TNPSC Combined Technical Service 2026: COMBINED TECHNICAL SERVICES EXAMINATION IN NON – INTERVIEW POSTS, Dairy Science, Dairy Technology, Food Technology, Food Processing
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Combined Technical Service Examinations - Non-Interview Posts 2026
Tentative keys marked Question Paper
Dairy Science, Dairy Technology, Food Technology, Food Processing (Degree Std)
Subject Code : 579 Date of Examination: 07.09.2026 AN
1. The volume rate of air delivered by the compressor is called
(A) Swept volume (B) Specific volume
Compressor capacity (D) Compressor volume
(E) Answer not known
2. The volume of air sucked by the compressor during its suction
stroke is called
Free air delivery (B) Compressor capacity
Swept volume (D) Specific volume
(E) Answer not known
3. A heat exchanger used to recover some of the heat from the flue gas
for increasing the temperature of makeup water to the boiler is
called as
(A) Thermizer (B) Scrubber
^0 Economizer (D) Trap
(E) Answer not known
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4. Match the type of boilers with its application
(a) Single tube steam boiler 1. Marine boiler
(b) Horizontal steam boiler 2. Simple vertical boiler
(c) Stationary steam boiler 3. Locomotive boiler
(d) Mobile steam boiler 4. Industrial boilers
(a) (b) (c) (d)
2 1 4 3
(B) 2 4 3 1
(C) 3 1 4 2
(D) 3 2 4 1
(E) Answer not known
5. An example for fire tube boiler is
(A) Babcock and Wilcox boiler
Lancashire boiler
(C) La-Mont boiler
(D) Loeffler boiler
(E) Answer not known
6. If heat supplied by oil is 44900 kJ and heat utilized in raising steam
is 29,960 kJ the boiler efficiency (%) is.
66.73 (B) 6.67
(C) 667.3 (D) 6673
(E) Answer not known
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7. A chimney is 30 m high and the temperature of atmosphere is 12°C.
Calculate the draught produced in mm of water under the
conditions of maximum discharge
(A) 1.86 18.6
(C) 186.01 (D) 2.5
(E) Answer not known
8. The vapour refrigerant is compressed in two or more cylinders in a
series with intercooling arrangements known as
compression.
(A) single-stage (B) multi-stage
(C) compound (vf both (B) and (C)
(E) Answer not known
9. Which of the following are true about tonne of refrigeration?
(1) One tonne of refrigeration is equal to 210 kJ/min
(li) One tonne of refrigeration is equal to 3.5 kJ/s
(in) One tonne of refrigeration is equal to 350 kJ/min
(iv) One tonne of refrigeration is equal to 210 kW
(A) (i) only
(B) (iii) only
(i) and (ii) only
(D) (i) and (iv) only
(E) Answer not known
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10. Which among the following are wrong statements for derivable
refrigerant properties?
(i) High latent heat of vaporisation
(ii) High boiling point
(in) High specific heat of liquid
(A) (i) only (ii) and (iii) only
(C) (i) and (iii) only (D) (i) and (ii) only
(E) Answer not known
11. Refrigeration effect occur in
(A) Compressor (B) Condenser
Evaporator (D) Expansion valve
(E) Answer not known
12. If the work input is 80 kJ/kg and refrigeration effect produced is
160 kJ/kg of refrigeration ; then the C.O.P. of refrigeration system is
(A) 1 2
(C) 3 (D) 0.5
(E) Answer not known
13. Unit of refrigeration is
(A) Kilogram refrigeration Tonne of refrigeration
(C) K cal/kg (D) m3/kg
(E) Answer not known
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14. In dairy industry, when ultra violet irradiation is used, it shall be in
the range of to produce antibacterial activity.
1200- 1400 A
(A) 1200 (B) 1800 - 2200 A
(«/ 2400
2400 - 2800 A
- 2800 A (D) 2800 - 3200 A
(E) Answer not known
15. The temperature of frozen foods to be maintained at for
frozen foods during transportation.
(A) - 4°C (B) - 10°C
- 18°C (D) - 30°C
(E) Answer not known
16. In which type of freezing technique used the liquid nitrogen and
liquid carbon dioxide as refrigerants?
Freeze drying (B) Fluidized bed freezing
Cryogenic freezing (D) Plate freezing
(E) Answer not known
17. The major reason for inactivation of microorganism present in the
food exposed to high pressure is
(A) Electroporation
Damage to cell membrane
(C) Oxidation of lipid
(D) Inactivation of enzymes
(E) Answer not known
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18. In irradiation, foods are exposed to.
(A) Conduction current (B) Convection current
Ionizing radiation (D) Non-Ionizing radiation
(E) Answer not known
19. The microbiocidal effect of UV rays lies in the range of
200-315 nm (B) 600-650 nm
(C) 100-190 nm (D) 560-620 nm
(E) Answer not known
20. The quality of heat processed foods are majorly influence by
(A) Temperature
(B) Heat processing equipment
(C) Duration of the thermal process
Temperature and duration of the thermal process
(E) Answer not known
21. Successful cleaning process in dairy industry consists
(a) Preliminary rinse
(b) Cleaning with detergent and sanitization
(c) Rinses to remove chemicals and residue
(A) (a) alone correct
(B) (b) alone correct
(C) (c) alone correct
All (a), (b), (c) are correct
(E) Answer not known
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22. Which one of the following agent will not be a sequestering agent in
Dairy Industry?
(A) Tetra sodium biphosphate
Penta sodium triphosphate
S'
(D)
Potassium permanganate
Sodium tartarate
(E) Answer not known
23. Detergent solution containing % of hydrochloric acid may
damage the stainless steel material.
l/) 1% (B) 2%
(C) 1.5% (D) 2.5%
(E) Answer not known
24. The hardness of water used for CIP system must be below
ppm for effective cleaning.
