(1) Acid phosphatase
(2) Alkaline phosphatase
(3) Both alkaline and acid phosphatase
(4) Lacto peroxidase
(5) Lacto reductase
Ans: (2)
Q.2. In HTST pasteurization milk is heated to at least:
(1) 63 oC
(2) 71 oC
(3) 75.5 oC
(4) 80 oC
(5) 58 oC
Ans: (2)
Q.3. The highest heat transfer value is in:
(1) Aluminum
(2) Copper
(3) Stainless steel
(4) Glass
(5) Nichrome
Ans: (3)
Q.4. As per PFA rules fat content in skim milk should be:
(1) Not less than 0.25%
(2) Not more than 0.25%
(3) Not more than 0.5%
(4) Not less than 0.5%
(5) Not less than 1.0%
Ans: (3)
Q.5. National Dairy Development Board (NDDB) was established with the objective of taking up the activity of:
(1) Dairy research
(2) Dairy education
(3) Daily Development
(4) Dairy extension
(5) Dairying Business
Ans: (3)
Q.6. Lactose can be prepared from:
(1) Sugarcane
(2) Sugar beet
(3) Milk
(4) Soy milk
(5) Custard Apple
Ans: (3)
Q.7. Oxidized flavour development is catalyzed by:
(1) Riboflavin
(2) Vitamin C
(3) Manganese
(4) Copper
(5) Methylcobalmin
Ans: (4)
Q.8. Currently most commonly used packaging
material in India is:
(1) Bottle
(2) Carton
(3) Pouch
(4) Tetrapak
(5) Alu-Alu Pack
Ans: (3)
Q.9. Which of the following cell organelle is involved in storage of oil in seed?
(1) Lysosome
(2) Glycosome
(3) Polysome
(4) Peroxisome
(5) Heterosome
Ans: (2)
Q.10. Identify the plant hormone involved in Apical Dominance.
(1) Abscisic acid
(2) Gibberellic acid
(3) Ethylene
(4) Indole acetic acid
(5) Nephthalin acetic acid
Ans: (4)
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