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    Quiz DM-2 INTRODUCTORY DAIRY MICROBIOLOGY ICAR E-Course

    ICAR Offline Ecourse DM-2 INTRODUCTORY DAIRY MICROBIOLOGY 1. The production of clean, wholesome milk free from pathogens, maintenance of this condition from farm to the consumers is called: Commercial dairying Food spoilage Dairy microbiology Milk hygiene 2. The safe foods should not contain Probiotics Starter cultures Pathogens Useful microorganisms 3. Possibility of presence of pathogens is high in Fermented milk Boiled milk Pasteurized milk Raw milk 4. The desired texture, flavour of many cheeses is largely due to the development of _____ microorganisms during manufacture and ripening Undesirable microorganisms Desirable microorganisms Pathogenic microorganisms Spoilage microorganisms 5. Foods standards indicates that under desirable conditions the numbers of ______   will not ex­ceed certain levels Immunoglobulins Leucocytes Microorganisms Somatic cells 6. The microorganism responsible for the spread o

    Quiz DT-121 Market Milk ICAR E-Course

    ICAR Offline Ecourse DT-1 MARKET MILK 1. Which milk producing species produces the maximum milk in India? Buffalo Camel Cow Goat 2. By which trait can one distinguish the European cattle from the Indian cattle? Colour of coat Hair on body Hump on the body Length of horns 3. The solids content in the milk of Zebu cattle is --------------- that in milk of European cattle. same as higher than lower than no different from 4. ------------------ is a breed of Indian buffalo. Sahiwal Red Sindhi Tharparkar Murrah 5. The milk production of European cattle is --------------- that of Zebu cattle. higher than lower than no different from same as 6. The first military dairy farm in India was set up at Allahabad Bangalore Karnal Ooty 7. The National Dairy Development Board was established in ----------. 1961 1963 1965 1968 8. The Operation Flood has so far been executed in ------- phases. One Two

    Quiz DT-222 ICE-CREAM & FROZEN DESSERTS ICAR E-Course

    ICAR Offline Ecourse DT-3 ICE-CREAM & FROZEN DESSERTS 1. The apparent or natural acidity of ice cream mix is not caused by Milk proteins Mineral salts Dissolved carbon dioxide. Lactose 2. The initial freezing point of an average ice cream mix is about following temperature –1.5°C –2.5°C –5.0°C 0°C 3. The natural acidity of ice cream mix will depend on The fat content of mix The sugar content of mix The protein content of mix The vitamin content of mix 4. The consequence of instability of ice cream mix is usually not the following Separation of fat globules due to creaming Separation of protein particles as coagulated material Clear serum of whey from mix Reduced stability of air bubbles 5. An ice cream mix containing 10% MSNF would have a normal titratable acidity of ____% lactic acid. 0.17 0.187 0.206 0.152 6. Amongst the compounds given below __________ is not a surface active compound Proteins