colloquium

Question 1

fish placed on market according to

Answer 1

origin, species and fishery

Question 2

small, blue sea fish

Answer 2

anchovy, mackerel, sardine, sprat, pinfish

Question 3

pseudomonas florescent is causative agent of

Answer 3

red rot

Question 4

butter made from processing

Answer 4

cream

Question 5

degree of acidity in yogurt can’t be higher than

Answer 5

55 SH

Question 6

types of white fish

Answer 6

sea bass, sea bream, carp, hake, monkfish

Question 7

salmonella must not be in

Answer 7

50g of eggs

Question 8

how many samples with how much distilled water to determine degree of acidity of fermented dairy products

Answer 8

20g sample and 20ml water

Question 9

how to detect adulteration of milk

Answer 9

cryoscopy
proportion of fat in dry matter

Question 10

how to determine acidity of milk

Answer 10

soxhlet-henkel method, red alkali test, alizarol test, boiling curdling test or alcohol test

Question 11

chemical composition of milk

Answer 11

fat, protein, lactose, water

Question 12

evaluation of milk freshness

Answer 12

degree of acidity

Question 13

how to know egg freshness

Answer 13

densimeteric method, sensory evaluation, micro diffusion of ammonia test

Question 14

how to know freshness of fish

Answer 14

sensory analysis, cooking test, microbiological exam, ammonia test, market test

Question 15

raw milk should have degree of acidity

Answer 15

6.6-6.8 SH

Question 16

what is peroxidase test for

Answer 16

to determine pasteurisation in milk

Question 17

how to detect addition of starch

Answer 17

lugols solution

Question 18

what does yolk look like in fresh eggs

Answer 18

in the centre of the egg, stationary or slightly moveable, regular shape

Question 19

formula to determine degree of acidity of yogurt

Answer 19

SH = NaOH x 2

Question 20

most accurate method to determine adulteration of milk

Answer 20

freezing test

Question 21

how to determine density of milk

Answer 21

lactodensimeter

Question 22

determination of milk fat

Answer 22

gerber method - Butyrometer

Question 23

pasteurised milk has degree of acidity

Answer 23

less than 8 SH

Question 24

alkaline phosphatase test for

Answer 24

determining pasteurisation of milk

Question 25

agar to grow enterobacteria

Answer 25

VRBG

Question 26

methods to determine hygienic quality of milk

Answer 26

sensory, chemical, physical, microbiological, reductase test with methylene blue

Question 27

catalase (peroxidase) test performed with

Answer 27

hydrogen peroxide

Question 28

how many microorganisms can be in raw milk

Answer 28

less than 100,000 per ml

Question 29

larvae of anisakis spp are

Answer 29

visible to the naked eye

Question 30

egg white of cooked duck egg under UV light is

Answer 30

extremely blue

Question 31

which is the odd one out for canned fish

Answer 31

can be partly eviserated

Question 32

milk with 3% fat classified as

Answer 32

semi fat

Question 33

pasteurised milk has a degree of acidity

Answer 33

up to 8 SH

Question 34

if fresh milk with less than 8 SH is mixed with equal parts 68% alcohol then

Answer 34

it won’t curdle

Question 35

soxhlet Henkel is an indicator of

Answer 35

freshness/acidity of milk

Question 36

fresh raw milk at 20 degrees should have a density of

Answer 36

1.028-1.034g/cm3

Question 37

using butyrometric method we determine

Answer 37

milk fat content

Question 38

percentage of water added to milk calculated using

Answer 38

hertz formula

Question 39

podravec belongs to

Answer 39

semi hard cheese

Question 40

candling eggs determines

Answer 40

freshness of eggs

Question 41

determining ammonia in fish is used for

Answer 41

assessing freshness