List of top Dairy Science Questions on Food Adulteration

Match Column I with Column II and select the right answer:

List-I (Adulteration detection)List-II (Adulteration detection)
(A) Formalin(I) Barium chloride
(B) Sodium hypochloride(II) Detergent
(C) Quaternary Ammonium Compounds(III) Preservative
(D) Ammonium salts(IV) Sanitizer

Choose the correct answer from the options given below:

For the detection of sucrose in milk, ______________ reacts with resorcinol forming cherry red colour.
Detection of ______________ adulterant depends on the aldehyde-oxidation reaction of an aromatic amine.
If in melted butter sample, concentrated HCl is added in equal amount along with sugar. Development of crimson colour indicates presence of
Increase in BR reading of ghee, when adulterated with other fats are due to ________
Match List-I with List-II
List-I (Preservative) & List-II (Reagent used in the Test)
(A) Boric Acid & (I) Stannous chloride
(B) Formaldehyde & (II) Paraphenylenediamine
(C) Hydrogen Peroxide & (III) Ferric chloride
(D) Hypochlorite & (IV) Turmeric Paper

Choose the correct answer from the options given below:
Which of the following tests ascertain detection of adulteration of ghee with vegetable oil by RP-HPLC method?
Nitrate in milk is generally used as a marker to detect the presence of added ________.