CUET PG Dairy Technology Question Paper 2024 will be available here for download. NTA conducted CUET PG Dairy Technology paper 2024 on from March 21 in Shift 2. CUET PG Question Paper 2024 is based on objective-type questions (MCQs). According to latest exam pattern, candidates get 105 minutes to solve 75 MCQs in CUET PG 2024 Dairy Technology question paper.

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CUET PG 2024 Dairy Technology Questions with Solutions

Question 1:

Match List-I with List-II:

List-I (Defects in Ice Cream) List-II (Cause for Defects)
(A) Bitter I. Due to use of excessive or poor-quality flavouring material
(B) High flavour II. Using low-quality ingredients, especially flavour dairy products, etc.
(C) Acidic III. Due to use of sour dairy products
(D) Unnatural IV. Using synthetic or imitation flavours in excessive quantity
  1. (A)-(1), (B)-(II), (C)-(III), (D)-(IV)
  2. (A)-(1), (B)-(I), (C)-(III), (D)-(I)
  3. (A)-(1), (B)-(II), (C)-(IV), (D)-(III)
  4. (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
Correct Answer: (3) (A)-(1), (B)-(II), (C)-(IV), (D)-(III)
View Solution

Ice cream defects arise due to issues in the selection of ingredients or improper processing methods:

  • (A) Bitter: Caused by excessive or low-quality flavoring agents.
  • (B) High Flavour: Results from poor-quality ingredients like substandard dairy or flavoring products.
  • (C) Acidic: Caused by sour dairy products, indicating spoilage.
  • (D) Unnatural: Linked to synthetic or imitation flavoring substances used in excessive quantities.

Identifying these causes helps in maintaining product quality and consumer satisfaction.

Understanding the causes of ice cream defects can improve quality control and ensure better consumer satisfaction.

Question 2:

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

  1. 5 to 6
  2. 6.0 to 7.7
  3. 8 to 9
  4. 3 to 5
Correct Answer: (2) 6.0 to 7.7
View Solution

Most bacteria grow optimally in a neutral to slightly acidic environment. The pH range of 6.0 to 7.7 is ideal for bacterial growth in milk and milk products. This range corresponds to the natural pH of fresh milk, making it conducive to microbial activity. Beyond this range:

  • Acidic or alkaline environments: Inhibit bacterial growth.
  • Neutral environments: Promote optimal bacterial activity in dairy products.

Monitoring pH levels in dairy products ensures their safety and helps in preventing spoilage.

Regular pH monitoring of milk products helps maintain their quality and safety standards.

Question 3:

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

  1. When adulterated milk is treated with ferric chloride solution and concentrated sulfuric acid, violet color develops at the junction of two layers.
  2. When adulterated milk is treated with para-phenylenediamine hydrochloric acid, it gives dark blue color.
  3. When adulterated milk is treated with HCl and resorcinol powder and boiled in a water bath, it gives red color.
  4. By measuring lactometer reading.
Correct Answer: (2) When adulterated milk is treated with para-phenylenediamine hydrochloric acid, it gives dark blue color.
View Solution

Hydrogen peroxide is often added to milk as a preservative or to mask spoilage. Its detection method involves:

  • Step 1: Add para-phenylenediamine hydrochloric acid to milk.
  • Step 2: Observe for a dark blue color, confirming hydrogen peroxide presence.

This test is simple, reliable, and widely used to detect adulterants in milk.

Avoid the use of milk preservatives like hydrogen peroxide due to health concerns and legal restrictions.

Question 4:

How will you detect the presence of formaldehyde in milk?

  1. When adulterated milk is treated with HCl and resorcinol powder and boiled in water, it gives red color.
  2. When adulterated milk is heated, cooled, and added with 1% iodine solution, it becomes blue.
  3. When adulterated milk is treated with para-phenylenediamine hydrochloric acid, it gives dark blue color.
  4. When adulterated milk is treated with ferric chloride solution and concentrated sulfuric acid, violet color develops at the junction of two layers.
Correct Answer: (4) When adulterated milk is treated with ferric chloride solution and concentrated sulfuric acid, violet color develops at the junction of two layers.
View Solution

Formaldehyde is an illegal preservative added to milk to increase its shelf life. The detection process involves:

  • Step 1: Add ferric chloride solution to the milk sample.
  • Step 2: Carefully add concentrated sulfuric acid.
  • Step 3: Observe the junction for violet coloration, confirming formaldehyde presence.

This test is essential for ensuring milk safety and preventing consumption of unsafe products.

Learn legal standards for milk safety and avoid using formaldehyde as a preservative.

Question 5:

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

  1. Clostridium foetidum
  2. Coliform
  3. Bacillus cereus
  4. Bacillus subtilis
Correct Answer: (1) Clostridium foetidum
View Solution

Late blowing in canned foods is caused by Clostridium foetidum, an anaerobic spore-forming bacterium. This microorganism produces gas during its metabolic activity, leading to bulging of the cans. Such defects not only spoil the food but can also pose serious health risks if consumed. Proper sterilization and hygiene during canning are essential to prevent this issue.

Clostridium foetidum thrives in anaerobic conditions and can withstand high temperatures due to its spore-forming ability. Regular quality checks during food processing are necessary to eliminate this risk.

Question 6:

Cheese cancer of Swiss and similar cheeses is caused by—

  1. Oospora caseovorans
  2. Oospora aurantiacum
  3. Oospora crustacea
  4. Oospora caseovorans and Oospora aurantiacum
Correct Answer: (3) Oospora crustacea
View Solution

Cheese cancer, a defect in Swiss and similar cheeses, is caused by Oospora crustacea. This microorganism affects the internal texture of cheese, leading to structural breakdown and unappealing quality. Proper fermentation and control of microbial activity during cheese production are crucial to avoid this defect.

Cheese defects like cheese cancer can be mitigated by maintaining strict hygiene and monitoring microbial activity during production.

Question 7:

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

  1. Pseudomonas mephitica
  2. Pseudomonas fragi
  3. Aeromonas hydrophila
  4. Pseudomonas synxantha
Correct Answer: (2) Pseudomonas fragi
View Solution

Ester-like flavors in butter result from the metabolic activities of Pseudomonas fragi. This bacterium produces ester compounds during its growth, imparting a fruity or ester-like flavor to butter. Proper storage and hygiene during butter production can help prevent this defect and maintain product quality.

Butter flavor defects can be avoided by using fresh cream and maintaining stringent storage conditions to prevent bacterial contamination.

Question 8:

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

  1. Serratia marcescens
  2. Aeromonas hydrophila
  3. Pseudomonas syncyanea
  4. Pseudomonas synxantha
Correct Answer: (4) Pseudomonas synxantha
View Solution

Yellow pigmentation in the creamy layer of milk is caused by Pseudomonas synxantha. This bacterium produces pigments during its growth, leading to discoloration. Such microbial contamination can affect the sensory quality of milk and indicates poor hygiene during processing or storage.

Microbial contamination in dairy products can be minimized by ensuring proper pasteurization and sanitary storage conditions.

Question 9:

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)
  1. Peda
  2. Burfi
  3. Gulab Jamun
  4. Rabari
Correct Answer: (1) Peda
View Solution

The steps described align with the preparation of peda, a traditional Indian sweet made from khoa and sugar. The khoa is first condensed, mixed with sugar, and then kneaded to form the desired texture. Each step is critical to ensure the peda's quality and authentic flavor.

Peda preparation involves precise temperature control and ingredient mixing to achieve the characteristic texture and taste.

Question 10:

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

  1. Acidic
  2. Curdy
  3. Rancid
  4. Smoky
Correct Answer: (2) Curdy
View Solution

A curdy flavor defect in ghee results from excessive fermentation of butter or the addition of old butter to the fermented cream. This defect alters the sensory qualities of ghee, making it unpalatable. Proper handling and freshness of ingredients during ghee production are essential to avoid this issue.

Maintaining freshness and following hygiene protocols during production helps preserve the sensory qualities of ghee.

Question 11:

Hallikar is a breed of:

  1. Cattle
  2. Goat
  3. Sheep
  4. Pig
Correct Answer: (1) Cattle
View Solution

Hallikar is a famous breed of cattle primarily found in the Indian state of Karnataka. Known for its endurance and strength, it is often used for agricultural purposes such as plowing and carting. The breed is characterized by its sturdy build, high disease resistance, and adaptability to local climatic conditions. Its milk production capability is moderate compared to other breeds but valued for its quality.

