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26. Which coagulant gives higher moisture content in channa ?
A) Calcium lactate B)
Citric acid
C) lactic acid d)
Acetic acid
27. In aseptic
packaging which of the following can be used for package sterilization ?
i. Superheated steam
ii. Hydrogen peroxide
iii. Peracetic acid
iv. Pulsed light
A) Only i
B) Only i and ii
C) Only i, ii and iii
d) All of the above i, ii, iii and iv
28. The velocity of
fat globule is directly proportional to
i. Centrifugal
acceleration
ii. viscosity of milk
iii. Radius of fat
globule
iv. Separator sludge
A) Only i B) Only i
and ii
C) Only i and iii d) Only i and iv
29. Which of the
following is/are oil-in-water emulsion ?
i. Table cream with
25% fat
ii. Plastic cream
with 85% fat
iii. Table butter
iv. margarine
A) Only i B) Only i
and ii
C) Only i and iii d)
Only iii and iv
30. In aseptic
packaging the layer that provides rigidity is
A) Paper B) Aluminum
foil
C) Polyethylene d)
Polypropylene
31. Which method of
ghee production produces least amount of ghee residue ?
A) Pre-stratication
method B) Direct cream method
C) Creamery butter
method d) desi method
32. Factors that can
lower the heat stability of milk
i. developed acidity
ii. High total solids
iii. Homogenization
iv. Addition of
chemical stabilizer
A) Only i B) Only i
and ii
C) Only i, ii and iii
d) All of the above i, ii, iii and iv
33. lumpy defect in
milk powder may be caused due to
i. Insufcient drying
ii. Absorption of
moisture
iii. drippage from
pressure nozzle
A) Only i B) Only i
and ii
C) Only i and iii d)
All of the above i, ii and iii
34. Accelerated
ripening in cheese can be done by
i. Increasing
ripening temperature
ii. Addition of
exogeneous enzyme
iii. Addition of whey
protein
iv. Ultra ltration
A) Only i B) Only i
and ii
C) Only i, ii and iii
d) All of the above i, ii, iii and iv
35. Reagent for detection of added urea in milk
A)
Para-phenylenediamine B) p-dimethylaminobenzaldehyde
C) Barfoed’s reagent
d) diphenylamine
36. Casein can be
manufactured from
i. Skim milk
ii. Ghee residue
iii. Buttermilk
iv. Ultra ltrated
whey
A) Only i B) Only i
and iv
C) Only i and iii d)
All of the above i, ii, iii and iv
37. In UHT heat
exchanger the type of deposits formed is/are
i. Type – A
ii. Type – B
A) Only i B) Only ii
C) Both i and ii d)
None of the above
38. Greasy defect in
butter may be caused due to
i. Overworking
ii. Underworking
iii. High meting fats
iv. Overchurning
A) Only i B) Only ii
C) Only i and iii d)
All of the above
39. Which of the
following is a baked traditional Indian dairy product ?
i. Shrikhand wadi
ii. Chhana podo
iii. Chhana murki
iv. Khurchan
A) Only i B) Only ii
C) Only ii and iii d)
Only i and iv
40. Major Dahi avor
compound is
A) Acetaldehyde B)
Ethyl ester
C) diacetyl d) lactones
41. Which of the
following statements is/are correct about the tests used in an abattoir ?
I. malachite green
test is used for detecting imperfect bleeding of carcass.
II. Remington and
Fowrie’s test is used for detecting jaundice in carcasses.
III. malachite green
test is used for detecting both jaundice and imperfect bleeding in
carcasses.
Iv. Remington and
Fowrie’s test is used for detecting imperfect bleeding in carcasses.
A) I and III only
B) I and II only
C) II only
d) None of the above
42. Which of the
following statements are correct about the abattoir ?
I. The lairage area for cattle abattoirs should have adequate space and facilities to hold at least three days slaughter.
II. The v-race is a path that connects the lairage and slaughtering section of an abattoir.
III. The light intensity at the point of inspection in an abattoir should be a minimum of 540 lux.
Iv. The ageing room
temperature is normally maintained between 10 – 15°C.
A) I and III only
B) I, III and Iv only
C) II and Iv only
d) All of the above
43. Which of the
following statements is/are correct about the emulsifying properties of eggs ?
I. Egg yolks contain
emulsiers like lecithin that help to stabilise oil-water mixtures.
II. Emulsifying properties are essential in products like mayonnaise and salad dressings.
III. Egg whites are
equally effective as yolks in emulsifying mixtures.
Iv. The emulsifying
action contributes to smooth textures in food products.
A) I only
B) I, II and Iv only
C) II and III only
d) All of the above
44. Which of the
following statements is/are correct about the quick freezing of meat ?
I. Quick freezing
result in the formation of large ice crystals in the meat.
II. It improves the
tenderness of meat by breaking down muscle bres.
III. The freezing process occurs at temperatures below –30°C in most quick freezing methods.
Iv. Quick freezing
helps to retain the sensory and nutritional qualities of meat products.
A) I and II only B)
III and Iv only
C) III only d) All of
the above
45. Which of the
following statements are correct about the benets of meat ageing ?
I. Ageing improves
the overall texture and avour of meat.
II. It reduces the
water-holding capacity of meat, making it less juicy.
III. The ageing in
meat is mainly due to the action of the enzyme cathepsins.
Iv. Ageing enhances
the market value of meat by improving its sensory attributes.
A) I and III only B)
I, III and Iv only
C) I and Iv only d) All
of the above
46. Which of the
following statements is/are incorrect about the certication of organic meat
in India ?
I. The National Programme for Organic Production (NPOP) oversees organic certication.
II. Organic meat
production prohibits the use of vaccines and antibiotics.
III. Farmers must
undergo a conversion period to transition to organic practices.
IV. Certication allow the use of Genetically Modied Organisms (GMOs) in organic meat production.
A) I and II only B)
II and Iv only
C) II only d) All of
the above
47. Which of the following statements is/are correct about curing ingredients in meat processing ?
I. Sodium nitrite is a basic curing agent used in meat products to develop cured meat avour.
II. Sugar in curing
serves as a avour enhancer and counterbalances the saltiness.
III. Phosphates in
curing mixtures improve meat tenderness and water-holding capacity.
IV. Curing agents are
primarily used to improve the colour and avour of the meat
products and not mainly for preservation.
A) I and II only B)
I, II and III only
C) III only d) All of the above
48. Which of the
following curing ingredients is/are responsible for the characteristic pink
colour in cured meat ?
I. Sodium chloride.
II. Sodium nitrite.
III. Ascorbic acid.
Iv. Potassium
nitrate.
A) II and Iv only
B) II only
C) II, III and Iv
only
d) All of the above
49. Which of the
following statements correctly completes the sentences based on the use
of irradiation in meat Preservation ?
By irradiation it is
very difcult to destroy the ________ and ________ in meat and the
off odour that is developed during irradiation is described
as ________.
A) Bacteria, virus,
metallic odour
B) virus, enzymes,
wet dog odour
C) virus, enzymes,
rotten egg odour
d) Bacteriophages, bacteria, wet dog odour
50. Which of the
following statements correctly completes the sentence about the nutrient
composition of eggs?
Egg is decient in
__________ and __________ mineral.
A) vitamin C and Iron
B) vitamin A and
Calcium
C) vitamin d and Zinc
26-A |
27-D |
28-C |
29-B |
30-A |
31-A |
32-C |
33-D |
34-B |
35-B |
36-C |
37-C |
38-A |
39-B |
40-C |
41-B |
42-D |
43-B |
44-B |
45-C |
46-B |
47-D |
48-A |
49-B |
50-A |
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