List of top Questions asked in CUET (PG)

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
Find the "Centrifuge effect" of the centrifuge, which spins at the angular velocity (\(\omega\)=523.6 /sec) at a maximum radius of 10 cm.
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:}
Casein is more resistant to heat than whey. Resistance of casein to heat is NOT because of the following which factor.
Amongst the following, choose a type of concentrated milk
Which one of the following process is used for the selection of good quality eggs for storage?
In hammer mill operations, the dominant force is
Among the following, which one is the perennial vegetable?

In the sedimentation process, the rate of settling (moving) particles is affected by
[A.] Gravitational pull 
[B.] Density of the particle 
[C.] Buoyancy force 
[D.] Size of the particle 
Choose the most appropriate answer from the options given below:

Thamnidium chaetocladioides in meat produces:

Match the LIST-I with LIST-II 

LIST-ILIST-II
(B Complex Vitamin)(Scientific Name)
A.Vitamin B-1IV.Thiamine
B.Vitamin B-2III.Riboflavin
C.Vitamin B-6I.Pyridoxine
D.Vitamin B-12II.Cobalamin


Choose the most appropriate answer from the options given below:

Match the LIST I (Enzyme) with LIST II (Catabolic Products) 

LIST-ILIST-II
(Enzyme)(Catabolic Products)
A\(\beta\)-galactosidaseIIIGalactose + glucose
BLecithinaseICholine + H$_3$PO$_4$ + fat
CUreaseIVCO$_2$ + NH$_3$
DLipaseIIGlycerol + fatty acids
The bacteria most commonly associated with the soft rotting of carrots is
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:
All amino acids have a chiral centre, except
Activity of which enzyme increases during germination of cereals?

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Liquid)(Viscosity at room temperature Approximate) (Pa . s)
AAirI\(10^{-5}\)
BWaterII\(10^{-3}\)
COlive OilIII\(10^{-1}\)
DLiquid HoneyIV\(10^{1}\)
Potatoes with 85% moisture content on a wet basis are dried to a final moisture content of 10%. If we dry 100 kg of potatoes, what is the final weight of the product?
Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}

Arrange the sequence of steps involved in the reaction of enzymatic browning 
[A.] Formation of DOPA 
[B.] Action of PPO enzyme on cut fruits 
[C.] Polymerization of ortho-quinones to form melanins 
[D.] Formation of ortho-quinones 
Choose the most appropriate answer from the options given below:

Lecithin is structurally like fat but contain

Arrange the sequence of steps involved in the production of sauerkraut
[A.] Pasteurization 
[B.] Salting 
[C.] Fermentation 
[D.] Shredding 
Choose the most appropriate answer from the options given below:

The process which permits the formation of the polymorphic form in fats is known as
On treatment with alkali, chlorophyll changes to