MAFSU – BVSc & A.H. -3rd Year Paper on Livestock Products Technology – Paper – I – 2018-19
| Sr. No | Questions with multiple options |
| 1. | The maximum permissible moisture in butter is:
(a) 16% (b) 20% (c) 30% (d) 40% |
| 2. | Milk is a poor source of:
(a) Iron (b) Copper (c) Iodine (d) All of the above |
| 3. | Overrun in butter is due to:
(a) Moisture and curd (b) Lactose and fat (c) Protein and air (d) Air and fat |
| 4. | The fatty acid characteristic to milk fat is:
(a) Lauric (b) Arachidic (c) Butyric (d) Palmitic |
| 5. | The following is the measure of degree of unsaturation:
(a) Peroxide value (b) Saponification value (c) Iodine value (d) None of the above |
| 6. | Which constituent of milk shows greatest daily variation?
(a) Fat (b) Protein (c) Lactose (d) Minerals |
| 7. | Sweet curdling is caused by
(a) Bacillus cereus (b) Streptococcus lactis (c) Pencillium requeforfi (d) Str.thermophilus |
| 8. | Which of the following is not a fraction of casein:
(a) Alpha (b) Gamma (c) Beta (d) Iota |
| 9. | Max. FFA (% oleic acid) for AGMARK special grade under Red label ghee is
(a) 1.4% (b) 2.5% (c) 3% (d) 4% |
| 10. | Preheating of milk is done at
(a) 25-30 degree C (b) 35-40 degree C (c) 40-45 degree C (d) 50-60 degree C |
| Data Collected By – K. Jeyanthi | |
| Published On – 6th May 2022 | |
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