(A) 80-90 ppm (B) 70-80 ppm
(C) 60-70 ppm 50-60 ppm
(E) Answer not known
25. Recently, use of valves guarantee mixing of various
products flowing through CIP pipe systems.
(A) Cross flow Mix proof
(C) Flow diversion (D) Counter flow
(E) Answer not known
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26. Which among the following are organic chlorine sanitizers in dairy
industry?
(A) Calcium hypochlorite (B) Sodium hypochlorite
(C) Gaseous chlorine ci/ Chloramine T
(E) Answer not known
27. Accepted residual chlorine level in water after chlorine treatment in
a processing Dairy plant is
(A) 0.1 ppm to 0.2 ppm
(B) 0.7 ppm to 0.9 ppm
0.3 ppm to 0.6 ppm
(D) 1 ppm to 10 ppm
(E) Answer not known
28. The fat and SNF content of recombined milk is
(A) 1.5% fat; 7.5% SNF (B) 2.5% fat; 8.0% SNF
3.0% fat; 8.5% SNF (D) 3.5% fat; 9.0% SNF
(E) Answer not known
29. The official test to examine the sterilized milk is
(A) Phosphatase test Turbidity test
(C) Fucoma test (D) Dye reduction test
(E) Answer not known
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30. Fluid milk prepared using butter oil, skim milk powder and water is
known as
(A) Reconstituted milk (h/Recombined milk
(C) Toned milk (D) Humanized milk
(E) Answer not known
31. percent of stabilizer added in chocolate milk preparation.
(A) 1 - 1.5% (B) 5-7%
(C) 10-15% 0.2%
(E) Answer not known
32. Which one of the following enzymes is targeted to assess the
efficiency of pasteurization?
(A) P galactosidase Alkaline phosphatase
(C) Lactoperoxidase (D) Ribonuclease
(E) Answer not known
33. Clarification should be carried out .
Before pasteurization (B) After pasteurization
(C) Before Homogenization (D) After Homogenization
(E) Answer not known
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34. By using Pearson square how many parts by weight of 40% cream
and 3% milk must be mixed to make milk testing 5% fat.
2 parts of 40% cream + 35 parts of 3% milk
(B) 5 parts of 40% cream + 32 parts of 3% milk
(C) 7 parts of 40% cream + 30 parts of 3% milk
(D) 25 parts of 40% cream +12 parts of 3% milk
(E) Answer not known
35. Match the following in Association with grading of milk.
(a) Grade-I 1. Rancid, MBR time 20 min
(b) Grade-II 2. Pleasant flavour, MBR time
> 5— hours
2
(c) Grade-Ill 3. OFF-flavour, MBR time 2— hours to
2
rl 1
5— hours
2
(d) No grade 4. OFF-flavour, Bitter MBR time 20 min
to 2— hours
2
(a) (b) (c) (d)
(A) 4 3 2 1
(B) 3 4 2 1
(C) 1 3 4 2
w
(W 2 3 4 1
(E) Answer not known
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36. The pressure employed in low pressure homogenisation process is
5-30 bar (B) 15 - 45 bar
(C) 100 - 350 bar (D) 75 - 100 bar
(E) Answer not known
37. Complete phosphatase inactivation in milk is an indication of
(A) Inadequate pasteurization
Adequate pasteurization
(C) Adequate Homogenisation
(D) Inadequate Homogenisation
(E) Answer not known
38. What is the ideal temperature and time for HTST (High
Temperature Short Time) Pasteurisation of milk?
(A) 62.8°C for 30 minutes
(B) 162.8°C for 30 seconds
72°C for 15 seconds
(D) 72°C for 30 seconds
(E) Answer not known
39. An important purpose of homogenization usually is to
(A) Accelerate creaming
(B) Hydrolyse lactose
Slow down creaming
(D) Coagulate the protein
(E) Answer not known
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40. Standardization of milk can be done by
(a) Partially skimming the fat in the milk
(b) Admixture with fresh (or) reconstituted skim milk
(c) Admixture of Fresh water
(A) (a) alone correct
(B) (b) alone correct
Both (a) and (b) are correct
(D) Both (b) and (c) are correct
(E) Answer not known
41. As per FSSAI, 2006, the raw cow milk from Tamil Nadu should
contain minimum% fat and minimum% SNF.
(A) 4.0, 8.5 $5 3.5, 8.5
(C) 3.0, 9.0 (D) 3.5, 9.0
(E) Answer not known
42. Freshly drawn raw milk should be promptly cooled and held at
°C till processing to preserve it agains
deterioration.
(A) 2 4
(C) 8 (D) 10
(E) Answer not known
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43. Which of the following statements are true about Bulk milk cooler :
(i) used for cooling and storage of milk
(ii) operational costs are low
(in) electricity is not required
(A) (i), (ii) and (iii)
(B) (i) and (iii) only
(</ (i) and (ii) only
(D) (ii) and (iii) only
(E) Answer not known
44. Average temperature maintenance required for pasteurized milk in
the cold storage of dairy plant is
(A) 5°C to 7°C
(B) 0°C to 1°C
2°C to 4°C
(D) 10°C
(E) Answer not known
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45. Which of the following statements are true about cooling systems in
milk production areas
(1) Spray cooling method is followed
(2) Immersion coolers are used inside the can
(3) Special tank with built-in cooling equipments are available
(A) (1) only
(1) and (2) only
(C) (3) only
(D) (2) and (3) only
(E) Answer not known
46. At milk processing plants, the received milk is initially cooled to
(A) 10- 15°C Less than 6°C
(C) Less than - 6°C (D) - 20°C
(E) Answer not known
47. The Average specific gravity of Buffalo milk is ranging from
1.030 to 1.032 (B) 1.35 to 1.37
(C) 1.028 to 1.030 (D) 1.025 to 1.027
(E) Answer not known
48. The average freezing point of buffalo milk is generally
(A) -0.512 (B) -0.555°C
-0.560°C (D) -0.675
(E) Answer not known
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49. The test is used for rapid assessment of stability of milk
to processing, particularly condensing and sterilization.
(A) Clot-on-Boiling (B) Alizarin
Alcohol (D) MBRT
(E) Answer not known
50. Addition of 3 ml of milk with one drop of 1% iodine solution and the
development of colour indicates the presence of starch in
milk.
(A) Red (B) Green
(C) Yellow Blue
(E) Answer not known
51. The most important constituent of milk responsible for maintaining
osmotic pressure is
(i) Lactose
(n) Chloride
(iii) Casein
(iv) Oleic acid
</) (i) and (ii) are correct
(B) (ii) and (iii) are correct
(C) (iii) and (iv) are correct
(D) (i) and (iv) are correct
(E) Answer not known
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52. Which one of the following test is used to get an idea about acidity
of milk without actually performing titration.
(A) Sedimentation test (B) COB test
(C) Alcohol test Alcohol-Alizarin test
(E) Answer not known
53. is contributes ‘richness flavour’ in milk and milk
products.
Lecithin (B) Cephalin
(C) Sphingomyelin (D) Cholesterol
(E) Answer not known
54. The heritability of which one of the following milk constituents is
highly variable
Fat percentage (B) Protein percentage
(C) Total solids (D) Water content
(E) Answer not known
55. High Fat percentage and deeper yellow colour of cow milk is due to
(A) More Dry fodder
More Green fodder
(C) More mineral mixture
(D) Poor intake of water
(E) Answer not known
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56. As per 2023-24, the total milk production in India had
million tonnes.
(A) 229.2 239.3
(C) 242.8 (D) 230.3
(E) Answer not known
57. To aid in clean milk production practices, quaternary ammonium
compounds may be added to water in the range of to wash
udder.
(A) 50 - 100 ppm (B) 1000- 1200 ppm
(C) 700 - 900 ppm 200 - 400 ppm
(E) Answer not known
58. Two axis policy means estimate to pay the cost of milk.
Fat and SNF (B) SNF and Minerals
(C) Fat and Lactose (D) Fat and Microbial load
(E) Answer not known
59. GATT stands for
General Agreement of Tariff and Trade
(B) General Agreement of Trade and Tariff
(C) Group Agreement of Tariff and Trade
(D) General Association of Tariff and Trade
(E) Answer not known
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60. Operation Flood was started in the year
(A) 1940 (B) 1950
(C) 1960 1970
(E) Answer not known
61. Fatty acids which represented by Reichert Meissel value and
Polenske value are and.
(A) Butyric, caproic acid Butyric, capric acid
(C) Caprylic, capric acid (D) Capric, lauric acid
(E) Answer not known
62. The most distinctive role which the milk play in dairy
products concerns flavour.
(A) Fat globules and triglycerides
Lipids
(C) Fat soluble vitamins
(D) Triglycerides and cholesterol
(E) Answer not known
63. Deeper Yellow colour of cow milk is due to
High intake of Green feed
(B) Low intake of Green feed
(C) High intake of Dry feed
(D) Low intake of concentrate
(E) Answer not known
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64. The addition of acid to milk either directly or indirectly by bacterial
action or by heat treatment causes pronounced shifts in the
(A) Calcium caseinate phosphate system
Salt equilibria
(C) Caseinate - phosphate complex
(D) Phospholipid - protein complex
(E) Answer not known
65. Addition calcium to the milk produce the following effect
(i) Increase in pH
(ii) Decrease in pH
(iii) Decrease in ionized calcium
(A) (i) only
(ii) only
(C) (ii) and (iii) only
(D) (i) and (iii) only
(E) Answer not known
66. The are found largely in skim milk.
(A) Proteases
«*) Lipases
(C) Peroxidases
(D) Catalases
(E) Answer not known
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67. Fatty acid which act as both emulsifying agent and stabilizing agent
is
Lecithin (B) Cephalin
(C) Sphingomyelin (D) Choline
(E) Answer not known
68. Removal of milk fat from whole milk is associated with reduction in
(A) Vitamin C Carotene
(C) Calcium (D) Lactose
(E) Answer not known
69. The three following proteins constitute the bulk of the lactalbumin
fraction but a number of other proteins appear to be present in
small quantities.
(1) Gamma casein
(2) a -lactalbumin
(3) Blood serum albumin
(4) p lactoglobulin
(A) (1) , (2), (3) is correct
(2) , (3), (4) is correct
(C) (1) and (2) is correct (4) is incorrect
(D) (1) and (3) is correct (2) is incorrect
(E) Answer not known
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70. The content of colostrum is lower than that of normal
milk and increases rapidly to a normal value.
Sodium (B) Calcium
Potassium (D) Chloride
(E) Answer not known
71. With heat treatment, the stability of the casein micelles is
dependent(s) on.
(A) pH
(B) Salt
(C) Serum protein
pH, salt and serum protein
(E) Answer not known
72. Calcium binding protein present in milk is.
Casein (B) p- lactoglobulin
(C) a-lactoglobulin (D) Immunoglobulin
(E) Answer not known
73. Iron binding protein in milk is
(A) Transferrin
Lactoferrin
(C) Milk fat globule membrane protein
(D) p-2 microglobulin
(E) Answer not known
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74. All that portion of milk excluding the casein micelles is referred as
(A) Milk plasma (B) Skim milk
Milk serum (D) Blood plasma
(E) Answer not known
75. Calcium - insensitive casein is
(A) a Casein (B) p Casein
(V< K - Casein (D) asi Casein
(E) Answer not known
76. In lactose structure, which group imparts more sweetness to the
taste buds?
(A) Aldehyde group Keto group
(C) Carboxyl group (D) Hydroxyl group
(E) Answer not known
77. Lactose is only about one-fifth as sweet as
(A) Sucralose Sucrose
(C) Galactose (D) 4-D-sorbitol
(E) Answer not known
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78. A scheme that accounts for the stepwise degradation of Lactose to
Lactic acid present in microorganisms capable of fermenting
Lactose is
(A) Glycosis
Embden-Meyerhof system
(C) Fermentation
(D) Heat decomposition
(E) Answer not known
79. Consumption of milk with high lactose content increases
absorption.
(A) Potassium (B) Phosphorous
(Q/ Calcium (D) Iron
(E) Answer not known
80. exists in milk in the form of rather large colloidal
particles containing the protein and also considerable quantities of
calcium and phosphate and a little magnesium and citrate.
(A) a casein (B) p casein
(x/ casein (D) k-casein
(E) Answer not known
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81. Which of the following statements are true about clumping of fat?
(i) Large fat globules clump more readily than smaller ones
(ii) Clumping of fat increases with increase in temperature
(in) Clumping increases by agitation
(A) (i) only
(B) (i) and (ii) only
(i) and (iii) only
(D) (ii) and (iii) only
(E) Answer not known
82. With regard to the correct procedure for adding neutralizers to
cream, the temperature of cream when adding the neutralizer
should preferably be °C.
(A) 10-15 (B) 16-20
(C) 21-27 29 - 32
(E) Answer not known
83. In centrifugal cream separator, screwing out the cream screw
produces.
(A) Thicker cream Thinner cream
(C) Thicker skim milk (D) Thinner skim milk
(E) Answer not known
84. Pasteurisation of cream/milk under reduced pressure by direct
steam is called as
Vacreation (B) Uperisation
(C) Stassanization (D) Electric pasteurisation
(E) Answer not known
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85. Cream is inoculated with controlled culture of to develop
the desired taste in the finished product.
(1) Yeast
(2) Mold
(3) Lactic acid bacteria
(A) (1) and (2)
(B) (2) and (3)
(C) (2)
(3)
(E) Answer not known
86. The typical flavour of ripened cream is mainly by the effect
Diacetyl (B) Dibutynl
(C) Acetic acid (D) Acetone
(E) Answer not known
87. The defect caused in cream due to excessive homogenization
pressure applied to low grade milk is
Feathering in hot coffee
(B) Oxidized effect
(C) Fruity effect
(D) Tallowy effect
(E) Answer not known
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88. A good sample of dry butter fat should have a iron content of
______ PPm.
0.10 ppm (not more than)
(B) 0.20 ppm (not more than)
(C) 0.25 ppm (not more than)
(D) 0.30 ppm (not more than)
(E) Answer not known
89. In, ghee making the end point is indicated by the
(i) Appearance of a second effervescence
(n) Browning of curd particles
(in) Emanant of ghee flavour
(iv) rX-ppearance and crackling sound
(A) (i) , (Hi), (iv)
(B) (ii) , (iii), (iv)
n/ (i), (ii), (Hi)
(D) (i) and (iv)
(E) Answer not known
90. According to AGMARK standard the moisture content of ghee
should be percent.
(A) not more than 0.6 not more than 0.3
(C) 0.4 to 0.5 (D) 1 to 2
(E) Answer not known
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91. Baudouin test is used to test adulteration of ghee with
(A) Coconut oil Vanaspathi
(C) Groundnut oil (D) Cotton seed oil
(E) Answer not known
92. Which one of the fatty acid responsible for larger grains in ghee?
(A) Myristic Palmitic
(C) Oleic (D) Linoleic
(E) Answer not known
93. High grade dry butter fat will retain its quality for at least
if properly packed and stored.
(A) 4-5 months 6-12 months
(C) 13 - 15 months (D) 16 - 20 months
(E) Answer not known
94. In butter oil manufacturing process, the presence of over heated fine
curd particles due to improper filtration in direct evaporation
methods leads to development of
(A) Coarse texture (B) Fine crystals and milk fat
Brownish colour (D) Butter flavour
(E) Answer not known
95. The temperature of commercial cold storage of butter is
(A) -5°C to -7°C (B) -10°C to-15°C
(V? -23°C to -29°C (D) -30°C to -35°C
(E) Answer not known
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96. What is the correct order of steps involved in Butter processing from
pasteurised milk?
\^) Separation of cream from milk - Pasteurisation and
pre-processing of cream - Churning - Working
(B) Separation of cream from milk - Pasteurisation and
pre-processing of Cream - Working - Churning
(C) Pasteurisation and pre-processing ofcream Separation of
cream from milk - Churning - Working
(D) Pasteurisation and pre-processing of cream - Separation of
Cream from milk - Working - Churning
(E) Answer not known
97. Fat crystals suspended in oil attract each other because of
Newtonian force
Vander Waals force
(C) Stokes law
(D) Pascals law
(E) Answer not known
98. body and texture defect of butter is due to incorrect
neutralization of high acid cream with lime and ‘oiling off of fat
during butter making.
Mealy/Grainy (B) Spongy
(C) Sticky (D) Gritty
(E) Answer not known
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99. Gritty defect in butter is due to excess of
v^) Salt (B) Water
(C) Fat (D) Colour
(E) Answer not known
100. Maximum obtainable over run percentage in butter is
(V^ 25
(A) 20
(C) 30 (D) 40
(E) Answer not known
101. In Chhana powder manufacturing which one of the following is/are
added
(A) Lactic acid sulphuric acid
(B) Citric acid (or) sulphuric acid
Lactic acid (or) citric acid
(D) Lactic acid and hydrochloric acid
(E) Answer not known
102. To give powder instant properties it should be allowed to
agglomerate
(B) free flow
(C) low WPN index
(D) settle
(E) Answer not known
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103. Whey protein concentrate has the biological value of
which is more than eggs.
(A) 100
104
(C) 150
(D) 180
(E) Answer not known
104. Whey protein concentrate is used in certain foods to improve its
functional properties as in meats, salad dressings and
soups
(A) viscosity
(B) gelation
(C) cohesive property
emulsification capacity and stability
(E) Answer not known
105. Human milk protein is composed of casein and
whey protein.
(A) 90% and 10%
(B) 80% and 20%
20% and 80%
(D) 30% and 70%
(E) Answer not known
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106. Skim milk is dried using the technique by making
into droplets and by increasing the surface area.
(A) freeze drying
spray drying
(C) tray drying
(D) solar drying
(E) Answer not known
107. The binding of water by protein in the dry state is a most important
consideration in the manufacture and storage of
(A) Condensed milk products
(B) Concentrated milk products
Dry milk products
(D) Evaporated milk products
(E) Answer not known
108. The colour of the buffalo skim milk powder is
(A) Creamy white
(B) Light yellow
(C) Yellowish white
Chalky white
(E) Answer not known
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109. The true density of skim milk powder is g/ml.
(A) 1.02-1.22
(B) 1.30-1.32
1.44-1.48
(D) 1.50-1.52
(E) Answer not known
110. The bacteria which influences the milk powder quality is
1. Bacillus cereus
2. Clostridium perfringens
3. Clostridium butyricum
4. Pseudomonas sp.
(A) 1 and 3
(B) 3 and 4
(C) 2 and 4
1 and 2
(E) Answer not known
111. The main purpose of condensing of milk is
y) To reduce volume
(B) To reduce fat
(C) To reduce micro organisms
(D) To reduce off-flavours
(E) Answer not known
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112. The minimum sucrose percentage of full cream sweetened
condensed milk as per BIS specification is
(A) 30.0
(B) 35.0
40.0
(D) 45.0
(E) Answer not known
113. Main change in sweetened condensed milk during storage at high
temperature is----------- .
(A) Fat separation
Age thickening
(C) Gassy
(D) Sandiness
(E) Answer not known
114. The MBRT standard suggested for raw milk meant for sweetened
condensed milk preparation is.
(A) 2.5 hours
(B) 3.0 hours
3.5 hours
(D) 3.5 hours
(E) Answer not known
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115. Pilot sterilization test is related to manufacture of
(A) Milk powder
(B) ice cream
Evaporated milk
(D) Sterilized milk
(E) Answer not known
116. Slow melting defect in ice cream is due to
(i) Excessive stabilizer
(ii) Inadequate homogenization
(iii) Low stabilizer
(A) (i) only
(i) and (ii) only
(C) (i) and (iii) only
(D) (ii) and (iii) only
(E) Answer not known
117. The types of packaging material used for Bulk containers for ice
cream include
(i) Fiber board container
(ii) Polyethylene container
(iii) Softy cone
(A) (i) only
(i) and (ii) only
(C) (i) and (iii) only
(D) (ii) and (iii) only
(E) Answer not known
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118. The following body defects are observed in ice cream except
(A) Crumbly
(B) Soggy
Fluffy
(D) Weak
(E) Answer not known
119. A high quality ice cream should show little resistance towards
melting when it is exposed to room temperature for atleast
(A) 5-10 minutes
10-15 minutes
(C) 15-20 minutes
(D) 20-25 minutes
(E) Answer not known
120. In softy processing, the following steps are involved except
(A) Figuring of ice cream mix
(B) Pasteurization
(x/ Hardening
(D) Homogenization
(E) Answer not known
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121. An average ice cream mix has a freezing point of
(A) 26.5° F
& 27.5° F
(C) 28.5° F
(D) 29.5° F
(E) Answer not known
122. The volume of ice cream obtained in excess of the volume of the mix
is termed as
$ Freezing
Overrun
(C) Hardening
(D) Ageing
(E) Answer not known
123. The overrun obtained in Bulk ice cream preparation is
(A) 30-50%
(B) 70-80%
90-100%
(D) 10-20%
(E) Answer not known
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124. The continuous freezer is considered as satisfactorily cleaned and
sanitized if it does not show
(A) more than 1,000 organism/ml
(B) more than 3,000 organism/ml
more than 5,000 organism/ml
(D) more than 7,000 organism/ml
(E) Answer not known
125. In an icecream mix, the proteins exist as
(>/ Colloids
(B) Emulsion
(C) Solution
(D) Foam
(E) Answer not known
126. Whipping of air into ice cream mix without freezing will result in
(i) low overrun
(ii) Large sized air bubbles
(iii) Small ice crystals
(A) (i) only
(B) (i) and (iii) only
(.</ (i) and (ii) only
(D) (ii) and (iii) only
(E) Answer not known
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127. One of the following method by which milk fat can be standardized
\14) Algebraic method
(B) Rahn’s foam method
(C) King’s modern method
(D) Fisher-Hooker method
(E) Answer not known
128. The following stabilizers are commonly used in ice cream except
(A) Sodium alginate
(B) Guar gum
Glycerol mono stearate
(D) Carageenan
(E) Answer not known
129. Which one of the following is known as indigenous frozen milk
product?
(A) Me Horine
(B) Mousse
(C) Bisque
Kulfi
(E) Answer not known
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130. As per FSSAI standard, the minimum total solids content in
icecream should be
(A) 16%
26%
S
(D)
36%
46%
(E) Answer not known
131. The coliform content in ice cream as per FSSAI standard is
(A) Not more than 30 per gram
Not more than 60 per gram
Not more than 90 per gram
(D) Not more than 120 per gram
(E) Answer not known
132. To prevent the formation of ice crystals in ice cream during storage
the following constituent is essential in ice cream mix
(i) Stabilizer
(ii) Emulsifier
(iii) Sugar
(i) only
(B) (i) and (iii) only
(C) (i) and (ii) only
(D) (ii) and (iii) only
(E) Answer not known
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133. The following milk constituent is responsible for hindering the
whipping quality of ice cream mix
(A) milk sugar
(B) milk protein
(^/ milk fat
(D) milk minerals
(E) Answer not known
134. Which of statements are true about emulsifiers for ice cream?
(i) Improves whipping quality of mix
(ii) Gives smooth body and texture
(iii) Increase over run
(A) (i) only
(B) (i) and (iii) only
(i) and (ii) only
(D) (iii) and (ii) only
(E) Answer not known
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135. What is the correct order of steps involved in ice cream
manufacturing?
(A) Mix preparation Homogenisation -»Pasteurisations Aging->
Freezings Hardening
Mix preparations Pasteurisations Homogenisations Agings
Freezing sHardening
(C) Pasteurisations Mix preparations Homogenisations Agings
Freezing sHardening
(D) PasteurisationsMix preparationsHomogenisations
Freezings Hardenings Aging
(E) Answer not known
136. Which among the following is not coming under the benefits of
quality management system?
1. Consumer’s requirements
2. Organization’s requirements
3. Product quality
4. Product processing
(A) 1 and 2
(B) 2 and 3
3 and 4
(D) 4 and 1
(E) Answer not known
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137. ISO 22000 provides international harmonization in the field of food
safety standards, offering a tool to implement
throughout the food supply chain.
(A) GMP
(B) TQM
HACCP
(D) QMS
(E) Answer not known
138. Total quality management can bring several benefits for
if implemented properly.
(A) Producers, Processors, Consumers
& Consumers, Company, Employee
(C) Processors, Retailers, Consumers
(D) Processors, Company, Distributors, Retailers
(E) Answer not known
139. tolerance is determined on the basis of extent of toxicity
of drugs/chemicals and is mostly applicable to carcinogenic drugs.
(A) Finite
(B) Negligible
Zero
(D) Temporary
(E) Answer not known
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140. System for food safety and random sampling of final products is
(A) Food and Agricultural Organization (FAO)
(B) International Food Safety Laws
Hazard Analysis and Critical Control Point (HACCP)
(D) World Health Organisation (WHO)
(E) Answer not known
141. From a food safety perspective, risk of allergenic reactions can not
be due to----------- .
(A) Wrong labelling
(B) Food contact materials
(C) Cross contamination
&) Nutritional value of macro nutrients
(E) Answer not known
142. Which one of the following species of the Genus Brucella is of
caprine origin?
(A) Brucella abortus
Brucella melitensis
(C) Brucella suis
(D) Brucella anthropi
(E) Answer not known
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143. The moulds primarily responsible for aflatoxin production are
and .
(A) Aspergillus ardalensis and aspergillus arachidicola
(B) Aspergillus amoenus and aspergillus ambiguus
(C) Aspergillus aureoluteus and Aspergillus australensis
Aspergillus flavus and Aspergillus fumigatus
(E) Answer not known
144. Which one of the following statements is correct with respect to
Brucella?
(A) They are anaerobic gram positive, non motile rod shaped
organisms
(B) They are anaerobic gram negative, motile, rod shaped
organisms
(C) They are aerobic, gram positive, motile and cocci shaped
organisms
They are aerobic, gram negative, non motile rod shaped
organisms
(E) Answer not known
145. Selectively fermented ingredient or feed material that allows specific
changes both in the composition and/or activity in the
gastrointestinal microflora that confers benefit upon host and health
is known as
(A) Pro biotic
&
Pre biotic
(C) Post biotic
(D) Synbiotic
(E) Answer not known
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146. is an enzymatic colorimetric screening method for the
rapid detection of Beta lactum antibiotics in milk
(A) MDR test
Penzyme test
(C) Rosa test
(D) RIA test
(E) Answer not known
147. The Direct microscopic count standard for the raw milk used for the
manufacture of sweetened condensed milk is----------- .
(A) >105/ml >106/ml
(C) >107ml (D) >108/ml
(E) Answer not known
148. A Peculiar type of odour and taste similar to that of ghee in
sweetened condensed milk is caused by----------- .
(A) Pseudomonas fluorescens
(B) Geotrichum candidum
Thermobacterium Mathiacella
(D) Aspergillus flavus
(E) Answer not known
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149. The acceptable level of yeast and mould count of pasteurized butter
as per FSSAI, shall be g.
20 or less than that
(B) 50
(C) 100
(D) 150-200
(E) Answer not known
150. The cytoplasm of prokaryotic cell contains about % water
and% dissolved substances respectively.
(A) 20% and 80%
(B) 40% and 60%
(C) 60% and 40%
C0) 80% and 20%
(E) Answer not known
151. The alternate life cycle in which the phase DNA gets integrated into
host chromosome is referred to as
(A) Polygenic cycle Lysogenic cycle
(C) Mesogenic cycle (D) Hypogenic cycle
(E) Answer not known
152. Organisms grow at a temperature range of 5-7°C are called as
(A) Mesophilic (B) Thermophilic
Psychrotropic (D) Thermoduric
(E) Answer not known
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153. Which one of the following components increase in mastitic milk?
(A) Total casein (B) Fat
Bovine serum albumin (D) Lactose
(E) Answer not known
154. The somatic cells in the milk accounts for about %
of the volume of milk.
(A) 0.001 (B) 0.002
0.005 (D) 0.007
(E) Answer not known
155. Malty flavour defect in raw milk is due to the production of
by
compound organism
respectively.
