List of top Dairy Technology Questions

The common test that is generally carried out for the confirmation of the sterilization is:

Bacteriophages are considered as one of the single most important cause of slow starter action or starter failure. Measures employed to minimize the risk of phage attack include:
A. Incorporation of electrolytes in the growth media.
B. The use of mixed and phage-unrelated cultures.
C. Strict adherence to aseptic techniques.
D. Proper selection of the starter growth media and proper heat treatment of media.
Choose the most appropriate answer from the options given below:

For liquid milk and milk products with more than 6.0% fat, two-stage homogenization is needed with the pressures:

The merits of the fermented milks are due to:
A. The nutritive value is generally higher as compared to the milk.
B. The fermented milks contains coagulating enzymes.
C. It is more easily assimilated by the human system.
D. It may possess more therapeutic properties.
Choose the most appropriate answer from the options given below:

The purpose of the heat treatment of milk is exclusively to destroy pathogenic bacteria to make the milk safe for human consumption.
A. Milk is pasteurized at 72°C for 15 seconds to destroy the pathogenic organisms.
B. The most resistant pathogenic bacteria is Coxiella burnetii.
C. The temperature-time combination for destruction of pathogenic bacteria is based on Bacillus subtilis.
D. The temperature-time combination of 63°C for 30 minutes can also be employed for pasteurization of milk.
Choose the correct statements about heat treatment of milk from the options given below: