum milk
C:-Buffalo milk
D:-Mixture of 75% buffalo milk and 25% cows milk
Ans: D
49. Which is not a rapid platform test performed for raw milk
A:-Direct microscopic count
B:-Clot on boiling test
C:-Standard plate count
D:-Titratable acidity
Ans: C
50. Flat or insipid flavour in butter is due to
A:-Excess washing of butter granules
B:-Presence of lactic acid
C:-Presence of salt
D:-Presence of metal ions
Ans: A
51. Hydrolytic rancidity in butter is due to
A:-Action of lipase on fat to produce free fatty acids
B:-Oxidation of unsaturated fatty acids
C:-Growth of moulds that convert fatty acids to ketones
D:-Breakdown of proteins by putrefactive organisms
Ans: A
52. The optimal temperature for growth of lactic starters like Streptococcus lactis is
A:-20-27°C
B:-27-32°C
C:-32-37°C
D:-37-42°C
Ans: B
53. The purity of starter culture can be tested using
A:-Horrell-Elliker test
B:-Creatine test
C:-Resazurin reduction time test
D:-Catalase test
Ans: D
54. The type of yoghurt produced after fermentation in bulk and coagulam is broken prior to cooling
A:-Set yoghurt
B:-Stirred yoghurt
C:-Concentrated yoghurt
D:-Dried yoghurt
Ans: B
55. The freezing point of cow milk is
A:-0.555°C
B:-0.560°C
C:-0.575°C
D:-0.588°C
Ans: A
56. The bound water in milk is
A:-50% held by casein, 30% by albumin and 20% by globulin
B:-50% held by casein and 50% by albumin and globulin
C:-50% held by casein and 30% by albumin and globulin
D:-50% held by casein, 20% by albumin and 30% by globulin
Ans: C
57. Sandy texture defect in ice-cream is due to
A:-High lactose
B:-Temperature fluctuation
C:-Long storage
D:-All the above
Ans: D
58. Which vitamin is essential for the health and normal functioning of epithelial tissue in animal body
A:-Vitamin A
B:-Vitamin D
C:-Vitamin E
D:-Vitamin K
Ans: A
59. An intimate mixture of concentrates and roughages fed to cattle in the desired proportion is called
A:-Challenge feeding
B:-Complete feeding
C:-Least cost feeding
D:-Phase feeding
Ans: B
60. Which of the following is essential for proper rumen fermentation leading to acetic acid production
A:-Fat soluble vitamins
B:-Water soluble vitamins
C:-Crude fibre
D:-Crude fat
Ans: C
61. The cationic detergent used as an effective dairy sanitizer is
A:-Bleaching powder
B:-Quaternary ammonium compounds
C:-Washing soda
D:-Caustic soda
Ans: B
62. Which of the following is a water soluble vitamin
A:-Vitamin A
B:-Vitamin C
C:-Vitamin D
D:-Vitamin E
Ans: B
63. Foot and Mouth disease is a
A:-Bacterial disease
B:-Fungal disease
C:-Metabolic disease
D:-Viral disease
Ans: D
64. A feed which contains higher level of primary nutrients, and less crude fibre and low moisture is called
A:-Concentrate
B:-Pasture
C:-Legume
D:-Roughage
Ans: A
65. Which of the following is not a symptom of heat in dairy cows
A:-Restlessness
B:-Mounting other cows
C:-Bloody discharge from vulva
D:-Frequent bellowing
Ans: C
66. The buffalo breed indigenous to Nilgiri hills in Tamilnadu
A:-Bhadawari
B:-Toda
C:-Murrah
D:-Mehsana
Ans: B
67. The fat content of milk in general increase in
A:-Final strippings from the udder
B:-Indigenous breeds as compared to exotic breeds
C:-More roughage portion in diet
D:-All the above
Ans: D
68. Which method is not recommended in hand milking
A:-Dry hand milking
B:-Stripping
C:-Full hand milking
D:-Knuckling
Ans: D
69. The metal portion of the milking machine that houses the rubber liner inside with space between to alternate the pressure by connecting to air hose
A:-Teat cup shell
B:-Teat cup claw
C:-Pulsator
D:-Bucket
Ans: A
70. The Indian breed of cattle with long pendulous ears resembling a curled leaf is
A:-Sahiwal
B:-Red Sindhi
C:-Gir
D:-Deoni
Ans: C
71. Which is not true with regard to colostrum
A:-It contains large amounts of gamaglobulins
B:-It contain more total protein than whole milk
C:-It contain more fat than whole milk
D:-It gives a laxative effect
Ans: C
72. Which of the following exotic cattle breed was not used in the cross-breeding programme in Kerala
A:-Ayrshire
B:-Jersey
C:-Brown Swiss
D:-Holstein Friesian
Ans: A
73. The act of stopping the lactation of a cow in preparation for her next lactation is
A:-Flushing
B:-Grading up
C:-Steaming up
D:-Drying off
Ans: D
A:-Action of lipase on fat to produce free fatty acids
B:-Oxidation of unsaturated fatty acids
C:-Growth of moulds that convert fatty acids to ketones
D:-Breakdown of proteins by putrefactive organisms
Ans: A
52. The optimal temperature for growth of lactic starters like Streptococcus lactis is
A:-20-27°C
B:-27-32°C
C:-32-37°C
D:-37-42°C
Ans: B
53. The purity of starter culture can be tested using
A:-Horrell-Elliker test
B:-Creatine test
C:-Resazurin reduction time test
D:-Catalase test
Ans: D
54. The type of yoghurt produced after fermentation in bulk and coagulam is broken prior to cooling
A:-Set yoghurt
B:-Stirred yoghurt
C:-Concentrated yoghurt
D:-Dried yoghurt
Ans: B
55. The freezing point of cow milk is
A:-0.555°C
B:-0.560°C
C:-0.575°C
D:-0.588°C
Ans: A
56. The bound water in milk is
A:-50% held by casein, 30% by albumin and 20% by globulin
B:-50% held by casein and 50% by albumin and globulin
C:-50% held by casein and 30% by albumin and globulin
D:-50% held by casein, 20% by albumin and 30% by globulin
Ans: C
57. Sandy texture defect in ice-cream is due to
A:-High lactose
B:-Temperature fluctuation
C:-Long storage
D:-All the above
Ans: D
58. Which vitamin is essential for the health and normal functioning of epithelial tissue in animal body
A:-Vitamin A
B:-Vitamin D
C:-Vitamin E
D:-Vitamin K
Ans: A
59. An intimate mixture of concentrates and roughages fed to cattle in the desired proportion is called
A:-Challenge feeding
B:-Complete feeding
C:-Least cost feeding
D:-Phase feeding
Ans: B
60. Which of the following is essential for proper rumen fermentation leading to acetic acid production
A:-Fat soluble vitamins
B:-Water soluble vitamins
C:-Crude fibre
D:-Crude fat
Ans: C
61. The cationic detergent used as an effective dairy sanitizer is
A:-Bleaching powder
B:-Quaternary ammonium compounds
C:-Washing soda
D:-Caustic soda
Ans: B
62. Which of the following is a water soluble vitamin
A:-Vitamin A
B:-Vitamin C
C:-Vitamin D
D:-Vitamin E
Ans: B
63. Foot and Mouth disease is a
A:-Bacterial disease
B:-Fungal disease
C:-Metabolic disease
D:-Viral disease
Ans: D
64. A feed which contains higher level of primary nutrients, and less crude fibre and low moisture is called
A:-Concentrate
B:-Pasture
C:-Legume
D:-Roughage
Ans: A
65. Which of the following is not a symptom of heat in dairy cows
A:-Restlessness
B:-Mounting other cows
C:-Bloody discharge from vulva
D:-Frequent bellowing
Ans: C
66. The buffalo breed indigenous to Nilgiri hills in Tamilnadu
A:-Bhadawari
B:-Toda
C:-Murrah
D:-Mehsana
Ans: B
67. The fat content of milk in general increase in
A:-Final strippings from the udder
B:-Indigenous breeds as compared to exotic breeds
C:-More roughage portion in diet
D:-All the above
Ans: D
68. Which method is not recommended in hand milking
A:-Dry hand milking
B:-Stripping
C:-Full hand milking
D:-Knuckling
Ans: D
69. The metal portion of the milking machine that houses the rubber liner inside with space between to alternate the pressure by connecting to air hose
A:-Teat cup shell
B:-Teat cup claw
C:-Pulsator
D:-Bucket
Ans: A
70. The Indian breed of cattle with long pendulous ears resembling a curled leaf is
A:-Sahiwal
B:-Red Sindhi
C:-Gir
D:-Deoni
Ans: C
71. Which is not true with regard to colostrum
A:-It contains large amounts of gamaglobulins
B:-It contain more total protein than whole milk
C:-It contain more fat than whole milk
D:-It gives a laxative effect
Ans: C
72. Which of the following exotic cattle breed was not used in the cross-breeding programme in Kerala
A:-Ayrshire
B:-Jersey
C:-Brown Swiss
D:-Holstein Friesian
Ans: A
73. The act of stopping the lactation of a cow in preparation for her next lactation is
A:-Flushing
B:-Grading up
C:-Steaming up
D:-Drying off
Ans: D
74:-The most ideal method of milking is .
A:-Stripping
B:-Knuckling
C:-Full hand milking
D:-Thumping
Ans: C
75:-The period between one calving and next conception in a cow is known as
A:-Intercalving period
B:-Service period
C:-Puberty
D:-None of the above
Ans: B
76:-Based on scientific feeding, for production of every 1 kg milk, the quantity of concentrate is to be given to a cow is
A:-1 kg
B:-400 g
C:-2 kg
D:-1.5 kg
Ans: B
77:-The Head Quarters of International Dairy Federation is situated at
A:-Hague
B:-Geneva
C:-Brussels
D:-Vienna
Ans: C
78:-Which of the following disease is colloquially termed as, "Kuraladappan"?
A:-Ephemeral fever
B:-Foot and Mouth disease
C:-Haemorrhagic septicaemia
D:-Rinder pest
Ans: C
79:-Institute of Animal Health and Veterinary Biologicals is located at _____________in Kerala
A:-Edappally
B:-Beypore
C:-Chenganoor
D:-Palode
Ans: D
80:-Hormone responsible for letting down of milk
A:-Relaxin
B:-Prolactin
C:-Oxytocin
D:-Inhibin
Ans: C
81:-The gestation period of dairy cattle is ______ days.
A:-150
B:-360
C:-280
D:-100
Ans: C
82:-The test used for checking presence of buffalo milk in cow milk is
A:-Baudoin test
B:-California Mastitis test
C:-Hansa test
D:-HOTIS test
Ans: C
83:-Casein/Fat ratio in cheese milk is
A:-0.68-0.70
B:-0.55-0.66
C:-0.78-0.80
D:-0.4-0.6
Ans: A
84:-According to Davis, Starter cultures are defined as
A:-Body of Cheese
B:-Heart of Cheese
C:-Taste of Cheese
D:-Flavour of Cheese
Ans: B
85:-Rennet is obtained from ________of the young suckling calves.
A:-Omasum
B:-Abomasum
C:-Rumen
D:-Reticulum
Ans: B
86:-Mozzarella cheese is originated in
A:-England
B:-Germany
C:-Italy
D:-France
Ans: C
87:-The late blowing in milk products is due to
A:-E.Coli
B:-Salmonelle typhi
C:-Clostridium sp
D:-Aspergillus
Ans: C
88:-The component responsible for fishy flavour in butter is
A:-Diacetyl
B:-Methyl ketone
C:-Lactic acid
D:-Trimethyl amine
Ans: D
89:-1 TR is ___________KJ/min.
A:-211
B:-111
C:-311
D:-11.1
Ans: A
90:-The density of Gerber sulphuric acid is
A:-1.84
B:-1.80
C:-0.805
D:-0.981
Ans: B
91:-Which among the following is not mentioned in Food Safety Standards - 10th amendment regulation 2016?
A:-Listeria monocytogenes
B:-Shigella sp
C:-Cronobacter sp
D:-Bacillus cereus
Ans: B
92:-Camel milk is closest to human mother's milk. Where is the ICAR - National Research Centre on Camel located?
A:-Mathura
B:-Bikaner
C:-Raipur
D:-Mehsana
Ans: B
93:- __________has become the first in India's food industry to start a fully automated bio CNG generation and bottling plant to utilize energy from ETP.
A:-Coke India Ltd
B:-Nestle India
C:-Amul
D:-Danone - Yakult India
Ans: C
94:-Cheese prepared from whey is .
A:-Parmesan
B:-Ricotta
C:-Brie
D:-Gorgonzola
Ans: B
95:-The whey protein fraction absent in human milk is .
A:-alpha lactalbumin
B:-lactanins
C:-lactoperoxidase system
D:-beta lactoglobulin
Ans: D
96:-European number of carrageenan is
A:-404
B:-405
C:-406
D:-407
Ans: D
97:-The greenish tinge in buffalo ghee is due to the presence of
A:-Biliverdin
B:-Brilliant green
C:-Lactones
D:-Pyocyanin
Ans: A
98:-The calibration temperature of Zeal Lactometer in Kerala is _______deg C.
