Question1:-Roughage feeding improved the concentration of ______________ in milk.
A:-Casein
B:-Fat
C:-Lactose
D:-Fibre
Correct Answer:- Option-B
Question2:-The
protein essential for the mammary synthesis of lactose is
A:-Beta-Casein
B:-Alfa-Casein
C:-Beta-Lactoglobulin
D:-Alfa-Lactalbumin
Correct Answer:- Option-D
Question3:-The milk
protein most susceptible to plasmin action is
A:-Beta-Casein
B:-Alfa-S1-Casein
C:-Alfa-S2-Casein
D:-Kapa-Casein
Correct Answer:- Option-A
Question4:-MFGM is
rich source of enzyme
A:-Catalase
B:-Lipase
C:-Xanthine oxidase
D:-Glucokinase
Correct Answer:- Option-C
Question5:-The
fraction of casein which is hydrophilic and most soluble in water
A:-Beta-Casein
B:-Alfa-S1-Casein
C:-Alfa-S2-Casein
D:-Kapa-Casein
Correct Answer:- Option-D
Question6:-The
specific gravity of milk fat is
A:-1.023
B:-1.032
C:-0.093
D:-0.93
Correct Answer:- Option-D
Question7:-White
colour of milk is due to
A:-Casein
B:-Fat globules
C:-Both 1 and 2
D:-Carotenoids
Correct Answer:- Option-C
Question8:-Pycnometer
is used to determine
A:-Density
B:-Viscosity
C:-Surface tension
D:-Temperature
Correct Answer:- Option-A
Question9:-Specific
rotation of alfa-lactose monohydrate is
A:-+35.5°
B:-+35.0°
C:-+89.0°
D:-+89.4°
Correct Answer:- Option-D
Question10:-Enzyme in
milk used as indices for the mastitic infection of animal is
A:-Plasmin
B:-Lactoperoxidase
C:-Catalase
D:-Alkaline phosphatase
Correct Answer:- Option-C
Question11:-C-terminal
amino acid residue of beta-casein is
A:-Valine
B:-Arginine
C:-Proline
D:-Lysine
Correct Answer:- Option-A
Question12:-The
lactose concentration is inversely proportional to _________ content of milk.
A:-Fat
B:-Phospholipid
C:-Glucose
D:-Ash
Correct Answer:- Option-D
Question13:-Milk is
an excellent source of
A:-Calcium
B:-Phosphorous
C:-Riboflavin
D:-All of the above (1), (2), and (3)
Correct Answer:- Option-D
Question14:-The
principal kind of immunoglobulin found in bovine milk is
A:-IgG1
B:-IgG2
C:-IgA
D:-IgM
Correct Answer:- Option-A
Question15:-Cystine
to methionine ratio in human milk is
A:-2:1
B:-1:2
C:-1:1
D:-2:3
Correct Answer:- Option-A
Question16:-Lactolose
is a disaccharide of
A:-Glucose and fructose
B:-Glucose and galactose
C:-Galactose and fructose
D:-Glucose and maltose
Correct Answer:- Option-C
Question17:-Which of
the following is not a fat constant ?
A:-Pyne's constant
B:-Saponification value
C:-Iodine value
D:-Refractive index
Correct Answer:- Option-A
Question18:-The
characteristic fatty acid of milk fat is
A:-Oleic acid
B:-Palmetic acid
C:-Butyric acid
D:-Capric acid
Correct Answer:- Option-C
Question19:-Heat
stability of unconcentrated milk is tested at _______________ temperature.
A:-100°C
B:-120°C
C:-130°C
D:-140°C
Correct Answer:- Option-D
Question20:-Gluconic
acid delta lactone is used in the preparation of
A:-Cheddar cheese
B:-Mozzarella cheese
C:-Parmigiano cheese
D:-Swiss cheese
Correct Answer:- Option-B
Question21:-The
synthetic antioxidant permitted in ghee as per FSSAI
A:-BHA
B:-BHT
C:-TBHQ
D:-None
Correct Answer:- Option-D
Question22:-As per
FSSAI, Skim milk powder should not contain more than __________ % moisture.
