Kerala PSC Previous Years Question Paper & Answer
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Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name 'LABORATORY TECHNICIAN KERALA DAIRY DEVELOPMENT' And exam conducted in the year 2018. And Question paper code was '117/2018'. 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.
117/2018
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Dutch Cheese is called
A} Gouda B} Cheddar C) Camembert D} Roquefort
Slower Renneting action during cheese production can be corrected by the addition
of
A) 0.02 - 0.06% ೦೩೦ 8) 0.04 - 0.06% MgCl,
© 0.01 - 0.03% HgCl, D) 0.01 - 0.03% CaCl,
Fat content in Indian Butter is
A) 80% 8) 70% ©) 76% 0) 78%
Which among the following milk product have almost similar nutritive value of milk ?
A) Cheese B} Butter C) Cream D} Yogurt
The initial pH drop of yogurt mix to 5.0 is with the help of which enzyme ?
A} Lactobacilli B) Streptococci
C) Leuconostoc Citrovarum 0) None of the above
Fat content in Ice cream is
A) 5% B) 7% C) 8% ப்) 12%
Stabiliser's present in Ice cream include all the given below except
A} Agar B} Gelatin C) SodiumAlginate D) Guargum
Which among the following is a common byproduct from milk ?
Paneer C) Cheese D} Whey )18 8 ھ
Percentage of water content in cow milk is
ക) 55% 8) 77% 0) 87% 0) 99%
Ca: P ratio in milk is
¢) 1: 1 8) 2:1 ©) 3 :1 ೧) 2
Common sugar present in milk is
A} Glucose B} Sucrose C) Lactose D) Maltose
