List of top Dairy Technology Questions asked in CUET (PG)

Question:

Match List-I with List-II.


Choose the correct answer.

Match List-I with List-II.
List-I
A. Q fever
B. Campylobacter jejuni
C. Clostridium botulinum
D. Bacillus cereus
List-II
I. Intestinal intoxication
II. Botulism
III. Gastroenteritis
IV. Coxiella burnetii
Choose the correct answer.

Match List-I with List-II.
List-I
A. Pasta filata cheese
B. Cottage cheese
C. Swiss cheese
D. Gouda cheese
List-II
I. USA
II. Switzerland
III. Italy
IV. Holland
Choose the correct answer.

Match List-I with List-II.
List-I
A. Lysozyme
B. Immunoglobulins
C. Lactoferrin
D. Lactoperoxidase
List-II
I. Component of non-immune host defence antimicrobial system
II. Prevents microbial growth by binding iron
III. Major role in antibody mediated immune protection
IV. Antibacterial enzyme in primary immune system
Choose the correct answer.

Match List-I with List-II.
List-I
A. Sapsago cheese
B. Gammelost cheese
C. Baker’s cheese
D. Ricotta cheese
List-II
I. Norway
II. USA
III. Switzerland
IV. Italy
Choose the correct answer.

Match List-I with List-II.
List-I
A. Age-thickening defect
B. Rind rot defect
C. Sandy defect
D. Oxidized/tallowy defect
List-II
I. Butter
II. Condensed milk
III. Cheddar cheese
IV. Ice-cream
Choose the correct answer.

Match List-I with List-II.
List-I
A. Very hard cheese
B. Hard cheese
C. Semi hard cheese
D. Soft mould ripened cheese
List-II
I. Camembert cheese
II. Parmesan cheese
III. Cheddar cheese
IV. Limburger cheese
Choose the correct answer.

Match List-I with List-II.
List-I
A. Alcohol test
B. COB test
C. MBRT test
D. DM test
List-II
I. To determine the extent of bacterial contamination and growth in milk
II. To identify the type of microorganisms present in milk
III. To determine acidity of milk
IV. Heat stability of milk
Choose the correct answer.

Which of the following are is Chhana based sweets ?
A. Rasogolla
B. Sandesh
C. Khorma
D. Burfi
E. Peda
Choose the correct answer.

Match List-I with List-II.
List-I
A. Cottage cheese
B. Feta cheese
C. Mozzarella cheese
D. Ricotta cheese
List-II
I. Cheese whey
II. Buffalo milk
III. Sheep milk
IV. Skim milk
Choose the correct answer.

Match List-I with List-II.
List-I
A. Pasteurization temp-time combination for ice-cream mix
B. Pasteurization of milk (time-temp combination)
C. Sterilization of milk
D. Homogenization of milk
List-II
I. 106–115$^\circ$C/15–30 min
II. 72$^\circ$C/15 sec
III. 60$^\circ$C/5 sec
IV. 68$^\circ$C for not less than 30 min
Choose the correct answer.

Match List-I with List-II.
List-I
A. Yield of khoa from cow milk
B. Yield of Chhana from buffalo milk
C. Yield of Surati Paneer from cow milk
D. Yield of Chhana from cow milk
List-II
I. 22 to 24 percent
II. 17 to 19 percent
III. 16 to 18 percent
IV. 28 to 29 percent
Choose the correct answer.

Which of the following cheeses made from whey ?
A. Ricotta cheese
B. Mysore cheese
C. Gjetost cheese
D. Feta cheese
E. Cream cheese
Choose the correct answer.

Emulsifiers used in ice-cream for following purpose.
A. Improve whipping quality of ice-cream
B. Produce a dry and stiff ice-cream
C. Increase resistance to shrinkage and rapid meltdown
D. Decrease resistance to development of coarse and sandy texture
E. Smooth texture in the finished ice-cream
Choose the correct answer.

Technological consequences of use of Mastitis milk for cheese making.
A. Slow growth of starter activity
B. Delayed rennet action
C. Weak curd firmness
D. Higher yield of cheese
E. Poor quality
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Keeping quality of Ghee depends on the following :
A. Temperature of storage
B. Initial moisture content
C. Initial fat content
D. Initial acidity content
E. Initial sediment content
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Temporary hardness of water is caused by :
A. Chlorides
B. Sulfates
C. Carbonates
D. Bi-carbonates
E. Sodium and Potassium
Choose the correct answer.

Adverse end effects of oxygen in food and beverages.
A. Oxidative rancidity of fat rich dairy products
B. Fostering growth of aerobic spoilage microorganisms
C. Retaining original colour of processed fruit and vegetable pigments
D. Flavour deterioration of beer, coffee and tea etc
E. Retardation of fresh food and vegetable respiration
Choose the correct answer.

Functions of salt in cheese.
A. Completes the further removal of whey
B. Hardening and shrinking of curd
C. Suppress the growth of undesirable non-starter microorganism
D. Increases water activity of cheese curd
E. Checking undesirable fermentation
Choose the correct answer.

Objections of pasteurization of milk.
A. Pasteurization encourages slackening of efforts for sanitary milk production
B. It diminishes the nutritive value of milk
C. It reduces the "cream line" of milks
D. It destroy bacterial toxin in milks
E. It will do with the rennet

Detergents used in Dairy Industry should have following desirable properties.
A. Wetting and penetrating power
B. Emulsifying power
C. Saponifying power
D. Slow and partial solubility
E. Should be mild on hands and possess germicidal action

Lactoperoxidase (LP) system consist of which of the following components.
A. Lactoperoxidase
B. Thiocyanate (SCN$^-$)
C. Hydrogen peroxide (H$_2$O$_2$)
D. Hydrochloric acid
E. Hydrosulphuric acid
Choose the correct answer.

Arrange the growth of type of bacteria with respect to temperature in decreasing order.
A. Thermophilic
B. Psychrotrophic
C. Thermoduric
D. Mesophilic

Arrange the various membrane process in descending order on the basis of operating pressure.
A. Ultrafiltration (UF)
B. Nanofiltration (NF)
C. Microfiltration (MF)
D. Reverse osmosis (RO)