महाराष्ट्र कृषि सेवा मुख्य परीक्षा २०११

A. 72°C for atleast 15 seconds

B. 63°C for atleast 30 minutes

C. 115°C for atleast 3 - 15 minutes

D. 135 - 150°C for 1 - 5 seconds

A. Protein

B. Fat 

C. Lactose

D. Water

A. 40%

B. 8%

C. 10%

D. 15%

A. Refractive index

B. Reichster's scale

C. Richmond's formula

D. Valenta test

A. 100°

B. 100.17°C

C. 101° C 

D. 99.7°C

A. Rosalic acid 

B. Resorcinol

C. Resins

D. lodine

A. 1.028 - 1.030

B. 1.032 – 1.035 

C. 1.035 – 1.037 

D. 0.93 -0.95

A. 99.5 

B. 90.0

C. 85.0

D. 80.0

A. 500 litre

B. 500 ml

C. 10 ml

D. 10 litre

A. Stripping

B. Middle milk

C. Fore milk

D. None of the above

A. Higher vitamin content than milled rice

B. Higher mineral content than milled rice

C. Better cooking quality than milled rice

D. All of these

A. Frozen form

B. Fresh form

C. Cooked form

D. Dry form

A. Aseptic packing

B. Hurdle technology

C. Irradiation

D. Pascalization

A. 94

B. 80

C. 60

D. 100

A. 0.5%

B. 1.0% 

C. 5.0%

D. 2.5%

A. Cloudy jelly 

B. Tough jelly

C. Syrupy jelly

D. Perfect jelly

A. Flavour change

B. Nutritional properties change

C. Darkening of colour

D. All of the above

A. 1 lakh/g 

B. 50,000/g

C. 2,00,000/g

D. 100/g

A. Rancidity

B. Souring 

C. Proteolysis or peptonization

D. Sweet curdling

A. Oxidative rancidity

B. Reduction rancidity

C. Hydrolytic rancidity

D. None of these