List of top Questions asked in CUET (PG)- 2024

Lactococcus lactis ssp. lactis produces which of the following antibacterial substances during fermentation:

The most important bacteriocins used as bio-preservatives include:

The pH-neutral, water-soluble, low molecular weight substance, which is non-bacteriocin and resistant to nuclease, protease, and lipolytic enzymes, is:

The main end product (metabolite) of homofermentative lactic acid bacterial cultures is ...... during milk fermentation is:

Which of the following herbs are NOT used in the preservation of milk and milk products?

The effective pH range for benzoic acid used as a chemical preservative in milk and milk products is:

Modified Atmosphere Packaging increases shelf life by:

In Modified Atmosphere Packaging ....... gases are used:

Which of the following is NOT an advantage of plastics in the dairy industry?

Which of the following tests are used to check the quality of packaging material?
(A) Bursting strength
(B) Clot on boiling test
(C) Puncture strength
(D) Water vapor transmission rate
(E) Acidity test

Which of the following is NOT required for a packaging material?
(A) Packaging material should not react with products
(B) It should be non-toxic and non-tainting
(C) Should be appealing to product presentation
(D) Should have printing characteristics
(E) It should be difficult to open, distribute, reseal, and store

The purpose of packaging is:
(A) To protect a product from contamination of microorganisms
(B) To protect a product from damage during transportation
(C) To keep the product together
(D) To protect a product from environmental changes

Ghee residue can be utilized in the preparation of:
(A) Chocolate
(B) Burfi
(C) Samosa filling
(D) Chapatis
(E) Shrikhand

Which of the following byproducts of the dairy industry is used as a natural antioxidant for improving the shelf life of food products?

Ghee residue is a by-product of the ghee manufacturing industry, and ....... tonnes are produced per annum in India:

Caseinate is used as a source of:

For the production of rasogolla, the cow milk is heated to:

Presence of colostrum in milk leads to a deeper....... color and appearance defect:

The presence of colostrum in milk lead to ....... body and texture defect in chhana:

Good quality of chhana can be obtained from cow milk when it is coagulated at ........ temperature:

Storage of paneer at higher temperatures leads to:

The shelf life of ice cream at -18 to -29°C is near about:

Ice cream mix is homogenized at 2500 psi:
(A) To decrease the milk fat globule size
(B) To form a better emulsion
(C) To contribute a smoother, creamier ice cream
(D) To ensure emulsifier and stabilizer are well blended and evenly distributed in the ice cream mix

The isoelectric pH of casein is:

High acid and high alcohol kumiss should have the following composition: