Compiled by: - Mr.
Abhay Pandey
Q1:In the milk definition as per
FSSAI it is mentioned to exclude the milk obtained from the animal 15 days
before or 5 days after calving because of
A. Abnormal composition
Q2:The milk component which is in
highest concentration in all the species is
A. Water
Q3: Higher demand for minerals
for the optimum growth of the young one of
A. Rabbit
Q4:The reason for high lactose
content in human milk is
A. To maintain the osmotic pressure
Q5:Human milk contain a very low
level of protein percentage because
A. Infant takes long time to
doubles its birth weight
Q6: The exotic cattle breed which
can produce high fat containing milk is
A. Friesian
Q7: Individual cows produce milk
with variation in composition because
A. Genetic inheritance
Q8: The milk constituent which
shows variation during the milking is
A. Fat
Q9: The season during which the
animal produces milk with good fat percentage is
A. May
Q10: The fat-free portion of milk
is known as
A. Plasma
Q11:The major milk constituent
existing completely in soluble state is
A. Lactose
Q12: The stabilization of fat in
milk is attained by
A. Fat globule membrane
Q13: The milk constituent chiefly
responsible for the light scattering property of milk is
A. Fat globules
Q14: The milk constituent with
low density is
A. Milk fat
Q15:The primary structure of a
proteins molecules will consists of
A. Polypeptide chains
Q16:Polymorphism in proteins is
caused by changes in
A. Sequence of amino acids
Q17:As per the latest protein
nomenclature of the milk protein the first letter denotes
A. The class of the protein
Q18:The family name of the given
protein is indicated by
A. Greek name before the class name
Q19:The sequence of the amino
acids in the primary structure of the protein is dictated by thesequence of
A. Trinucleotide codons
Q20:The major fraction of the
milk proteins is
A. caseins
Q21: The scientist who first
attempted to study polymorphism in milk is
A. Aschaffenburg and Drewry
Q22: The proteose peptone
fraction of milk is obtained from
A. whey protein
Q23.that all portion except
casein is called
A.milk serum
Q24:Latest technique adopted to
study milk protein fractions
A. Electrophoresis
Q25:The common property of all
the fractions of casein is
A. Insolubilization at pH 4.6
Q26:The casein fraction having
two predominantly hydrophobic regions is
A.alpha s1-Caseins
Q27:The casein fraction having a
negatively charged head and an uncharged essentially hydrophobic tail is
bita Casein
Q28:The chief carbohydrate moiety
associated with the glycoprotein of the casein fractions is
A.N-acetyl neuraminic acid
Q29:The site of action of
chymosin on the k casein molecule is
A. Phe(l05)-Met(l06)
Q30:The first chemical method for
fractionation of casein was developed by
A. Rowland
Q31:Separating the casein from
milk is done by using
A.10% TCA
Q32:From milk the
Non-casein-nitrogen fraction is obtained by
A. Adding 10% acetic acid
Q33:In milk the necessity to have
casein in micelle form is
A. Protecting calcium sensitive
fractions
Q34:The stability of milk during
several heat treatment is decided by the milk constituent
A. casein
Q35:The core of the casein
micelle consists of loosely packed
A. Hydrophobic substances
Q36:The effect of heating milk on
the calcium phosphate content in casein micelles is
A. Increases
Q37:Among the various fractions
of casein the fraction which is not sensitive to the presence of ionic calcium
is
A.kappa casein
Q38:The carbon compounds which
are required for the normal functioning of the living organisms and which can
not be synthesize by the body are known as
A. Vitamins
Q39: The fat soluble vitamin
which is present in highest concentration in milk is
A. Vit.A
Q40: Milk is a poor source for
the vitamin
A. Vitamin A
Q41:The main importance of the
Vitamin E in human nutrition is
A.Acts as antioxidant
Q42:The vitamin that is formed by
UV irradiation of 7-dehydrocholesterol in animals particularly in the skin is
A.Cholecalciferol D3
Q43:The whey protein originating
from the blood and synthesized in liver is
A. Bovine serum albumin
Q44:The two light chains and two
heavy chains of the IgG1 and IgG2 are joined by
A. Disulphide bond
Q45:The fraction that is formed
by the partial hydrolytic degradation of bita-casein is
A. Proteose- peptone
Q46:The approximate protein
percentage in the fat globule membrane is
A. 50.0 % of the membrane materialc
Q47:The occurrence of non-protein
nitrogen component in milk is due to
A. Protein metabolism
Q48:Any change caused in the native
state of protein structure is known as
A. Denaturation
Q49: The most heat sensitive
fraction of whey protein is
A. Immunoglobulin
Q50: The extent of protein
denaturation could be lowered or even protected by
A. Interaction with kappa -casein
Q51: When the salt concentration
is high enough, the proteins will lose their solubility because of
A. Dehydrating the protein
molecules
Q52:The plasma membrane covering
the lipid material during its transport in to the lumen of the alveoli is known
as
A. Fat globule membrane
Q53:The proportion of the
proteins in the fat globule membrane material is
A. 50.0%
Q54: The major component of the
proteins of the fat globule membrane are
A. Enzymes
Q55:The fat globules in milk
exist in a stable emulsion because of
A. Presence of MFGM
Q56:The role of the MFGM proteins
of milk in the human health is due to
A. Its neutraceutical effect
Q57:A reference method used for
determination of protein content in milk is
A. Kjeldahl method
Q58: A rapid methods for
determining the casein content of milk for cheese preparation is by
A. Formol titration method
Q59: Protein estimation using the
absorption of ultra violet radiation at wavelengths in the neighborhood of 280
nm, is possible because of the
A. Presence of specific amino acids
Q60:The method of protein
estimation by preparing a suspension of insoluble protein and studying the
light scattering property is known as
A. Turbidimetric method
Q61: The reagent used to estimate
quality of nitrogen in the digested samples by colori metric method is
A. Amido black
Q62:Resorption of milk
constituents during dry period of an animal is brought about by the enzyme
A.Lipases and proteinases
Q63:Transformation of one
micromole of substrate by an enzyme per minute under standard conditions is
regarded as
A. One unit of enzyme activity
Q64: The effect of extreme high
or low pH on the activity of an enzyme is
A. Denatures the enzyme
Q65:Enzyme which is a constituent
of leucocytes
A. Catalase
Q66:In bovine milk the enzyme
having maximum activity is
A. Lactoperoxidase
Q67:The enzymes which liberate
fatty acids from lipoproteins and chylomicrons of the blood is
A. Lipoprotein lipase
Q68:The enzyme whose
concentration is high in colostrums and is located in serum is
A. Acid phospho monoesterase
Q69:The fraction of casein on
which plasmin act is
A. k-casein
Q70: The milk enzyme which is
having bactericidal action is
A. Lysozyme
Q71:The enzyme which is having
carbohydrate moiety is
A. Lipoprotein lipase
Q72:The oxidase enzyme is very
prominent in bovine milk and associated with the fat globule membrane is
A. Xanthine oxidase
Q73:Growth of micro organisms in
milk is inhibited by the enzyme
A.Lactoperoxidase
Q74:The enzyme which transfers
the galactose from UDP –galactose is
A. Lactose synthase
Q75:The enzyme whose
concentration in milk increases with the increase of leukocytes count is
A. Catalase
Q76:The enzyme whose activity in
cow's milk depends to some extent on the Molybdenum content of the feed
consumed is
A. Xanthine oxidase
Q77:The milk constituent which
plays an important role in the development of colour in heated milks is
A. Lactose
Q78:In milk the main disaccharide
having glucose and galactose moieties is
A. Lactose
Q79:The process of spontaneous
change between the alpha and bita configurations is known as.
A. Mutarotation
Q80:The lactose content in human
milk is
A. 7%
Q81:The structure of lactose when
presented in Haworth projection, the alpha configuration places the position of
the hydroxyl group on Carbon 1 will be
A. Downwards
Q82:The designations of lactose
refers to the configuration on the number one carbon of the monosaccharide
A. Glucose
Q83: At equilibrium the amount of
alpha form of lactose in solution is
A. 37.3%
Q84:The specific rotation of bita
form of lactose is
A. +35.00
Q85:The most stable form of
lactose is its
A. alpha form
Q86:The form of lactose crystal
obtained above 93.5?C is
A. bita Lactose anhydrate
Q87:Crystallization of lactose is
inhibited by the presence of
A. Gelatin
Q88:The common shape of lactose
crystals is
A. Tomahawk
Q89:When the lactose solution is
dried rapidly and the viscosity increases quickly the crystals formed are
A. Amorphous lactose
Q90:The density of alpha-lactose
monohydrate is
A. 1.540
Q91:Mild oxidation of lactose
with reagents like alkaline copper, iodine or picrate forms
A. Lactobionic acid
Q92:The development of organism
Bifidobacterium bifidum in the intestinal flora in the gut of breast-fed
infants takes place in the presence of
A. Lactase enzyme
Q93:The enzyme lactase suitable
for industrial processing of whey or lactose is obtained from the yeast
A. Kluveromyces lactis
Q94:Acid hydrolysis of lactose
can be brought about by using
A. 1.0 to 3 .0 N Hydrochloric acid
Q95:Enzyme which hydrolyses lactose
is
A.bita-galctosidase
Q96:An important naturally
occurring protein food with a high content of reducing sugar is
A. Milk
Q97:The milk components which are
involved in the Maillard type of browning are
A. casein and lactose
Q98: The Maillard browning affect
the palatability of dehydrated milk by producing
A. Disagreeable flavour materials
Q99:Which amino acid residue in
the protein is most destroyed by the thermal treatments (0 to 90°C) in the
presence of lactose?
A. Lysine
Q100:The substances which
inhibits the Maillard reaction in milk powders is
A. Active sulfhydryl groups
Q101:A chemical decomposition of
condensed substances containing a sugar compound that occurs spontaneously at
high temperatures is known as
A. Pyrolysis
Q102:The chief physical change
that could be observed in the sugar during caramelization is
A. Brown discolouration
Q103:The characteristic colour
produced during caramelization is due to the
A. Caramelen
Q104:The most important condition
for the caramelization of sugars is
A. High temperature
Q105:The contribution of lactose
to the baked products
A. Colour
Q106:Lipids are class of
compounds insoluble in
A. Water
Q107:The common name for the
fatty acid, n-Octadecanoic acid is
A. Stearic acid
Q108:The C18:1 stands for
___________ fatty acid
A. Oleic acid
Q109:Natural fatty acids found in
plants and animals are composed of even numbers of carbon atoms because of
A. Bio synthesis process
Q110:The C16:0 stands for
___________ fatty acid
A. Palmitic acid
Q111:The form in which bulk of
the milk fat exists in milk is
A. Emulsion
Q112:The ester of fatty acid with
long chain monohydric alcohol is known as
A. Wax
Q113:The major class of milk
lipid is
A. Triacylglycerol
Q114:The chief sterol found in
the milk fat is
A. Cholesterol
Q115:In the milk fat the
phospholipids are located in
A. Fat globule membrane
Q116: In milk fat, fatty acid
present in the highest proportion is
A. Palmitic acid
Q117:Components of the fat
globule membrane are arranged according to the
A. Polarity and hydrophobicity
Q118:In milk fat globules the
high melting triglycerids are located in
A. Surface of the fat globule
Q119:When the secondary hydroxyl
group of the glycerol molecule is shown on the left hand side the position of
the fatty acid in the Sn1 position will be shown
A. The right side of the 1st carbon
atom above
Q120:The notation used for
showing the oleic acid will be
A.18:1
Q121:In the composition of the
lipids of bovine whole milk the component having highest concentration is
A. Triacylglycerides
Q122:The lipid which acts as a
solvent for many apolar substances in milk is
A. Triacylglycerols
Q123:The triglycerides are not
very reactive at room temperature while the reaction that could be observed at
higher temperatures will be
A. Oxidation of the double bonds of
unsaturated fatty acids
Q124:The most abundant compound
lipid in milk is
A Phospholipid
Q125:The compound lipid which is
having surface active property is
A. Lecithin
Q126:A compound lipid having a
sugar group bound to its molecule is
A. Cerebrosides
Q127:The nitrogen group which is
attached to lecithin molecule
A. Choline
Q128:Important role of
phopholipids in milk is
A. To stabilize fat emulsion
Q129:The major constituent of
unsaponifiable matter of milk fat is
A. Cholesterol
Q130:The amount of unsaponifiable
matter of milk fat by weight is
A. 0.300 - 0.450%
Q131:The cholesterol content in
bovine milk fat is
A. 0.25 - 0.4%
Q132:The saponifiable form of
cholesterol is
A. Esterified cholesterol
Q133:The cholesterol is mainly
associated with
A. Fat globule membrane
Q134:The carbon compounds of
diverse structures which are required for normal functioning of living
organisms and which can not be synthesize by the body are known as
A. Vitamins
Q135: The fat soluble vitamin
which is present in highest concentration in milk is
A. Vitamin A
Q136:Milk is a poor source of
vitamin
A. Vitamin K
Q137:The main importance of
vitamin E in human nutrition is
A. Acts as antioxidant
Q138:The vitamin that is formed
by UV irradiation of 7-dehydrocholesterol in animals is
A.Cholecalciferol
Q139:The constituent which
determines the stability of proteins in milk is
A. Salts
Q140:The electrical conductivity
of milk is largely determined by the
A. Chloride
Q141:The mineral constituent
which exists completely in soluble state is
A Sodium
Q142:The essential metallic
component associated with lactoferrin is
A. Iron
Q143:The freezing point of milk
largely depends upon
Chloride and
lactose
Q144:For heat stability of milk
it is necessary to maintain the physical equilibrium between
A. Milk salts in colloidal and
soluble form
Q145:The salt in milk which is
present completely in soluble state
A.Sodium chloride
Q146:The compounds which are
having the capacity to tie up a particular ions are known as
A. Sequestering agents
Q147: The pH at which all the
calcium and phosphate will be withdrawn from the colloidal state and converted
into soluble state is
A. 5.2
Q148: Salt balance of milk is a
ratio of soluble
A.(K+ Na )/ (Citrate+ PO4)
Q149: The solubilization of small
amount of metal in milk cause development of
A. Metallic flavour
Q150:The most important
consideration for choosing an ideal metal for milk contact surface is
A. Non toxic
Q151:The choice of the metal presently
used for several milk contact surfaces is
A. Stainless steel (18:8)
References:
1.
ICAR
E- course
2.
NDRI
students class notes
3.
Previous
year question papers
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