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