A:-21.0
B:-15.5
C:-27.0
D:-29.0
Ans: D
99:-The organism present in Yakult is
A:-L. paracasei
B:-L. acidophilus
C:-L. delbreuckii
D:-L. helveticus
Ans: A
100:-Malty flavour defect is due to the production of
A:-3-methyl butanal
B:-Butane diol
C:-Lactones
D:-2-methoxy alkyl pyrazine
Ans: A
A:-Stripping
B:-Knuckling
C:-Full hand milking
D:-Thumping
Ans: C
75:-The period between one calving and next conception in a cow is known as
A:-Intercalving period
B:-Service period
C:-Puberty
D:-None of the above
Ans: B
76:-Based on scientific feeding, for production of every 1 kg milk, the quantity of concentrate is to be given to a cow is
A:-1 kg
B:-400 g
C:-2 kg
D:-1.5 kg
Ans: B
77:-The Head Quarters of International Dairy Federation is situated at
A:-Hague
B:-Geneva
C:-Brussels
D:-Vienna
Ans: C
78:-Which of the following disease is colloquially termed as, "Kuraladappan"?
A:-Ephemeral fever
B:-Foot and Mouth disease
C:-Haemorrhagic septicaemia
D:-Rinder pest
Ans: C
79:-Institute of Animal Health and Veterinary Biologicals is located at _____________in Kerala
A:-Edappally
B:-Beypore
C:-Chenganoor
D:-Palode
Ans: D
80:-Hormone responsible for letting down of milk
A:-Relaxin
B:-Prolactin
C:-Oxytocin
D:-Inhibin
Ans: C
81:-The gestation period of dairy cattle is ______ days.
A:-150
B:-360
C:-280
D:-100
Ans: C
82:-The test used for checking presence of buffalo milk in cow milk is
A:-Baudoin test
B:-California Mastitis test
C:-Hansa test
D:-HOTIS test
Ans: C
83:-Casein/Fat ratio in cheese milk is
A:-0.68-0.70
B:-0.55-0.66
C:-0.78-0.80
D:-0.4-0.6
Ans: A
84:-According to Davis, Starter cultures are defined as
A:-Body of Cheese
B:-Heart of Cheese
C:-Taste of Cheese
D:-Flavour of Cheese
Ans: B
85:-Rennet is obtained from ________of the young suckling calves.
A:-Omasum
B:-Abomasum
C:-Rumen
D:-Reticulum
Ans: B
86:-Mozzarella cheese is originated in
A:-England
B:-Germany
C:-Italy
D:-France
Ans: C
87:-The late blowing in milk products is due to
A:-E.Coli
B:-Salmonelle typhi
C:-Clostridium sp
D:-Aspergillus
Ans: C
88:-The component responsible for fishy flavour in butter is
A:-Diacetyl
B:-Methyl ketone
C:-Lactic acid
D:-Trimethyl amine
Ans: D
89:-1 TR is ___________KJ/min.
A:-211
B:-111
C:-311
D:-11.1
Ans: A
90:-The density of Gerber sulphuric acid is
A:-1.84
B:-1.80
C:-0.805
D:-0.981
Ans: B
91:-Which among the following is not mentioned in Food Safety Standards - 10th amendment regulation 2016?
A:-Listeria monocytogenes
B:-Shigella sp
C:-Cronobacter sp
D:-Bacillus cereus
Ans: B
92:-Camel milk is closest to human mother's milk. Where is the ICAR - National Research Centre on Camel located?
A:-Mathura
B:-Bikaner
C:-Raipur
D:-Mehsana
Ans: B
93:- __________has become the first in India's food industry to start a fully automated bio CNG generation and bottling plant to utilize energy from ETP.
A:-Coke India Ltd
B:-Nestle India
C:-Amul
D:-Danone - Yakult India
Ans: C
94:-Cheese prepared from whey is .
A:-Parmesan
B:-Ricotta
C:-Brie
D:-Gorgonzola
Ans: B
95:-The whey protein fraction absent in human milk is .
A:-alpha lactalbumin
B:-lactanins
C:-lactoperoxidase system
D:-beta lactoglobulin
Ans: D
96:-European number of carrageenan is
A:-404
B:-405
C:-406
D:-407
Ans: D
97:-The greenish tinge in buffalo ghee is due to the presence of
A:-Biliverdin
B:-Brilliant green
C:-Lactones
D:-Pyocyanin
Ans: A
98:-The calibration temperature of Zeal Lactometer in Kerala is _______deg C.
A:-21.0
B:-15.5
C:-27.0
D:-29.0
Ans: D
99:-The organism present in Yakult is
A:-L. paracasei
B:-L. acidophilus
C:-L. delbreuckii
D:-L. helveticus
Ans: A
100:-Malty flavour defect is due to the production of
A:-3-methyl butanal
B:-Butane diol
C:-Lactones
D:-2-methoxy alkyl pyrazine
Ans: A