Tiêu đề 10. Net Mock Test.pdf ✅

NET Mock Test 10 Dairy Technology Q.N o. Question Answe r 1 Whey powder with excellent flowability and free from caking can be manufactured by following the process of D A. Demineralization C. Post crystallization of lactose B. Pre-crystallization of lactose D. Pre and post crystallization of lactose 2 Diafiltration is a process of A A. Purification C. Dewatering B. Concentration D. None of the above 3 According to BIS, Edible casein should not contain moisture content more than A. 3% C. 10% C B. 5% D. 15% 4 Softness and smoothness to ghee residue can be imparted by processing ghee residue with A A. 1 % solution of baking soda C. 0.5 % solution of vinegar B. 50 % alcohol D. 1 % solution of sodium hydroxide 5 In membrane processing, third generation membrane include C A. Cellulose acetate membrane C. Mineral membrane B. Polysulphone membrane D. Polyamide membrane 6 Nanofiltration process help in demineralization of whey up to B A. 20% C. 60% B. 32% D. None of the above 7 The size of air cell in plain ice cream usually ranges from: A A. 30-150 μm C. 125-225 μm B. 20-30 μm D. 125-225 mm 8 The method that is not employed in studying the structure of frozen food including ice cream is: D A. Differential scanning calorimetry C. Nuclear magnetic resonance spectroscopy B. Microscopic methods D. Differential scanning colorimetry
Q.N o. Question Answe r 9 Dariloid is the trade name for the following additive for ice cream: A. Sodium alginate C. Carboxymethyl cellulose A B. Pectin D. Guar gum 10 Steriliztion by milk into steam is called C A. Injection C. Infusion B. Conduction D. Induction 11 The National Dairy Development Board was established in ________. A. 1961 C. 1965 C B. 1963 D. 1968 12 Q-fever is caused by C A. Listeria monocytogenes C. Coxiella burnetti B. Pseudomonas sp. D. Salmonella sp. 13 When a mass is made to revolve in a circular path around its axis, a kind of force is generated which is called as A. Angular velocity C. Acceleration D B. Speed D. Centrifugal force 14 The purpose of using Tri-purpose cream separator is D A. Separation of milk C. Standardization of milk B. Clarification of milk D. All the above 15 Which size of the fat globules does not rise to the top of the milk during stored condition A. Less than 10 μ C. Less than 20μ B B. Less than 2 μ D. Less than 5 μ 16 The product obtained after mixing of butter oil, SMP and water is A. Reconstituted milk C. Buttermilk B B. Recombined milk D. None of the above 17 The time in minutes necessary at a specific temperature to reduce the number of organisms to 1/10 of the original value B A. F-value C. Z-value B. D-value D. None of the above
Q.N o. Question Answe r 18 Sodium metasilicate is an example of D A. Solubilizer C. Acidic detergent B. Sanitizer D. Alkaline detergent 19 There are following number of categories of ice cream as laid down by FSSA A. One C. Three C B. Two D. Four 20 The following is an example of a frozen dessert as per FSSA D A. Chocobar C. Softy ice cream B. Chocolate ice cream D. Sorbet 21 The following food additive is referred to as a galactomannan A A. Locust bean gum C. Pectin B. Curdlan D. Pullulan 22 Super premium ice cream is associated with an overrun of about: A. 20-35% C. 60-70% A B. 80-90% D. 95-100% 23 Lactose/sucrose crystallization is not a problem in the following frozen product: A. Sherbets C. Ices D B. Chocolate ice cream D. Soft serve ice cream 24 Surface crustation defect may be encountered in the following frozen product: A. Ices C. Pineapple ice cream A B. Malai-ka-baraf D. Chocolate ice cream 25 A randomly-bonded polymer made up of glucose, sorbitol and citric or phosphoric acid is: B A. Maltose C. Maltrin B. Polydextrose D. Hydroxypropylmethylcellulo se 26 Difference between Sorbet and Sherbet frozen dessert is: B A. Sorbet contains higher overrun C. Sorbet is not hardened
Q.N o. Question Answe r B. Sorbet does not contain milk solids D. Sorbet does not contain added acids 27 Microfixing of butter is carried out to: D A. To avoid leaky texture defect C. To avoid mottled colour defect B. To enhance shelf life of product by killing microorganisms D. To enhance spreadability 28 The butteroil having relatively high FFA content, can be reduced employing the following: B A. Heating of butteroil under vacuum C. Addition of alkali solution to butteroil B. Washing of butteroil with warm water and later separating out the water D. Addition of BHA to butteroil 29 The following is not a method used for fractionation of milk fat: D A. Lanza fractionation C. Detergent fractionation B. Super critical CO2 fractionation D. β-cyclodextrin fractionation 30 The melting point for ‘Fat spread’ as specified by FSSA is: C A. Min. 37 o C C. Max. 37 o C B. Min. 40 o C D. Max. 40 o C 31 PA membrane can withstand temperature up to_______ D A. 25 °C C. 60 °C B. 35 °C D. 75 °C 32 MF is also known as _____________ D A. Loose RO C. Ion exchange B. Loose NF D. Loose UF 33 Wall material used for microencapsulation of enzyme. D A. Gelatin C. Sugar B. Gums D. All of above 34 Which cheese variety is having eye formation by lactate metabolism? A A. Swiss cheese C. Mozzarella