A:-0.5
B:-1.0
C:-1.5
D:-5.0
Correct Answer:- Option-D
Question23:-The
acidity of ice cream is expressed in terms of
A:-Percentage lactic acid
B:-Percentage acetic acid
C:-Percentage citric acid
D:-Percentage oleic acid
Correct Answer:- Option-A
Question24:-Typical
flavor of butter from ripened cream is
A:-Lactone
B:-Acetone
C:-Diacetyl
D:-Acetaldehyde
Correct Answer:- Option-C
Question25:-Lactose
exist in milk powder as
A:-Lactose glass
B:-Alfa lactose mono hydrate
C:-Andhydrous beta lactose
D:-Both (2) and (3)
Correct Answer:- Option-A
Question26:-As per
BIS method, while calibrating the butyrometer, the mercury pipette dispenses
exactly _______ ml mercury which fills up the tube corresponding to 2.5% fat
graduation limits.
A:-0.625
B:-0.500
C:-0.175
D:-0.3125
Correct Answer:- Option-D
Question27:-To
prepare 1N NaOH _______ of NaOH needs to be dissolved in 100 ml of water.
A:-4 g
B:-40 g
C:-20 g
D:-2 g
Correct Answer:- Option-A
Question28:-_________
works on the Archimedes' principle.
A:-Polarimter
B:-Potentiometer
C:-Lactometer
D:-Spectrophotometer
Correct Answer:- Option-C
Question29:-The NABL
(National Accreditation Board for Testing and Calibration Laboratories)
accreditation certificate issued to a laboratory is valid for a period of
______________ years.
A:-3
B:-2
C:-1
D:-5
Correct Answer:- Option-B
Question30:-Glucose
is increasingly used as an adulterant in milk and Barfoed's reagent is used to
detect its presence. The major ingredient of Barfoed's reagent is
A:-Copper acetate
B:-Lead acetate
C:-Zinc acetate
D:-Lithium acetate
Correct Answer:- Option-A
Question31:-Name the
test which is not used to determine the presence of formalin in milk.
A:-Leach test
B:-Hehner test
C:-Chromotropic acid test
D:-Rosalic acid test
Correct Answer:- Option-D
Question32:-The
antibiotic, streptomycin falls under the main class
A:-β-lactam compounds
B:-Aminoglycosides
C:-Macrolides
D:-Sulfonamides
Correct Answer:- Option-B
Question33:-The
permissible maximum limit of lead in increase in parts per million by weight is
A:-1
B:-2
C:-0.5
D:-5.0
Correct Answer:- Option-A
Question34:-Biological
Oxygen Demand (BOD) is the amount of dissolved oxygen consumed by
microorganisms for biochemical oxidation of organic solids in water. One gram
of milk fat has a BOD of ____________ g
A:-1.03
B:-0.65
C:-0.89
D:-0.63
Correct Answer:- Option-C
Question35:-Food
safety and standards' Rules of FSSAI has come into existence in the year
A:-2011
B:-2015
C:-2012
D:-2006
Correct Answer:- Option-A
Question36:-The
headquarter of ISO (International Organisation for Standardization) is in
A:-Canada
B:-Geneva
C:-New York
D:-Brussels
Correct Answer:- Option-B
Question37:-The
equivalent weight of sulphuric acid is
A:-36 u
B:-49 u
C:-98 u
D:-52 u
Correct Answer:- Option-B
Question38:-Vanadium
Pentoxide Test is used to determine the presence of _______________ in milk.
A:-Salicylic acid
B:-Starch
C:-Hydrogen peroxide
D:-Sugar
Correct Answer:- Option-C
Question39:-The
Gerber's acid is _____________ % of concentrated sulphuric acid by mass.
A:-96 - 99
B:-85 - 89
C:-83 - 85
D:-90 - 91
Correct Answer:- Option-D
Question40:-The zeal
lactometer is designed to determine the specific gravity of milk at
A:-27 °C
B:-32 °C
C:-29 °C
D:-40 °C
Correct Answer:- Option-C
Question41:-All
aminoacids except _____________ show optical activity.
A:-Alanine
B:-Glycine
C:-Leucine
D:-Isoleucine
Correct Answer:- Option-B
Question42:-Cellulose
is a polymer of ____________ units.
A:-L-glucose
B:-L-fructose
C:-D-glucose
D:-D-fructose
Correct Answer:- Option-C
Question43:-The
enzyme glutathione peroxidase contains
A:-Selenium
B:-Zinc
C:-Chromium
D:-Molybdenum
Correct Answer:- Option-A
Question44:-The
defatting of bones in the production of gelatin is facilitated by using _______
hydrolysis.
