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

Defects in condensed and evaporated milk.
A. Mould buttons
B. Age thickening
C. Sandiness
D. Bloats
E. Rind rot
Choose the correct answer.
Arrange the heat-denatured proteins in decreasing order on the basis of HPN index (% powder).
A. Low heat powder
B. Medium high heat powder
C. Medium heat powder
D. High heat powder
The sequence followed in cooling and crystallization of condensed milk.
A. Condensed milk (Discharge from vacuum pan/Superheater)
B. Seeded with 0.1 to 0.3% lactose
C. Quickly cooled to 30$^\circ$C
D. Vigorous stirring and slow cooling for 1 hour till temperature of 15$^\circ$C reached
E. Stirring continued until packaged
Choose the correct answer.
The sequence followed for production of pasteurized milk.
A. Receiving milk (grading, sampling, weighing, testing)
B. Standardization
C. Filtration/clarification (pre-heated 35--40$^\circ$C)
D. Pasteurization (63$^\circ$C/30 min or 72$^\circ$C/15 sec)
E. Packaging and storage (5$^\circ$C or below)
Arrange the specific gravity of milk constituents in increasing order.
A. Fat
B. Mineral/Ash
C. Protein
D. Lactose
Arrange the sequence in increasing order with respect to moisture content in cheese.
A. Parmesan cheese
B. Cheddar cheese
C. Gouda cheese
D. Limburger cheese
The increasing order of sensitivity with respect to heat treatment.
A. Immunoglobulin
B. Serum albumin
C. $\beta$-lactoglobulin
D. $\alpha$-lactalbumin
E. Proteose-peptone
The sequence followed for manufacture of condensed milk.
A. Receiving milk and clarification (38--40$^\circ$C)
B. Standardization (1:2.4, Fat : SNF)
C. Forewarming (115--118$^\circ$C, No hold)
D. Addition of sugar and condensing (2.5 : 1)
E. Cooling and crystallization followed by packaging and storage
Choose the correct answer.
Arrange the fat content in the milk of various species in increasing order.
A. Cow milk
B. Goat milk
C. Camel milk
D. Buffalo milk
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Browning is one of the defects of Casein.
Reason (R): Browning defects in casein arises due to overheating of casein, presence of excess fat in casein, presence of sulphuric acid in casein during drying.
Choose the correct option.
Major steps followed in sequence for manufacture of liquid calf rennet.
A. The lining of the stomach (abomasum) is washed, dried, cut into small pieces.
B. Activation of pro-chymosin of crude extract (pH 2.6)
C. Soaking in solution containing 6% NaCl plus 25% boric acid for 3--5 days at 10$^\circ$C
D. Clarification, filtration and standardization (activity, pH 5--7)
E. Packaging and storage (light proof container below 5$^\circ$C)
Choose the correct answer.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Late blowing defect is one of major defects in semi-hard/hard varieties of cheese.
Reason (R): Bactofugation is effective and cheaper method for preventing late blowing defects in cheese.
Choose the correct option.
The sequence followed in drum drying system.
A. Feeding of milk concentrate through adjustable pump
B. Grinder and sifter
C. Drying drum
D. Scraper
E. Dried product
Choose the correct answer.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Q fever is a disease transmitted to Humans from Animal sources is characterized by high fever, weakness, headache and sweating.
Reason (R): Q fever is caused by Coxiella burnetii, a pathogen.
Choose the correct option.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Microbial mould butters defect, of condensed milk is one of the major defect.
Reason (R): Contamination with growth of the mould Aspergillus niger followed by presence of oxygen in the head space of cans.
Choose the correct option.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Cheddar cheese from buffalo milk resulted with Hard, dry, short and crumbly body and texture.
Reason (R): Buffalo milk having lower buffering capacity, higher moisture retention, smaller size of casein micelles and high mineral make up of casein micelles.
Choose the correct option.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Annatto, a colouring matter of vegetable origin is extracted from seeds of Bixa Orellana is used in order to get yellowish colour generally with Buffalo milk like butter and margarine.
Reason (R): Annatto colour is prepared by leaching the pericarp of the seeds with an extractant prepared from non food grade solvents.
Choose the correct option.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Fluffy is one of textural defects of Icecream.
Reason (R): Fluffy defect arises because due to high solids content and minimum emulsifier content followed by poor overrun.
Choose the correct option.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Eye formation in Swiss cheese take place which is one of the characteristics of Swiss cheese.
Reason (R): Swiss cheese undergo propionic acid fermentation which is brought about by propionic acid bacteria.
In the light of the above statements, choose the most appropriate answer.
As per FSSAI 2023 amendment, Camel milk standards minimum milk fat and MSNF (%), respectively.
Human milk contains the free amino acid, which not found in Cow milk.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): The buffering capacity of buffalo milk is high in comparison to Cow milk.
Reason (R): Buffalo milk contains higher calcium and casein content in comparison to Cow milk.
In the light of the above statements, choose the most appropriate answer from the options given below:
Cheese ripening index is measured by :
Which bacteriocin having GRAS status for use in specific foods ?
The normal pressure maintained in the HTST system for pasteurized milk.