MAFSU – BVSc & A.H. -3rd Year Paper on Livestock Products Technology – Paper – I – 2016-17
| Sr. No | Questions with multiple options |
| 1. | According to PFA rules (1976) milk fat percent in khoa should not be less than _____
(a) 20% (b) 28% (c) 30% (d) 36% |
| 2. | Soft curd milk has a curd tension of less than ______
(a) 10g (b) 15g (c) 25g (d) 35g |
| 3. | Specific gravity of skim milk ranges between ______
(a) 1.028 to 1.030 (b) 1.030 to 1.032 (c) 1.035 to 1.037 (d) 0.93 to 0.94 |
| 4. | Which of the following is not a fraction of casein _____
(a) Alpha (b) Beta (c) Gamma (d) Iota |
| 5. | Overrun in butter is due to ____
(a) Moisture and curd (b) Lactose and fat (c) Protein and air (d) Air and fat |
| 6. | Titratable acidity of freshly drawn buffalo milk is ____
(a) 0.14-0.15 (b) 0.12-0.13 (c) 0.16-0.17 (d) >0.18 |
| 7. | Intensity of light required at Post-mortem inspection point is ____
(a) 540 lux (b) 229 lux (c) 110 lux (d) 330 lux |
| 8. | Catgut is prepared from _____
(a) Bone collagen (b) Urinary bladder (c) Shin bone (d) Intestine |
| 9. | The meat unfit for consumption in Jewish slaughter is _____
(a) Kosher (b) Shomer (c) Terefa (d) Porged meat |
| 10. | The grading of pig carcass is done on basis of ____
(a) Back fat thickness (b) Carcass length (c) Both a and b (d) None of these |
| 11. | The optimum concentration of CO2 in stunning of pig is about ____
(a) 10% (b) 30% (c) 50% (d) 70% |
| 12. | Chitterlings are prepared from
(a) Hog stomach (b) Hog intestine (c) Chicken intestine (d) Any of them |
| 13. | Organic meat production can ____
(a) Improve animal welfare (b) Protect environment (c) Sustain rewarding rural life style (d) All of these |
| 14. | The commonly used frequencies in microwave cooking are ____
(a) 950 & 3450 MHz (b) 915 & 2450 MHz (c) 915 & 3000 MHz (d) 950 & 2450 MHZ |
| 15. | Quantitatively the mineral deficient in lean meat is _____
(a) Calcium (b) Phosphorus (c) Potassium (d) Iron |
| Data Collected By – K. Jeyanthi | |
| Published On – 25th May 2022 | |
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