Title 8- Net Mock Test .pdf ✅

Q.N o. Question Answe r tension in liquids? A. Increase in freezing point C. Minimum surface area B. Decrease in freezing point D. Maximum surface area 11 Colloidal calcium caseinate phosphates are responsible for _________ of milk. A. White colour C. Bluish green colour A B. Light yellow colour D. Light brown colour 12 Which of the following is not a colligative property? C A. Lowering of vapour pressure C. Optical rotation B. Osmotic pressure D. Boiling point 13 Generally refractive index of milk is measured at _________wave length of light. A. 689 nm C. 405 nm D B. 220 nm D. 589 nm 14 Molecular weight of lactic acid is ________________. A A. 90 C. 70 B. 80 D. 60 15 Colloidal system having liquid dispersion medium and gaseous dispersed phase. A. Sol C. Gel D B. Emulsion D. Foam 16 The refractive index of cow milk at 40 °C is ___________. C A. 1.2360 C. 1.3460 B. 1.3330 D. 1.3345 17 The viscosity value of whole milk at 20 °C is _________. A A. 2.127 cp C. 1.15 cp B. 1.78 cp D. 1.2 cp 18 NABL stands for, A A. National Accreditation Board for Testing and Calibration Laboratories C. National Association of Basic Laboratories B. National Accurate Board for Testing and Calibration Laboratories D. Nationally Accepted Board for Laboratories
Q.N o. Question Answe r 19 Temperature at which Butyrorefractometer reading is taken, C A. 30 (C C. 40 (C B. 27 (C D. 37 (C 20 ______packaging material is of concern with respect to Bisphenol A. A. Polycarbobate C. Polypropylene A B. Polystyrene D. Polyethylene 21 Biuret method is used to measure B A. Moisture C. Fat B. Protein D. Ash 22 The equilibrium ratio of β to α lactose at 20 o C is C A. 0.68 C. 1.68 B. 2.68 D. 3.68 23 The mean molecular weight of fatty acid is measured by ________ A. Iodine value C. Saponification value C B. Peroxide value D. Acid value 24 The surface tension value of commercially homogenized milk is ___________. A. 25 to 35 dynes/cm C. 66 to 72 dynes/cm D B. 75 to 85 dynes/cm D. 46 to 58 dynes/cm 25 The required c* value for satisfactory UHT process is B A. Maximum 10 C. Minimum 1 B. Maximum 1 D. Minimum 10 26 The reclycling of milk that takes place in Stork type of UHT plants operating in India is A. 10 % C. 5 % A B. 1 % D. None of the above 27 According to the International Standards (FDA and IDF), the contamination (SPC) of food contact surfaces should be A. < 100 cfu / m B 3 C. < 1 cfu / cm 3 B. < 1 cfu / m 3 D. < 10 cfu / cm 3