55.

56.

57.

58.

59.

60.

The Range of Specific Gravity of Milk at 15.6 degree Celsius :
(A) 1.02 - 1.05 (8) 1.10 - 1.50
(0 0.09 - 1.0 (D) 1.12 -1.15

Dextrinisation process of Starch includes the following the changes :

1. Starch hydrolyses to simpler forms

2. Colour and flavour changes

3. Development of burnt, toasted flavour due to Enzymatic browning

(^) land 3 only (B) 1 and 2 only
(೮) 2and 3 only (D) All the above (1,2 and 3)

The Fat globule size in Homogenised Milk :
(A) 0.1 —20 micro meter (B) 0.001 — 0.005 micro meter
(C) 0.006 — 0.0010 micro meter (D) 0.0015 — 0.0020 micro meter

Government of India Promulgated PFA and FPO act in the year :
(A) 1954, 1955 (B) 1954, 1956
(C) 1955, 1956 (D) 1956, 1954

Which of the following Statements are correct Cheese Making?

1. Processing of Milk in to Cheese removes most of the water soluble Vitamins
2. Protein Concentration increases during Cheese Manufacture
3. Lactose Concentration increases during Cheese Manufacture

(A) 2 and 3 only (3) 1and3 only

(C) All the above (1, 2 and 3) (D) 1 and 2 only

Which of the following statements are correct about quality of Meat products?

1. The main Parameters of fresh Meat quality is colour and Marbling
2. To retain colour Oxygen is removed during Packaging
3. | The Myoglobin whose main role in living Muscle is to bind Oxygen needed for various

Chemical reactions

(^) land 2 only

(2) All the above (1, 2 and 3)
(೮) 2and 3 only

(2) 1and 3 only

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[P.T.0.]