List of top Dairy Science Questions on Dairy Products

The medium used for detecting Staphylococci in dairy products
Which one of the following best describes off-flavour of non microbial origin in dairy products
The maximum Thermophilic spore count in Canners's grade sugar used for ice cream preparation should not exceed
Which of the following is NOT a factor affecting keeping quality of dried milk?
Which of the following is NOT a source for indigenous enzymes in milk?
Greenish yellow colour of whey is due to the presence of ______
Milk from which species has maximum content of lactose?
Cooked flavour and brown colour in the heat desiccated dairy products are caused mainly due to __________.
Given below are two statements with respect to heat stability of milk:
Statement (I) : The heat stability of concentrated milk increases considerably upon preheating of milk.
Statement (II) : Interaction of denatured whey proteins with \(\kappa\)-casein and reduction of calcium ion activity during preheating are responsible for increased heat stability of concentrated milk.
In light of the above statements, choose the most appropriate answer from the options given below.
Given below are two statements:
Statement (I) : Primary phase of rennet coagulation involves hydrolysis of \(\kappa\)-casein.
Statement (II) : The calcium ions are essential for coagulation of casein in the secondary phase.
In light of the above statements, choose the most appropriate answer from the options given below.
Match List-I with List-II.
List-I (Property/flavour/storage defect of ghee) & List-II (Contributing Components)
(A) Pro-oxidant & (I) Free fatty acids
(B) Antioxidant & (II) Riboflavin and light
(C) Flavour of the ghee & (III) Tocopherol
(D) Hydrolytic rancidity in ghee & (IV) Lactones and carbonyls
Match List-I with List-II related to cheese manufacture.
List-I (Process) & List-II (Results in)
(A) Syneresis & (I) curdling of milk
(B) Cheddaring & (II) development of uniform molten glass and fibrous mass
(C) Plasticization & (III) development of fibrous or chicken-breast texture
(D) Gelation & (IV) draining of whey
The rennet coagulation of casein during cheese making is prolonged or prevented when the temperature of milk is maintained above __________.
Given below are two statements:
Statement (I) : Lactose in freshly prepared spray dried skim milk powder is crystalline.
Statement (II) : Lactose in spray dried skim milk powder, upon exposure to air, undergoes crystallization, which causes caking of powder.
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) : Large amount of sucrose present in sweetened condensed milk causes a defect called 'sandiness'.
Reason (R) : \(\alpha\)-Lactose hydrate crystals in sweetened condensed are hard and not very soluble, and they feel gritty when placed in mouth, similar to sand particles. Hence, this defect is called 'sandiness'.
In light of the above statements, choose the correct answer from the options given below.
What is the Whey Protein Nitrogen Index (mg/mL) of low-heat skim milk powder?
Which of the following statements are true with respect to cultured buttermilk?
(A) It is prepared using mesophilic cultures
(B) ‘O’ – cultures are used in its manufacture
(C) It is prepared using no-fat to low-fat milk
(D) The curd is diluted with water after fermentation
Choose the correct answer from the options given below:
‘Nutrifit’ is a probiotic fermented milk of which country?
Non acid coagulation defect in Evaporated milk is caused by
Koumiss has been traditionally prepared from which milk?
Typical glue like odour in sweetened condensed milk is caused by __________.
Packaging of khoa at __________ °C extends its shelf life to 14-21 days at 37 °C.
Given below are two statements
Statement I: Homogenisation increases susceptibility of milk to lipolytic rancidity
Statement II: Homogenisation decreases susceptibility of milk to autoxidative changes
In light of the above statements, choose the most appropriate answer from the options given below:
Match the following physico chemical constants with properties /fatty acid profile of lipids
List I
A. Iodine number
B. Melting point
C. Reichert Meissl
D. Polenske
E. Saponification number
List II
I. Free and esterified
II. Volatile water insoluble
III. Degree of unsaturation
IV. Volatile water soluble
V. Spreadability
Choose the correct answer from the options given below:
Which of the following is the source of contamination of milk with vinyl chloride?