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

Match List-I with List-II.
List-I
A. Alcohol test
B. COB test
C. MBRT test
D. DM test
List-II
I. To determine the extent of bacterial contamination and growth in milk
II. To identify the type of microorganisms present in milk
III. To determine acidity of milk
IV. Heat stability of milk
Choose the correct answer.
Functions of salt in cheese.
A. Completes the further removal of whey
B. Hardening and shrinking of curd
C. Suppress the growth of undesirable non-starter microorganism
D. Increases water activity of cheese curd
E. Checking undesirable fermentation
Choose the correct answer.
Adverse end effects of oxygen in food and beverages.
A. Oxidative rancidity of fat rich dairy products
B. Fostering growth of aerobic spoilage microorganisms
C. Retaining original colour of processed fruit and vegetable pigments
D. Flavour deterioration of beer, coffee and tea etc
E. Retardation of fresh food and vegetable respiration
Choose the correct answer.
Arrange the various membrane process in descending order on the basis of operating pressure.
A. Ultrafiltration (UF)
B. Nanofiltration (NF)
C. Microfiltration (MF)
D. Reverse osmosis (RO)
The sequence followed for production of pasteurized milk.
A. Receiving milk (grading, sampling, weighing, testing)
B. Standardization
C. Filtration/clarification (pre-heated 35--40$^\circ$C)
D. Pasteurization (63$^\circ$C/30 min or 72$^\circ$C/15 sec)
E. Packaging and storage (5$^\circ$C or below)
Arrange the sequence in increasing order with respect to moisture content in cheese.
A. Parmesan cheese
B. Cheddar cheese
C. Gouda cheese
D. Limburger cheese
Major steps followed in sequence for manufacture of liquid calf rennet.
A. The lining of the stomach (abomasum) is washed, dried, cut into small pieces.
B. Activation of pro-chymosin of crude extract (pH 2.6)
C. Soaking in solution containing 6% NaCl plus 25% boric acid for 3--5 days at 10$^\circ$C
D. Clarification, filtration and standardization (activity, pH 5--7)
E. Packaging and storage (light proof container below 5$^\circ$C)
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): Annatto, a colouring matter of vegetable origin is extracted from seeds of Bixa Orellana is used in order to get yellowish colour generally with Buffalo milk like butter and margarine.
Reason (R): Annatto colour is prepared by leaching the pericarp of the seeds with an extractant prepared from non food grade solvents.
Choose the correct option.
As per FSSAI 2023 amendment, Camel milk standards minimum milk fat and MSNF (%), respectively.
Human milk contains the free amino acid, which not found in Cow milk.
Salty taste of Khoa produced by Cow milk can be significantly reduced by using.
The best method of payment of price to the milk producers is on the basis of :
Allyl isothiocyanate continuous process has been developed for industrial production of Shrikhand.
Bactofugation of milk prior to cheese making prevents.
The Pasteurization temperature time combination for ice-cream mix for batch method.
The sterilization of aseptic packaging material is done.
Which size of the fat globules doesn't mix to the top of the milk during stored condition?
Butyro Refracto meter is used to measure
A. Purity of ghee
B. B R reading of ghee
C. Fat content in milk
D. Vitamin content in milk
Choose the correct answer from the options given below:
The BR reading of ghee normally varies from ________
In buffalo milk the percentage of water is -
The titrable acidity of cow milk varies from -
The specific gravity of milk is lowered by the addition of -
Barny defect of milk is due to -
Rancid flavour in dried milk is due to -
COB test is used for detection of