List of top Dairy Technology Questions on Dairy Product Technology

Which type of heat exchanger is generally used for pasteurization of milk ?
Which of the following problems is encountered in spray drying due to partial recycling of exhaust air ?
The capacity of a medium sized dairy plant ranges :
Which of the following is not a desirable characteristic of a database system ?
The process of coating of a plastic film with aluminium is called as :
For roller drying process, milk is first concentrated upto :
According to the Bureau of Indian Standards (IS: 9845, 2016R), what is the maximum permissible limit of global migration from food contact materials for packaging applications?
Who among the following introduced the basic principle of preserving unsweetened condensed milk by heat sterilization?
The optimum temperature for the mass crystallization during sweetened condensed milk manufacturing varies mainly with the ratio of:
Which of the following type of frozen product requires maximum addition of a given stabilizer?
Homogenization is not necessary in the preparation of which of the following types of product?
The freezing point of a normal 'good average' ice cream mix (10% fat, 11% MSNF, 15% sugar) is about:
Which of the following type of powder does not possess occluded air ?
Which of the following fat ingredients will give the most satisfactory quality ice cream (with 10% milk fat) with regard to flavour and body-texture ?
The whipping ability of ice cream mix is not dependent on which of the following ?
The cause for higher insolubility index of dried milk can be attributed to :
The overrun kept in soft serve ice cream is about :
Given below are two statements regarding manufacturing of sodium caseinate:
Statement (I): Very high viscosity of sodium caseinate solutions of moderate concentration, limits the solids content to 40% for spray drying.
Statement (II): Formation of a relatively impervious, jelly-like, viscous coating on the surface of casein particles impedes their dissolution on addition of alkali.
In light of the above statements, choose the most appropriate answer from the options given below.
Given below are the statements related to the manufacturing of whey powder:
(A) In the spray drier, it is possible to dry whey concentrate having around 60% TS, provided the lactose content has been subjected to a crystallization degree of 85-90%.
(B) Two-stage drying allows for gentler handling of the product, thereby reducing product degradation.
(C) The energy required for drying is about 10 -- 15% higher in two-stage dryer as compared to the single-stage process.
(D) The cost of whey drying is increased for whey powder by application of two-stage processing.
Choose the correct answer from the options given below regarding the manufacturing of whey powder:
The butter obtained from 800 kg cream having 45% fat is 400 kg. What is the over-run of butter?
Cream neutralization
Given quantity of cream is 1200 kg with an initial acidity of 0.35% LA. The final desired acidity of cream is 0.15% LA. The available neutralizer is Sodium carbonate. Determine the amount of neutralizers required for neutralizing the cream.
Given below are stages of manufacturing of a blended fat spread.
(A) Pasteurization of the dispersion at suitable time and temperature combination, hot filling and storage at refrigerated temperature.
(B) Addition of calculated amount of stabilizer, salt, mixing and homogenization.
(C) Taking calculated amount of protein source and blending with fat source to form an oil-in-water type emulsion.
(D) Addition of flavour of choice and blend to uniformly distribute throughout emulsion.
Choose the correct sequence of manufacturing stages from the below given options.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below.
Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium

Match the name of the cheese with its country of origin :
“Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?