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

Which of the following cheeses made from whey ?
A. Ricotta cheese
B. Mysore cheese
C. Gjetost cheese
D. Feta cheese
E. Cream cheese
Choose the correct answer.

Match List-I with List-II.
List-I
A. Cottage cheese
B. Feta cheese
C. Mozzarella cheese
D. Ricotta cheese
List-II
I. Cheese whey
II. Buffalo milk
III. Sheep milk
IV. Skim milk
Choose the correct answer.

Technological consequences of use of Mastitis milk for cheese making.
A. Slow growth of starter activity
B. Delayed rennet action
C. Weak curd firmness
D. Higher yield of cheese
E. Poor quality
Choose the correct answer.

Keeping quality of Ghee depends on the following :
A. Temperature of storage
B. Initial moisture content
C. Initial fat content
D. Initial acidity content
E. Initial sediment content
Choose the correct answer.

Arrange the growth of type of bacteria with respect to temperature in decreasing order.
A. Thermophilic
B. Psychrotrophic
C. Thermoduric
D. Mesophilic

Objections of pasteurization of milk.
A. Pasteurization encourages slackening of efforts for sanitary milk production
B. It diminishes the nutritive value of milk
C. It reduces the "cream line" of milks
D. It destroy bacterial toxin in milks
E. It will do with the rennet

Detergents used in Dairy Industry should have following desirable properties.
A. Wetting and penetrating power
B. Emulsifying power
C. Saponifying power
D. Slow and partial solubility
E. Should be mild on hands and possess germicidal action

Defects in condensed and evaporated milk.
A. Mould buttons
B. Age thickening
C. Sandiness
D. Bloats
E. Rind rot
Choose the correct answer.

The increasing order of sensitivity with respect to heat treatment.
A. Immunoglobulin
B. Serum albumin
C. $\beta$-lactoglobulin
D. $\alpha$-lactalbumin
E. Proteose-peptone

All dairy fermentations use lactic acid bacteria for -

The selective criteria for Cheddar cheese cultures are-
A. Rapid acid production
B. Bacteriophage resistance
C. Salt senstivity
D. Ripening activity
Choose the correct answer from the options given below:

Culture for Mozzarella cheese is -

MBRT of properly pasteurized milk shall not be less than

Microbiologically induced defect in cheese is
A. Mold Growth
B. Yeast Growth
C. Gassy defect in cheese
D. Discoloration in cheese
Choose the correct answer from the options given below:

According to optimum growth temperature, bacteria associated with milk are not included in following group -

The common milk microorganisms grow best between the temperature -

Food poisoning caused due to milk by causal organism present in milk is -

Cheesy flavour in butter is due to -