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Question 1 General Science
The major protein in milk:
- A. Lactose
- B. Casein
- C. Whey protein
- D. None of the above
Correct answer: B. Casein
Correct answer (Option B):\nCasein represents about 80% of the total protein content in bovine milk. It is a phosphoprotein that forms complex micelles with calcium phosphate. Option B is correct.\n\nWhy others are wrong:\nOption A is incorrect because lactose is the primary sugar (carbohydrate) in milk, not a protein. Option C is incorrect because whey protein accounts for only about 20% of milk protein.\n\nRemember:\nCasein is highly heat-stable and forms the structural curd in cheese-making, while whey proteins are acid-soluble and easily denatured by high heat.
Question 2 General Knowledge
is produced by the controlled fermentation of green succulent material under anaerobic conditions.
- A. Straw
- B. Hay
- C. Silage
- D. Legume
Correct answer: C. Silage
Correct answer (Option C):\nSilage is high-moisture fodder preserved through controlled anaerobic fermentation, converting water-soluble carbohydrates into organic acids like lactic acid. Option C is correct.\n\nWhy others are wrong:\nOption A is incorrect as straw is the dry, fibrous byproduct of harvested cereal crops. Option B is incorrect because hay is green forage dried in the sun to lower moisture levels. Option D is a plant group.\n\nRemember:\nProper packing and sealing of silos ensure oxygen exclusion, preventing undesirable molds and aerobic spoilage during silage production.
Question 3 General Knowledge
Breed of buffalo with sickle shaped horns:
- A. Surti
- B. Murrah
- C. Jaffrabadi
- D. Red Sindhi
Correct answer: A. Surti
Correct answer (Option A):\nThe Surti buffalo breed, originating from the western region of India, is characterized by its unique sickle-shaped horns that are flat and grow downward and backward before curving upward. Option A is correct.\n\nWhy others are wrong:\nOption B is incorrect because Murrah buffaloes have tightly curled, spiral horns. Option C is incorrect as Jaffrabadi buffaloes have heavy, drooping horns. Option D is a cattle breed, not a buffalo breed.\n\nRemember:\nSurti buffaloes are known for high dairy efficiency and have characteristic white chevrons on their chest.
Question 4 General Knowledge
The fat percentage in toned milk is minimum:
- A. 4%
- B. 3%
- C. 4.5%
- D. 5%
Correct answer: B. 3%
Correct answer (Option B):\nAccording to food standard rules in India, toned milk must contain a minimum fat content of 3.0% and a minimum Solids-Not-Fat (SNF) content of 8.5%. Option B is correct.\n\nWhy others are wrong:\nOptions A, C, and D are incorrect values because 4.5% fat corresponds to double-toned milk regulations, whereas standard whole milk ranges above 4.5% to 6.0% depending on the source.\n\nRemember:\nToned milk is prepared by mixing whole milk with reconstituted skim milk powder and water to standardize its nutrient density.
Question 5 General Science
The process of heating milk to 135-150°C for no hold is known as:
- A. UHT
- B. Pasteurization
- C. Stassanisation
- D. Flash Pasteurisation
Correct answer: A. UHT
Correct answer (Option A):\nUltra-High Temperature (UHT) processing exposes milk to temperatures ranging from 135°C to 150°C for a continuous period of 1 to 5 seconds (virtually no holding time), rendering it commercially sterile. Option A is correct.\n\nWhy others are wrong:\nOption B is incorrect because conventional pasteurization uses lower temperatures (e.g., 63°C for 30 minutes or 72°C for 15 seconds). Options C and D refer to alternate structural heat setups.\n\nRemember:\nUHT milk packaged under aseptic conditions can be stored without refrigeration for up to several months until opened.
PSC PYQ