(A) Furfurol ; Streptococcus thermophilus
3 methyl butanol ; streptococcus lactis var maltigenes
(C) 2, 3 butylene glycol ; staphylococcus aureus
(D) Diacetyl ; streptococcus diacetylactis
(E) Answer not known
156. An applied engineering science that has been referred to as a
combination of machine tool technology and computer science is
called
(A) Programmable Logic Controller
(B) Supervisory Control and Data acquisition
(C) Actuators (Sensor based)
Robotics
(E) Answer not known
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157. Match the following :
(a) Venturimeter 1. Open channels
(b) Orifice meter 2. Velocity
(c) Pitot tube 3. Cd ~ 0.6
(d) Weirs 4. Cd - 0.9
(a) (b) (c) (d)
(A) 1 2 4 3
4 3 2 1
(C) 4 2 3 1
(D) 4 3 1 2
(E) Answer not known
158. Rotameter is a
(A) drag force flow meter
variable area flow meter
(C) variable head flow meter
(D) rotating propeller type flow meter
(E) Answer not known
159. Temperature drops in multiple effect evaporator are
(A) Proportional to heat transfer coefficients
(B) Proportional to the evaporation area
Inversely proportional to the heat transfer coefficients
(D) Independent of the heat transfer area
(E) Answer not known
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160. Choose a right statement about PLC.
(i) A PLC is a digital electronic device.
(ii) PLC uses a programmable memory.
(in) PLC stores instructions and implements functions
(iv) PLC is continuously running through its program and
updating it as a result of the input signal.
(A) (i) only (B) (i), (ii) and (iii) only
(C) (i) and (iv) only (i), (ii), (iii) and (iv)
(E) Answer not known
161. Antimicrobial agents are incorporated into a packaging system
through
(i) simple blending with packaging material
(11) coating on the packaging system
(in) packed inside the packaging with food material
(A) (i) only N'j) (i) and (ii) only
(C) (ii) only (D) (i) and (iii) only
(E) Answer not known
162. Which of the following statement are true about two price can?
(i) Eliminates the possibility of micro-leaks
(ii) Cost effective
(in) Permits high-speed filling and closing operations
(A) (i) only ^) (i) and (iii) only
(C) (i) and (ii) only (D) (ii) and (iii) only
(E) Answer not known
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163. Saran is also known as
(A) Polythene Polyvinylidene chloride
(C) Polyethene (D) High density Polyethene
(E) Answer not known
164. Which among the following is true regarding the extrusion coating
of polyethylene in paper board over adhesive lamination?
(A) High temperature of extrusion technology creates good
mechanical bonds
(B) Expensive
(C) Wax-coated paperboard replaced by polyethylene coated
paperboard
(9< Both (A) and (C)
(E) Answer not known
165. The polymer used in packaging which has inherent antimicrobial
actively is
'(Z) Polyethylene glycol (B) Glycerol
(C) Polyhexane (D) Nylons
(E) Answer not known
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166. Assertion [A] : Storage of foods in warm and damp conditions
should be avoided.
Reason [R] : Warm and humid conditions favour microbial
growth.
(A) [A] is true ; but [R] is false
(B) Both [A] and [R] are true ; but [R] is not the correct
explanation of [A]
(C) [A] is false ; but [R] is true
Both [A] and [R] are true ; and [R] is the correct explanation of [A]
(E) Answer not known
167. Which one of the following is a disadvantage of using Glass as
containers?
(A) Inert and do not react with food products
(B) Impervious to moisture, gases and odours
(C) Suitable for heat processing when hermetically sealed
Lower resistance to fracturing and thermal shock
(E) Answer not known
168. In a multiple effect system with a &given evaporation capacity, the
total heat exchange area is
(A) Independent of the number of effects
(B) Inversely proportional to the number of effects
Proportional to the number of effects
(D) Constant
(E) Answer not known
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169. Milk evaporators mostly use
(A) Single feed system Forward feed system
(C) Backward feed system (D) Mixed feed system
(E) Answer not known
170. Convert 80% moisture content in wet basis into dry basis
(A) 25% (B) 250%
(C) 40% 400%
, (E) Answer not known
171. The efficiency of drum drying method could be enhanced by applying
(A) force (B) more speed
(C) pressure vacuum
(E) Answer not known
172. Sensible heat is calculated by multiplying
1. Mass and specific heat
2. Mass, specific heat and change in temperature
3. Mass and latent heat
4. Specific heat and latent heat
(A) 1 only 2 only
(C) Both 1 and 2 (D) Both 3 and 4
(E) Answer not known
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173. The loss liquid due to air-vapour mixture formation and significant
during emptying and filling of tank is termed as
(A) Breathing loss Filling loss
(C) Boiling loss (D) Venting loss
(E) Answer not known
174. Which type of heat exchangers are used widely for crystallization?
(A) Steam infusion heat exchanger
Scraped surface heat exchanger
(C) Tubular heat exchanger
(D) Plate heat exchanger
(E) Answer not known
175. Capacity of an evaporator is defined as
(A) The number of kg vaporized per kg of steam fed to the unit
(B) The number of kg of water vapour generated per hour
(C) The number of kg of feed input per hour
The number of kg of water vaporized per hour
(E) Answer not known
176. The traditional starters for pizza cheese are
(A) Psychrophiles Thermophiles
(C) Mesophiles (D) Psychrotrophs
(E) Answer not known
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177. Which one of the following membrane processing methods can be
adopted to fractionate the whey proteins from casein before making
cheese?
