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

Question:

Match List-I with List-II.


Choose the correct answer.

Match List-I with List-II.
List-I
A. Pasta filata cheese
B. Cottage cheese
C. Swiss cheese
D. Gouda cheese
List-II
I. USA
II. Switzerland
III. Italy
IV. Holland
Choose the correct answer.

Match List-I with List-II.
List-I
A. Age-thickening defect
B. Rind rot defect
C. Sandy defect
D. Oxidized/tallowy defect
List-II
I. Butter
II. Condensed milk
III. Cheddar cheese
IV. Ice-cream
Choose the correct answer.

Match List-I with List-II.
List-I
A. Very hard cheese
B. Hard cheese
C. Semi hard cheese
D. Soft mould ripened cheese
List-II
I. Camembert cheese
II. Parmesan cheese
III. Cheddar cheese
IV. Limburger cheese
Choose the correct answer.

Match List-I with List-II.
List-I
A. Sapsago cheese
B. Gammelost cheese
C. Baker’s cheese
D. Ricotta cheese
List-II
I. Norway
II. USA
III. Switzerland
IV. Italy
Choose the correct answer.

Match List-I with List-II.
List-I
A. Lysozyme
B. Immunoglobulins
C. Lactoferrin
D. Lactoperoxidase
List-II
I. Component of non-immune host defence antimicrobial system
II. Prevents microbial growth by binding iron
III. Major role in antibody mediated immune protection
IV. Antibacterial enzyme in primary immune system
Choose the correct answer.

Match List-I with List-II.
List-I
A. Yield of khoa from cow milk
B. Yield of Chhana from buffalo milk
C. Yield of Surati Paneer from cow milk
D. Yield of Chhana from cow milk
List-II
I. 22 to 24 percent
II. 17 to 19 percent
III. 16 to 18 percent
IV. 28 to 29 percent
Choose the correct answer.

Temporary hardness of water is caused by :
A. Chlorides
B. Sulfates
C. Carbonates
D. Bi-carbonates
E. Sodium and Potassium
Choose the correct answer.

Emulsifiers used in ice-cream for following purpose.
A. Improve whipping quality of ice-cream
B. Produce a dry and stiff ice-cream
C. Increase resistance to shrinkage and rapid meltdown
D. Decrease resistance to development of coarse and sandy texture
E. Smooth texture in the finished ice-cream
Choose the correct answer.

Arrange the specific gravity of milk constituents in increasing order.
A. Fat
B. Mineral/Ash
C. Protein
D. Lactose

The sequence followed in cooling and crystallization of condensed milk.
A. Condensed milk (Discharge from vacuum pan/Superheater)
B. Seeded with 0.1 to 0.3% lactose
C. Quickly cooled to 30$^\circ$C
D. Vigorous stirring and slow cooling for 1 hour till temperature of 15$^\circ$C reached
E. Stirring continued until packaged
Choose the correct answer.

Arrange the heat-denatured proteins in decreasing order on the basis of HPN index (% powder).
A. Low heat powder
B. Medium high heat powder
C. Medium heat powder
D. High heat powder

Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Browning is one of the defects of Casein.
Reason (R): Browning defects in casein arises due to overheating of casein, presence of excess fat in casein, presence of sulphuric acid in casein during drying.
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): Cheddar cheese from buffalo milk resulted with Hard, dry, short and crumbly body and texture.
Reason (R): Buffalo milk having lower buffering capacity, higher moisture retention, smaller size of casein micelles and high mineral make up of casein micelles.
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): Q fever is a disease transmitted to Humans from Animal sources is characterized by high fever, weakness, headache and sweating.
Reason (R): Q fever is caused by Coxiella burnetii, a pathogen.
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): Eye formation in Swiss cheese take place which is one of the characteristics of Swiss cheese.
Reason (R): Swiss cheese undergo propionic acid fermentation which is brought about by propionic acid bacteria.
In the light of the above statements, choose the most appropriate answer.

The climbing film evaporator consists of vertical units known as Calandria.

The normal pressure maintained in the HTST system for pasteurized milk.

Which bacteriocin having GRAS status for use in specific foods ?

Cheese ripening index is measured by :

Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): The buffering capacity of buffalo milk is high in comparison to Cow milk.
Reason (R): Buffalo milk contains higher calcium and casein content in comparison to Cow milk.
In the light of the above statements, choose the most appropriate answer from the options given below:

HACCP is based on seven established principles not included among.

The time in minutes necessary at a specific temperature to reduce the number of organisms to $\frac{1}{10}$ of the original value.

Examples of very hard cheese.