List of top Dairy Science Questions on Dairy Chemistry

Which of the following statements is CORRECT about the NIZO method?
A. No ripening of cream
B. Sweet buttermilk is obtained
C. more copper levels in butter
D. more likelihood of rancid flavour
Choose the correct answer from the options given below:

Arrange the following in the descending order of Contribution of fatty acid to saponification value:
A. C16:0
B. C4:0
C. C18:1
D. C10:0
Choose the correct answer from the options given below:

Statement I: Cow milk contain both lipoprotein lipase and bile salt stimulated lipase.
Statement II: Breast milk contain bile salt stimulated lipase which is helpful in infant nutrition.
In light of the above statements, choose the correct answer from the options given below:

Which of the following is the linkage between galactose and glucose moieties in a lactose molecule?

Small peritrichous rods that produce bright pink or red pigment:

Chymosin is an example of

Which of the following sugar has the highest sweetness?

Given below are two statements: one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: Compared to urea, lactosyl urea can be safely fed to cattle
Reason R: Urease cannot breakdown lactosyl urea
In the light of above statements choose the correct answer from the options given below:

Heat denaturation of whey proteins leads to

Which of the following are characteristics of whey protein?
A. Whey proteins are proteins which are insoluble at pH 4.6
B. Whey prepared by gel permeation chromatography does not contain lactose & soluble salts
C. Acid whey contains glycomacropapetide
D. Acid whey contains \(\gamma\)-casein and proteose peptone
E. Ultrafiltration is used for the preparation of whey protein isolate
Choose the most appropriate answer from the options given below:

"Feathering" of coffee cream is NOT influenced by

Avidin present in raw egg white will reduce the availability of which of the following?

Which fatty acid produces characteristic off-flavour with hydrolytic rancidity of butter?

Vegetable oil containing highest amount of saturated fatty acids is

Greenish tinge of buffalo ghee is due to the presence of

The bonding between sugar and base in a DNA nucleotide is

Major flavour compound in yoghurt is

In lactococcal fermentation, acetaldehyde is formed due to

3-methylbutanal responsible for malty flavour, is derived from