34.

35.

36.

87.

38.

39.

40.

41.

42.

The taste sensation of bitter is detected at :

(A) _ Tip of tongue (B) Base of tongue

(C) Middle of tongue (D) None of these
The buffering capacity of milk is often estimated by determining :

(^) Titratable acidity (2) Viscosity

(C) Temperature (D) Specific gravity

In presence of cane sugar, boiling milk by addition of resorcinol powder and concentrated HC]
gives:

(^) Blue colour (B) Red colour
(C) Violet colour (D) Yellow colour
The reagent used for detecting the presence of hydrogen peroxide in milk :
(^) P-phenyl nitrogen phosphate (B) Para phenylene diamine
(C) Dimethyl amino benzoic acid (D) Sodium citrate

Rosalic acid test is used to detect the presence of :
(^) Neutraliser (B) Preservative
(C) Water (D) Nitrates

As per BIS if raw milk changes its colour between 1-2 hours in MBRT test, its quality can be
graded as:
(^) Very good (B) Poor
(C) Good (D) Fair

Heavy metals in milk can be determined using :
(A) Pycnometer
(B) Flame photometer
(C) Atomic absorption spectrophotometer
(D) Kjeldahl apparatus

Any combination of species identified milk is termed as —————— in FSSAI.
(^) Species identified milk (B) Mixed milk
(C) Both (D) None

Every package of cheese, if coated or packed in food grade waxes polyfilm or wrapping of
cloth, shall bear the label :

(A) Contain food grade waxes

(B) Wrapping of cloth present

(C) Both

(D) Remove the outer package before consumption

7 150/2023
[P.T.0.]