List of top Dairy Technology Questions

Information on heat classification of milk powder CANNOT be obtained using which of the following indices?
Which of the following is NOT responsible for flat flavour in Cheddar cheese?
Which among the following is NOT a physical sense?
Which of the following is a high protein milk powder that has both the proteins of milk in near native state?
Bactocatch process had been developed by:
Which of the following microorganisms is responsible for gassy body in sweetened condensed milk?
Minimum temperature range of heating for perceiving cooked flavour in milk is
Which of the following defects in butter is characterised by lacking in plasticity and waxiness?
Which of the following is a characteristic of Leaky butter?
The length of the longest edge of lactose crystal to prevent sandiness defect in sweetened condensed milk should be not more than ______.
Total how many samples are offered for sensory evaluation in Duo Trio test?
Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: Milk is heated to high temperature (90--95$^{\circ}$C) prior to coagulation during paneer preparation.
Reason R: It imparts desirable cooked flavour in paneer, enhances shelf life of paneer, helps in rapid isoelectric precipitation, helps to develop typical body and texture attribute of paneer.
In light of the above statements, choose the most appropriate answer from the options given below
The moisture content and yield of chhana made with citric acid are usually
Which of the following is/are reason(s) of heat coagulation of milk during khoa production?
A. Altered salt balance
B. Decrease in pH due to concentration
C. Increase in total solids content of milk
D. High temperature
E. Continuous stirring
Choose the correct answer from the options given below
The frying temperature of gulab jamun balls during industrial scale production is ____\.
Approximately how much quantity of 1% citric acid solution is required to coagulate one litre of fresh cow milk at 80$^{\circ}$C?}
Enzyme that causes hydrolysis of lactose in cheese whey is-
The pour size of reverse osmosis membrane is about
ISSHE type heat exchanger could be used in the continuous production of
Which of the following is correct with regard to problems assiciated with Buffalo milk Cheddar cheese.
A. Faster renneting time and lower retention of moisture in cheese
B. Faster acidity development in cheese
C. Slower proteolysis and lipolysis during ripening of cheese
D. Hard , rubbery and dry body texture development
Choose the correct answer from the options given below
Given below are two statements
Statement I: Bactofugation process removes almost all bacterial cells and spores including heat resistant spores from milk and provides a biologically clean environment for making good quality cheese.
Statement II: Bactofugation prevents late blowing defect in semi-hard or hard variety of cheeses due to removal of anaerobic microorganisms. This process weakens the coagulum during cheese making which can be overcome by addition of calcium chloride.
In light of the above statements, choose the correct answer from the options given below
Which of the following membrane technology allows retention of lactose, protein, fat and minerals?
Which of the following is NOT a whey protein?
Addition of 1.0 percent sodium chloride to milk has the following effect on rennet clotting time (RCT).
Given below are two statements
Statement I: For the manufacture of good quality Cheddar cheese ,the fresh curd should have optimum moisture, pH, starter organisms and salt to moisture ratio.
Statement II: For the development of good flavour and body & texture in Cheddar cheese, the cheese should be ripened at appropriate temperature and humidity.
In light of the above statements, choose the correct answer from the options given below