Sunday 2 March 2014

Objective type questions on Dairy Science (General-2)


Q.No.1. The MSNF means
(A) Milk Solid Not Fat
(B) Milk Solid Natural Fat
(C) Milk Solid Non Fat
(D) Milk Standardized Natural Fat
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Q.No.2. Cow milk contains …..% MF and ……% MSNF
(A) 5.0-6.0, 9.0
(B) 3.5-4.0, 8.5
(C) 3.0-3.5, 9.0
(D) 4.5, 8.5
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Saturday 22 February 2014

Objective type questions on Cereal Technology (General-1)


Q.No.1. Which of the following has highest protein content ?
(A) Oat
(B) Ragi
(C) Wheat
(D) Bajra
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Q.No.2. Which of the following has highest fat content?
(A) Rice
(B) Bajra
(C) Maize
(D) Oat
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Thursday 30 January 2014

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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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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Tuesday 28 January 2014

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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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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Monday 27 January 2014

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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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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Monday 20 January 2014

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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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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Saturday 18 January 2014

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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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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