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

Composition of butter oil is -
A. Butter fat - 99.5 to 99.8%
B. Moisture - 0.1 to 0.3%
C. Acidity (oleic) - 0.2 to 0.5%
D. Peroxide value - 0.0 to 0.1%
Choose the correct answer from the options given below:
The yield of acid casein ranges between ________ to _______ from skim milk
The RM value of ghee generally varies between
Phosphatase test is used for checking
Sandiness in milk powders is due to
Rose-Gotteleib method is used for extraction of
Basundi is a popular product of
A concentrated and sweetened whole milk product containing several layers of clotted cream is -
In buffalo milk the percentage of water is -
The titrable acidity of cow milk varies from -
The specific gravity of milk is lowered by the addition of -
The BR reading of ghee normally varies from ________
Food poisoning caused due to milk by causal organism present in milk is -
Cheesy flavour in butter is due to -
Barny defect of milk is due to -
Butyro Refracto meter is used to measure
A. Purity of ghee
B. B R reading of ghee
C. Fat content in milk
D. Vitamin content in milk
Choose the correct answer from the options given below:
MBRT of properly pasteurized milk shall not be less than
Microbiologically induced defect in cheese is
A. Mold Growth
B. Yeast Growth
C. Gassy defect in cheese
D. Discoloration in cheese
Choose the correct answer from the options given below:
According to optimum growth temperature, bacteria associated with milk are not included in following group -
Culture for Mozzarella cheese is -
COB test is used for detection of
Rancid flavour in dried milk is due to -
All dairy fermentations use lactic acid bacteria for -
The common milk microorganisms grow best between the temperature -
The selective criteria for Cheddar cheese cultures are-
A. Rapid acid production
B. Bacteriophage resistance
C. Salt senstivity
D. Ripening activity
Choose the correct answer from the options given below: