List of top Dairy Technology Questions on Dairy Technology asked in CUET (PG)

Match List-I with List-II.
List-I
A. Q fever
B. Campylobacter jejuni
C. Clostridium botulinum
D. Bacillus cereus
List-II
I. Intestinal intoxication
II. Botulism
III. Gastroenteritis
IV. Coxiella burnetii
Choose the correct answer.
Match List-I with List-II.
List-I
A. Pasteurization temp-time combination for ice-cream mix
B. Pasteurization of milk (time-temp combination)
C. Sterilization of milk
D. Homogenization of milk
List-II
I. 106–115$^\circ$C/15–30 min
II. 72$^\circ$C/15 sec
III. 60$^\circ$C/5 sec
IV. 68$^\circ$C for not less than 30 min
Choose the correct answer.
Which of the following are is Chhana based sweets ?
A. Rasogolla
B. Sandesh
C. Khorma
D. Burfi
E. Peda
Choose the correct answer.
Lactoperoxidase (LP) system consist of which of the following components.
A. Lactoperoxidase
B. Thiocyanate (SCN$^-$)
C. Hydrogen peroxide (H$_2$O$_2$)
D. Hydrochloric acid
E. Hydrosulphuric acid
Choose the correct answer.
Arrange the fat content in the milk of various species in increasing order.
A. Cow milk
B. Goat milk
C. Camel milk
D. Buffalo milk
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Late blowing defect is one of major defects in semi-hard/hard varieties of cheese.
Reason (R): Bactofugation is effective and cheaper method for preventing late blowing defects in cheese.
Choose the correct option.
The sequence followed for manufacture of condensed milk.
A. Receiving milk and clarification (38--40$^\circ$C)
B. Standardization (1:2.4, Fat : SNF)
C. Forewarming (115--118$^\circ$C, No hold)
D. Addition of sugar and condensing (2.5 : 1)
E. Cooling and crystallization followed by packaging and storage
Choose the correct answer.
The sequence followed in drum drying system.
A. Feeding of milk concentrate through adjustable pump
B. Grinder and sifter
C. Drying drum
D. Scraper
E. Dried product
Choose the correct answer.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Microbial mould butters defect, of condensed milk is one of the major defect.
Reason (R): Contamination with growth of the mould Aspergillus niger followed by presence of oxygen in the head space of cans.
Choose the correct option.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Fluffy is one of textural defects of Icecream.
Reason (R): Fluffy defect arises because due to high solids content and minimum emulsifier content followed by poor overrun.
Choose the correct option.
Which one is recommended label of colour for AGMARK standard grade of Ghee ?
High fat dairy whitener contains minimum milk fat, % (m/m) as per FSSAI-2023.
The full form of the HEPA Filter.
The air residence time in the drying chamber in seconds.
Dander Khoa is best suited for preparation of which sweets ?
Which milk is best suited for manufacture of Mozzarella cheese ?
The specific gravity of sweetened condensed whey at 50$^\circ$C.
Whey protein containing essential amino acid ?
Which of the following need to be added to milk to activate LP system ?
The Military Dairy farms was established at :
The specific gravity for Cow milk at 60°F.
NDDB at Anand (Gujarat) was set up in ________
The approximate yield of ghee in kg from 100 kg buffalo milk is
100 kg of buffalo milk will yield __________ kg of Khoa
The over run in butter generally ranges between