Food Safety Officer recruitment (state PSCs and FSSAI) · India · State public service commissions; FSSAI for central posts
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)
Food Safety Officer recruitment (state PSCs and FSSAI)
Sampling procedure under food law, common adulterants and their detection, platform tests and the interpretation of results for enforcement.
How our questions for Food Safety Officer recruitment spread across the units of Dairy Analysis & Instrumental Methods. Difficulty: 8 easy, 8 medium, 1 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 | 3 | |
| Ghee and butter fat adulteration: BR reading, Reichert-Meissl and Polenske values, sterol tests | 1 | |
| Antibiotic, pesticide and heavy-metal residue testing | 1 | |
| Aflatoxin M1 detection | 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
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
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
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
Ten here, 17 in the app. The Laisha app has every practice question we have written to Food Safety Officer recruitment in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.
Free for ten days, then one subscription of US$10 a month. We would rather say so here than have you find it later.
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