List of top Diary Technology Questions asked in Common University Entrance Test

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

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

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

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

Caseinate is used as a source of:

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

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:

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

Storage of paneer at higher temperatures leads to:

The shelf life of ice cream at -18 to -29°C is near about:

The isoelectric pH of casein is:

Metallic flavor defect in lassi is caused due 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

High acid and high alcohol kumiss should have the following composition:

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 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: