TNPSC Diary Assistant Old Question Paper 2011
| TNPSC – Diary – Assistant – 2011 | |
| Sr. No. | Questions with multiple options |
| 1. | Which of the following is incorrectly paired?
(a) Friesian – Large Sized breed (b) Brown Swiss – Oldest dairy breed (c) Jersey – Smallest dairy breed (d) Guernsey – Jersy Island |
| 2. | The carotenoid content of one gram of Buffalo milk in microgram is
(a) 0.48 (b) 0.65 (c) 0.14 (d) 0.74 |
| 3. | Instrument used to find out the freezing point of milk is
(a) Lactometer (b) Colorimeter (c) Ammeter (d) Cryoscope |
| 4. | Surface tension of Buffalo milk in dynes/ is
(a) 47.48 (b) 45.50 (c) 39.50 (d) 42.17 |
| 5. | The common preservative used in milk samples is
(a) Phenolphthalein (b) Formalin (c) Iodine (d) Iron |
| 6. | The fat contant of the Friesian cow milk is
(a) 2.50% (b) 1.50% (c) 3.40% (d) 5.20% |
| 7. | The curd tension of cow milk is
(a) 38.54 g (b) 18.54 g (c) 48.54 g (d) 28.54 g |
| 8. | The measure of milk in butyrometer to determine fat test by Gerber’s test is
(a) 5 ml (b) 10.75 ml (c) 9 ml (d) 12 ml |
| 9. | Fat in milk can be determined by
(a) Kjeldahl method (b) Specific gravity (c) Cryoscope (d) Mojonnier method |
| 10. | The name of the test used to determine the ability of microorganisms to utilize citrate as carbon source is
(a) Indole test (b) Methyl red test (c) Voges-proskauer test (d) Citrate utilization test |
| 11. | What is the use of alcohol test for milk?
(a) Suitability of the milk for heat treatments (b) Detect the contaminants (c) Detect the adulteration (d) Suitability of the milk for consumption |
| 12. | What is the microorganism responsible for bitter taste of milk?
(a) Pseudomonas syncyanea (b) Micrococcus roseus (c) Sarcina lutea (d) Streptococcus liquefaciens |
| 13. | Which form of heat accounts for about 80% of energy used in dairy plants?
(a) Direct fire (b) Steam (c) Hot air (d) Coal heat |
| 14. | What is the maximum residue limit of albendazole in milk?
(a) 25 mg/kg (b) 50 mg/kg (c) 75 mg/kg (d) 100 mg/kg |
| 15. | According to PFA Rules. 1976 what should be the fat percentage of standardized milk in Tamil Nadu?
(a) 5.5 % (b) 4.5% (c) 3.5% (d) 3.0% |
| 16. | According to PFA Rules. 1976 what should be the SNF percentage of skimmed milk in Tamil Nadu?
(a) 8.5% (b) 9.7% (c) 8.7% (d) 7.7% |
| 17. | The SNF in milk can be calculated by
(a) Polenske method (b) Kirschner value (c) Richmond formulae (d) Reichert value |
| 18. | In determining the titration value of milk the indicator used is
(a) Phenolphthalein (b) Formaldehyde (c) Mercuric chloride (d) Potassium permanganate |
| 19. | The reagent used to detect carbonate adulteration in milk is
(a) Rosalic acid (b) Gerber’s acid (c) Ferric chloride (d) Mercuric chloride |
| 20. | The reagent used to detect the efficiency of pasteurization is
(a) Amido black (b) p-nitrophenyl disodium orthophosphate (c) p-methyl chloride (d) orthohydrogen-p-phosphate |
| Published on 21st Oct 2021 | |
Leave a Reply