A:-Amylase catalysed
B:-Invertase catalysed
C:-Lipase catalysed
D:-Protease catalysed
Correct Answer:- Option-C
Question45:-The fat
globule membrane and/or whey proteins may participate in mallard browning with
lactose and the cysteine may undergo β-elimination to dehydroalanine which may
then react with lysine to form
A:-Arginine
B:-Aspartic acid
C:-Lysinoalanine
D:-Lanthionine
Correct Answer:- Option-C
Question46:-Find out
the protein with the following properties; molecular weight-36,000 dalton,
isoelectric point-5.2, heat labile and gets denatured on heating.
A:-β-lactoglobulin
B:-Alpha-lactolabumin
C:-Lactoferrin
D:-Blood serum albumin
Correct Answer:- Option-A
Question47:-Type-II
galactosemia is caused by
A:-Deficiency of enzyme galactokinase
B:-Deficiency of galactose - 1 - phosphate uridylyl
transferase
C:-Deficiency of enzyme UDP galactose epimerase
D:-Deficiency of phenylalanine hydroxylase
Correct Answer:- Option-A
Question48:-The
viable number of organisms in food with added probiotic ingredients shall be
_________ CFu in the recommended serving size per day.
A:-≥`10^6`
B:-≥`10^8`
C:-≥`10^5`
D:-≥`10^4`
Correct Answer:- Option-B
Question49:-The
nutritive value of milk fat is ______________ kilocalories/g.
A:-4.5
B:-6
C:-4
D:-9
Correct Answer:- Option-D
Question50:-The half
life of isotope is
A:-5 years
B:-7 years
C:-8 days
D:-25 days
Correct Answer:- Option-C
Question51:-One hour
Resazurin disc numder 3.5 to 1.0 indicate the grade of raw milk as
A:-Very good
B:-Good
C:-Fair
D:-Poor
Correct Answer:- Option-C
Question52:-_______________
is a thermoduric bacteria that is mostly derived from milking equipment which
shows 100% survival during pasteurization.
A:-Clostridium botulinum
B:-Enterobacter aeroginosa
C:-Streptococcus uberis
D:-Mycobacterium lacticum
Correct Answer:- Option-D
Question53:-____________
are more sensitive to lytic action of lysozyme.
A:-Gram positive bacteria
B:-Gram negative bacteria
C:-Both 1 and 2
D:-Spore formers
Correct Answer:- Option-A
Question54:-The non
specific antimicrobial factor which is present in considerable amount in cow
milk but absent in human milk
A:-Lactanin
B:-Lysozyme
C:-Lactoferrin
D:-Lactoperoxidase
Correct Answer:- Option-D
Question55:-Which one
of the following is psychrotrophic gram negative bacteria ?
A:-Flavobacterium
B:-Clostridium
C:-Bacillus
D:-Streptococcus
Correct Answer:- Option-A
Question56:-In case
of ____________ involvement of even one person contributes an out break.
A:-Salmonellosis
B:-Shigelosis
C:-Botulism
D:-Q fever
Correct Answer:- Option-C
Question57:-Widal
test is used for the diagnosis of
A:-Q fever
B:-Typhoid fever
C:-Scarlet fever
D:-Milk fever
Correct Answer:- Option-B
Question58:-As per
FSSA microbiological standards, limit for coliform count in pasteurized milk is
A:-m=0
B:-m<10/ml
C:-m<1/ml
D:-m<100/ml
Correct Answer:- Option-B
Question59:-The
enzyme of bacterial origin that contributes to bitty cream defect in milk
A:-Lysozyme
B:-Catalase
C:-Lecithinase
D:-Protease
Correct Answer:- Option-C
Question60:-The
microorganism that produce strawberry like aroma in milk and butter held at low
temperature
A:-Pseudomonas fragi
B:-Pseudomonas fluroscence
C:-Pseudomonas mucidolens
D:-Pseudomonas syncyanea
Correct Answer:- Option-A
Question61:-High
total count but low coliform count in cream indicates
A:-Poor hygiene in manufacture but storage at <5°C
B:-Good hygiene but storage at high temperature
C:-Inadequate heat treatment
D:-Good hygiene except aerial contamination
Correct Answer:- Option-B
Question62:-______________
ppm of residual chlorine in water have been found effective in ensuring good
quality butter.
