DAIRY EXTENSION OFFICER – NCA – MUSLIM – KERALA DAIRY DEVELOPMENT

PROVISIONAL ANSWER KEY
Question Paper Code: 8/2017/OL
Category Code: 258/2016
Exam: Dairy Extension Officer NCA
Medium of Question: English
Date of Test 20-02-2017
Alphacode A
Question1:-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
Correct Answer:- Option-A
Question2:-According to Constitution of India,the executive power of the Union is vested in
A:-Parliament
B:-Primeminister
C:-President
D:-Chief Justice of India
Correct Answer:- Option-C
Question3:-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
Correct Answer:- Option-B
Question4:-Which of the following Article be amended by simple majority
A:-Art. 4
B:-Art.169(3)
C:-Art. 239A
D:-All above
Correct Answer:- Option-D
Question5:-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
Correct Answer:- Option-C
Question6:-Which part is described as Magnacarta of Indian Constitution
A:-Part III
B:-Part II
C:-Part IV A
D:-Part V
Correct Answer:- Option-A
Question7:-Art. 29 and 30 deals with
A:-Religious Freedom
B:-Right to life and liberty
C:-Right against exploitation
D:-Cultural and Educational right
Correct Answer:- Option-D
Question8:-Which of the following Article deals with amendment of the constitution
A:-362
B:-368
C:-367
D:-363
Correct Answer:- Option-B
Question9:-Nirmal Gram Puraskar is related with
A:-sanitation
B:-environment
C:-unemployment
D:-food production
Correct Answer:- Option-A
Question10:-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
Correct Answer:- Option-C
Question11:-In August 2012 the Govt. of Kerala started the deceased donor transplantation programme captioned
A:-Amrutham
B:-Santhwanam
C:-Jeevani
D:-Mruthasanjeevani
Correct Answer:- Option-D
Question12:-Atma Vidya Sangam in 1917 was founded by
A:-Sree Narayana Guru
B:-Vagbhatananda
C:-Brahmananda Shivayogi
D:-Chattampi Swamiakal
Correct Answer:- Option-B
Question13:-‘Samatva Samajam’ was founded by
A:-Vaikunta Swami
B:- Vaghbhatananda
C:-Brahmananda Shivayogi
D:-Sahodaran Ayyappan
Correct Answer:- Option-A
Question14:-Who was the editor of ‘Mitavadi’,Calicut
A:-Kumaranasan
B:-A. Ayyappan
C:-C.Krishnan
D:-T.K.Madhavan
Correct Answer:- Option-C
Question15:-Chattampi Swamikal attained Samadhi at
A:-Chempazhanti
B:-Kannanmoola
C:-Sivagiri
D:-Panmana
Correct Answer:- Option-D
Question16:-In 1907 Ayyankali founded
A:-SNDP Yogam
B:-Sadhu Jana Paripalana Yogam
C:-Nair Service Society
D:-Yogakshema Sabha
Correct Answer:- Option-B
Question17:-The novel ‘Premamrutam’ was written by
A:-C.V.Raman Pillai
B:-K.M.Panikkar
C:-Chandu Menon
D:-P Kesavadev
Correct Answer:- Option-A
Question18:-The drama ‘ Balabalam’ was written by
A:- V. T.Bhattatiripad
B:-M.P.Bhattatiripad
C:-N.Krishna Pillai
D:-K.Damodaran
Correct Answer:- Option-C
Question19:-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
Correct Answer:- Option-D
Question20:-Who was the first President of Nair Service Society
A:-Mannath Padmanabhan
B:-K.Kelappan
C:-K.Paramu Pillai
D:-Panangattu Keshava Panikkar
Correct Answer:- Option-B
Question21:-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
Correct Answer:- Option-B
Question22:-……………. 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
Correct Answer:- Option-D
Question23:-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%
Correct Answer:- Option-C
Question24:-The theory applied for centrifugal separation of milk fat is ……………
A:-Stokes law
B:-Recknageal Phenomenon
C:-Ohm’s law
D:-All of these
Correct Answer:- Option-A
Question25:-Milk is deficient in ……………… content
A:-Iron
B:-Iodine
C:-Copper
D:-All of these
Correct Answer:- Option-D
Question26:-…………. type of koha is used for preparing Kalakand
A:-Pindi
B:-Dhap
C:-Danedar
D:-mixture of 1 and 2
Correct Answer:- Option-C
Question27:-Name the stabilizer used in ice cream that requires no ageing of mix
A:-Gelatin
B:-Carageenan
C:-Guar gum
D:-Sodium algenate
Correct Answer:- Option-D
Question28:-Spheroplasts are related to ………… organisms
A:-Gram positive
B:-Gram Negative
C:-Acid Fast
D:-Eukaryotic
Correct Answer:- Option-B
Question29:-Mare milk is used for the preparation of the acid alcoholic product………………
A:-Kefir
B:-Koumiss
C:-Villi
D:-Kishk
Correct Answer:- Option-B
Question30:-In cheese making process rennet act on the k-casein at …………. and ……….. positions
A:-104-105
B:-105-106
C:-106-107
D:-102-103
Correct Answer:- Option-B
Question31:-The Gerber sulphuric acid should have a density ………..at 15 degree C
A:-1.820
B:-1.762
C:-1.801
D:-1.782
Correct Answer:- Option-A
Question32:-Bakers yeast is ………………
A:-Saccharomyces boulardii
B:-Saccharomyces cerevisiae
C:-Saccharomyces florentinus
D:-Saccharomyces bayanus
Correct Answer:- Option-B
Question33:-………………… is a measure of volatile water soluble fatty acids
A:-RM Value
B:-Polenske Value
C:-Peroxide value
D:-Iodine value
Correct Answer:- Option-A
Question34:-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
Correct Answer:- Option-A
Question35:-The typical agitation system used for bulk milk coolers is a …….. agitator
A:-Propeller
B:-Turbine
C:-Paddle
D:-High Shear
Correct Answer:- Option-C
Question36:-A homogenizer pump is usually a ………… pump
A:-Centrifugal
B:-Rotary
C:-Screw
D:-Piston
Correct Answer:- Option-D
Question37:-Which is not in the category of probiotic dahi available in Indian market
A:-Nestle Actiplus
B:-Mother dairy b-active
C:-Yakult
D:-Amul pro life
Correct Answer:- Option-C
Question38:-The fluidized bed in which the air bubbles are approximately the same size as the soild particles
A:-Slugging bed
B:-Spouting Bed
C:-Channelling Bed
D:-Boiling bed
Correct Answer:- Option-D
Question39:-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
Correct Answer:- Option-A
Question40:-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
Correct Answer:- Option-C
Question41:-Most commonly used packaging material for fluid milk.
A:-glass bottle
B:-Pet bottle
C:-LDPE-LLDPE co-polymer
D:-Waxed carton
Correct Answer:- Option-C
Question42:-The indicator organism used inthe 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
Correct Answer:- Option-A
Question43:-…………………. is the principal NPN component in milk which is strongly related with the heat sability.
A:-Casein
B:-Urea
C:-Ammonia
D:-creatine
Correct Answer:- Option-B
Question44:-…………. stains are used for negative staining
A:-Positively Charged
B:-Acidic
C:-Basic
D:-Neutral
Correct Answer:- Option-B
Question45:-…………… is the product prepared from whey
A:-Mysost
B:-Casein
C:-Lassi
D:-Casein Hydrolysate
Correct Answer:- Option-A
Question46:-……………….. is an example for instantization system
A:-Blow Knox process
B:-Alfa Laval process
C:-Stassinisation
D:-Rohn’s process
Correct Answer:- Option-A
Question47:-Maximum residual limit (MRL) recommended by FDA for Aflatoxin M1 in milk is
A:-50µg/kg
B:-5µg/kg
C:-0.5µg/kg
D:-0.05µg/kg
Correct Answer:- Option-C
Question48:-The average calorific value of cow milk is ……………….C/100g
A:-75
B:-100
C:-185
D:-500
Correct Answer:- Option-A
Question49:-Six sigma permits …………. defects per million opportunities
A:-3.4
B:-34
C:-4.3
D:-3.5
Correct Answer:- Option-A
Question50:-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
Correct Answer:- Option-C
Question51:-SAMSOE means
A:-Whey based product
B:-Scandinavian milk product
C:-Low fat dairy product
D:-Hard ripened cheese
Correct Answer:- Option-D
Question52:-In FSSA, ………………. categories of microbiological quality have been assigned based on the microbiological
parameters
A:-Two
B:-Three
C:-Four
D:-None of above
Correct Answer:- Option-B
Question53:-The method of pasteurization carried out in the tubular heat exchanged with three concentrated tubes
A:-Uperization
B:-Vacreation
C:-Stassinization
D:-Flash pasteurization
Correct Answer:- Option-A
Question54:-SS-304 contains …………% Nickel
A:-8
B:-10
C:-18
D:-20
Correct Answer:- Option-A
Question55:-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
Correct Answer:- Option-C
Question56:-The most heat stable protein in milk is
A:-casein
B:-lactalbumin
C:-lysozyme
D:-lactoferrin
Correct Answer:- Option-A
Question57:-Fritz process is associated with ………..
A:-Ice cream freezing
B:-Butter making
C:-Cheese Making
D:-Yoghurt setting
Correct Answer:- Option-B
Question58:-Which among the following is a prebiotic
A:-Saccharin
B:-Inulin
C:-Lanolin
D:-Vanillin
Correct Answer:- Option-B
Question59:-Bactericidal efficiency of sanitizers can be found out using
A:-Capacity test
B:-Suspension test
C:-Both A and B
D:-None of these
Correct Answer:- Option-C
Question60:-Which among the following is a radioimmuno assay techenique
A:-Delvo test
B:-Moseley test
C:-Charm test
D:-Nitrate reduction test
Correct Answer:- Option-C
Question61:-………………….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
Correct Answer:- Option-B
Question62:-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
Correct Answer:- Option-C
Question63:-Beriberi is a disease caused by the deficiency of Vitamin……………
A:-Thiamin
B:-Cholecalciferol
C:-Vitamin K
D:-Niacin
Correct Answer:- Option-A
Question64:-In a roller drier, the speed of the drum is around …………… rpm
A:-14-19
B:-50-60
C:-100-150
D:-0-5
Correct Answer:- Option-A
Question65:-Air velocities of about ……………. is used in pneumatic power conveying systems for transporting milk powder.
A:-5 m/s
B:-20 m/s
C:-5km/hr
D:-20 km/hr
Correct Answer:- Option-B
Question66:-Which among the following genera produce D lactate
A:-Lactococcus
B:-Leuconostoc
C:-Streptoccoccus
D:-Bifidobacterium
Correct Answer:- Option-B
Question67:-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
Correct Answer:- Option-B
Question68:-………….. is the major unsaturated fatty acid present in milk fat
A:-Stearic Acid
B:-Palmitic Acid
C:-Oleic acid
D:-Linoleic
Correct Answer:- Option-C
Question69:-Industrial production of citric acid is achieved by the inihibition of ………….. enzyme in the TCA cycle
A:-Aconitase
B:-Phosphofructokinase
C:-Glucose oxidase
D:-Lactase
Correct Answer:- Option-A
Question70:-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
Correct Answer:- Option-B
Question71:-Majority of fat in whole milk power is present as
A:-Free form
B:-Globular
C:-Emulsion
D:-Suspension
Correct Answer:- Option-B
Question72:-Bluish green color of ghee is due to
A:-Bilirubin
B:-Biliverdin
C:-Both
D:-None of these
Correct Answer:- Option-C
Question73:-Vieth ratio is
A:-lactose : protein : ash
B:-protein : lactose : ash
C:-lactose : ash : protein
D:-Protein : ash : Lactose
Correct Answer:- Option-A
Question74:-Buttery coconut flavour of ghee is due to
A:-Methyketone
B:-Fatty acids
C:-Alcohol
D:-Delta lactone
Correct Answer:- Option-D
Question75:-…………….. 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
Correct Answer:- Option-D
Question76:-Cotton seed track ghee is low in
A:-RM Value
B:-Iodine Value
C:-Saponification value
D:-Refvactive index
Correct Answer:- Option-A
Question77:-Interspecies adulteration of milk is detected by
A:-ABR Test
B:-Scorch test
C:-Hansa test
D:-Chloride test
Correct Answer:- Option-C
Question78:-Salt content of casein micelle of bovine milk
A:-6%
B:-94%
C:-90%
D:-10%
Correct Answer:- Option-A
Question79:-Hardness of water is expressed as ppm of ………….
A:-Magnesium Sulphate
B:-Calcium Sulphate
C:-Calcium Carbonate
D:-Calcium bicarbonate
Correct Answer:- Option-C
Question80:-Essential fatty acid present in milk fat
A:-oleic acid
B:-butyric acid
C:-Palmitic acid
D:-Linoleic acid
Correct Answer:- Option-D
Question81:-………….. gives the specification for polyethylene in contact with food suff
A:-IS:10146
B:-IS:10151
C:-IS:10142
D:-IS:13061
Correct Answer:- Option-A
Question82:-The minimum diameter of the green circle in the symbol for ‘vegetarian food’ is ……….. when the area of
principal display panel is 200cm²
A:-3mm
B:-4mm
C:-6mm
D:-8mm
Correct Answer:- Option-B
Question83:-Which of the following is not an acidity regulator
A:-Calcium gluconate
B:-Calcium carbonate
C:-Calcium dihyrogenphosphate
D:-calcium hydroxide
Correct Answer:- Option-B
Question84:-Incubation temperature employed in Eijkmans test
A:-40.5± 0.2 degree C
B:-42.5± 0.2degree C
C:-44.5± 0.2degree C
D:-46.5± 0.2degree C
Correct Answer:- Option-C
Question85:-Moseley count is related to
A:-Detection of antibiotic residue
B:-Bacteriophage assay
C:-Evaluation of starter culture
D:-Shelf life test
Correct Answer:- Option-D
Question86:-Maximum permitted fat in low fat ice cream as per FSSA
A:- 1.8%
B:- 2.0%
C:- 2.5%
D:- 3.0%
Correct Answer:- Option-C
Question87:-……………….. salt of methylene blue is used in MBRT
A:-Thiocyanate
B:-Chloride
C:-Sulphate
D:-Bisulphate
Correct Answer:- Option-A
Question88:-The amount of water vaporized per unit area of surface in a 4-effect evaporator is approximately ……………. of
that in single effect
A:-25%
B:-50%
C:-100%
D:-200%
Correct Answer:- Option-A
Question89:-In an efficient moder pasteurisation plant,maximum refrigeration efficiency is ……………..
A:-75%
B:-85%
C:-95%
D:-100%
Correct Answer:- Option-C
Question90:-Maxilact used for accelerated cheese ripening is a ………………… enzyme
A:-Phospholipase
B:-Lactase
C:-Lipase
D:-Protease
Correct Answer:- Option-B
Question91:-A prion is responsible for
A:-Haverhill fever
B:-Q fever
C:-Creut3feldt – Jakob disease
D:-Maltas fever
Correct Answer:- Option-C
Question92:-A bactofuge operates at an average rpm of ………………
A:-5000
B:-10000
C:-20000
D:-50000
Correct Answer:- Option-C
Question93:-The permitted flavoring agent in butter is …………………..
A:-Acetaldehyde
B:-Diacetyl
C:-Annatto
D:-Carotene
Correct Answer:- Option-B
Question94:-Blue and white screening used for the selection of recombinant bacteria is based on the principle of
α-complementation of the …………. gene
A:-β – galactosidase
B:-Phosphoketolase
C:-aldolase
D:-aconitase
Correct Answer:- Option-A
Question95:-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
Correct Answer:- Option-D
Question96:-Elements that transpose through an RNA intermediate
A:-Plasmids
B:-Retrotranspons
C:-Cosmids
D:-Fosmids
Correct Answer:- Option-B
Question97:-Malolactic fermentation is typical for ……………… fermentation
A:-Beer
B:-Citric acid
C:-Wine
D:-Acetic acid
Correct Answer:- Option-C
Question98:-…………………… fermentation is typical example for solid state fermentation
A:-Citrate
B:-Koji
C:-Acidic
D:-Alcoholic
Correct Answer:- Option-B
Question99:-The O antigen is present in the ……………. of Gram negative bacteria
A:-Cytoplasm
B:-Periplasm
C:-Plasma membrane
D:-Outer membrane
Correct Answer:- Option-D
Question100:-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
Correct Answer:- Option-D