2. The primary objective of HACCP is
A:- Identifying and control food safety hazards during processing
B:- To inspect final product for defects
C:- Improve food product marketing and branding
D:- Reduce production cost
Correct Answer:- Option-A

3. Which enzyme is primarily responsible for the initial breakdown of ?-casein in Cheddar cheese ripening?
A:- Plasmin
B:- Chymosin (rennet)
C:- Carboxypeptidase
D:- Lipase
Correct Answer:- Option-A

4. Time required to kill 90% organisms is called
A:- D value
B:- F value
C:- Z value
D:- None of the above
Correct Answer:- Option-A

5. Which of the following produces phospholipase in stored raw milk and exaggerates rancidity?
A:- Mesophiles
B:- Psychrotrophs
C:- Thermophilies
D:- Thermodurics
Correct Answer:- Option-B

6. Which of the following reflects the application of “Process approach” under TQM in Dairy Industry?
A:- Increasing milk procurement pricing for farmers
B:- Monitoring microbial counts
C:- Controlling CCP’s such as temperature and time during process and CIP operations
D:- Diversifying product portfolio
Correct Answer:- Option-C

7. Most widely used ionizing radiation in food processing are
A:- Alpha
B:- Beta
C:- Gamma
D:- All of the above
Correct Answer:- Option-C

8. Bacteriophages are viruses that attack bacteria and are highly ______ specific.
A:- Temperature
B:- Host
C:- pH
D:- All of these
Correct Answer:- Option-B

9. Assertion (A): Calibration of milk testing glassware must be carried out using distilled water at specified reference temperature.
Reason (R): Volume markings on glassware are influenced by thermal expansion.
A:- Both A and R are true and R is correct explanation
B:- Both true but R not explanation
C:- A true, R false
D:- A false, R true
Correct Answer:- Option-A

10. Antibiotic residues in milk are of concern mainly because they:
A:- Reduce fat content
B:- Interfere with starter culture activity
C:- Increase acidity
D:- Improve keeping quality
Correct Answer:- Option-B

11. Nisin is effective against ______ bacteria.
A:- Gram positive
B:- Gram negative
C:- Pathogenic
D:- Spoilage causing
Correct Answer:- Option-A

12. The 12D concept ensures thermal processing reduces deadly ______ spores.
A:- Clostridium tyrobutyricum
B:- Clostridium perfringens
C:- Clostridium tetani
D:- Clostridium botulinum
Correct Answer:- Option-D

13. Which of the following can be used as an index of heat treatment of milk?
A:- Decrease in Urea
B:- Lactose crystallization
C:- Formation of Lactulose
D:- Formation of Lactobionic acid
Correct Answer:- Option-C

14. Heavy metals like lead and cadmium are quantified using:
A:- Flame photometry
B:- Atomic absorption spectrophotometry
C:- UV spectrophotometry
D:- ELISA
Correct Answer:- Option-B

15. Fermentation comes from Latin word meaning:
A:- Cool
B:- Heat
C:- Boil
D:- Pasteurize
Correct Answer:- Option-C

Exam Pattern – Manager Quality Control

The written exam generally includes:

• Dairy Technology
• Food Microbiology
• Food Chemistry
• Quality Assurance & HACCP
• FSSAI & Food Safety Standards
• General Aptitude

Question type: Multiple Choice Questions (MCQs)
Negative marking: As per notification
Duration: 1.5 to 2 hours

Important Topics to Prepare

Dairy Technology

• Milk composition
• Processing of milk products
• Butter, ghee, cheese technology
• Spray drying

Food Microbiology

• Pathogens in milk
• Sterilization methods
• Microbial spoilage

Quality Control & Assurance

• ISO 22000
• HACCP principles
• GMP & GHP
• FSSAI standards

Food Laws

• FSSAI regulations
• Prevention of Food Adulteration
• Codex standards

Preparation Tips for Manager Quality Control Exam

1. Revise dairy chemistry formulas
2. Practice previous year question papers
3. Focus on FSSAI updates
4. Study microbiology testing procedures
5. Take mock tests regularly

Why Practice MCQs for Manager Quality Control?

Practicing MCQs helps you:

• Improve speed and accuracy
• Understand exam pattern
• Identify weak areas
• Score higher in technical section

Frequently Asked Questions (FAQs)

Q1. Is the Manager Quality Control exam technical?
Yes, it mainly focuses on dairy technology, microbiology, and quality assurance.

Q2. What qualification is required?
Generally B.Tech/M.Tech in Dairy Technology or Food Technology.

Q3. Is experience required?
Most federations prefer candidates with dairy industry experience.

Conclusion

The Co Operative Milk Marketing Federation Ltd Manager Quality Control Exam requires strong knowledge in dairy science, food safety, and laboratory analysis. Regular practice of MCQs and thorough understanding of pasteurization, microbiology, and quality control systems will help you succeed.

If you are preparing for the upcoming recruitment, start solving these sample questions and focus on technical subjects to secure high marks.