List of top Questions asked in CUET (PG)

Jamunapari breed is a breed of-
The product obtained from cow or buffalo milk or from standardized milk by partial removal of water is-
The over run in butter generally ranges between
High Temperature Short Time (HTST) pasteurization gives a continuous flow of milk which is heated to -
All dairy fermentations use lactic acid bacteria for -
According to optimum growth temperature, bacteria associated with milk are not included in following group -
Culture for Mozzarella cheese is -
Sandiness in milk powders is due to
NDDB at Anand (Gujarat) was set up in ________
The approximate yield of ghee in kg from 100 kg buffalo milk is
A concentrated and sweetened whole milk product containing several layers of clotted cream is -
100 kg of buffalo milk will yield __________ kg of Khoa
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Bloats is microbial defect of condensed milk.
Reason (R): Contamination with and growth of yeast {Torula lactis condensi at high temperature.}
In light of the above statements, choose the correct answer from the options given below:
The titrable acidity of cow milk varies from -
Slow melting quality of ice cream is due to -
A. Excessive stabilizer content.
B. Inadequate homogenization.
C. Excessive overrun
D. Excessive emulsifier content.
Choose the correct answer from the options given below:
A stabilizer used in ice cream is -
Rose-Gotteleib method is used for extraction of
The products that are obtained by evaporating part of water of whole milk or fully or partly skimmed milk with or without addition of sugar are -
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:
Rancid flavour in dried milk is due to -
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:
COB test is used for detection of
The BR reading of ghee normally varies from ________
The sugar content of flavoured milk ranges between
In buffalo milk the percentage of water is -