List of top Dairy Science Questions on Dairy Chemistry

Which of the following is NOT responsible for cooked flavour in case of heated milk?
Which of the following property is not desirable in Infant milk formulations?
Oxidized off-flavours in ghee are caused mainly due to __________.
(A) Aldehydes
(B) Ketones
(C) Hydro peroxides
(D) Free fatty acids
Which of the following compounds is NOT used to monitor Maillard reactions in milk products?
Colostrum has low heat stability due to presence of high amounts of __________.
Match List-I with List-II choosing the most appropriate options.
List-I (Maillard Reaction Products) & List-II (Impact)
(A) Melanoidins & (I) Flavour
(B) Hydroxy Methyl Furfural & (II) Colour
(C) Cross-linked proteins & (III) Nutrition
(D) Lysine-glucose complex & (IV) Solubility

Choose the correct answer from the options given below:
Rate of autoxidation in ghee is measured by which of the following methods?
(A) TBA Value
(B) Peroxide Value
(C) Iodine Value
(D) Acid Value
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Saponification value of ghee is relatively higher than most of the vegetable oils.
Reason (R) : The average molecular weight of the fatty acids in ghee is high and hence, ghee has a higher saponification value.
In light of the above statements, choose the correct answer from the options given below.
In the citrate metabolic pathway, reduction of diacetyl results in the formation of which compound?
Which of the following known as “Cold sterilization” is used to reduce the microbial load of dairy liquids?
Read the following statements:
A. Digestibility coefficient of the curd is superior than the milk from which it is prepared
B. Slight decrease in the curd total solids due to the formation of volatile acids and alcohol on fermentation
C. Specific gravity of the curd is observed to increase upon fermentation.
D. All the calcium in the fermented milk shall be in ionic form
E. Fermented milk has therapeutic value
Choose the correct answer from the options given below:
Key flavour components in the ghee are:
What is the approximate pore size of the microfiltration membrane for separation of bacterial cells from milk?
Which of the following is NOT a correct list of quality indices of ghee?
RM value is a measure of:
Sandy texture in ice cream is due to:
The amorphous state of lactose after drying of milk is known as:
In TBA test colour formation is due to the reaction of TBA with:
Match List I with List II:
A. Level of tyrosine content
B. Cotton seed
C. Coconut flavour
D. Vanaspati
E. Maillard browning
Match with the following:
I. Furosine
II. Baudouin
III. Extent of proteolysis in cheese
IV. Halphen test
V. delta lactone
Choose the correct answer from the options given below:
Which of the following fatty acids contribute maximum to the refractive index of milk fat?
Which is the major quality problem during the storage of khoa?
The component which increase the overrun in ice cream:
Oxidative flavour in ghee is due to:
Low solubility of roller dried milk powder is due to:
Arrange the following events in the cheese ripening process in their correct order:
A. Proteolysis
B. Lactose fermentation
C. Free fatty acid production
D. Alcohol production
Choose the correct answer from the options given below: