List of top Dairy Science Questions

Heat stability of concentrated milk is measured at

Sandy texture in ice cream is due to

Select the correct statement/s regarding the action of rennet from the following:
(A). Breaking of protective colloids of casein and release of non protein nitrogen
(B). Removal of the colloidal calcium phosphate from casein
(C). Over all hydrolysis of all casein components under the protective action of casein
(D). Formation of casein coagulum
Choose the correct answer from the options given below:

Which of the following factors does not influence the heat coagulation of proteins during the manufacture of Khoa

Given below are two statements:
Statement (I): Butylated hydroxyanisole (BHA) is permitted synthetic antioxidant by FSSAI
Statement (II): FSSAI permits the addition of annato colour to buffalo ghee.
In light of the above statements, choose the most appropriate answer from the options given below.

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Products like chocolate containing cocoa butter are solid at room temperature and melt smoothly and rapidly in the mouth, giving a cooling effect.
Reason (R): Cocoa butter has a high solid fat content, which declines steeply as the temperature is raised to just below human body temperature.
In light of the above statements, choose the correct answer from the options given below.

Bitterness in cheese is due to the production of excessive amounts of

Given below are two statements:
Statement (I): Rennet activity can be measured by viscosity change and visual precipitation.
Statement (II): The optimal pH for rennet activity is 5.3 to 5.5 and it is a first order reaction.
In light of the above statements, choose the most appropriate answer from the options given below.

Which of the following statements is incorrect with respect to rennet coagulation of milk

Given below are two statements:
Statement (I): Chymosin is an example for endopeptidase
Statement (II): Bovine Chymosin has Asp-Thr-Gly amino acid residues in its active site
In light of the above statements, choose the most appropriate answer from the options given below.

The factor 6.38 used in Kjeldahl method for milk protein estimation is derived based on the ______

Among the following stages of milk powder manufacture, which stage involves highest degree of denaturation of whey proteins

Given below are two statements:
Statement (I): As per the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, Drinks based on fermented milk such as buttermilk and lassi shall contain a minimum of 40% (m/m) fermented milk.
Statement (II): As per the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, Flavoured fermented milks obtained from fermented milks contain a maximum of 50% (m/m) of permitted non-dairy ingredients including flavourings.
In light of the above statements, choose the most appropriate answer from the options given below.

As per Food Safety and Standards (Prohibition and Restrictions on Sales), 2011, it is not mandatory to have Indian Standards Institution Certification Mark for which of the following dried milk products

During the manufacturing of 1 kg of Shrikhand if 180 grams of solids is contributed by chakka, how much sugar should be added to comply with the total solid level of the product as per the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011

Given below are two statements:
Statement (I): During manufacture of milk powder, concentration of soluble calcium and phosphate ions decreases and that of colloidal calcium phosphate increases.
Statement (II): Free fat levels are higher in whole milk powder manufactured by roller-dried process than that made by spray dried process.
In light of the above statements, choose the most appropriate answer from the options given below.

In Seliwanoff's method of detection of added sugar in milk, the sequence of reaction is:

During high preheating treatment of milk during powder manufacture, _________ undergoes denaturation and interacts with _________ to form a complex.

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): As per Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, vanaspathi shall contain raw or refined sesame (til) oil in sufficient quantity so as to get the required colour intensity in Baudouin test.
Reason (R): When vanaspathi is used as an adulterant in ghee, sesame oil present in vanaspathi serves as a marker, which could be ascertained through Baudouin test.
In light of the above statements, choose the correct answer from the options given below.

A ghee sample, which tested low for RM value (less than 24) and high for Polenske Value (more than 2), is likely to be adulterated with

In freshly made milk powder, lactose is non-crystalline and exists in the same equilibrium mixture of \(\alpha\)- and \(\beta\)- lactose as existed in milk prior to drying, which is _________

Which of the following is the direct reason for high somatic cell count in the lacteal secretion of cows suffering with mastitis