List of top Dairy Science Questions on Food Regulations and Standards

Given below are two statements:
Statement (I) : The fortificants permitted in liquid milk as per Food Safety and Standards (Fortification of Foods) Regulations, 2018 are Vitamin A and Vitamin D.
Statement (II) : Milk powder also can be fortified with Vitamin A and Vitamin D; but it shall only be used in the Government Funded Programs for the purpose of preparation of 'Reconstituted Fortified Milk'.
In light of the above statements, choose the most appropriate answer from the options given below.
Given below are two statements:
Statement (I) : As per the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, the fat content in partly skimmed milk powder shall be more than 1.5% and less than 26.0% (m/m).
Statement (II) : As per the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, the 'partly skimmed milk powder' may be designated 'semi-skimmed milk powder' if the content of milk fat does not exceed 16% (m/m) and is not less than 14% (m/m).
In light of the above statements, choose the most appropriate answer from the options given below.
Match List-I with List-II
List-I (Additive) & List-II (Function)
(A) Glucono delta lactone & (I) Antioxidant
(B) Propyl Gallate & (II) Acidulant
(C) Erythrosine & (III) Emulsifier
(D) Polyglycerol esters of fatty acids & (IV) Colour

Choose the correct answer from the options given below:
Match List-I with List-II
{|p{8cm}|l|} List-I (Additive) & List-II (Class)
(A) A food additive, which prolongs the shelf-life of foods through free radical inhibition. & (I) Stabilizer
(B) A food additive, which prevents food from drying out by counteracting the effect of a dry atmosphere. & (II) Preservative
(C) A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms. & (III) Humectant
(D) A food additive, which makes it possible to maintain a uniform dispersion of two or more components. & (IV) Antioxidant

Choose the correct answer from the options given below:
According to FSSAI rules and regulations, fermented milks, are of satisfactory quantity, if coliform count is less then __________ cfu/g
In the sampling plan for microbiological analysis of fermented milk products by FSSAI, __________ represents an acceptable level and values above it are marginally acceptable in terms of the sampling plan.
The permissible limit (M) of yeast and mold count (cfu) as process hygiene criteria in chhana based sweets is
The Bottler's standard for yeast and molds [cfu/10g] in granulated sugar for use in ice-cream shall not exceed __________.
According to the process hygiene criteria prescribed by FSSAI for pasteurised milk, which of the following is applicable for coliforms?
Which of the following roles is not associated with indigenous enzymes in milk?
Physical agents responsible for denaturation of food proteins are
Discoloration of milk powder during storage is due to______\
Which of the following statement is true with respect to Lobry de Bruyn-Alberda van Ekenstein rearrangement of lactose in milk during heating?
______ lacks Leuconostoc as the flavour producer.
Which of the following amino acids can act as a source for acetaldehyde production by lactococci ?
Which of the following is not a concentrated fermented milk product?
According to FSSAI flavoured fermented milks are composite milk products obtained from fermented milks and shall contain a maximum ______ percentage (m/m) of permitted non dairy ingredients.
Which of the following casein fractions are highly phosphorylated and are responsible for calcium binding?
The main purpose of using emulsifiers in ice cream is:
Which of the following compounds will impart "oxidized flavor" to milk products during autoxidation?
Alpha lactalbumin act as an enzyme modifier for enzyme during biosynthesis of lactose:
High whey protein content in colostrum is mainly contributed by:
Milk from which species is having maximum fat%?
The term used for microbial metabolites that are capable of influencing the gut-brain axis is:
Which of the following is the important food borne pathogen associated with dried infant milk formulae?