Previous Next Livestock Products Technology MCQs General Instructions There will be 10 questions per page You can use Previous and Next Buttons to navigate between the pages Correct Answer will be displayed immediately after choosing an option Click Next button below to start 1. Following is used for the manufacture of ice cream, ghee and butter Cheese Cream Channa Khoa 2. The father of white revolution in India Sam Pitroda M.S. Swaminathan Verghese Kurien Hiralal Chaudhuri 3. Freshly drawn milk is Acidic Basic Amphoteric Neutral 4. The right method of milking is Pinching Stripping Knuckling Full hand milking 5. Eating of horse flesh is called as ___________ Hippophagia Coprophagia Kinophagia Biophagia 6. The presence of cows milk in buffalo milk is tested by Capillary electrophoresis analysis isoelectric focusing of γ-caseins after plasminolysis Rapid immunochromatographic test All the above 7. Curdling without pronounced acid production associated with milk and milk products Acid curdling Alkaline curdling Sweet curdling Salt curdling 8. Standardized milk should have FAT and SNF percentage as per FSSAI 5 and 7.5 % 5.5 and 8.5% 4.5 and 8.5% 1.5 and 8.5 % 9. The presence of buffalo milk in cow milk is tested by Hansa test Phosphatase test Ring test Formalin test 10. Rasagolla is prepared from Channa Butter Khoa Ice cream 11. Starch adulteration in milk can be detected by Phosphatase test Clot on boiling test Iodine test Alizarin test 12. Bacteria convert lactose into lactic acid in milk Lactococcus Lactis Subsp. Cremoris Bacillus cereus Clostridium botulinm Staphylococcus aureus 13. Monosodium glutamate is used to enhance Colour Flavour Texture Tenderness 14. Which one yields highest dressing percentage Goat Sheep Pig Buffalo 15. Following is not included in the poultry giblets heart liver lung gizzard 16. The stabilizer used in ice cream preparation is Starch Gelatin Egg Yolk GMS 17. Animal with ___________ should be slaughtered under emergency slaughter High fever Lumbar fracture Jaundice Bruices 18. The fat content is highest in milk of Cow Buffaloes Goat Human 19. The recommended light intensity at work rooms in an abattoir is 10 foot candles 20 foot candles 30 foot candles 40 foot candles 20. Self-carbonated milk beverage is called as Kefir Kumiss Butter milk flavored milk 21. Casings are prepared from .......................... layer of intestine Mucosal Sub-mucosal Muscular Serosal 22. The gas used for stunning of food animal is Oxygen Hydrogen Nitrogen Carbondioxide 23. The freezing point of meat lies between ....................... degree celcius 3 & 4 1 & 1.5 0 & 1 -1 & -1.5 24. Fat content of Cow milk is 2.5 % 3.5 % 4.5 % 5.5 % 25. The white fat deposition in between groups of muscles is a characteristic feature of meat of which of the following species? Horse Camel Sheep Fish 26. The iron content of Khoa should be more than 100 ppm 175 ppm 200 ppm 250 ppm 27. Animals which died of natural causes showing fullness of blood vessels and ________ coloured meat is due to lack of proper bleeding. Dark red Light red Brownish red Greenish red 28. The ultimate pH of meat is 4.5 5.5 6.0 6.5 29. Lactose content of cow milk is about 1 - 2 % 4 - 5 % 10 - 15 % 16% 30. Milk is an _______ emulsion Oil in oil Water in oil Oil in water Protein in oil 31. The place where animal is given rest before slaughter is called as Abattoir Market Lairage Slaughterhouse 32. Fore milk is low in ____ content than hind milk Fat Protein Lactose Vitamin D 33. Perishable livestock product Leather Feeder Meat All the above 34. Slaughter of dead animal is called as humane slaughter ritual slaughter cold slaughter causality slaughter 35. Rendered pig fat is called as Leaf fat Lard Tallow Rind 36. Frankfurter is a typical example of Uncooked sausage Cooked unsmoked sausage Cooked smoked sausage Uncooked smoked sausage 37. Blood splashing in muscle occurs due to delay between Stunning and shackling Stunning and sticking Sticking and skinning Flaying and evisceration 38. Homogenization of milk increases the fat globules size decreases the protein particle size increases the protein particle size decreases the fat globules size 39. Rennet is manufactured from _______ of the calf Rumen Reticulum Omasum Abomasum 40. Salting in cheese is done at the level of _____ % 1 - 2 % 3 - 4 % 5 - 6 % 7 - 8 % 41. National Research Center on Meat is located in Bengaluru Hyderabad Izatnagar Makdoon 42. In retail markets, the storage temperature of butter should be not exceeding 8 degree C not exceeding 4 degree C not exceeding -1 degree C below 0 degree C 43. The conditions met out in autoclaving are 121° F, 15 minutes., 15lb/mm 121° K, 15 minutes., 15lb/mm 121° C, 15 minutes, 15lb/mm none of the above 44. Khoa is a _________ milk product fermented condensed dried none of the above 45. Electrical method of stunning is done at 75 MV and 250 mA 75 V and 250 A 75 MV and 250 A 75V and 250 mA 46. The Deonar abattoir located in Chennai Mumbai Delhi Kolkata 47. Concentration and duration of CO2 stunning in pigs 70% in air for 60 seconds 70% in air for 45 seconds 45% in air for 70 seconds 45% in air for 7 seconds 48. Post mortem inspection of animals fails to detect tuberculosis fasciolasis rabies hydatidosis 49. Ante mortem inspection of animals fails to detect uterine prolaspe tetanus sarcocystosis fever 50. Paneer is a _______ dairy product fermented coagulated condenced dehydrated 51. Titrable acidity of normal cow milk is 0.09 0.14 0.18 0.21 52. Green rot in egg is caused by Streptococuss Staphylococcus Pseudomonas Serratia 53. Scalding is the necessary step in the dressing of …………… buffalo pig deer sheep 54. Muslim method of slaughter is called as Jewish Jatka Halal Schechitita 55. Venison is meat of buffalo camel deer horse 56. Which of the following operation is not included in poultry slaughtering stunning scalding defeathering carcass splitting 57. By removing fat from milk, the specific gravity of milk remains same decreases increases none of the above 58. The excellent indication of organoleptic quality of milk is colour smell taste COB Test 59. Hide is a skin obtained from new born adult animal immature animal unborned (foetus) 60. Butter milk is the by-product obtained during the preparation of butter cheese channa ice cream 61. As compared to other milks human milk is rich in protein fat lactose ash 62. The most abundant amino acid in collagen is alanine glycine lysine valine 63. The boiling point of cow milk is 100 °C 100.17 °C 105.17 °C 107.15 °C 64. Higher specific gravity in buffalo milk is due to higher fat content SNF content lactose content protein content 65. Double toned milk contains____________% fat 1.5 3 4.5 6 66. The carcass yield % of pig is 50 60 70 80 1 out of 7 Time is Up! Time's up Comments and Discussion Previous Next Related
