List of top Dairy Technology Questions on Dairy Product Technology

With respect to khoa which of the following statement(s) is are true?
A. Cow milk khoa has salty taste
B. Homogenization of milk leads to higher fat leakage in khoa
C. Dandard variety has got firm and smooth texture
D. Dehydration should be stopped when the pan content starts leaking the pan surface during khoa production
E. Dhap variety of khoa has minimum moisture content
Choose the correct answer from the options given below:

Which of the following statements are correct about khoa?
A. Best quality milk cake is prepared from Daredar variety of Khoa
B. Gulabjamun is prepared from daneard type khoa
C. Pindi variety khoa sells at a higher price followed by Dhap and Daredar varieties
D. Burfi is prepared from dhap variety of khoa
E. Dhap variety contains higher moisture as compared to the other two varieties of khoa
Choose the correct answer from the options given below:

The optimum temperature for detection of aroma, taste and residue in ghee is:

The gradual loss of sensory perception due to constant exposure to a stimuli is known as:

Which of the following statement is true about bitter flavour defect in dahi or yoghurt?
A. Use of poor quality/old milk contaminated with psychrotrophic bacteria
B. Starter culture with proteolytic activity.
C. Too high storage temperature of the finished product.
D. Disruption of coagulum before setting
Choose the most appropriate answer from the options given below:

Triangle sensory evaluation test is a type of:

Which one of the following is not an approach to accelerated ripening of cheese?

The blue-veined cheeses are characterized by the development of an internal blue green mould:

The syneresis of the cheese curd refers to the expulsion of whey and contraction of the curd which depend on:
A. Cutting
B. Temperature
C. Agitation
D. Draining
Choose the most appropriate answer from the options given below:

Fermented milks refers to those milks, which have been manufactured by employing the selected micro organisms to develop typical characteristic flavour and body and texture. For example:
A. Acidophilus milk.
B. Kefir
C. Paneer
D. Dahi
Choose the most appropriate answer from the options given below:

Which one of the following is the correct expression for Ripening Index of cheese?

Buffalo milk is not suitable for the manufacture of Cheddar cheese due to:
A. Poor retention of water in the curd.
B. Mineral load is quite high.
C. Bio-chemical changes is slower during ripening.
D. Faster acidity development during manufacture and ripening.
Choose the most appropriate answer from the options given below:

Traditional Feta cheese is mainly produced from:

In UHT method of sterilization, the milk is heated to °C for few seconds:

In the manufacture of Mozzarella cheese, the curd is stretched at pH:

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: