Unit 6 Practice Questions (Q6-10) - Dairy Chemistry

6

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

Match the Following +4 −1

Match List with List-II Choose the correct answer from the options given below:

Choose the correct answer from the options given below :

List - I		List - II
A	Surose Surose	I	Para-phenylenediamine Para-phenylenediamine
B	Formaldehyde Formaldehyde	II	Para-dimethylaminobenjaldehyde Para-dimethylaminobenjaldehyde
C	Hydrogen Peroxide Hydrogen Peroxide	IIL	Resorcinol Resorcinol
D	Urea Urea	IV	Chromotropic Acid Chromotropic Acid

(A) - (II), (B) - (I), (C) - (I), (D) - (IV) (A) - (III), (B) - (I), (C) - (IV), (D) - (I) (A) - (III), (B) - (V), (C) - (I), (D) - (HN) (A) - (III), (B) - (V), (C) - (I), (D) - (I)

7

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

Match the Following +4 −1

Match List with List-II a Choose the correct answer from the options given below:

Choose the correct answer from the options given below :

List - I Molecule		List - II Functional Property
A	Fat Fat	I	Polymorphism Polymorphism
B	Milk Protein Milk Protein	II	Emulsification Emulsification
C	Lactose Lactose	III	Mutarotation Mutarotation
D	Starch Starch	IV	Retrogradation Retrogradation

(A) - (I), (B) - (II), (C) - (I), (D) - (I) (A) - (II), (B) - (IV), (C) - (I), (D) - (III) (A) - (II), (B) - (I), (C) - (I), (D) - (III) (A) - (III), (B) - (IV), (C) - (I), (D) - (HL)

8

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

One of the following is NOT an antimicrobial substances produced by Starter culture in fermented milks

Organic acid Phenols Bacteriocins Hydrogen peroxides

9

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Emulsifying salts are added in processed cheese to

Prevent free fat formation To induce saltiness To increase shelf life Increase free fat formation

10

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

Statement Based +4 −1

Which of the following statement is incorrect with respect to rennet coagulation of milk?

Coagulation does not occur below 15°C. An increase in enzyme concentration results in reduction of rennet coagulation time Calcium content mainly influences the secondary phase of coagulation Rennet coagulation time generally decreases with the severity of heat treatment

Unit 6

Dairy Chemistry Subjects

General Agriculture

Unit 1

Unit 2

Unit 3

Unit 4

Unit 5

Unit 6

Previous Year Papers of Dairy Chemistry

Dairy Chemistry- ICAR JRF/SRF 2024

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