Microfiltration (B) Ultrafiltration
(C) Nanofiltration (D) Reverse osmosis
(E) Answer not known
178. The ideal ratio of chloride to lactose in milk intended for cheese
making shall be
<2 (B) 2-3
(C) 5 (D) >5
(E) Answer not known
179. Increase in the somatic cell count of cheese milk beyond
6 x 105cells/ml will result in
(A) decrease in rennet coagulation time and increase in curd
firming rate
increase in rennet coagulation time and reduction in curd
firming rate
(C) increase in rennet coagulation time and increase in curd
firming rate
(D) decrease in rennet coagulation time and decrease in curd
firming rate
(E) Answer not known
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180. The Emulsifier not used in processed cheese preparation is
(A) Di-sodium phosphate (B) Tri-sodium citrate
(C) Rochelle salt Kosher salt
(E) Answer not known
181. Excessive heat treatment of milk for cheese making causes the
precipitation of a part of the in milk.
(A) Fat (B) Casein
sZ) Calcium salts (D) Phosphorous salts
(E) Answer not known
182. The recommended storage temperature of processed cheese is
(A) Frozen temperature (B) 0 to 1°C
5-10°C (D) 37°C
(E) Answer not known
183. Which among these helps in curdling milk for cheese production?
Mucor Miehei (B) Saccharomyces fragilis
(C) Aspergillus flavus (D) Aspergillus parasiticus
(E) Answer not known
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184. The following process occurs during ripening of cheese :
1. Proteolysis
2. Lipolysis
3. Glycolysis
(A) 1 and 2 (B) 1 and 3
(C) 2 and 3 1, 2 and 3
(E) Answer not known
185. is a soft unripened cheese made from skim milk.
(A) Cheddar cheese (B) Mozzarella cheese
Cottage cheese (D) Swiss cheese
(E) Answer not known
186. Moisture content of processed cheese is approximately
percent.
47 (B) 50
(C) 42 (D) 52
(E) Answer not known
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187. As per food safety and standards (Food Product Standards and Food
Additives) Regulation, 2011, the Mozzarella cheese must contain
(A) not more than 52% moisture and not less than 45% fat on dry
basis
(B) not more than 80% moisture and not less than 12% fat
(C) not more than 54% moisture and not less than 35% fat on dry
basis
not more than 60% moisture and not less than 35% fat on dry
basis
(E) Answer not known
188. Which of the following is an alternative to pasteurization of milk in
cheese making for reducing the number of micro organisms?
(A) Treatment with H2O2 and Bactofugation
(B) Activation of lactoperoxidase system and micro filtration
(k/ Both (A) and (B)
(D) Either (A) only or (B) only
(E) Answer not known
189. Which among the following bacteria are commonly used in the
preparation of yoghurt?
(A) Streptococcus lactis and Lactobacillus bulgaricus
(B) Streptococcus thermophilus and Lactobacillus acidophilus
Streptococcus thermophilus and Lactobacillus bulgaricus
(D) Streptococcus lactis and Lactobacillus acidophilus
(E) Answer not known
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190. Caramel flavoured fermented milk product prepared by boiling the
milk with sugar over low fire followed by packing in earthern cups is
known as
(A) Shrikhand (B) Kefir
0^ Misti Dahi (D) Acidophilus milk
(E) Answer not known
191. Which of the following is not true about curd?
1. Lactose of milk is converted to lactic acid in curd
2. Milk is incubated at 20<>C to get the best curd
3. Fat globules coalesce and settle on the top of curd
4. Starters containing yeast and moulds spoil the quality of curd
2 only (B) 2 and 4 only
(C) 1 and 3 only (D) 4 only
(E) Answer not known
192. Which of the following statements about dahi/curd are correct as per
Food Safety and Standards (Food Products Standards and Food
Additives) Regulation 2011?
(i) Obtained from pasteurized milk by souring
(ii) May contain added cane sugar
(in) Milk solids may be used in the preparation of curd
(iv) May be prepared using synthetic acidulants
(i), (ii) & (iii) are correct (B) (i), (ii) & (iv) are correct
(C) (i), (iii) & (iv) are correct (D) (ii), (iii) & (iv) are correct
(E) Answer not known
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193. Concentrated yoghurt has total solids of around
(A) 15% (B) 20%
24% (D) 30%
(E) Answer not known
194. Match the following with the correct type cheese
(a) Hard cheese 1. Roquefort
(b) Semi hard cheese 2. Cheddar
(c) Soft cheese 3. Camembert
(a) (b) (c)
(A) 1 2 3
(B) 2 3 1
2 1 3
(D) 3 1 2
(E) Answer not known
195. The average shelf-life of kheer at 37°C is
(A) 1 day 2-3 days
(C) 4-5 days (D) 6-7 days
(E) Answer not known
196. The corresponding western product for khoa is
(A) Condensed milk Evaporated milk
(C) Buttermilk (D) Skim milk
(E) Answer not known
61 579 DAIRY SCIENCE, DAIRY TECHNOLOGY,
FOOD TECHNOLOGY, FOOD PROCESSING
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197. The corresponding Western dairy product for Chhana is
(A) Soft cheese Green cheese
(C) Yoghurt (D) Clotted cream
(E) Answer not known
198. Khoa is indigenous dairy product.
Heat desiccated/partially dehydrated
(B) Heat coagulated
(C) Cultural
(D) Frozen
(E) Answer not known
199. Pindi variety of khoa is used for preparation.
Burfi (B) Gulab Jamun
(C) Kalakand (D) Pantua
(E) Answer not known
200. Shelflife ofkhoa stored at 5-10°C is days.
(A) 7 (B) 10
25 (D) 60
(E) Answer not known
579 DAIRY SCIENCE, DAIRY TECHNOLOGY, 62
FOOD TECHNOLOGY, FOOD PROCESSINGOfficial key not published for this paper.
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Source: Tamil Nadu Public Service Commission. Question paper published by Tamil Nadu Public Service Commission.