6 March 2017

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DAIRY EXTENSION OFFICER 20-02-2017 QUESTION PAPER

DAIRY EXTENSION OFFICER
ONLINE EXAM DATE:20-02-2017
1.The words ‘Unity and Integrity of Nation’in the preamble was substituted for the word’Unity of Nation’by
A.42nd Amendment
B.44th Amendment
C.40th Amendment
D.41st Amendment
Ans:A

2.According to Constitution of India,the executive power of the Union is vested in
A.Parliament
B.Prime minister
C.President
D.Chief Justice of India
Ans:C
3.Directive Principle of State policy are contained in
A.Part IV from Art.42-51
B.Part IV from Art.36-51
C.Part V from Art.50-63
D.Part VI from Art.36-51
Ans:B
4.Which of the following Article be amended by simple majority
A.Art.4
B.Art.169(3)
C.Art.239A
D.All above
Ans:D
5.Under Art.14 the state shall not deny to any person
A.Equality before the law
B.Equal protection of the law
C.Both Option 1 & 2
D.None
Ans:C
6.Which part is described as Magnacarta of Indian Constitution
A.Part III
B.Part II
C.Part IV A
D.Part V
Ans:A
7.Art.29 and 30 deals with
A.Religious Freedom
B.Right to life and liberty
C.Right against exploitation
D.Cultural and Educational right
Ans:D
8.Which of the following Article deals with amendment of the constitution
A.362
B.368
C.367
D.363
Ans:D
9.National Gram Puraskar is related with
A.Sanitation
B.Environment
C.Unemployment
D.Food production
Ans:A
10.Protection of children from sexual offenses act came in to force on
A.November 14,2013
B.November 14,2011
C.November 14,2012
D.November 14,2014
Ans:C
11.In August 2012 the Govt.of Kerala started the deceased donor transplantation programme captioned
A.Amrutham
B.Santhwanam
C.Jeevani
D.Mruthasnjeevani
Ans:D
12.Atma Vidya Sangam in 1917 was founded by
A.Sree Narayana Guru
B.Vagbhatananda
C.Brahmananda Shivayogi
D.Chattampi Swamiakal
Ans:B
13.’Samatva Samajam’was  founded  by
A.Vaikunta Swami
B.Vagbhatananda
C.Brahmananda Shivayogi
D.Sahodaran Ayyappan
Ans:A
14.Who was the editor of ‘Mitavadi’Calicut
A.Kumaranasan
B.A.Ayyappan
C.C.Krishnan
D.T.K.Madhavan
Ans:C
15.Chattampi Swamikal attained Samadhi at:
A.Chempazhanti
B.Kannanmoola
C.Sivagiri
D.Panmana
Ans:D
16.In 1907 Ayyankali founded
A.SNDP Yogam
B.Sadhu Jana Paripalana Yogam
C.Nair Service Society
D.Yogakshema Sabha
Ans:B
17.The novel ‘Premamrutam’was written by
A.C.V.Raman Pillai
B.K.M.Panikkar
C.Chandu Menon
D.P.Kesavadev
Ans:A
18.The drama ‘Balabalam’was written by
A.V.T.Bhattatiripad
B.M.P.Bhattatiripad
C.N.Krishna Pillai
D.K.Damodaran
Ans:C
19.The ‘Al Amin’ started publication from Calicut in October 1924 under the editorship of
A.S.K.Pottekkat
B.Vaikom Muhammed Basheer
C.Vakkom Abdul Khadir Maulavi
D.Muhammed Abdur Rahiman
Ans:D
20.Who was the first President of Nair Service Society
A.Mannath Padmanabhan
B.K.Kelappan
C.K.Paramu Pillai
D.Pannagattu Keshava Panikkar
Ans:B
21.As per Indian standards,only-------------welding shall be done for all joints in stainless steel for construction of a milk silo
A.Arc
B.TIG
C.MIG
D.Plasma welding
Ans:B
22.----------pump is commonly used in dairy plants as a CIP return pump for cleaning solution that contains large amounts of air:
A.Centrifugal pump
B.Mono pump
C.Piston pump
D.Liquid ring pump
Ans:D
23.If the moisture content of a food product on wet basis is 50%,the dry moisture content of the product is----------
A.25%
B.50%
C.100%
D.200%
Ans:C
24.The theory applied for centrifugal separation of milk fat is----------
A.Stokes law
B.Recknageal Phenomenon
