Q1. AGMARK Act Was Developed In The Year?

A. 1937
B. 1945
C. 1957
D. 1963

ANSWER: A. 1937

• Explanation: AGMARK Act Was Developed In The Year 1937. AGMARK Is A Certification Mark For Agricultural Produce That Certifies That It Meets A Grade Standard Set By The Directorate Of Marketing & Inspection (DMI), Department Of Agriculture, Cooperation And Farmers Welfare, Ministry Of Agriculture And Farmers Welfare Under The Agricultural Produce (Grading Marking) Act, 1937.

READ MORE – FOOD TECHNOLOGY (11/07/2021)

Q2. MFPO Stands For?

A. Milk Fruits Product Order
B. Meat Food Product Order
C. Milk Food Products Order
D. Meat Food Processing Order

ANSWER- B. Meat Food Product Order

• Explanation – The Meat Food Products Order, 1973 (MFPO), Issued Under The Terms Of The Essential Commodities Act, 1955, Establishes Sanitary And Other Standards For Meat Food Products, As Well As Limitations On Heavy Metals, Preservatives, Pesticides, Residue, And Other Factors. The Ministry Of Rural Development At The Ministry Of Rural Areas And Employment Was In Charge Of Carrying Out This Directive.

READ MORE – FOOD TECHNOLOGY (21/07/2021)

Q3. ISO 9000 Family Of The Standard Is Related To?

A. Production System
B. Quality Management System
C. Management System
D. None Of The Above

ANSWER – B. Quality Management System

• Explanation– The ISO 9000 Family Of Quality Management Systems (QMS) Is A Set Of Standards That Assists Organizations In Ensuring That They Meet Customer And Other Stakeholder Needs While Staying Within Statutory And Regulatory Requirements For A Product Or Service. ISO 9000 Covers The Fundamentals Of QMS, Including The Seven Quality Management Principles That Underpin The Family Of Standards.

READ MORE – FOOD TECHNOLOGY (31/07/2021)

Q4. The Density Of Milk At 20° C?

A. 1.026 To 1.034 Kg /M3
B. 2.027 To 2.033 Kg /M3
C. 3 To 3.5 Kg /M3
D. 2.5 To 2.9 Kg/M3

ANSWER – A. 1.026 To 1.034 Kg /M3

• Explanation– The Density Of Raw Milk Varies Depending On Its Content And Temperature, However At 20°C, It Ranges From 1.026 G/Cm3 To 1.034 G/Cm3. Because Milk Is A Multi-Component System, Determining The Concentration Of One Component Alone By Density Measurement Is Impossible. The Density Measurement Of Milk, On The Other Hand, Promptly Identifies Deviations From The Typical Milk Composition Due To The Addition Of Water, For Example.

READ MORE – FOOD TECHNOLOGY (01/08/2021)

Q5. In The Dairy Industry, The Freezing Point Of Milk Is Mainly Used To?

A. Determine Color Adulteration
B. Determine Starch Adulteration
C. Determine Added Water
D. All Of The Above

ANSWER: C. Determine Added Water

• Explanation: The Freezing Point Of Milk Is Mostly Used In The Dairy Business To Calculate Additional Water, But It Can Also Be Used To Evaluate Lactose Content, Estimate Whey Powder Levels In Skim Milk Powder, And Determine Cheese Water Activity. Milk Has A Freezing Point That Ranges From -0.512 To -0.550° C, With An Average Of About -0.522° C.

READ MORE – FOOD TECHNOLOGY (10/08/2021)

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