Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name 'Microbiologist - Food Safety (Govt. Analytical Laboratory) ' And exam conducted in the year 2022. And Question paper code was '27/2022'. 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.
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
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)
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