Unit 2 Practice Questions (Q11-14) - Dairy Chemistry

11

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Casein have more ------- than whey protein

Emulsifying ability Gelling ability Solubility Hydrophobicity

12

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Saturation of raw milk with sodium chloride at 37°C precipitates

Casein Major Whey Proteins Immunoglobulins Casein and immunoglobulin both

13

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

Assertion & Reason +4 −1

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).

Assertion (A) : a-La help in the synthesis of lactose in milk

Reason (R) : a-La forms a complex with B-1,4-galactosyitransferase-1 and modulates its affinity for glucose

In light of the above statements, choose the correct answer from the options given below.

Both (A) and (R) are true and (R) is the correct explanation of (A) Both (A) and (R) are true but (R) is NOT the correct explanation of (A). (A) is true but (R) is false (A) is false but (R) is true.

14

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

Statement Based +4 −1

Which of the following statement is true with respect to reactivation of alkaline phosphatase in milk following pasteurization

Presence of Ca’ and Fe** strongly promote reactivation of the enzyme Sulphydryl groups provided by whey proteins inhibit reactivation of enzyme Homogenisation of milk before heat treatment enhances the extent of reactivation The activity of renatured enzyme increases many folds following addition of magnesium acetate in the reaction mixture

Unit 2

Dairy Chemistry Subjects

General Agriculture

Unit 1

Unit 2

Unit 3

Unit 4

Unit 5

Unit 6

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Dairy Chemistry- ICAR JRF/SRF 2024

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