A:-0.5-1
B:-1-5
C:-5-10
D:-10-15
Correct Answer:- Option-B
Question63:-Fishiness
in butter is due to the production of
A:-Acetaldehyde
B:-Diacetyl
C:-Trimethyl amine
D:-All of these
Correct Answer:- Option-C
Question64:-As per
FSSA microbiological standards, sampling plan for Enterobacter sakazakii in
infant milk foods are
A:-n=30; c=0
B:-n=5; c=0
C:-n=30; c=2
D:-n=5; c=2
Correct Answer:- Option-A
Question65:-The
enzyme invertase produced mainly by _______________ convert sucrose to glucose
and fructose in sweetened condensed milk and cause bloat.
A:-Coliforms
B:-Bacillus
C:-Clostridium
D:-Yeast
Correct Answer:- Option-D
Question66:-In
microbiological terms recovery of fine powders after spray drying appears
safest by using _________ system.
A:-Cyclone
B:-Fabric filter
C:-Both
D:-None
Correct Answer:- Option-A
Question67:-The
polysaccharide gum 'Kefiran' in kefir grains is composed of
A:-Glucose + Fructose
B:-Glucose + Glucose
C:-Glucose + Galactose
D:-Glucose + Mannose
Correct Answer:- Option-C
Question68:-The
breakdown of fat into lower chain free fatty acids and glycerol by microbial
lipase can cause
A:-Acidity
B:-Hydrolytic rancidity
C:-Ketonic rancidity
D:-Oxidative rancidity
Correct Answer:- Option-B
Question69:-Citrate
permease, an enzyme involved in citrate metabolism is active below pH
A:-6
B:-4.3
C:-6.6
D:-7
Correct Answer:- Option-A
Question70:-Limit (m)
for E-coli in pasteurized butter as per FSSA microbiological standards is
A:-<1/g
B:-<10/g
C:-<50/g
D:-Absent/g
Correct Answer:- Option-D
Question71:-___________
are the set of activities intended to ensure that quality requirements are
actually being met.
A:-Quality control
B:-Quality assurance
C:-Food safety
D:-CCP
Correct Answer:- Option-A
Question72:-______________
provides a description of adverse health effects that may result from ingestion
of a microorganism.
A:-Hazard identification
B:-Exposure assessment
C:-Hazard characterisation
D:-Risk characterisation
Correct Answer:- Option-C
Question73:-The
guidelines for establishing quality management system is provided by
A:-ISO 9001:2000
B:-ISO 9004:2000
C:-ISO 22000
D:-ISO 9000:2000
Correct Answer:- Option-B
Question74:-Risk
group 4 includes microorganisms with
A:-No or low individual and community risk
B:-Moderate individual risk and low community risk
C:-High individual risk and low community risk
D:-High individual and high community risk
Correct Answer:- Option-D
Question75:-HEPA
filtered air from __________ biosafety cabinet can be safely recirculated back
into the laboratory environment if the cabinet is tested and certified at least
annually and operated according to manufacture recommendations.
A:-BSL I
B:-BSL II
C:-BSL III
D:-BSL IV
Correct Answer:- Option-B
Question76:-The
microbiological limit that separates unsatisfactory from satisfactory in a 3
class sampling plan
A:-c
B:-m
C:-M
D:-n
Correct Answer:- Option-C
Question77:-Among
milk solids higher BOD value is for
A:-Fat
B:-Protein
C:-Lactose
D:-Lactic acid
Correct Answer:- Option-B
Question78:-People
who acquire and harbour a pathogen through close contact with an infected
person but do not acquire the disease
A:-Contact carrier
B:-Convalescent carrier
C:-Chronic carrier
D:-None
Correct Answer:- Option-A
Question79:-Air
sanitation system applied to control air borne contamination in dairy
processing area
A:-Fogging
B:-UV light
C:-Ozone
D:-All of these
Correct Answer:- Option-D
Question80:-One of
the primary changes between PFA and FSSA is in the responsibility of food
safety on
A:-Food inspector
B:-Manufacturer
C:-Consumer
D:-Quality control labs
Correct Answer:- Option-B
Question81:-Freeze
drying is also known as
A:-Stassanisation
B:-Spray drying
C:-Lyophilisation
D:-HPLC
Correct Answer:- Option-C
Question82:-Thermophilic
lactic starter cultures can be used for the preparation of
A:-Acidophilus Milk
B:-Yoghurt
C:-Dahi
D:-All of the three options
Correct Answer:- Option-D
Question83:-____________
is not a homo-fermentative starter culture.
