FSSAI Food Analyst and Junior Analyst Examinations · India · Food Safety and Standards Authority of India
Original practice questions written to the published syllabus · not past papersTesting milk and dairy products: platform tests, reference methods, adulterant detection and modern instruments.
In the exams: ICAR AICE subject 34 Units 4 and 10; ICAR AIEEA-PG group 16 (tests for milk, butter, ghee, powder; adulterants, neutralisers and preservatives); FSSAI Food Analyst examination (dairy portion)
FSSAI Food Analyst and Junior Analyst examinations (dairy portion)
Sampling and legal procedure, platform tests, Gerber and Röse-Gottlieb fat, Kjeldahl protein, total solids, adulterant tests and their reagents and colours, ghee constants (BR, RM, Polenske, saponification) and sterol tests, residue and aflatoxin M1 methods, and principles of AAS, GC, HPLC and ELISA.
How our questions for FSSAI Food Analyst and Junior Analyst Examinations spread across the units of Dairy Analysis & Instrumental Methods. Difficulty: 11 easy, 14 medium, 4 hard.
| Detection of adulterants: water, starch, urea, neutralisers, detergent, vegetable fat | 7 | |
| Sampling of milk and dairy products | 4 | |
| Platform tests: organoleptic, COB, alcohol, sediment, lactometer | 4 | |
| Ghee and butter fat adulteration: BR reading, Reichert-Meissl and Polenske values, sterol tests | 4 | |
| Fat determination: Gerber, Babcock and Rose-Gottlieb | 2 | |
| Protein: Kjeldahl and dye-binding; total solids and SNF | 2 | |
| Antibiotic, pesticide and heavy-metal residue testing | 2 | |
| Infrared milk analysers and their calibration | 1 | |
| Aflatoxin M1 detection | 1 | |
| Electrophoresis and immunoassays: SDS-PAGE, ELISA and lateral-flow tests | 1 | |
| Method validation, reference materials and proficiency testing | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
How should a milk sample for microbiological testing be handled?
C. Aseptically, in a sterile container, at 0 to 4 degrees Celsius, unpreserved
Preservatives and heat would kill the organisms to be counted; cold storage without preservative is required, with testing usually within 24 h.
Further reading: FSSAI Manual of Methods of Analysis of Foods: Milk and Milk Products
A milk shows a low corrected lactometer reading and a normal fat content at the platform. What does this suggest, before confirmation?
A. Added water
Water lowers density; sugar and urea raise it; skimming raises it and lowers fat.
Further reading: FSSAI Manual of Methods of Analysis of Foods: Milk and Milk Products
What is the role of amyl alcohol in the Gerber test?
C. It aids clean separation of the fat and prevents charring
Amyl alcohol helps the fat separate and prevents charring of fat and sugar; the acid dissolves the protein.
Further reading: FSSAI Manual of Methods of Analysis of Foods: Milk and Milk Products
How is an infrared milk analyser calibrated?
D. By matching its readings to reference-method results on samples
Calibration uses samples analysed by Röse-Gottlieb, Kjeldahl and gravimetric methods across the expected range.
Further reading: Nielsen (ed.), Food Analysis
In the Hehner test for formalin, what indicates a positive result?
B. A violet ring at the junction of acid and milk
Concentrated sulphuric acid with a trace of ferric chloride gives a violet ring with formaldehyde.
Further reading: Nielsen (ed.), Food Analysis
Turmeric paper turns red and then greenish blue with ammonia. Which preservative is present?
C. Boric acid or borax
Borates give this characteristic reaction with turmeric.
Further reading: FSSAI Manual of Methods of Analysis of Foods: Milk and Milk Products
Two grams of fat need 9.0 millilitres of 0.5 normal hydrochloric acid in the saponification value back-titration, against 24.5 millilitres for the blank. What is the saponification value?
D. About 217
SV = (24.5 - 9.0) x 0.5 x 56.1/2 = 217. 435 omits division by the 2 g sample; 111 uses N = 0.25.
Further reading: Nielsen (ed.), Food Analysis
The butyro-refractometer reading of ghee is measured at what temperature?
C. 40 degrees Celsius
BR readings of ghee are standardised at 40 C.
Further reading: FSSAI Manual of Methods of Analysis of Foods: Milk and Milk Products
Laboratory accreditation for testing is granted against which standard?
C. ISO/IEC 17025
ISO/IEC 17025 covers testing laboratories; 17043 covers PT providers.
Further reading: FSSAI Manual of Methods of Analysis of Foods: Milk and Milk Products
Which test detects added glucose in milk?
B. Modified Barfoed's reagent followed by phosphomolybdic acid
Reduced copper reacts with phosphomolybdic acid to give a blue colour.
Further reading: Nielsen (ed.), Food Analysis
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