List of top Questions asked in CUET (PG)

In buffalo milk the percentage of water is -
The BR reading of ghee normally varies from ________
The specific gravity of milk is lowered by the addition of -
The titrable acidity of cow milk varies from -
Rancid flavour in dried milk is due to -
Barny defect of milk is due to -
Sandiness in milk powders is due to
COB test is used for detection of
P\(_{\text{H}}\) of normal fresh milk is between
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:
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:
The process in which the sterilizer is emptied and refilled between each process cycle are-
Defects in ice cream are -
A. Rancid flavour
B. Soggy body
C. Fluffy texture
D. Foamy meltdown quality
Choose the correct answer from the options given below:
According to optimum growth temperature, bacteria associated with milk are not included in following group -
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:
______ is not a sterilizing agent used in Dairy Industry
Food poisoning caused due to milk by causal organism present in milk is -
HACCP stands for -
Kalakand is a
The sugar percentage of Shrikhand is generally

Match the LIST-I with LIST-II 

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For keeping liaison with CAC and to coordinate Codex activities in India, Food Safety and Standards Authority of India constitutes -
Frequently used packaging materials in dairy industry are -
A. Polythene(PE)
B. LDPE
C. HDPE
D. Polypropylene(PP)
Choose the correct answer from the options given below:
In ultra high temperature (UHT) treatment, milk is heated at temperature of -
All dairy fermentations use lactic acid bacteria for -