B:-270-285 days
۰:240-250 ‏۰۷وا‎
‎D:-290-300 days
Correct Answer:- Option-A
Question38:-Activation of lactoperoxidase system can increase keeping quality of
A:-Pasteurized milk is enhanced to seven weeks at refrigeration
B:-Raw milk is enhanced by 7 days at refrigeration
C:-Raw milk up to 7 hours at room temperature
D:-Pasteurized milk is enhanced to seven days at refrigeration
Correct Answer:- Option-C
Question39:-The yoghurt is produced by fermentation of milk by
A:-Lactobacillus bulgaricus
B:-Streptococcus cremoris
C:-Streptococcus thermophilus
5:-1) 800 3)
Correct Answer:- Option-D
Question40:-Swelling of the ೧೩೧ 15 caused primarily by
A:-Gas forming aerobic spore formers
B:-Gas forming anaerobic spore formers
C:-Both 1} and 2}
D:-None of these
Correct Answer:- Option-B
Question41:-Brown colour in milk may result from
A:-Lactobacillus bulgaricus
B:-Pseudomonas syncyanea
C:-Sematia sp.
D:-Pseudomonas putrefaciens
Correct Answer:- Option-D
Question42:-Sub-clinical mastitis in cattle can be diagnosed by increase in
കി
B:-Chloride
C:-Somatic cell பார்‌
D:-All the above
Correct Answer:- Option-D
Question43:-FSSA standard for fat and SNF in double toned milk
:-4.5 and 8.5
0 8೧6 8.5
:-1.5 and 9.0
D:-5 and 9.0
Correct Answer:- Option-C
Question44:-Fodder variety suitable for water logged area
A:-Guinea grass
B:-Hybrid napier
C:-Para grass
D:-Setteria
Correct Answer:- Option-C
Question45:-Period from the date of calving to the date of next conception
A:-Service period
B:-Dry period
C:-Lactation period
D:-Inter calving period
Correct Answer:- Option-A
Question46:-Phospholipid present in milk
A:-Lecithin
B:-Sphingomylin
C:-Cephalin
D:-All the above
Correct Answer:- Option-D
Question47:-Yellow colour of cow milk due to