List of top Dairy Science Questions on Dairy Chemistry

Mold button formation in sweetened condensed milk is caused by

Which of the following additive makes Gulabjamun relatively resistant to microbial spoilage

When non sporing organisms are responsible for spoilage in sterilized products the defective can is called

Bloats in evaporated milk is caused by

Sufficient head space must be allowed during filling of evaporated milk in cans to ________.

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Leuconostocs spp. produce diacetyl from citrate metabolism, but Lactococcus lactis spp. lactis do not do the same.
Reason (R): The plasmid coding for citrate utilization genes are present in Leuconostoc, but not in Lactococcus lactis spp. lactis.
In light of the above statements, choose the most appropriate answer from the options given below:

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): The fruity flavor in milk is due to the production of esters.
Reason (R): The esters are produced by lipases and esterases elaborated by Pseudomonas spp.
In light of the above statements, choose the correct answer from the options given below:

Compound responsible for fruity flavor

Ultra pasteurized milk can be stored for ________.

Incubation parameters to get thermophilic count are______

The plate method used for detection of thermonuclease enzyme employs ..............................

Shigella like invasiveness is typical for ............. strain of E. coli.

Gram negative curved spiral rods which are motile by means of single polar flagellum belong to the genus _______

Match between milk constituents under List-I and most relevant biological activity under List-II. Choose the correct answer from the options given below:
\begin{tabular{ll} List-I (Constituent in milk) & List-II (Most relevant biological activity)
(A) Conjugated Linoleic acid & (I) Antimicrobial
(B) Lactoferrin & (II) Vitamin carrier
(C) \(\beta\) - Lactoglobulin & (III) Lactose biosynthesis
(D) \(\alpha\) - Lactalbumin & (IV) Anticancerigenic

Choose the correct answer from the options given below:

Antioxidants in foods function by -
(A) Inactivation of free radicals by donating hydrogen atoms
(B) Chelation of prooxidant metals
(C) Breakdown of hydroperoxides into non-flavourful substances
(D) Inactivation of lipolytic enzymes

Given below are two statements:
Statement (I) : Creaming is a phenomenon in which milk fat globules rise during cold storage of milk as per stoke’s law.
Statement (II) : Immunoglobulins increase the rate of creaming by forming fat globule clusters, a phenomenon called ‘cold agglutination’.
In light of the above statements, choose the most appropriate answer from the options given below.

Corrected lactometer reading is to be determined from observed lactometer reading considering the following parameters. Select the correct combination

Match List-I with List-II.
List-I (Dried Milk Products) & List-II (Fat % (m/m))
(A) Whole milk powder & (I) Min. 42
(B) Partially skimmed milk powder & (III) More than 1.5 and less than 26.0
(C) Skimmed milk powder & (II) Max. 1.5
(D) Cream powder & (IV) Min. 26.0 and less than 42.0

Which of the following are oxidized flavour defects of ghee
(A) Tallowy
(B) Fishy
(C) Soapy
(D) Metallic

Which of the following are true about chymosin?
(A) is commonly known as rennin
(B) is used in cheese industry
(C) is a protease enzyme
(D) is an essential amino acid

Given below are two statements related to paneer manufacture:
Statement (I) : The coagulum formation in paneer involves progressive removal of tricalcium phosphate from the surface of the casein after acidification.
Statement (II) : Dispersion of casein is not stable which gets precipitated to form coagulum embedding fat into it.
In light of the above statements, choose the most appropriate answer from the options given below.

Arrange the following milk products in descending order of "heat induced changes" during their preparation.
(A) Paneer
(B) Khoa
(C) Chakka
(D) Acid casein

Arrange the following whey proteins based on the order of heat stability (ascending order) measured by loss of solubility
(A) \(\alpha\)-lactalbumin
(B) Immunoglobulin
(C) Bovine Serum Albumin
(D) \(\beta\)-lactoglobulin

Arrange the following biochemical reactions in ascending order of time taken during ripening of cheese
(A) Proteolysis
(B) Lactose fermentation
(C) Free fatty acid production
(D) Alcohol production