Title Net Mock Test 5.pdf ✅

NET Mock Test 5 Dairy Technology Q.N o. Question Answe r 1 ________is the compound that contributes most to the typical flavor of yogurt. B A. Quinones C. Melanoidins B. Acetaldehyde D. None of the above 2 Energy provided by lipid is ____ D A. 9 KJ/g C. 4 Kcal/g B. 9 cal/g D. 9 Kcal/g 3 Presence of sterol in animal is generally known as _____ A A. Cholesterol C. Phytosterol B. Ergosterol D. None of the above 4 The Reichert-Meissle value is determination of the ______ A A. Steam volatile, water soluble fatty acid C. Steam volatile, water insoluble fatty acid B. Steam volatilve, water soluble glycerol D. None of the above 5 ______ indicator used in determination of protein content in milk products by Kjeldahl method C A. Starch C. Mix indicator B. Methyl orange D. Alum indicator 6 _______ is the concentration of sodium hydroxide used in determination of protein content in milk product by Kjeldahl method. A A. 50% (w/w) C. 5% (w/w) B. 0.5% (v/v) D. 20%(w/v) 7 One part of lactic acid is neutralized by ______ part of sodium biocarbonate. D A. 0.897 C. 0.977 B. 0.789 D. 0.933 8 Individual crystals or clusters of crystals having a total length of _______ produces a noticeable sandy conditions in ice cream. B A. ≤ 15 μ C. ≤ 30μ B. ≥ 30μ D. ≤ 12 μ
Q.N o. Question Answe r 9 Following is not a synthetic antioxidants D A. Nordihydroguairetic acid C. Ethyl gallate B. Pyrogallol D. Hydroxyl chavicol 10 Which of the following is known a synergist? A A. EDTA C. BHT B. BHA D. NDGA 11 The phospholipids content in ghee is _______ A A. 38-43 mg/100 g C. 10-15 mg/100 g B. 60-70 mg/100 g D. 38-44 microgram/100 g 12 On storage the level of _________ get increases which are responsible for deterioration of ghee flavor. B A. Alkan-2-ones C. alkanals B. Alkan-2,4 di-enals D. Alph-keto acids 13 The coloring matter used for butter contains a red yellow pigment called bixin having empirical formula ________ C A. C20H30O4 C. C25H30O4 B. C25H30O2 D. C25H20O4 14 The pH of chhana and paneer whey is ____ and _______respectively. A A. 5.8 and 5.6 C. 5.6 and 5.8 B. 6.4 and 6.2 D. 4.6 and 4.8 15 The % ash in khoa is _________ D A. 25.5 C. 19.5 B. 0.7 D. 3.8 16 The proportion of moisture droplets in conventional butter is _______ A A. 15% C. 10% B. 25% D. 5% 17 The principal whey protein present in buffalo milk is B A. Immunoglobulins C. α-lactalbumin B. β-lactoglobulin D. Serum albumin 18 Lactose is made up of A
Q.N o. Question Answe r A. Glucose + Galactose C. Glucose + Glucose B. Glucose + Fructose D. Glucose + Mannose 19 Average calcium content (%) of cow milk is B A. 0.02 C. 1.2 B. 0.12 D. 0.002 20 Chymosin is a A A. Protease C. Stabilizer B. Tranferase D. Lipoprotein 21 Natural antioxidant is B A. Trypsin C. Toluene B. α-tocopherol D. Anisole 22 As per FSSA rules, minimum solids not fat content (%) in double toned milk is D A. 7 C. 8.5 B. 8 D. 9 23 Average ash content of cow milk is around C A. 0.2 C. 0.7 B. 1.2 D. 0.05 24 The most abundant saturated fatty acid of milk fat is D A. Butyric acid C. Stearic acid B. Linoleic acid D. Palmitic acid 25 Milk is a poor source of C A. Ca C. Fe B. Mg D. P 26 Phospholipid present in milk fat is A A. Lecithin C. Oleate B. Lactitol D. Colloidal phosphate 27 The titratable acidity of milk is expressed as D A. % ascorbic acid C. % malic acid B. % citric acid D. % lactic acid 28 Non reducing sugar is D A. Glucose C. Galactose