List of top Questions asked in CUET (PG)- 2025

For the given model \(x_{ijk} = \mu + \alpha_i + \beta_j + \gamma_{ij} + e_{ijk}; i=1, \dots,p; j=1, \dots,q; k=1, \dots,m\), under the assumption of the normality of the parent population, the p.d.f. of \(y = \frac{S_{AB}^2}{\sigma_e^2}\), is
For the given model \(x_{ijk} = \mu + \alpha_i + \beta_j + \gamma_{ij} + e_{ijk}; i=1, \dots,p; j=1, \dots,q; k=1, \dots,m\), the degrees of freedom corresponding to sum of squares due to error is:
Which equation is used for atmospheric air-steam mixtures, according to Gibbs Dalton Law?
Bacteria that oxidize ethyl alcohol to acetic acid and cause spoilage in alcoholic beverages belong to the Genus.
Microorganism, commonly called as bread mold, and is involved in the spoilage of foods like berries, fruits, vegetables, bread, etc. is:
Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}
Thamnidium chaetocladioides in meat produces:
Which one of the following process is used for the selection of good quality eggs for storage?
Milk fat may be decomposed by various bacteria, yeasts, and molds, the changes that take place in the milk fat are:
A. Oxidation of the unsaturated fatty acids
B. Hydrolysis of the butterfat to fatty acids
C. Alkali production
D. Combined oxidation and hydrolysis to produce rancidity

A 4% commercially available acetic acid is known as_______.

Identify the equipment in the image: 

Match the LIST-I with LIST-II 
Average composition of Milk 

LIST-ILIST-II
(Constituents)(Percentage %)
A.WaterI.87
B.ProteinII.3.3
C.LactoseIII.5.0
D.Total solidsIV.12.9


Choose the most appropriate answer from the options given below:

Casein is more resistant to heat than whey. Resistance of casein to heat is NOT because of the following which factor.
Pasteurized milk does not contain which of the following enzyme:
Vitamin that is synthesized in the cow's rumen is
Amongst the following, choose a type of concentrated milk
Sequentially arrange the steps in manufacture of Roquefort cheese
A. Inoculation of {Penicillium roqueforti
B. Addition of Lactic acid producing starter culture
C. Hopped and pressed
D. Formation of firm curd and cutting of curd
Choose the most appropriate answer from the options given below:}
Among the following, the egg yolk protein is_______.
Ingredient added in egg proteins to decrease the temperature of coagulation is:
During production of egg powder, browning can be prevented by:
A. Glucose oxidase
B. Yeast
C. Lactic acid bacteria
D. Syringing
Choose the most appropriate answer from the options given below:
The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.
Among the following, which one is the perennial vegetable?
Activity of which enzyme increases during germination of cereals?
Deterioration in cereals is attributed to
A. Moisture content
B. Temperature
C. pH
D. Presence of oxygen
Choose the most appropriate answer from the options given below:
Arrange the steps of modern wheat milling
A. Cleaning to remove various type of impurities
B. Separation of the endosperms from the bran and germ
C. Dry scouting
D. Conditioning
Choose the most appropriate answer from the options given below: