MAFSU – BVSc & A.H. -3rd Year Paper on Livestock Products Technology – Paper – I – 2015-16
| Sr. No | Questions with multiple options |
| 1. | The following substance didn’t contribute for natural acidity in milk ____
(a) Casein (b) Lactose (c) NPN (d) Citrates |
| 2. | Maximum fat % recovered in cream by centrifugal and gravitational separator is ____
(a) 25 & 85 (b) 85 & 25 (c) 50 & 99 (d) 99 & 50 |
| 3. | As per BIS, SPC (cfu/ml) of pasteurized milk should not exceed ____
(a) 25,000 (b) 30,000 (c) 40,000 (d) 50,000 |
| 4. | Protein content is lowest in _____
(a) Cow milk (b) Goat milk (c) Buffalo milk (d) Human milk |
| 5. | The father of white revolution is ____
(a) M.S. Swaminathan (b) Verghese Kurien (c) K.K. Iya (d) R. Mashelkar |
| 6. | The following culture is used for the preparation of yoghurt
(a) Streptococcus thermophillus (b) Lactobacillus bulgaricus (c) Both a and b (d) None of these |
| 7. | Casing is prepared from the ____ of small intestine.
(a) Mucosa (b) Submucosa (c) Muscularis (d) Serosa |
| 8. | Meat cutting room temperature should not exceed (in degree C) ______
(a) 3 (b) 7 (c) 12 (d) 18 |
| 9. | The by- product obtained during the manufacture of ossein is _______
(a) Sinews (b) Demineralised bone (c) Collagen (d) Dicalcium phosphate |
| 10. | Sikh method of slaughter of sheep and goat is known as _____
(a) Halal (b) Evernozine (c) Shechita (d) Jhatka |
| 11. | No. of cattle a veterinarian can inspect in a day ____
(a) 75 (b) 100 (c) 175 (d) 400 |
| 12. | Fresh meat tenderness is measured by ____
(a) Myofibrillar fragmentation index (b) PCR value (c) Warner Bratzler shear device (d) FFA value |
| 13. | The ultimate pH of normal meat is ____
(a) 4.5 – 4.7 (b) 5.4 – 5.6 (c) 6.0 – 6.2 (d) 6.8 – 7.0 |
| 14. | ISO- 14000 is related with ____
(a) Environmental management system (b) Food safety management system (c) Quality management system (d) None of the above |
| 15. | The pigment responsible for bloom in fresh meat is
(a) Oxymyoglobin (b) Metmyoglobin (c) Myoglobin (d) Haemoglobin |
| Data Collected By – K. Jeyanthi | |
| Published On – 26th May 2022 | |
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