Objective type questions on Dairy Science (General-1)

Q.No.1. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
(A) 3%
(B) 6%
(C) 9%
(D) 12%

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(C) 9%

Q.No.2. Milk not properly cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
(A) Malty
(B) Foreign
(C) Feed
(D) Rancid

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(A) Malty

Objective type questions on Meat Science (General-2)

Q.No.1. Anaerobic souring in meat is a result of
(A) Acton of its own enzyme
(B) Anaerobic production of lactic acid or fatty acid by the action of bacteria
(C) Proteolysis without putrefaction
(D) All of these

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(D) All of these
Proteolysis without putrefaction is also known as “stinking sour fermentation” in meat

Q.No.2. Greening of sausage is caused by
(A) Lactobacillus and Leuconostoc
(B) Pseudomonas and Achromobactor
(C) Micrococcus
(D) Streptococcus

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(A) Lactobacillus and Leuconostoc

Objective type questions on Meat Science (General-1)

Q.No.1. Out of these, which bacteria is found in fresh/refrigerated meat
(A) Lactobacillus
(B) Serratia
(C) Staphylococcus
(D) Moraxella

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(D) Moraxella

Q.No.2. Out of these, which bacteria is found in processed/cured meat
(A) Moraxella
(B) Pseudomonas
(C) Alcaligenes
(D) Lactobacillus

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(D) Lactobacillus

Objective type questions on Food Science (General-4)

Q.No.1. Which of the bacteria can grow in alkaline pH?
(A) Lactobacilli
(B) Vibrio cholera
(C) Salmonella
(D) Staphylococcus

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(B) Vibrio cholera

Q.No.2. The percentage fat constituent of double toned milk is
(A) 0.5
(B) 1.5
(C) 3.0
(D) 4.5

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(B) 1.5

Objective type questions on Egg Science (General-1)

Q.No.1. Egg shell is
(A) Porous
(B) Non-porous
(C) None of above
(D) All of the above

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(A) Porous

Q.No.2. With ageing/storage air cell inside egg shell becomes
(A) Small
(B) Large
(C) Air cell is not present in egg
(D) None of the above

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(B) Large

Objective type questions on Food Science (General-3)

Q.No.1. The optimum temperature of growth of thermophilic bacteria is
(A) 35°C
(B) 45°C
(C) 55°C
(D) 75°C

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(B) 45°C

Q.No.2.Drying rate is influenced by
(A) Surface area
(B) Air velocity
(C) RH
(D) All of these

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(D) All of these

Objective type questions on Food Science (General-2)

Q.No. 1. “Clinching” a term related to
(A) Freezing
(B) Canning
(C) Fermentation
(D) Drying

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(B) Canning

Q.No.2. Hypobaric storage is mostly used for
(A) Fruits
(B) Vegetables
(C) Nuts
(D) Cut Flowers

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(D) Cut Flowers

Objective type questions on Food Science (General-1)

Q. No.1. Vitamin C and vitamin E, BHA and BHT, and sulfites are all
(A) Flavour enhancer
(B) Antimicrobial agent
(C) Incidental food agent
(D) Antioxidants

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(D) Antioxidants

Q. No.2. Father of modern Refrigeration is
(A) Gane (1934)
(B) James Harrison (1851)
(C) Wade, N.L. (1984)
(D) Wang (1986)

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(B) James Harrison (1851)

Objective type questions on Food Science (General)

Q.No. 1. Which of the following is a reducing sugar
(A) Starch
(B) Lactose
(C) Fructose
(D) Sucrose

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(C) Fructose

Q.No. 2. Addition of Hops in beer is done to
(A) Enhance fermentation
(B) Settle the yeast
(C) Impart the bitter taste
(D) Speedy maturation

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(C) Impart the bitter taste