A:-Lactobacillus lactis
B:-Lactobacillus helveticus
C:-Lactobacillus gasseri
D:-Lactobacillus bifermentous
Correct Answer:- Option-D
Question84:-___________
is a lactic starter capable of fermenting galactose.
A:-Lactobacillus acidophilus
B:-Lactobacillus helveticus
C:-Lactobacillus bulgaricus
D:-Lactobacillus casei
Correct Answer:- Option-B
Question85:-__________
is a prebiotic.
A:-Bifidobacterium
B:-Lactobacillus
C:-Oligosaccharide
D:-Propionibacterium
Correct Answer:- Option-C
Question86:-The
following starter culture is used for Koumiss making is
A:-Saccharomyces unisporus
B:-Aspergillus flavus
C:-Coxiella burnetii
D:-Propionibacterium shermanii
Correct Answer:- Option-A
Question87:-____________
is the principle substrates utilized by LAB for diacetyl production.
A:-Glucose
B:-Galactose
C:-Citrate
D:-Maltose
Correct Answer:- Option-C
Question88:-___________
is a thermophilic dairy starter culture organism.
A:-Lactobacillus
B:-Lactococcus
C:-Leuconostoc
D:-Pediococcus
Correct Answer:- Option-A
Question89:-____________
is not an obligately homofermentative starter culture organism.
A:-Lactobacillus paracasei
B:-Lactobacillus bulgaricus
C:-Lactobacillus kefiranofaciens
D:-Lactobacillus johnsonii
Correct Answer:- Option-A
Question90:-Which of
the following starter cultures can utilize aesculin ?
A:-Leuconostoc cremoris
B:-Lactococcus lactis subsp. cremoris
C:-Streptococcus thermophilus
D:-Pediococcus acidilactici
Correct Answer:- Option-C
Question91:-Time
required to destroy 90% of viable pathogenic organisms at specific temperature
is called
A:-A-Value
B:-F-Value
C:-D-Value
D:-Z-Value
Correct Answer:- Option-C
Question92:-_________
is a sulphide-related spoilage sporeformer organism.
A:-Clostridium nigrificans
B:-Clostridium tetani
C:-Clostridium perfringens
D:-Clostridium botulinum
Correct Answer:- Option-A
Question93:-Bioactive
peptide can be released by
A:-Enzymatic hydrolysis by digestive enzymes
B:-Proteolysis by enzymes derived from microorganisms
C:-Food processing
D:-All the above
Correct Answer:- Option-D
Question94:-The
maximum allowable number of defective sample units is represented by
A:-n
B:-m
C:-p
D:-c
Correct Answer:- Option-D
Question95:-Mycobacterium
species, including M. paratuberculosis can be obtained from the patients
suffering from
A:-Crohn's disease
B:-Johnson's disease
C:-Salmonellosis disease
D:-Typhoid disease
Correct Answer:- Option-A
Question96:-The toxin
produced by Staphylococcus aureus is known as
A:-Ochratoxin
B:-Enterotoxin
C:-Mycotoxin
D:-Aflatoxin
Correct Answer:- Option-B
Question97:-Clostridium
botulinum produces a toxin known as
A:-Thermostable toxin
B:-Alpha toxin
C:-Neurotoxin
D:-Beta toxin
Correct Answer:- Option-C
Question98:-____________
in pathogenic bacteria is known as a big challenge for public health worldwide.
A:-Thermostability
B:-Antibiotic resistance
C:-Mutation
D:-Emergance of new pathogens
Correct Answer:- Option-B
Question99:-_________
is a pathogenic bacteria known to grow very swiftly in chocolate milk.
A:-Yersinia enterocolitica
B:-Vibrio cholera
C:-Giardia lamblia
D:-Listeria monocytogenes
Correct Answer:- Option-D
Question100:-______________
is a non-culture method to detect pathogenic bacteria in dairy products.
A:-PCR
B:-TCR
C:-MCR
D:-CCR
Correct Answer:- Option-A