| Post Name | Bacteriologist / Dairy Microbiologist - PART-I (GRL. CATEGORY) PART |
|---|---|
| Department | Kerala Co-operative Milk Marketing Federation Limited Category No : 109/2022 |
| Question Paper Code | 025/2023/OL |
| Category Code | 109/2022 |
| Date of Test | 9 February 2023 |
| Medium of Question | ENGLISH |
| Exam Type | Online Examination |
| Total Questions | 100 |
1
Roughage feeding improved the concentration of _____ in milk.
Answer
B. Fat
2
The protein essential for the mammary synthesis of lactose is
Answer
D. Alfa-Lactalbumin
3
The milk protein most susceptible to plasmin action is
Answer
A. Beta-Casein
4
MFGM is rich source of enzyme
Answer
C. Xanthine oxidase
5
The fraction of casein which is hydrophilic and most soluble in water
Answer
Question Cancelled
6
The specific gravity of milk fat is
Answer
D. 0.93
7
White colour of milk is due to
Answer
C. Both 1 and 2
8
Pycnometer is used to determine
Answer
A. Density
9
Specific rotation of alfa-lactose monohydrate is
Answer
D. +89.4Β°
10
Enzyme in milk used as indices for the mastitic infection of animal is
Answer
C. Catalase
11
C-terminal amino acid residue of beta-casein is
Answer
A. Valine
12
The lactose concentration is inversely proportional to _____ content of milk.
Answer
Question Cancelled
13
Milk is an excellent source of
Answer
D. All of the above (1), (2), and (3)
14
The principal kind of immunoglobulin found in bovine milk is
Answer
A. IgG1
15
Cystine to methionine ratio in human milk is
Answer
A. 2:1
16
Lactulose is a disaccharide of
Answer
C. Galactose and fructose
17
Which of the following is not a fat constant ?
Answer
A. Pyne's constant
18
The characteristic fatty acid of milk fat is
Answer
C. Butyric acid
19
Heat stability of unconcentrated milk is tested at _____ temperature.
Answer
D. 140Β°C
20
Gluconic acid delta lactone is used in the preparation of
Answer
B. Mozzarella cheese
21
The synthetic antioxidant permitted in ghee as per FSSAI
Answer
D. None
22
As per FSSAI, Skim milk powder should not contain more than _____ % moisture.
Answer
D. 5.0
23
The acidity of ice cream is expressed in terms of
Answer
A. Percentage lactic acid
24
Typical flavor of butter from ripened cream is
Answer
C. Diacetyl
25
Lactose exist in milk powder as
Answer
A. Lactose glass
26
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.
Answer
D. 0.3125
27
To prepare 1N NaOH _____ of NaOH needs to be dissolved in 100 ml of water.
Answer
A. 4g
28
_____ works on the Archimedesβ principle.
Answer
C. Lactometer
29
The NABL (National Accreditation Board for Testing and Calibration Laboratories) accreditation certificate issued to a laboratory is valid for a period of _____ years.
Answer
B. 2
30
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
Answer
A. Copper acetate
31
Name the test which is not used to determine the presence of formalin in milk.
Answer
D. Rosalic acid test
32
The antibiotic, streptomycin falls under the main class
Answer
B. Aminoglycosides
33
The permissible maximum limit of lead in increase in parts per million by weight is
Answer
Question Cancelled
34
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
Answer
C. 0.89
35
Food safety and standadrs' Rules of FSSAI has come into existence in the year
Answer
A. 2011
36
The headquarter of ISO (International Organisation for Standardization) is in
Answer
B. Geneva
37
The equivalent weight of sulphuric acid is
Answer
B. 49 u
38
Vanadium Pentoxide Test is used to determine the presence of _____ in milk.
Answer
C. Hydrogen peroxide
39
The Gerber's acid is _____ % of concentrated sulphuric acid by mass.
Answer
D. 90 - 91
40
The zeal lactometer is designed to determine the specific gravity of milk at
Answer
C. 29 Β°C
41
All aminoacids except _____ show optical activity.
Answer
B. Glycine
42
Cellulose is a polymer of _____ units.
Answer
C. D-glucose
43
The enzyme glutathione peroxidase contains
Answer
A. Selenium
44
The defatting of bones in the production of gelatin is facilitated by using _____ hydrolysis.
Answer
C. Lipase catalysed
45
The fat globule membrane and/or whey proteins may participate in mallard browning with lactose and the cysteine may undergo Ξ²-elimination to dehydroalanine which may then react with lysine to form
Answer
C. Lysinoalanine
46
Find out the protein with the following properties; molecular weight-36,000 dalton, isoelectric point-5.2, heat labile and gets denatured on heating.
Answer
A. Ξ²-lactoglobulin
47
Type-II galactosemia is caused by
Answer
A. Deficiency of enzyme galactokinase
48
The viable number of organisms in food with added probiotic ingredients shall be _____ CFU in the recommended serving size per day.
Answer
B. β₯10βΈ
49
The nutritive value of milk fat is _____ kilocalories/g.
Answer
D. 9
50
The half life of isotope is
Answer
Question Cancelled
51
One hour Resazurin disc numder 3.5 to 1.0 indicate the grade of raw milk as
Answer
C. Fair
52
_____ is a thermoduric bacteria that is mostly derived from milking equipment which shows 100% survival during pasteurization.
Answer
D. Mycobacterium lacticum
53
_____ are more sensitive to lytic action of lysozyme.
Answer
A. Gram positive bacteria
54
The non specific antimicrobial factor which is present in considerable amount in cow milk but absent in human milk
Answer
D. Lactoperoxidase
55
Which one of the following is psychrotrophic gram negative bacteria ?
Answer
A. Flavobacterium
56
In case of _____ involvement of even one person contributes an out break.
Answer
Question Cancelled
57
Widal test is used for the diagnosis of
Answer
B. Typhoid fever
58
As per FSSA microbiological standards, limit for coliform count in pasteurized milk is
Answer
B. m<10/ml
59
The enzyme of bacterial origin that contributes to bitty cream defect in milk
Answer
C. Lecithinase
60
The microorganism that produce strawberry like aroma in milk and butter held at low temperature
Answer
A. Pseudomonas fragi
61
High total count but low coliform count in cream indicates
Answer
B. Good hygiene but storage at high temperature
62
_____ ppm of residual chlorine in water have been found effective in ensuring good quality butter.
Answer
B. 1-5
63
Fishiness in butter is due to the production of
Answer
C. Trimethyl amine
64
As per FSSA microbiological standards, sampling plan for Enterobacter sakazakii in infant milk foods are
Answer
A. n=30; c=0
65
The enzyme invertase produced mainly by _____ convert sucrose to glucose and fructose in sweetened condensed milk and cause bloat.
Answer
D. Yeast
66
In microbiological terms recovery of fine powders after spray drying appears safest by using _____ system.
Answer
A. Cyclone
67
The polysaccharide gum 'Kefiran' in kefir grains is composed of
Answer
C. Glucose + Galactose
68
The breakdown of fat into lower chain free fatty acids and glycerol by microbial lipase can cause
Answer
B. Hydrolytic rancidity
69
Citrate permease, an enzyme involved in citrate metabolism is active below pH
Answer
A. 6
70
Limit (m) for E-coli in pasteurized butter as per FSSA microbiological standards is
Answer
D. Absent/g
71
_____ are the set of activities intended to ensure that quality requirements are actually being met.
Answer
A. Quality control
72
_____ provides a description of adverse health effects that may result from ingestion of a microorganism.
Answer
C. Hazard characterisation
73
The guidelines for establishing quality management system is provided by
Answer
B. ISO 9004:2000
74
Risk group 4 includes microorganisms with
Answer
D. High individual and high community risk
75
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.
Answer
B. BSL II
76
The microbiological limit that separates unsatisfactory from satisfactory in a 3 class sampling plan
Answer
C. M
77
Among milk solids higher BOD value is for
Answer
B. Protein
78
People who acquire and harbour a pathogen through close contact with an infected person but do not acquire the disease
Answer
A. Contact carrier
79
Air sanitation system applied to control air borne contamination in dairy processing area
Answer
D. All of these
80
One of the primary changes between PFA and FSSA is in the responsibility of food safety on
Answer
B. Manufacturer
81
Freeze drying is also known as
Answer
C. Lyophilisation
82
Thermophilic lactic starter cultures can be used for the preparation of
Answer
D. All of the three options
83
_____ is not a homo-fermentative starter culture.
Answer
D. Lactobacillus bifermentous
84
_____ is a lactic starter capable of fermenting galactose.
Answer
B. Lactobacillus helveticus
85
_____ is a prebiotic.
Answer
C. Oligosaccharide
86
The following starter culture is used for Koumiss making is
Answer
A. Saccharomyces unisporus
87
_____ is the principle substrates utilized by LAB for diacetyl production.
Answer
C. Citrate
88
_____ is a thermophilic dairy starter culture organism.
Answer
A. Lactobacillus
89
_____ is not an obligately homofermentative starter culture organism.
Answer
A. Lactobacillus paracasei
90
Which of the following starter cultures can utilize aesculin ?
Answer
C. Streptococcus thermophilus
91
Time required to destroy 90% of viable pathogenic organisms at specific temperature is called
Answer
C. D-Value
92
_____ is a sulphide-related spoilage sporeformer organism.
Answer
A. Clostridium nigrificans
93
Bioactive peptide can be released by
Answer
D. All the above
94
The maximum allowable number of defective sample units is represented by
Answer
D. c
95
Mycobacterium species, including M. paratuberculosis can be obtained from the patients suffering from
Answer
A. Crohn's disease
96
The toxin produced by Staphylococcus aureus is known as
Answer
B. Enterotoxin
97
Clostridium botulinum produces a toxin known as
Answer
C. Neurotoxin
98
_____ in pathogenic bacteria is known as a big challenge for public health worldwide.
Answer
B. Antibiotic resistance
99
_____ is a pathogenic bacteria known to grow very swiftly in chocolate milk.
Answer
D. Listeria monocytogenes
100
_____ is a non-culture method to detect pathogenic bacteria in dairy products.
Answer
A. PCR
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