| Post Name | JUNIOR INSTRUCTOR (Dairying) - INDUSTRIAL TRAINING |
|---|---|
| Question Paper Code | 150/2023 |
| Category Code | 048/2022 |
| Date of Test | 16 August 2023 |
| Medium of Question | ENGLISH |
| Exam Type | OMR Examination |
| Total Questions | 100 |
1
Which among the following is not a standard condition to avoid milk solid losses in a dairy
plant?
Answer
D. Automation and mechanization
2
What is the suggested norm for milk fat losses during milk packaging stage in diary
operations?
Answer
B. 0.64%
3
Which production system in a plant is otherwise called flow line production system on the
basis of material flow characteristics?
Answer
A. Mass production
4
What should be the minimum distance of drainage channels from the walls in the floor of a
dairy plant?
Answer
A. 15 cm
5
Read the following two statements and answer :
Answer
C. Both
6
Which centrally sponsored dairy related scheme is implemented by the National Bank for
Agriculture and Rural Development (NABARD) as nodal agency?
Answer
B. DEDS
7
Which among the following is not a principle of cooperation?
Answer
C. Social and Economic Development
8
When was Operation Flood III launched by the National Dairy Development Board?
Answer
B. April 1985
9
Which is the brand name of Punjab State Cooperative Milk Producersβ Federation?
Answer
A. Verka
10
Who is the Registrar of dairy cooperatives in Kerala?
Answer
C. Director of Dairy Development
11
Post mortem examination of dead cattle is not recommended in suspected cases of :
Answer
B. Anthrax
12
Which of the following is a scheme for conservation of indigenous breeds of cattle
implemented by Dept. of AHD, Govt. of India?
Answer
B. Rashtriya Gokul Mission
13
Match the following breeds of cattle with most appropriate description and select correct
combination of figures and letters :
Answer
A. White Sindhi (i) Pakistan origin
14
Under which of the following development schemes Anad Pattern Co-operative Societies
Answer
C. Operation Flood
15
Read statements given below and select the correct combination from the options given :
Statement
Answer
A. : Feeding of colostrum to new born calf is important for its immunity.
Statement
16
Which of the following is the smallest exotic breed of cattle?
Answer
C. Jersey
17
Which of the following traits in dairy cattle is having lowest heritability?
Answer
B. Fertility
18
Which of the following is NOT a sign of heat stress in dairy cattle?
Answer
C. Decreased rate of respiration
19
Vaccination is not practiced against ββββββββββ in dairy cattle.
Answer
Question Cancelled
20
Which of the following methods is used to count live and dead spermatozoa in a sample of
semen?
Answer
D. Eosin-Nigrosin staining
21
Milk plasma can be defined as milk minus :
Answer
B. Fat
22
A gravimetric method for milk fat determination :
Answer
A. Mojonnier method
23
The mineral which is present in deficient amount in milk :
Answer
D. Iron
A 5 150/2023
24
The feeding pattern of cow has greatest effect on :
Answer
A. Fat
25
The carboxy terminal fragments of Ξ² -casein is called as :
Answer
C. Ξ³ -Casein
26
The enzyme whose heat stability is similar to minimum conditions used for milk
pasteurization :
Answer
D. Alkaline phosphatase
27
Protein which act as an enzyme modifier in Lactose synthesis :
Answer
B. Ξ± lactalbumin
28
The stabilization of fat emulsion in milk can be achieved mainly by :
Answer
B. Homogenization
29
The milk component which shows highest density at 20Β°
Answer
D. Lactose
30
Physico chemical property of milk which is used as an index of mastitis infection :
Answer
C. Electrical conductivity
31
Total solids in milk can be determined by :
Answer
C. Both
32
In ashing, milk sample is exposed to a higher temperature of :
Answer
C. 550Β°C
33
Cryoscope is an instrument used to measure sample property :
Answer
A. Freezing point
34
The taste sensation of bitter is detected at :
Answer
B. Base of tongue
35
The buffering capacity of milk is often estimated by determining :
Answer
A. Titratable acidity
36
In presence of cane sugar, boiling milk by addition of resorcinol powder and concentrated HCl
gives :
Answer
B. Red colour
37
The reagent used for detecting the presence of hydrogen peroxide in milk :
Answer
B. Para phenylene diamine
38
Rosalic acid test is used to detect the presence of :
Answer
A. Neutraliser
39
As per BIS if raw milk changes its colour between 1-2 hours in MBRT test, its quality can be
graded as :
Answer
D. Fair
40
Heavy metals in milk can be determined using :
Answer
C. Atomic absorption spectrophotometer
41
Any combination of species identified milk is termed as ββββββββββ in FSSAI.
Answer
B. Mixed milk
42
Every package of cheese, if coated or packed in food grade waxes polyfilm or wrapping of
cloth, shall bear the label :
Answer
D. Remove the outer package before consumption
A 7 150/2023
43
Microbiological limit (M) for coliforms pasteurized butter is ββββββββββ cfu/g.
Answer
C. 20
44
Aerobic plate count is not included in the sampling plan of :
Answer
A. Fermented milk
45
Enterobacter sakazakii is a safety indicator in case of :
Answer
B. Infant milk food
46
All India standard for double toned milk is :
Answer
C. 1.5% fat and 9.0% SNF
47
Milk shall not contain the heavy metal Arsenic beyond a level of ββββββββββ ppm.
Answer
A. 0.1
48
Maximum permissible limit of Aflatoxin M1 in milk is ββββββββββ ΞΌg / kg .
Answer
D. 0.5
49
Tolerance limit (mg/kg) for DDT in milk and milk products on a fat basis is :
Answer
B. 1.25
50
Low lactose milk shall have a lactose content of less than :
Answer
C. 1%
51
The samples that are picked for evaluation in case of certain concerns or issues are :
Answer
B. Regulatory samples
52
As per FSSAI formal sample for analysis should as soon as possible, be carefully divided into
ββββββββββ representative parts.
Answer
A. Four
53
Stainless steel spoons, forceps, spatulas, and scissors used for sampling can be sterilized
using :
Answer
D. (B) or (C)
54
As per FSSAI for sampling of bulk milk samples a volume of ββββββββββ ml is drawn after
thorough mixing.
Answer
C. 500 ml
55
During sampling of pasteurised butter the upper ββββββββββ mm of the core should be
discarded to avoid taking a nonβrepresentative portion of the butter due to moisture loss at
the surface.
Answer
B. 25 mm
56
Number of sample units to be collected from a batch/ lot of packaged pasteurized cream for
microbial analysis as per FSSAI :
Answer
C. 15
57
As per FSSAI for microbiological analysis of bulk paneer 150-200g of sample units need to be
send to ββββββββββ accredited labs.
Answer
C. Three
58
Circumstance for drawing a sample can be :
Answer
D. All of these
59
As per FSSAI quantity of ice cream to be sent to food analyst/Director for analysis shall be :
Answer
C. 300g
60
Preservative that is added to milk during transportation of sample for chemical analysis :
Answer
B. Formalin
61
Laboratory pasteurization of milk before plating is used for the determination of ββββββββββ
bacteria.
Answer
C. Thermoduric
62
During fermentation of yoghurt Ξ² casein is hydrolysed by :
Answer
A. L.bulgaricus
63
Choose the correct statement :
Answer
B. Younger cells are more susceptible to pH change than older cells
64
Alcaligenes viscolactis casues the ββββββββββ defect in milk.
Answer
B. Ropiness
65
Red discolouration in milk is caused by :
Answer
A. Serratia marcescens
66
Malta fever is caused by :
Answer
D. Brucella spp.
67
Widal test is used for the detection of :
Answer
A. Typhoid fever
68
ββββββββββ is an obligately heterofermentative lactobacilli.
Answer
C. Lactobacillus brevis
69
The key enzyme F6-PPK is used for the identification of the genus :
Answer
B. Bifidobacterium
70
The activity of starter culture can be maintained by :
Answer
C. Both
71
The time temperature combination used for stassanization is :
Answer
B. 74Β°C for 7 seconds
72
The machine which clarifies as well as homogenize the milk is known as :
Answer
D. Clarifixator
73
Concentration of milk result in :
(i) The water activity decreases
(ii) Hygroscopicity increases
(iii) The conformation of proteins change
(iv) Diffusion coefficients increase
Answer
C. Only (i), (ii) and (iii) is true
74
The whey protein nitrogen content per gram of High heat skim milk powder :
Answer
A. Maximum 1.5 N mg per gram
75
ββββββββββ Test is done to determine the amount of chemical stabilizer to be added to any
given batch of evaporated milk for the most satisfactory heat stability.
Answer
C. Pilot sterilization test
76
The eye formation in Swiss cheese is due to the production of :
Answer
D. Carbon dioxide
77
The temperature of clarification of ghee is :
Answer
C. 110Β°Cβ120Β°C
78
ββββββββββ is the major component of milk stone.
Answer
A. Ash
79
Type B deposits are removed using :
Answer
B. Acid solutions
80
ββββββββββ is used as a stabilizer as well as emulsifier in ice cream.
Answer
D. Carboxy Methyl Cellulose
81
The crumbly defect in butter is due to :
Answer
B. Underworking of butter
82
The spacing between the drums in a double drum dryer is :
Answer
A. 0.5β1 mm
83
Naramβpak is a variety of :
Answer
C. Sandesh
84
As per BIS standards the maximum sucrose percentage in dry matter percent by mass in
shrikhand is :
Answer
D. 72.5%
85
Age thickening in sweetened condensed milk is caused by :
Answer
D. All of the above
150/2023 12 A
86
As per FSSAI standards the fat and SNF content in skimmed milk is :
Answer
B. Maximum 0.5% fat and minimum 8.7% SNF
87
The percentage overrun in soft ice cream is :
Answer
D. 30 β 50%
88
ββββββββββ Grade lactose is used for pharmaceutical preparations.
Answer
B. USP
89
As per Agmark standards the oleic acid content of general grade ghee is :
Answer
C. Not more than 2.5
90
ββββββββββ variety of khoa is used for pantua preparation.
Answer
A. Dhap
91
A layer of which chemical formed on the surface of Stainless Steel naturally protects it from
corrosion :
Answer
B. Chromium Oxide
92
Which of the following statements is TRUE about fittings used in Dairy?
(i) Dairy fittings are usually made using SSβ304 or SSβ316.
(ii) The pipe connections that require occasional dismantling are usually connected by
rivets.
Answer
A. Only (i)
93
The timeβtemperature combination of pasteurization is :
Answer
D. None of the above
94
ββββββββββ is found only in semiβopen type cream separators.
Answer
C. Paring disc
95
The rise in temperature due to homogenization, if the homogenizing pressure is 200 kg/cm2 is :
Answer
A. 5Β°C
96
What is the regeneration efficiency of a pasteurizer, if the initial temperature of milk = 5Β°C, temperature after regeneration = 68Β°C, and the temperature after pasteurization = 75Β°C?
Answer
B. 90%
97
ββββββββββ is the most commonly used refrigerant in dairy industry.
Answer
D. Ammonia
98
A steam generating pressure vessel having a capacity of less than ββββββββββ does not come
under the definition of boilers according to Indian Regulations.
Answer
B. 25 litres
99
Which among the following insulation materials is used in cold storages?
Answer
C. Polyurethane Foam
100
Expand ETP in the context of a dairy industry :
Answer
D. Effluent Treatment Plant
βββββββ
150/2023 14 A
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