C.Ohm’s law
D.All of these
Ans:A
25.Milk is deficient in--------content
A.Iron
B.Iodine
C.Copper
D.All of these
Ans:D
26.-----------type of koha is used for preparing Kalakand
A.Pindi
B.Dhap
C.Danedar
D.Mixture of 1 and 2
Ans:C
27.Name the stabilizer used in ice cream that requires no ageing of mix
A.Gelatin
B.Carageenan
C.Guar gum
D.Sodium algenate
Ans:D
28.Spheroplasts are related to---------organisms
A.Gram Positive
B.Gram Negative
C.Acid Fast
D.Eukaryotic
Ans:B
29.Mare milk is used for the preparation of the acid alcoholic product---------
A.Kefir
B.Koumiss
C.Villi
D.Kishk
Ans:B
30.In cheese making process rennet act on the k-casein at------------and……………. Position
A.104-105
B.105-106
C.106-107
D.102-103
Ans:B
31.The Gerber sulphuric acid should have a density ---------at 15 degree C
A.1.820
B.1.762
C.1.801
D.1.782
Ans:A
32.Bakers yeast is------
A.Saccharomyces boulardii
B.Saccharomyces cerevisiae
C.Saccharomyces florentinus
D.Saccharomyces bayanus
Ans:B
33.----------is a measure of volatile water soluble fatty acids
A.RM Value
B.Polenske Value
C.Peroxide value
D.Iodine value
Ans:A
34.Koestler number of cow milk ranges from---------
A.1.5-3.0
B.2.0-3.5
C.1.0-1.5
D.3.0-4.0
Ans:A
35.The typical agitation system used for bulk milk coolers is a -----------------agitator
A.Propeller
B.Turbine
C.Paddle
D.High Shear
Ans:C
36.A homogenizer pump is usually a ---------pump
A.Centrifugal
B.Rotary
C.Screw
D.Piston
Ans:D
37.Which is not in the category of probiotic dahi available in Indian market
A.Nestle Aciplus
B.Mother dairy b-active
C.Yakult
D.Amul pro life
Ans:C
38.The fluidized bed in which the air bubbles are approximately the same size as the solid particles
A.Slugging bed
B.Spouting bed
C.Channelling Bed
D.Boiling bed
Ans:D
39.In Baird parker  Agar,the compound responsible for black colouration of Staphylococus aureus colonies is--------
A.Tellurite
B.Hydrogen Sulphide
C.Aesculin
D.All of the above
Ans:A
40.The holding time in an HTST pasteurizer can be determined by----------
A.Phospatase test
B.Dye reduction test
C.Dye injection method
D.Stop watch method
Ans:C
41.Most commonly used packaging material for fluid milk
A.Glass bottle
B.Pet bottle
C.LDPE-LLDPE co-polymer
D.Waxed carton
Ans:C
42.The indicator organism used in the microbial inhibition test (IDF)used for the determination of antibiotic residues in raw milk and in heat treated milk
A.Bacillus stearothermophilus var calidolactci
B.Bascillus stearothermophilus
C.Bacillus cereus
D.Bacillus cereus var mycoides
Ans:A
43.-----------------is the principal NPN component in milk which is strongly related with the heat sability
A.Casein
B.Urea
C.Ammonia
D.Creatine
Ans:B
44.-------stains are used for negative staining
A.Positively Charged
B.Acidic
C.Basic
D.Neutral
Ans:B
45.---------------is the product prepared from whey
A.Mysost
B.Casein
C.Lassi
D.Casein Hydrolysate
Ans:A
46.------------is an example for instantization system
A.Blow Knox process
B.Alfa Laval process
C.Stassinisation
D.Rohn’s process
Ans:A
47.Maximum residual limit(MRL)recommended by FDA for aflatox in M1 in milk is
A.50 Meu g/kg
B.5 Meu g/kg
C.0.5 Meu g/kg
D.0.05 Meu g/kg
Ans:C
48.The average calorific value of cow milk is  -------------C/100 g
A.75
B.100
C.185
D.500
Ans:A
49.Six sigma permits --------defects per million opportunities
A.3.4
B.34
C.4.3
D.3.5
Ans:A
50.The amount of moisture in a food at the end of the constant rate period of drying
A.Water activity
B.Equilibrium moisture content
C.Critical Moisture Content
D.Equilibrium  Relative  Humidity
Ans:C
51.SAMSOE means
A.Whey based product
B.Scandinavaian milk product
C.Low fat dairy product
D.Hard ripened cheese
Ans:D
52.In FSSA,-----------categories of microbilogical quality have been assigned based on the mirobiological parameters
A.Two
B.Three
C.Four
D.None above
Ans:B
53.The method of pasteurization carried out in the tubular heat exchanged with three concentrated tubes
A.Uperization
B.Vacreation
C.Stassinization
D.Flash pasteurization
Ans:A
54.SS-304 contains-------------% Nickel
A.8
B.10
C.18
D.20
Ans:A
55.In a cream separator the angle of inclination of disk to the horizontal is
A.0-30 degree
B.30-45 degree
C.45-60 degree
D.60-90 degree
Ans:C
56.The most heat stable protein in milk is
A.Casein
B.Lactalbumin
C.Lysozyme
D.Lactoferrin
Ans:A
57.Fritz process is associated with-------
A.Ice cream freezing
B.Butter making
C.Cheese Making
D.Yoghurt setting
Ans:B
58.Which among the following  is a prebiotic
A.Saccharin
B.Inulin
C.Lanolin
D.Vanillin
Ans:B
59.Bactericidal efficiency of sanitizers can be found out using
A.Capacity test
B.Suspension test
C.Both A and B
D.None of these
Ans:C
60.Which among the following is a radioimmuno assay techenique
A.Delvo test
B.Moseley test
C.Charm test
D.Nitrate reduction test
Ans:C
61.---------is a short chain fatty acid which give characteristic flavor to milk fat
A.Stearic acid
B.Butyric acid
C.Oleic acid
D.None of the above
Ans:B
62.In a spray dryer having a drying  efficiency of 60%,if the air inlet temperature is 200 degree C and the atmospheric temperature is 35 degree C;then the outlet air temperature=-----------
A.85 degree C
B.99 degree C
C.101 degree C
D.120 degree C
Ans:C
63.Beriberi is a disease caused by the deficiency of Vitamin ----------
A.Thiamin
B.Cholecalciferol
C.Vitamin K
D.Niacin
Ans:A
64.In a roller drier,the speed of the drum is around----------rpm
A.14-19
B.50-60
C.100-150
D.0-5
Ans:A
65.Air velocities of about----is used in pneumatic power conveying systems for transporting milk powder
A.5 m/s
B.20 m/s
C.5 km/hr
D.20 km/hr
Ans:B
66.Which among the following genera produce D lactate
A.Lactococcus
B.Leuconostoc
C.Streptoccoccus
D.Bifidobacterium
Ans:B
67.Which among the following  pathogens is not mentioned in the microbiological parameters of butter as per FSSAI
A.Listeria
B.Yersinia
C.E.Coli
D.Salmonella
Ans:B
68.----------is the major unsaturated fatty acid present in milk fat:
A.Stearic Acid
B.Palmitic Acid
C.Oleic Acid
D.Linoleic
Ans:C
69.Industrial production of citric acid is achieved by the inhibition of ------------enzyme in the TCA cycle
A.Aconitase
B.Phosphofructokinase
C.Glucose oxidase
D.Lactase
Ans:A
70.The velocity of raw milk in pipes should not be greater than -----------------m/s to avoid damage to the fat globules
A.0.5
B.1.5
C.2.5
D.5.0
Ans:B
71.Majority of fat in whole milk power is present as
A.Free form
B.Globular
C.Emulsion
D.Suspension
Ans:B
72.Bluish green color of ghee is due to
A.Bilirubin
B.Biliverdin
C.Both
D.None of these
Ans:C
73.Vieth ratio is
A.Lactose:protein:ash
B.Protein:lactose:ash
C.Lactose:ash:protein
D.Protein:ash:Lactose
Ans:A
74.Buttery coconut flavor of ghee is due to
A.Methyketone
B.Fatty acids
C.Alcohol
D.Delta lactone
Ans:D
75.---------------is used to avoid any risk of contamination of the pasteurized product by unpasteurized product or cooling medium
A.Flow  Diversion Valve
B.Thermistor
C.Audio alarm
D.Booster pump
Ans:D
76.Cotton seed track ghee is low in
A.RM Value
B.Iodine Value
C.Saponification value
D.Refractive index
Ans:A
77.Interspecies adulteration of milk is detected by
A.ABR Test
B.Scorch test
C.Hansa test
D.Chloride test
Ans:C
78.Salt content of casein micelle of bovine milk
A.6%
B.94%
C.90%
D.10%
Ans:A
79.Hardness of water is expressed as ppm of-----------------
A.Magnesium Sulphate
B.Calcium Sulphate
C.Calcium Carbonate
D.Calcium bicarbonate
Ans:C
80.Essential fatty acid present in milk fat
A.Oleic acid
B.Butyric acid
C.Palmitic acid
D.Linoleic acid
Ans:D
81.-----------gives the specification for polyethylene in contact with food stuff
A.IS:10146
B.IS:10151
C.IS:10142
D.IS:13061
Ans:A
82.The minimum diameter of the green circle in the symbol for ‘vegetarian food’is -----------when the area of principal display panel is 200 cm2
A.3 mm
B.4 mm
C.6 mm
D.8 mm
Ans:B
83.Which of the following is not an acidity regulator
A.Calcium gluconate
B.Calcium carbonate
C.Calcium dihyrogenphosphate
D.Calcium hydroxide
Ans:B
84.Incubation temperature employed in Eijkmans test
A.40.5+-0.2 degree C
B.42.52+-0.2 degree C
C.44.5+-0.2 degree C
D.46.5 +-0.2 degree C
Ans:C
85.Moseley count is related to
A.Detection of antibiotic residue
B.Bacteriophage assay
C.Evaluation of starter culture
D.Shelf life test
Ans:D
86.Maximum permitted fat in low fat ice cream as per FSSA
A.1.8%
B.2.0%
C.2.5%
D.3.0%
Ans:C
87.----------salt of methylene blue is used in MBRT
A.Thiocynate
B.Chloride
C.Sulphate
D.Bisulphate
Ans:A
88.The amount of water vaporized per unit are of surface in a 4-effect evaporator is approximately ----------of that in single effect
A.25%
B.50%
C.100%
D.200%
Ans:A
89.In an efficient moder pasteurization plant,maximum refrigeration efficiency is ------
A.75%
B.85%
C.95%
D.100%
Ans:C
90.Maxilact used for accelerated  cheese ripening is a -----------enzyme
A.Phospholipase
B.Lactase
C.Lipase
D.Protease
Ans:B
91.A prion is responsible for
A.Haverhill fever
B.Q fever
C.Creut3 feldt-Jakob disease
D.Maltas fever
Ans:C
92.A bactofuge operates at an average rpm of-----------
A.5000
B.10000
C.20000
D.50000
Ans:C
93.The permitted flavoring agent in butter is-----
A.Acetaldehyde
B.Diacetyl
C.Annatto
D.Carotene
Ans:B
94.Blue and white screening used for the selection of recombinant bacteria is based on the principle of alpha complementation of the -----gene
A.Beta galactosidase
B.Phosphoketolase
C.Aldolase
D.Aconitase
Ans:A
95.Based on the microbiological parameters,a product is categorized as potentially hazardous
A.When values are less than m
B.When values are less than M
C.When more than n/c values are between m and M
D.When more than c/n values are between m and M
Ans:D
96.Elements that transpose through an RNA intermediate
A.Plasmids
B.Retrotranspons
C.Cosmids
D.Fosmids
Ans:B
97.Malolactic formentation is typical for ------------fermentation
A.Beer
B.Citric acid
C.Wine
D.Acetic acid
Ans:C
98.------------fermentation is typical example for solid state fermentation
A.Citrate
B.Koji
C.Acidic
D.Alcoholic
Ans:B
99.The O antigen is present in the --------of Gram negative bacteria
A.Cytoplasm
B.Periplasm
C.Plasma membrane
D.Outer membrane
Ans:D
100.Based on the microbiological parameters,a product is categorized as potentially hazardous
A.When values are less than m
B.When values are less than M
C.More than n/c values are between m and M
D.More than c/n values are between m and M
Ans:D


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