List of top Questions asked in CUET (PG)

Which of the following element is NOT present in milk:

Better quality chhana is prepared from:

At birth, calves will normally have....... temporary incisors ready to appear through the gums of the jaw:

The pH-neutral, water-soluble, low molecular weight substance, which is non-bacteriocin and resistant to nuclease, protease, and lipolytic enzymes, is:

The most important bacteriocins used as bio-preservatives include:

Lactococcus lactis ssp. lactis produces which of the following antibacterial substances during fermentation:

Which of the following is not a natural inhibitory substance found in raw milk?

How will you detect the presence of urea in milk?

The following reaction is used for the detection of ...... adulteration in milk sample:
Milk sample + \( \text{AgNO}_3 \) + drop of \( \text{K}_2\text{Cr}_2\text{O}_7 \rightarrow \) Yellow coloration

The following reaction is used for the detection of ...... adulteration in milk sample:
Milk sample + HCl + powder Resorcinol \(\xrightarrow{\text{boil for 5 min. in water bath}}\) Red coloration

Which of the following tests are used to check the quality of packaging material?
(A) Bursting strength
(B) Clot on boiling test
(C) Puncture strength
(D) Water vapor transmission rate
(E) Acidity test

Which of the following is NOT an advantage of plastics in the dairy industry?

In Modified Atmosphere Packaging ....... gases are used:

Modified Atmosphere Packaging increases shelf life by:

The effective pH range for benzoic acid used as a chemical preservative in milk and milk products is:

Which of the following herbs are NOT used in the preservation of milk and milk products?

The main end product (metabolite) of homofermentative lactic acid bacterial cultures is ...... during milk fermentation is:

Caseinate is used as a source of:

Ghee residue is a by-product of the ghee manufacturing industry, and ....... tonnes are produced per annum in India:

Which of the following byproducts of the dairy industry is used as a natural antioxidant for improving the shelf life of food products?

Ghee residue can be utilized in the preparation of:
(A) Chocolate
(B) Burfi
(C) Samosa filling
(D) Chapatis
(E) Shrikhand

The purpose of packaging is:
(A) To protect a product from contamination of microorganisms
(B) To protect a product from damage during transportation
(C) To keep the product together
(D) To protect a product from environmental changes

Which of the following is NOT required for a packaging material?
(A) Packaging material should not react with products
(B) It should be non-toxic and non-tainting
(C) Should be appealing to product presentation
(D) Should have printing characteristics
(E) It should be difficult to open, distribute, reseal, and store

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: