Kerala PSC Previous Years Question Paper & Answer
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Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name 'FOOD SAFETY OFFICER FOOD SAFETY' And exam conducted in the year 2015. And Question paper code was '214/2015'. Medium of question paper was in Malayalam or English . Booklet Alphacode was 'A'. Answer keys are given at the bottom, but we suggest you to try answering the questions yourself and compare the key along wih to check your performance. Because we would like you to do and practice by yourself.
14. The water percentage of cow milk is approximately :
(ಹ) 80% (೧) 90%
(© 87% D) 50%
15. സല among the following practice reduces the oceurrence of Mastitis?
(&) 1006178 concentrate 18) Urea molasses lick
(0) Teat dipping (D) Automatic water bowl
16. Which among the following is used to test fat in milk?
(A) Lactometer (B) Anemometer
0 0 (D) Milkotester
17. The bacterial culture used to prepare Yoghurt contains Streptococcus thermophilus and
(A) Lactobacillus bulagaricus (B) Yersinia enterocolitica
(C) Alcaligenes viscolactis (D) Escherichia coli
18. Which among the following is used to sterilize milk cans in dairies?
(५) Steam (18) Todophore solution
0 Autoclaving ൬) All the above
19. _The base material for preparing Shrikhand is :
(A) Chakka (B) Channa
(0 Curd (D) Cheese
20. ‘Outlines of Dairy Technology’ is written by :
(ಯ) Jagadish Prasad (௩) N.5.R. Shastry
(C) Sukumar De (D) Tufail Ahamed
21. The pink colour characteristic of cured meat is due to :
(A) Myoglobin (B) Nitrosyl myoglobin ९
(C) Haemoglobin _ (D) Nitrosyl haemochromogen
22, Natural casing for sausage preparation is derived from :
(५) Intestinal submucosa 6 (B) Collagen
(C) Tntestinal mucosa (D) 0010/1086
28. PSE condition of pork is caused due to :
(ക Short term pre-slaughter stress 08 ا stress
(C) Rapid decline of muscle pH (D) Both (A) and (()
A க் 214/2015
[P.T.O.]
