colloquium Flashcards

1
Q

fish placed on market according to

A

origin, species and fishery

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2
Q

small, blue sea fish

A

anchovy, mackerel, sardine, sprat, pinfish

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3
Q

pseudomonas florescent is causative agent of

A

red rot

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4
Q

butter made from processing

A

cream

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5
Q

degree of acidity in yogurt can’t be higher than

A

55 SH

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6
Q

types of white fish

A

sea bass, sea bream, carp, hake, monkfish

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7
Q

salmonella must not be in

A

50g of eggs

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8
Q

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

A

20g sample and 20ml water

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9
Q

how to detect adulteration of milk

A

cryoscopy
proportion of fat in dry matter

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10
Q

how to determine acidity of milk

A

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

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11
Q

chemical composition of milk

A

fat, protein, lactose, water

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12
Q

evaluation of milk freshness

A

degree of acidity

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13
Q

how to know egg freshness

A

densimeteric method, sensory evaluation, micro diffusion of ammonia test

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14
Q

how to know freshness of fish

A

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

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15
Q

raw milk should have degree of acidity

A

6.6-6.8 SH

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16
Q

what is peroxidase test for

A

to determine pasteurisation in milk

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17
Q

how to detect addition of starch

A

lugols solution

18
Q

what does yolk look like in fresh eggs

A

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

19
Q

formula to determine degree of acidity of yogurt

A

SH = NaOH x 2

20
Q

most accurate method to determine adulteration of milk

A

freezing test

21
Q

how to determine density of milk

A

lactodensimeter

22
Q

determination of milk fat

A

gerber method - Butyrometer

23
Q

pasteurised milk has degree of acidity

A

less than 8 SH

24
Q

alkaline phosphatase test for

A

determining pasteurisation of milk

25
agar to grow enterobacteria
VRBG
26
methods to determine hygienic quality of milk
sensory, chemical, physical, microbiological, reductase test with methylene blue
27
catalase (peroxidase) test performed with
hydrogen peroxide
28
how many microorganisms can be in raw milk
less than 100,000 per ml
29
larvae of anisakis spp are
visible to the naked eye
30
egg white of cooked duck egg under UV light is
extremely blue
31
which is the odd one out for canned fish
can be partly eviserated
32
milk with 3% fat classified as
semi fat
33
pasteurised milk has a degree of acidity
up to 8 SH
34
if fresh milk with less than 8 SH is mixed with equal parts 68% alcohol then
it won't curdle
35
soxhlet Henkel is an indicator of
freshness/acidity of milk
36
fresh raw milk at 20 degrees should have a density of
1.028-1.034g/cm3
37
using butyrometric method we determine
milk fat content
38
percentage of water added to milk calculated using
hertz formula
39
podravec belongs to
semi hard cheese
40
candling eggs determines
freshness of eggs
41
determining ammonia in fish is used for
assessing freshness