List of top Questions asked in CUET (PG)

Ice cream mix is homogenized at 2500 psi:
(A) To decrease the milk fat globule size
(B) To form a better emulsion
(C) To contribute a smoother, creamier ice cream
(D) To ensure emulsifier and stabilizer are well blended and evenly distributed in the ice cream mix
The shelf life of ice cream at -18 to -29°C is near about:
Storage of paneer at higher temperatures leads to:
Good quality of chhana can be obtained from cow milk when it is coagulated at ........ temperature:
The presence of colostrum in milk lead to ....... body and texture defect in chhana:
Presence of colostrum in milk leads to a deeper....... color and appearance defect:
For the production of rasogolla, the cow milk is heated to:
The optimum combination (ratio) of cocci and rod-shaped bacteria in yoghurt culture should be ........
Which culture combination is used for Bifighurt?
(A) Streptococcus thermophilus
(B) Lactobacillus delbrueckii ssp. bulgaricus
(C) Bifidobacterium bifidum
(D) Lactobacillus acidophilus
Metallic flavor defect in lassi is caused due to:
High acid and high alcohol kumiss should have the following composition:
The isoelectric pH of casein is:
The yield of rabri from one liter of buffalo milk (Minimum fat 6.0% and SNF 9.0%) will be:
Acidic flavor defect in cream is caused due to:
Cheesy/putrid flavor defect in cream and butter is caused by:
Alkaline flavor defect in butter is caused due to:
Cheesy flavor defect in butter is caused due to:
The best storage temperature for ghee is between:
The advantages of High Temperature Short Time (HTST) pasteurization are:
(A) Milk packaging can start as soon as pasteurization begins
(B) The capacity can be increased easily by increasing the number of plates
(C) Less chance of accumulation of milk stone in the vat
(D) Large volume of milk may be processed continuously
Assertion (A): After pasteurization, the amount of inorganic phosphate increases.
Reason (R): Phospholipids and some dissolved esters split.
The recommended pressure range for homogenization of milk is:
The temperature of milk should not be less than .......... for better homogenization:
The standard plate count (CFU/g) in ice-cream should not be more than ......... as per FSSA regulations:
Four-ply laminated pouch and vacuum packaging enhances the shelf life of khoa up to .......... at refrigeration temperature:
Soapy flavor defect in Gulabjamun is caused by: