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Quick short Questions for food safety officer exam probable
The milk pigment riboflavin is
(a) fat soluble
(b) water soluble
(c) both
(d) none
Protein content in edible grade of lactose is
(a) 0.01
(b) 0.1
(c) 0.4
(d) 0.8
The yellow colour of milk products like ghee is due to
(a) cholesterol
(b) riboflavin
(c) carotene
(d) xanthophyll
Pediococcus sp. causes. in canned meat and fish
(a) softening
(b) souring
(c) a & b
(d) putrid swell
Which of the following enzymes is the basis for checking the adequacy of pasteurization?
(a) lipase
(b) phosphatase
(c) peroxidase
(d) catalase
Fluffy texture in ice cream is due to
low overrun
(b) high solid content
(c) low emulsifier
(d) low milk solids
The percent TA of cow milk ranges from
(a) 0.15-0.16
(b) 0.13-0.14
(c) 0.17-0.18
(d) 0.18-0.19
Microbial contaminants of dry fruit ice cream include
(a) thermophillic bacteria
(b) yeasts & mould
(c) coliforms
(d) osmophilic yeast
Excessive stabilizer can lead to
(a) fast melting
(b) slow melting
(c) no melting
(d) none
Curdy meltdown in ice cream is due to
(a) addition of curd
(c) low acidity of mix
(b) high acidity of mix
(d) none
Which of the following is a ghee adulterant?
(a) vanaspati
(b) refined vegetable oil
(c) animal body fat
(d) all
Presence of vanaspati in ghee can be identified by.
(a) starch
(b) iodine
(c) Baudouin test