List of top Dairy Science Questions on Dairy Products

Which of the following fraction belong to unsaponifiable matter in milkfat?

Iodine-Zinc chloride reagent is used for detection of in milk:

Which species of Lactobacillus is used in the manufacture of Kefir?

Bench solution of resazurin used for Resazurin Reduction Test (ten minutes) contains:

The lactic acid producing aerobic spore former recognized as probiotic by FSSAI is:

Mould buttons defect in sweetened condensed milk is due to:

Fishy taint in butter is developed due to the decomposition of lecithin to:

Match the following defects in cream with causative microorganism:
1. Fruity flavour
2. Musty flavour
3. Yeasty flavour
4. Ropy cream
Match with the following microorganisms:
A. Geotrichum candidum
B. Pseudomonas fragi
C. Alcaligenes viscolactis
D. Torulopsis sphaerica
Choose the correct answer from the options given below:

To obtain smooth texture in sweetened condensed milk, the desired lactose crystal size is

What per cent of total proteins of milk is recovered in Paneer?

Infants are least allergic to which of one of the following formulas?

Conversion of lactose glass to crystalline lactose causes defects in which type of milk product?

In fermented milk products, green apple flavour is associated with

Which of the following cheese is prepared using thermophilic starters?

Musty potato flavour is due to

The most common contaminant in dahi is

Malty defect in butter is due to the formation of

Dirty taint defect in cream is due to