Tiêu đề 9- Net Mock Test .pdf ✅

NET Mock Test 9 Dairy Technology Q.N o. Question Answe r 1 The protein content of human milk is about: C A. 0.2-0.4% C. 0.8-1.1% B. 2.0-2.4% D. 2.8-3.2% 2 The meaning of Culinary steam that is required for direct heating in UHT processing is: D A. Steam having hardness of lower than 100 ppm C. Steam that condensed into condensate having hardness of less than 100 ppm B. Steam generated from boiler that is passed through steam ejector D. Steam filtered from all impurities or even those created by evaporation of water 3 The sterilization of packaging material used to package UHT processed milk cannot be done by: A. UV rays C. Chlorine plus heat D B. H2O2 plus heat D. H2O2 alone 4 In a multi-effect evaporator, the temperature of evaporation of the product (milk) must: A A. Decrease from the first to the final effect C. Increase from the first to the final effect B. Remain same in all the effects D. None of the above 5 Extra low-heat skim milk powder can be analyzed in the laboratory through use of following test: A. Thiol number C. Heat number D B. Whey protein nitrogen index D. Cysteine number 6 The property of powder that confers the ease with which the powder particles move with respect to each other is known as: A. Flowability C. Dispersability A B. Sinkability D. Angle of repose 7 As per FSSA, the annatto colour solution prepared in amyl acetate at a dilution of 1:1000 (m/v), when measured in a Lovibond Tintometer, the yellow unit shall be: D A. Max. 0.4 unit C. Min. 0.4 unit
Q.N o. Question Answe r B. Max. 5.0 unit D. Min. 5.0 unit 8 According to FSSA, the Iodine value of Margarine should be analyzed using the following method only: A. Wij s method C. Fick s method A B. Fritz method D. Benedict s method 9 In preparation of Whipping cream , over whipping may lead to: A. Greater overrun D C. More stiff whipped product B. Increased acidity of cream D. Wheying off 10 The following is not a desired functional property of Pizza cheese : A. Shredability C. Stretchability B B. Spreadability D. Meltability 11 The following parameter can be analysed to distinguish the degree of heat treatment meted out to raw milk A. Hydroxymethylfurfural C. Lactulose content D B. Furosine content D. All of the above 12 The E-number for Alginic acid stabilizer is: A A. E-400 C. E-402 B. E-405 D. E-407 13 Hydrophilic Lipophilic Balance (HLB) number of Glycerol mono stearate emulsifier is about: A. 3.0 C. 3.8 C B. 5.2 D. 13.0 14 Hydrophilic lipophilic balance (HLB) concept was put forth by scientist: A. Green ML C. Griffin WC C B. Guschina AT D. None of the above 15 Maillard reaction may lead to significant loss of the following in milk based product: A. Lysine C. Methionine A B. Arachidonic acid D. Oleic acid 16 The lactose hydrolysis in milk, when carried out at a level B
Q.N o. Question Answe r mentioned below is found beneficial in Cheddar cheese manufacture: A. 10% C. 30% B. 70% D. 90% 17 The thickness of the Aluminium foil used in a UHT Tetra Pak is about: A. 6-9 (m C. 15-20 (m A B. 30-35 (m D. 40-43 (m 18 Immobilization of lactase enzyme cannot be done on the following support: A. Activated chitin C. Cotton cloth B B. Bentonite D. Phenolic resins 19 The following is considered to be a non-cariogenic intense sweetener: A. Xylitol C. Maltose A B. Fructose D. HFCS 20 The desired pH of processed cheese spread is about: B A. 5.0-5.3 C. 5.2-5.4 B. 5.6-5.9 D. 6.0-6.3 21 It is not much advantageous in utilizing homogenization treatment in the manufacture of the following dairy product: A. Yoghurt C. Sterilized flavoured milk B B. Whipping cream D. Evaporated milk 22 The casein content of human milk is about: A A. 0.4% C. 0.7% B. 1.2% D. 2.3% 23 In a two-stage homogenizer, the number of pressure gauges mounted in the machine is usually: A. 1 C. 2 A B. 3 D. 4 24 The following type of freshly made fat-rich dairy product is associated with the least FFA content: A A. Anhydrous milk fat C. Ghee B. Butteroil D. All have same FFA