A:-vitamin A
B:-Chlorophyll
C:-Carotene
D:-Bilirubin
Correct Answer:- Option-C
Question48:-Rancidity of milk can be prevented by
A:-Inactivation of lipase enzyme by pasteurization
B:-Storage of milk below 5°C
C:-Avoiding overheating of milk
D:-Avoid mixing of late lactation milk
Correct Answer:- Option-A
Question49:-Average freezing point depression of bulk cow milk
A:-0.503°C
B:-0.530°C
C:-0.570°C
D:-0.621°C
Correct Answer:- Option-B
Question50:-The natural bacteriostatic effect of fresh milk lasts up to
A:-12 hrs.
B:-9 hrs.
C:-6 hrs.
D:-3 hrs.
Correct Answer:- Option-D
Question51:-Temperature-time combination of High Temperature Short Time (HTST) method of milk pasteurization
A:-70°C for 15 seconds
B:-72°C for 15 seconds
C:-70°C for 15 minutes
D:-72¢C for 15 minutes
Correct Answer:- Option-B
Question52:-The most recently identified pathogen transmitted through contaminated milk is
A:-Brucellamelitensis
B:-Yersinia enterocolitica
C:-Escherichia coli 0157 : 7
D:-Mycobacterium tuberculosis
Correct Answer:- Option-C
Question53:-The type of immunoglobulin present in the colostrum
‏۸وا-:ھ‎
‏تاوا-:ظ‎
‏٤:6‎
‎0:9६
‎Correct Answer:-Question Cancelled
Question54:-In alcohol-alizarin test, milk with good heat stability develop the colour
A:-Lilac or pale red
B:-Purple
C:-Reddish brown
D:-Brownish yellow to yellow
Correct Answer:- Option-A
Question55:-Desinfecting action of chlorine is mainly due to
A:-Hypochlorous acid
B:-Free chlorine
C:-None of the above
D:-Hypochlorite ion
Correct Answer:- Option-A
Question56:-Antimicrobial substance present in fresh raw milk is
A:-Lactoferrin
B:-Lactanin
C:-Lipase
D:-Lysozyme
Correct Answer:-Question Cancelled