List of top Dairy Technology Questions

The selective criteria for Cheddar cheese cultures are-
A. Rapid acid production
B. Bacteriophage resistance
C. Salt senstivity
D. Ripening activity
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According to the PFA rules, 1976, milk powder should contain not more than-
Rose-Gotteleib method is used for extraction of
The RM value of ghee generally varies between
Culture for Mozzarella cheese is -
Lactometer reading test is used to test milk for detection of adulteration of -
MBRT of properly pasteurized milk shall not be less than
Milk collection operation includes-
A. Unloading and Grading
B. Sampling
C. Weighing
D. Packaging
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The source of contamination of mastitis milk is -
In which of the following product edible casein is not used?
Microbiologically induced defect in cheese is
A. Mold Growth
B. Yeast Growth
C. Gassy defect in cheese
D. Discoloration in cheese
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Composition of butter oil is -
A. Butter fat - 99.5 to 99.8%
B. Moisture - 0.1 to 0.3%
C. Acidity (oleic) - 0.2 to 0.5%
D. Peroxide value - 0.0 to 0.1%
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Is not a platform test?
The process in which the sterilizer is emptied and refilled between each process cycle are-
According to optimum growth temperature, bacteria associated with milk are not included in following group -
The function of clarifiers is
The common milk microorganisms grow best between the temperature -
The major challenges of Indian dairy and livestock farming are -
A. Deficient animal health care service
B. Insufficient trained manpower
C. Government policies and lack of resources
D. Increased adoption level and more skilled persons are available
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Food poisoning caused due to milk by causal organism present in milk is -
The sugar percentage of Shrikhand is generally
Triple effect evaporator is utilised for
Cheesy flavour in butter is due to -
Kalakand is a
In pasteurization process, if the product has been properly pasteurized, it is forwarded through unit,while that which is unpasteurized is diverted into the balance tank for reprocessing.The valve used for this purpose is
______ is not a sterilizing agent used in Dairy Industry