| Post Name | Technical Superintendent - Kerala Co Operative Milk Marketing Federation Ltd |
|---|---|
| Question Paper Code | 019/2026/OL |
| Category Code | 424/2024 |
| Date of Test | 6 February 2026 |
| Exam Type | Online Examination |
| Total Questions | 100 |
1
The most heat resistant pathogen/s identified in milk, considered index for determination of temperature-time combination for Pasteurization process
Answer
C. Coxiella burnetii and Mycobacterium tuberculosis
2
Which of the following statement is true for the figure?
Answer
B. Pearson's square method, single factor standardization of milk
3
Which of the following factor is not responsible for speed of rise of fat globules to milk surface in cream separator?
Answer
C. Density of the container
4
Which of the following types of Equipment is used for 'In-bottle' sterilization process of milk?
Answer
A. Retort
5
Out of the following dairy products, identify the one that can be categorized under flavoured milk product
Answer
D. Chocolate milk
6
The process of reduction in size of fat globules, so that fat do not separate during long duration storage of milk, is called
Answer
B. Homogenization
7
There are two statements (1 & 2) given, answer which option is true for both the statements : Statement 1 : National Dairy Development Board was established to replicate AMUL model in India. Statement 2 : The AMUL cooperative movement began with organisation of two village level dairy cooperatives in the year 1964.
Answer
D. Statements 1 is true and Statement 2 is false
8
Which of the following is suitable, for use as source of heating, for direct steam injection types UHT system?
Answer
A. Culinary steam
9
The Flow Diversion valve (FDV) in HTST milk Pasteurizer is "Fail Safe", which means
Answer
C. The milk flow will be diverted to balance tank during electric power failure
10
Which of the following cannot be applied for container sterilization in aseptic filling system of UHT plant?
Answer
D. Formaldehyde
11
Which of the following statement regarding homogenization of cream is incorrect?
Answer
C. High pressure homogenisation improves whipping quality
12
The maximum moisture content (m/m) permissible in ghee as per FSSAI standard is
Answer
B. 0.5%
13
Which of the following is an oil in water type emulsion?
Answer
D. Cream
14
Which of the following is a measure of short chain fatty acids?
Answer
A. Reichert-Meissel (RM) value
15
Which of the following is not used as a neutralizer in cream?
Answer
D. None of the above
16
The purpose of ageing of cream in butter making is
Answer
A. Crystallization of fat globules
17
If you store high acid salted butter in the presence of copper and/or iron, there is a possibility of formation of __________ flavour.
Answer
C. Fishy flavour
18
In pre-stratification method of ghee making, the bottom layer consists of
Answer
B. Buttermilk
19
The clarification of ghee is done at a temperature of
Answer
A. 110-120 °C
20
Which of the following is the reason for rancid flavour in ghee?
Answer
B. Fat hydrolysis due to lipase action
21
___________ is a product resulting from milk by fermentation with a mixed starter culture consisting of Streptococcus thermophilus an Lactobacillus bulgaricus in a ratio of 1:1.
Answer
B. Yoghurt
22
Milk intended for fermented product manufacture shall be heated in the range of 80-95 °C for five to 30 minutes so as to ___________
Answer
D. All of these
23
Major flavour compound in yoghurt is
Answer
B. Acetaldehyde
24
Biochemical change that affects the flavor and increase the free fatty acid content in yoghurt
Answer
C. Lipolysis
25
Principal flavour compound in cultured buttermilk is
Answer
A. Diacetyl
26
The optimum pH for the metabolism of citrate and stabilizing the concentration of diacetyl is
Answer
B. 4.6
27
The probiotic selection criteria that ensures the ability of intestinal adhesion
Answer
C. Production of exopoly saccharides
28
Penicilium roquefortii is used for the preparation of _________ cheese.
Answer
C. Blue veined cheese
29
Acidophilous milk is a sour product prepared using
Answer
D. Lactobacillus acidophilous
30
Microbial rennet "Rennilase" is produced form
Answer
A. Mucor miehei
31
American scientist known as the father of the process of milk condensing
Answer
D. Gail Borden
32
The (aw) water activity of Sweetened condensed milk is
Answer
A. 0.83
33
Lactose present in milk powder is mainly in the form of
Answer
A. Amorphous
34
Insolubility index of whole milk powder is
Answer
A. Max 2 ml
35
The vegetable-origin stabilizer sold under the name 'Dariloid' is
Answer
C. Sodium alginate
36
Ice cream sold as drawn directly from the freezer without hardening is
Answer
C. Softy ice cream
37
High bulk density in spray-dried powder is economically important because it
Answer
C. Saves packaging and transport costs
38
The first person to preserve milk in concentrated form was
Answer
B. Nicolas Appert
39
Age thickening is a common defect in
Answer
C. Evaporated milk
40
As per FSSAI, the fat content in low-fat ice cream should not be more than
Answer
A. 2.5%
41
Which of the following statement is/are correct about khoa? (i) Serum proteins are coagulated by the action of heat and casein is coagulated by the combined action of heat and concentration. (ii) A portion of milk salts along with vitamins are coagulated by heat. (iii) Latose present in khoa as a super saturated solution.
Answer
B. Only (i) and (iii)
42
Which of the following statements that is/are not a characteristic of peda? (i) Highly heated flavour with more burnt particles. (ii) Soft, greasy to dry body with grainy texture. (iii) White to brown colour with absence of burnt particle. (iv) Cooked to slightly heated flavour with sweet taste.
Answer
D. Only (i)
43
Which of the following statement is false with regard to nutritive value of chhana? (i) High fat and protein content (ii) Source of fat soluble vitamins A and D (iii) Source of vitamins E, K and minerals (iv) Low sugar content
Answer
C. Only (iii)
44
The colour of ghee residue is chiefly influenced by (i) Temperature and time of heating (ii) Intensity of heat treatment (iii) Composition of ghee residue (iv) Temperature of storage
Answer
A. Only (i) and (ii)
45
The fried golden brown colur gulabjamun balls are soaked into ___________ sugar syrup maintained at 60 to 65 °C for about 2 hours to absorb the sugar syrup. (i) 40° Brix (ii) 45° Brix (iii) 62.4° Brix (iv) 69.9° Brix
Answer
C. Only (iii)
46
____________ cheese is made from cheese whey and is originated from Italy. (i) Ricotta (ii) Edam (iii) Swiss (iv) Cheddar
Answer
C. Only (i)
47
According to FSSAI (2011), the titratable acidity of shrikhand (as lactic acid)% by weight ___________ is maximum. (i) 1.8 (ii) 2.0 (iii) 1.6 (iv) 1.4
Answer
D. Only (iv)
48
The sour/acid flavour defect of rasogolla is chiefly influenced by (i) Use of highly concentrated acidulant (ii) Long storage of chhana at room temperature (iii) Improper packaging with less moisture barrier properties (iv) Use of milk having high acidity
Answer
B. Only (i), (ii) and (iv)
49
As a by-product skim milk is mostly used in the manufacture of (i) Casein and Caseinates (ii) Co-precipitates (iii) Protein hydrolysates (iv) Processed cheeses
Answer
D. Only (i), (ii) and (iii)
50
In modified atmosphere packaging (MAP) of peda and cheese, commonly the ____________ gas cylinders are used. (i) CO2 (ii) N2 (iii) O2 (iv) H2
Answer
C. Only (i), (ii) and (iii)
51
Select the correct option considering the methods used in analysis of the milk components. Sr.No. Milk Components Option Method 1. Fat P Fehling’s method 2. Protein Q Karl Fischer titration 3. Lactose R Rose Gottlieb method 4. Moisture S Kjeldahl method
Answer
C. 1-R, 2-S, 3-P, 4-Q
52
Select the correct option regarding tests for detection of adulterants in milk : Sr.No. Adulterants Option Test 1. Maltodextrin P p-DMAB test 2. Urea Q Nessler's test 3. Sucrose R Iodine test 4. Ammonium salts S Seliwanoff's test
Answer
D. 1-R, 2-P, 3-S, 4-Q
53
The following protein is generally absent in human milk
Answer
B. b-lactoglobulin
54
Giveb below are two statements, one is labelled as Assertion (A) and other one is labelled as Reason (R). Assertion (A) : Cow milk fat is yellow in colur. Reason (R) : Riboflavin is responsible for yellow colour of cow milk fat. In the light of above statements, choose the most appropriate answer from the options given below.
Answer
D. (A) is true but (R) is false
55
The following is NOT included in FSS Regulation (2011) for the ghee standards
Answer
B. Halphen's test
56
"Cause-and-effect diagram"-a quality control tool, is also known as
Answer
A. Ishikawa diagram
57
Hardness of water is defined as calcium and magnesium ion content and is expressed as parts per million (ppm) of _____________ (by weight)
Answer
C. Calcium carbonate
58
As per latest FSS regulations (2011), the minimum milk fat (percent, m/m) content in cow milk (All India standards) is
Answer
B. 3.2
59
The latest version of food safety and standards (Contaminants, Toxins and Residues) Regulations (2011) includes the standards for ___________ type of aflatoxin in milk
Answer
D. Aflatoxin M1
60
Milk is the best source of the following, which is having a role in bone health
Answer
A. Calcium
61
The main source for Staphylococcus aureus in raw milk is
Answer
A. Milch animal and Handler
62
Select the correct combination that causes discolouration defect in butter
Answer
C. Black-Pseudomonas nigrifaciens
63
Which practice from the following aids in clean milk production?
Answer
D. Clean clothing and healthy milker
64
Welchii poisoning is caused due to consumption of contaminated milk with the microbe
Answer
A. Clostridium perfringenes
65
Aflatoxins are released by the mold
Answer
C. Aspergillus flavus
66
Slimy or Ropy cream defect is caused by
Answer
B. Alcaligenes viscolactis
67
The characteristic flavour of Yoghurt is due to the release of compound
Answer
C. Acetaldehyde
68
Select the correct order of propogation of starter cultures
Answer
D. Stock-Mother-Working-Bulk
69
Expand HACCP
Answer
B. Hazard Analysis Critical Control Point
70
Select a product that is both probiotic and functional food
Answer
D. Yakult
71
In HTST pasteurizer FDV is located after
Answer
A. Holding tube
72
Boiling point of Ammonia liquid at atmospheric pressure is ___________ Deg. Centigrade
Answer
D. Minus 33.3
73
Type of pump is used for pumping butter
Answer
B. Lobe/Screw pump
74
The eye mark sensor in milk packing machine is used for control of
Answer
A. Milk pouch length
75
Type of Heat exchanger used in direct expansion type bulk milk cooler is
Answer
A. Dimple plate
76
Paring disc is present in
Answer
C. Tri purpose cream separator
77
Homogenizer stage valve is made from
Answer
C. Stellite
78
The best type of Dairy plant layout is
Answer
A. Straight line
79
Power factor is improved by installing
Answer
A. Capacitor bank
80
Example for cold pasteurization is
Answer
A. UV treatment
81
The Reynolds number is a dimensionless quantity used in fluid mechanics to predict the flow patterns of fluids. The formula for calculating the Reynold number is given by
Answer
B. (ρνL) / μ
82
When the fluid flowing in the horizontal pipe line of verying diameter, the kinetic energy at any two points in the flow is _____________ and the potential energy is ________________
Answer
A. Different, same
83
Which of the following is used for periodic boiler cleaning by discharging water and sediments from it?
Answer
C. Blow down valve
84
The refrigerant commonly used for commercial refrigeration plant is
Answer
C. NH3
85
The High Temperature Short Time (HTST) process involves heating milk to
Answer
D. 72-75°C/15 seconds
86
The popular heat exchanger for liquid of low viscosity, such as milk, is
Answer
D. Plate heat exchanger
87
In the cream separator, fat separation temperature is an important factor in determining the efficiency because their temperature affects (i) Increases the difference in density between serum and fat (ii) Increase in the size of the globules (iii) Increases the viscosity
Answer
A. (i) and (ii)
88
The factors contribute to the perishable nature of milk are (i) Contamination with bacteria (ii) Warm Temperatures (iii) Quantity of milk
Answer
A. (i) and (ii)
89
In the processing rooms of the dairy plant, the dairy floor should slope towards drains with not less than ______________ inch per foot.
Answer
B. 1/4th
90
Increase in the number of pistons in the homogenizer
Answer
C. Decreases the pulsation
91
Which WTO agreement directly governs international trade in food safety measures?
Answer
C. SPS (Sanitary and Phytosanitary Measures)
92
The "Anand Pattern" of Cooperatives (As in AMUL) is based on
Answer
B. Multi-tier cooperative structure with democratic management
93
Which organization developed and maintains the E-Gopala app?
Answer
C. National Dairy Development Board (NDDB)
94
Depreciation appears in which part of the financial statements?
Answer
B. Profit and Loss Account (as an expense)
95
Sustainable waste management hierarchy prioritizes
Answer
B. Prevention ® Reduction ® Recycling ® Recovery ® Disposal
96
The financial Statements consists of (i) Trial Balance (ii) Balance sheet (iii) Income statement (iv) Journal
Answer
D. (ii) and (iii)
97
In linear programming, the objective function represents :
Answer
B. The quantity to be optimized
98
Which of the following correctly matches a scheme with its implementing agency? SchemeImplementing agency (a)NDP NDDB (b)DEDS NABARD (c) RGM DAHD (d)NPDD DAHD Select the correct combination :
Answer
B. (a), (b), (c) and (d)
99
In sample surveys, sampling error mainly arises due to :
Answer
B. Variation between sample estimates and true population values
100
The Fourth Industrial Revolution (Industry 4.0) improves competitiveness by :
Answer
C. Integrating AI, IoT and automation for efficiency
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