List of top Dairy Technology Questions

Given below are two statements pertaining to bacteria used in cheese making.
Statement (I) : Propionibacteria species are Gram +ve rods that cause eye by lactate metabolism in Swiss type of cheese.
Statement (II) : Leuconostoc mesemteroids subsp. cremoris is Gm +ve cocci produce eye in Gouda and Edam cheese by lactate metabolism.
In light of the above statements, choose the most appropriate answer from the options given below.
Match List-I with List-II
\begin{tabular{ll} List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration

Choose the correct 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) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below.
Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium

Match the name of the cheese with its country of origin :
Which of the following is not used as sterilants for membranes ?
Match List-I with List-II
\begin{tabular{ll} List-I (Quality Control Test) & List-II (Component or Analyte)
(A) Walker Formal & (I) Starter
(B) Horrall and Elliker & (II) Phage
(C) Dye modification test & (III) Antibiotic
(D) Charm test & (IV) Casein

Choose the correct component which is associated with the respective analytical test :
Match List-I with List-II
\begin{tabular{ll} List-I (Name of Process) & List-II (Temperature/time)
(A) Pasteurization & (I) \(60\ ^\circ\text{C}\) no hold
(B) Sterilisation & (II) \(55-60\ ^\circ\text{C}\) no hold
(C) Homogenisation & (III) \(72\ ^\circ\text{C}\) 15 sec
(D) Bactofugation & (IV) \(118\ ^\circ\text{C}\) 15min

Choose the correct answer from the options given below :
Given below are the characteristics of Breribacterium linens, a secondary flora of cheese.
(A) Gram +ve, mesophilic organism, rod-shaped colonies
(B) Produces a yellow orange carotenoid pigment that colours the surface of cheese, colour production is enhanced by exposure to light.
(C) It grows best at neutral pH, use lactose or citrate, grows well at high salt concentration.
(D) Highly proteolytic, degrade whey protein and casein, contribute to flavour production in surface ripened cheese by producing metabolites.
Choose the correct options associated with the given bacteria :
Which of the following food additive is permitted as preservative in paneer?
Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below.
“Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
Which chemical groups are responsible for cooked flavour of milk ?
With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below :
As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
When a section is subjected to two equal and opposite pull, the body is subjected to:
The opposition that the magnetic circuit offers to magnetic flux is called
Which of the following is used to increase heat transfer from the surface?
Which of the following gases is widely used in gas welding process?
Modulus of elasticity is also known as
Stefan Boltzmann Law is related to:
In a piezo electric device, when pressure is applied ______ is generated.
According to the FSSAI standards, what is the maximum permissible limit of aspartame in Burfi?
Which of the following instruments is used to determine the rennetability of the curd?
As per FSSAI Standard, what is the maximum permissible limit of nisin used in paneer?