List of top Dairy Science Questions

Lactose intolerance is observed in individuals with deficiency of the enzyme ________________.
Which of the followings agent is used as a thickening agent in whipped cream and permitted by FSSR?
Which of the following is NOT a source for indigenous enzymes in milk?
Which of the following milk constituents scatter/reflect light for milk to appear whitish?
(A) Fat
(B) Lactose
(C) Casein
(D) Whey proteins
Choose the correct answer from the options given below:
Which of the following is NOT a factor affecting keeping quality of dried milk?
Greenish yellow colour of whey is due to the presence of ______
Milk from which species has maximum content of lactose?
Match the enzymes in milk from List-I with their association in List-II and select correct series from the options.
\begin{tabular{ll} List-I (Enzyme) & List-II (Association)
A. Lipoprotein lipase & 1. Mastitis indicator
B. Lactoperoxidase & 2. Age gelation in UHT milk
C. Catalase & 3. Homologous with alpha lactalbumin
D. Plasmin & 4. Indicator of HTST pasteurisation
E. Lysozyme & 5. Rancid flavour
F. Alkaline phosphatase & 6. Bactericidal activity

Choose the correct answer from the options given below:
Antioxidants in foods function by -
(A) Inactivation of free radicals by donating hydrogen atoms
(B) Chelation of prooxidant metals
(C) Breakdown of hydroperoxides into non-flavourful substances
(D) Inactivation of lipolytic enzymes
Given below are two statements:
Statement (I) : Creaming is a phenomenon in which milk fat globules rise during cold storage of milk as per stoke’s law.
Statement (II) : Immunoglobulins increase the rate of creaming by forming fat globule clusters, a phenomenon called ‘cold agglutination’.
In light of the above statements, choose the most appropriate answer from the options given below.
Corrected lactometer reading is to be determined from observed lactometer reading considering the following parameters. Select the correct combination
Given below are two statements with respect to heat stability of milk:
Statement (I) : The heat stability of concentrated milk increases considerably upon preheating of milk.
Statement (II) : Interaction of denatured whey proteins with \(\kappa\)-casein and reduction of calcium ion activity during preheating are responsible for increased heat stability of concentrated milk.
In light of the above statements, choose the most appropriate answer from the options given below.
Cooked flavour and brown colour in the heat desiccated dairy products are caused mainly due to __________.
Which of the following are true about chymosin?
(A) is commonly known as rennin
(B) is used in cheese industry
(C) is a protease enzyme
(D) is an essential amino acid
Given below are two statements related to paneer manufacture:
Statement (I) : The coagulum formation in paneer involves progressive removal of tricalcium phosphate from the surface of the casein after acidification.
Statement (II) : Dispersion of casein is not stable which gets precipitated to form coagulum embedding fat into it.
In light of the above statements, choose the most appropriate answer from the options given below.
Match List-I with List-II.
List-I (Dried Milk Products) & List-II (Fat % (m/m))
(A) Whole milk powder & (I) Min. 42
(B) Partially skimmed milk powder & (III) More than 1.5 and less than 26.0
(C) Skimmed milk powder & (II) Max. 1.5
(D) Cream powder & (IV) Min. 26.0 and less than 42.0
Which of the following are oxidized flavour defects of ghee
(A) Tallowy
(B) Fishy
(C) Soapy
(D) Metallic
Given below are two statements:
Statement (I) : Primary phase of rennet coagulation involves hydrolysis of \(\kappa\)-casein.
Statement (II) : The calcium ions are essential for coagulation of casein in the secondary phase.
In light of the above statements, choose the most appropriate answer from the options given below.
Match List-I with List-II.
List-I (Property/flavour/storage defect of ghee) & List-II (Contributing Components)
(A) Pro-oxidant & (I) Free fatty acids
(B) Antioxidant & (II) Riboflavin and light
(C) Flavour of the ghee & (III) Tocopherol
(D) Hydrolytic rancidity in ghee & (IV) Lactones and carbonyls
Match List-I with List-II related to cheese manufacture.
List-I (Process) & List-II (Results in)
(A) Syneresis & (I) curdling of milk
(B) Cheddaring & (II) development of uniform molten glass and fibrous mass
(C) Plasticization & (III) development of fibrous or chicken-breast texture
(D) Gelation & (IV) draining of whey
Arrange the following milk products in descending order of "heat induced changes" during their preparation.
(A) Paneer
(B) Khoa
(C) Chakka
(D) Acid casein
Arrange the following whey proteins based on the order of heat stability (ascending order) measured by loss of solubility
(A) \(\alpha\)-lactalbumin
(B) Immunoglobulin
(C) Bovine Serum Albumin
(D) \(\beta\)-lactoglobulin
Arrange the following biochemical reactions in ascending order of time taken during ripening of cheese
(A) Proteolysis
(B) Lactose fermentation
(C) Free fatty acid production
(D) Alcohol production
Which of the following compounds is NOT used to monitor Maillard reactions in milk products?
Colostrum has low heat stability due to presence of high amounts of __________.