90.

91.

92.

93.

94.

95.

96.

97.

98.

99.

100.

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Example for catabolic product resulting from primary metabolism

A) Citric acid B) Nucleic acid C) Lactic acid D) Enzyme
According to FSSAI regulations double toned milk should have a minimum fat and SNF
of respectively.

A) 3.0% and 8.0% B) 1.5% and 8.5%

C) 1.5% and 9.0% D) 3.5% and 8.5%

Early blowing in canned dairy products is due to
A) Bacillus B) Coliforms C) Clostridium D) All of these

is the chief immunoglobulin in milk and confers passive immunity.
A) IgA B) IgG C) IgE D) IgM

The disappearance of blue colour in milk during MBRT is due to
A) Removal of oxygen from milk
) Formation of reducing substance during bacterial metabolism
) Both (A) and (B)
) None

A psychrotrophic bacteria capable of producing thermostable proteases and lipases
causing spoilage in milk
A) Lactobacillus 8) ൧. Coli ©) Pseudomonas 2) Leuconostoc

To reduce the microbial load and to encourage whey protein/casein interaction the milk
for manufacture is severely heated to 95°C for 5 min.
A) Cream B) Yoghurt C) Ice cream D) All of these

As per FSSAI microbiological requirement for yeast and mold count in pasteurized
butter are m = andM =
A) 10/gand100/g_ 8) 50/0 and 250/0. ©) 20/0 ४1७ 50/06 ൧) 20/g and 90/g

The biochemical test used to check aroma producing starter culture based on its ability
to produce acetyl methyl carbinol and diacetyl is

A) Horrell Elliker test B) Hotis test

C) Creatine test D) White Head and Cox test

Bacillus cereus poisoning is an example for

A) Food infection B) Toxi infection

C) Food intoxication D) None

Rennet causes destabilization of casein micelle to and glycomacropeptide.
A) Beta casein B) Alpha casein C) Para k-casein D) None

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