List of top Diary Technology Questions asked in CUET (PG)

The standard plate count (CFU/g) in ice-cream should not be more than ......... as per FSSA regulations:

The temperature of milk should not be less than .......... for better homogenization:

The recommended pressure range for homogenization of milk is:

Assertion (A): After pasteurization, the amount of inorganic phosphate increases.
Reason (R): Phospholipids and some dissolved esters split.

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

The advantages of Low Temperature Long Time (LTLT) pasteurization are:
(A) Less initial investment
(B) It is a slow process
(C) Easy to clean and maintain
(D) Large volume of milk may be processed continuously

Pasteurization ensures:
(A) Least damage to the cream line
(B) Complete destruction of spoilage-causing microbes
(C) Negative phosphatase test
(D) Complete destruction of pathogens

........ is responsible for milk fever.

In which product is the symbiotic action of bacterial cultures observed?

In human milk, the major factor concerned for germicidal action is:

Arrange the following steps in the way they are involved in aseptic packaging:
(A) Filling and sealing system
(B) Sterilization of the packaging and the filling environment
(C) Material for aseptic packaging

Given below two statements, one is labelled as Assertion(A) and other one labelled as Reason (R).
Assertion (A): The HACCP increases food safety and quality standards.
Reason (R): HACCP organizes your process to produce safe food.
In the light of the above statements, choose the correct answer from the options given below.

The fishy flavor defect in evaporated milk is caused by:

Hallikar is a breed of:

Excess fermentation of butter or addition of old butter to fermented cream leads to .......... flavor defect in ghee.

Following steps are involved in the preparation of ..........
A. Reception of buffalo milk
B. Pre-heating and filtration (35–40°C)
C. Standardization (5.5 to 6% fat and 9% SNF)
D. Open pan condensing till obtaining pindi type khoa
E. Heat pindi khoa
F. Addition of sugar (@30% of khoa or 6% of milk)
G. Kneading of sugar with a wooden kneader (60°C)

A yellow color in the creamy layer of milk may be caused by—

Ester-like flavors in butter are caused due to the action of—

Cheese cancer of Swiss and similar cheeses is caused by:

Late blowing (bulging of cans) defect in canned foods is caused by:

How will you detect the presence of formaldehyde in milk?

How will you detect the presence of hydrogen peroxide in milk?

What is the best pH range for the growth of most bacteria in milk and milk products?