Hallikar cattle play a significant role in sustainable agriculture and local farming practices in Karnataka.

Question 12:

Match List-I with List-II:

List-I (Species) List-II (Lipid content)
(A) Buffalo (I) 6.0
(B) Cow (II) 3.9
(C) Holstein (III) 3.5
(D) Guernsey (IV) 4.9
  1. (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
  2. (A)-(I), (B)-(III), (C)-(II), (D)-(IV)
  3. (A)-(I), (B)-(II), (C)-(IV), (D)-(III)
  4. (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
Correct Answer: (1) (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
View Solution

The lipid content varies among milk from different species. Buffalo milk has the highest lipid content at 6.0%, making it rich and creamy. Cow milk typically contains 3.9% lipids, while Holstein milk is slightly lower at 3.5%. Guernsey milk stands out with a 4.9% lipid content, prized for its golden color due to higher beta-carotene levels.

Know the nutritional differences among milk species for product formulation and dietary recommendations.

Question 13:

The fishy flavor defect in evaporated milk is caused by:

  1. Lactococcus lactis ssp. lactis var. maltigenes
  2. Candida lactis
  3. Proteus ichthyosmius
  4. Aspergillus flavus
Correct Answer: (3) Proteus ichthyosmius
View Solution

The fishy flavor defect in evaporated milk is caused by the bacterium Proteus ichthyosmius. This organism produces trimethylamine, a compound responsible for the fishy odor. Such contamination can occur due to improper sterilization or storage conditions. Preventing this defect involves strict hygiene and temperature control during production.

Maintain strict hygiene and processing standards to avoid microbial contamination in milk products.

Question 14:

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:

  1. Both (A) and (R) are true and (R) is the correct explanation of (A).
  2. Both (A) and (R) are true but (R) is NOT the correct explanation of (A).
  3. (A) is true but (R) is false.
  4. (A) is false but (R) is true.
Correct Answer: (1) Both (A) and (R) are true and (R) is the correct explanation of (A).
View Solution

The Hazard Analysis and Critical Control Points (HACCP) system is a structured approach to identify, evaluate, and control food safety hazards. By organizing the production process, HACCP ensures the prevention of potential hazards, enhancing both safety and quality standards. This proactive system minimizes risks associated with contamination and improves consumer confidence in food products.

Implement HACCP principles in food industries to ensure compliance with global safety standards.

Question 15:

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
  1. (A), (B), (C)
  2. (A), (C), (B)
  3. (C), (A), (B)
  4. (C), (B), (A)
Correct Answer: (4) (C), (B), (A)
View Solution

Aseptic packaging involves a series of well-defined steps to ensure sterility and product safety. The first step is selecting the material for aseptic packaging (C). The next step involves sterilizing the packaging and the filling environment (B) to eliminate microbial contamination. Finally, the filling and sealing system (A) is used to package the product in a sterile environment, maintaining its shelf stability.

Proper aseptic packaging ensures extended shelf life and safety of food products without the need for refrigeration.

Question 16:

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

  1. Lysozyme
  2. Leucocytes
  3. Complement
  4. Bifidus factor
Correct Answer: (4) Bifidus factor
View Solution

The bifidus factor in human milk promotes the growth of Lactobacillus bifidus, a beneficial gut bacterium that helps in maintaining intestinal health and protecting infants against harmful pathogens. This factor enhances the germicidal properties of human milk by creating an acidic environment unfavorable for pathogenic bacteria. It plays a critical role in building an infant’s immunity.

Human milk is naturally fortified with components that boost an infant's immunity, including bifidus factor and lysozymes.

Question 17:

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

  1. Yoghurt
  2. Curd
  3. Yakult
  4. Acidophilus milk
Correct Answer: (1) Yoghurt
View Solution

Yoghurt involves the symbiotic action of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These bacteria work together, with one creating an environment favorable for the other, leading to efficient fermentation of milk. This process results in the formation of yoghurt with its characteristic flavor, texture, and probiotic benefits, aiding in digestion and gut health.

Understand the role of symbiotic cultures to enhance the nutritional and probiotic properties of fermented dairy products.

Question 18:

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

  1. Hypoglycemia
  2. Hypocalcemia
  3. Viral infection
  4. Hypomagnesemia
Correct Answer: (2) Hypocalcemia
View Solution

Milk fever, a metabolic disorder in dairy cows, occurs due to hypocalcemia—a severe drop in blood calcium levels. This condition often arises shortly after calving due to the high demand for calcium in milk production. Symptoms include muscle weakness, lack of coordination, and, in severe cases, coma. Prompt calcium supplementation can resolve the condition.

Monitor calcium levels in high-producing dairy cows to prevent milk fever, especially around calving.

Question 19:

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
  1. (A), (C), and (D) only
  2. (A) and (C) only
  3. (B) only
  4. (A), (B), and (C) only
Correct Answer: (1) (A), (C), and (D) only
View Solution

Pasteurization is a heat treatment process designed to eliminate pathogens in milk, ensuring food safety. It achieves a negative phosphatase test, indicating effective pasteurization. While it ensures minimal damage to the cream line, it does not guarantee the complete destruction of spoilage-causing microbes, as these may require higher temperatures or other methods. Pasteurization is crucial for maintaining both the safety and quality of milk products.

Regular testing and adherence to pasteurization protocols are essential for producing safe and high-quality milk.

Question 20:

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
  1. (A), (B), and (D) only
  2. (A), (B), and (C) only
  3. (A), (B), (C), and (D)
  4. (A) and (C) only
Correct Answer: (4) (A) and (C) only
View Solution

LTLT pasteurization is an affordable method because it requires less initial investment compared to high-temperature alternatives. Additionally, the equipment is simple to clean and maintain, making it user-friendly for small-scale operations. However, it is a slow process and not designed for handling large volumes of milk continuously, limiting its applicability in large-scale production.

LTLT pasteurization is ideal for small-scale dairy operations due to its cost-effectiveness and ease of maintenance.

Question 21:

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
  1. (A), (B), and (C) only
  2. (A), (B), (C), and (D)
  3. (A), (B), and (D) only
  4. (B) and (D) only
Correct Answer: (3) (A), (B), and (D) only
View Solution

HTST pasteurization is an efficient and widely used method for processing milk. It allows immediate packaging of milk after pasteurization (A). The modular design enables easy capacity upgrades by adding plates to the heat exchanger (B). Furthermore, it facilitates continuous processing of large volumes of milk (D), making it ideal for large-scale operations. However, it does not entirely eliminate milk stone accumulation in the vat.

HTST pasteurization ensures high throughput and energy efficiency, making it a preferred choice for commercial dairy processing.

Question 22:

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

  1. Both (A) and (R) are correct and (R) is the correct explanation of (A)
  2. Both (A) and (R) are correct but (R) is NOT the correct explanation of (A)
  3. (A) is correct but (R) is not correct
  4. (A) is not correct but (R) is correct
Correct Answer: (1) Both (A) and (R) are correct and (R) is the correct explanation of (A)
View Solution

During pasteurization, the breakdown of phospholipids and dissolved esters increases the amount of inorganic phosphate in milk. This occurs due to heat treatment that alters the chemical structure of these compounds. The reason (R) directly explains the assertion (A), as it provides the mechanism behind the observed increase in inorganic phosphate levels.

Understanding the chemical changes during pasteurization can aid in optimizing the process for better product quality.

Question 23:

The recommended pressure range for homogenization of milk is:

  1. 100-120 Kg/cm²
  2. 125-135 Kg/cm²
  3. 140-175 Kg/cm²
  4. 175-200 Kg/cm²
Correct Answer: (3) 140-175 Kg/cm²
View Solution

Homogenization is performed to reduce the size of fat globules in milk, ensuring uniform distribution and preventing cream separation. The recommended pressure range of 140-175 Kg/cm² effectively achieves this without causing damage to milk proteins. Proper homogenization improves milk's texture, stability, and shelf life.

Homogenization enhances the sensory and physical properties of milk, making it more appealing to consumers.

Question 24:

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

  1. 40°C
  2. 80°C
  3. 100°C
  4. 60°C
Correct Answer: (4) 60°C
View Solution

Homogenization is most effective when the milk temperature is at least 60°C. At this temperature, fat globules are more fluid, and protein structures remain stable, facilitating uniform fat dispersion. Lower temperatures may lead to incomplete homogenization, affecting milk's quality and stability.

Preheating milk to the recommended temperature ensures the process efficiency and consistency in final product quality.

Question 25:

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

  1. 3,00,000
  2. 2,50,000
  3. 60,000
  4. 1,00,000
Correct Answer: (2) 2,50,000
View Solution

According to the Food Safety and Standards Authority of India (FSSAI), the standard plate count in ice cream should not exceed 2,50,000 CFU/g. Maintaining this microbial load limit ensures the safety and quality of the product. Regular testing and adherence to hygiene practices during production are essential to comply with these standards.

Strict adherence to microbiological standards is critical for ensuring the safety and marketability of frozen dairy products.

Question 26:

Four-ply laminated pouch and vacuum packaging enhances the shelf life of khoa up to .......... at refrigeration temperature:

  1. 120 days
  2. 90 days
  3. 60 days
  4. 30 days
Correct Answer: (1) 120 days
View Solution

Using a four-ply laminated pouch along with vacuum packaging extends the shelf life of khoa to 120 days under refrigeration. This method reduces exposure to air and microbial contamination, significantly delaying spoilage. Refrigeration combined with advanced packaging ensures product stability and quality for longer durations.

Vacuum packaging removes oxygen, slowing down microbial growth and oxidation processes, thus enhancing shelf life.

Question 27:

Soapy flavor defect in Gulabjamun is caused by:

  1. Frying at low temperature for a short time
  2. Frying at high temperature for a long time
  3. Higher amount of baking powder
  4. Lower amount of baking powder
Correct Answer: (3) Higher amount of baking powder
View Solution

The soapy flavor defect in Gulabjamun arises when excessive baking powder is used in the dough. Baking powder contributes to the chemical leavening process, and an excess amount leads to an off-flavor reminiscent of soap. Ensuring the correct proportion of ingredients is critical to maintaining the authentic taste of Gulabjamun.

Careful control of baking powder levels is essential in maintaining product taste and avoiding chemical off-flavors.

Question 28:

The yield of rabri from one liter of buffalo milk (Minimum fat 6.0% and SNF 9.0%) will be:

  1. 10-20%
  2. 20-30%
  3. 30-40%
  4. 40-45%
Correct Answer: (4) 40-45%
View Solution

Rabri preparation involves the slow condensation of buffalo milk, rich in fat (6.0%) and solids-not-fat (SNF, 9.0%). Due to its high-fat content, the yield from buffalo milk is relatively higher, ranging between 40-45% of the original volume. This makes buffalo milk an ideal choice for preparing traditional desserts like rabri.

High-fat content in buffalo milk contributes to better texture and yield in dairy-based desserts.

Question 29:

Acidic flavor defect in cream is caused due to:

  1. Use of sour milk for cream separation
  2. Hydrolysis of fat by the action of lipase enzyme
  3. Undesirable microbial contamination
  4. Oxidation of the fat content due to exposure to strong sunlight
Correct Answer: (1) Use of sour milk for cream separation
View Solution

The use of sour milk during cream separation leads to an acidic flavor defect. Sour milk contains lactic acid produced by microbial fermentation, which imparts an off-taste to the cream. Ensuring fresh milk is used in processing can help prevent this defect and maintain product quality.

Using fresh and properly stored milk is key to avoiding acidity-related flavor issues in cream production.

Question 30:

Cheesy/putrid flavor defect in cream and butter is caused by:

  1. Pseudomonas synxantha
  2. Pseudomonas putrefaciens
  3. Coliform
  4. Pseudomonas nigrifaciens
Correct Answer: (2) Pseudomonas putrefaciens
View Solution

Pseudomonas putrefaciens is responsible for the cheesy or putrid flavor defect in cream and butter. This microorganism produces proteolytic enzymes that break down milk proteins, resulting in unpleasant odors and off-flavors. Proper hygiene and cold storage are critical to preventing contamination by such spoilage bacteria.

Adhering to stringent hygiene practices and maintaining low storage temperatures help mitigate spoilage risks in dairy products.

Question 31:

Alkaline flavor defect in butter is caused due to:

  1. Use of sour neutralized cream
  2. Over neutralization of cream
  3. Storage of butter at high temperature for a long period
  4. Use of milk from animals who consume bitter weeds
Correct Answer: (2) Over neutralization of cream
View Solution

Over neutralization of cream with alkalis to counteract acidity can result in an alkaline flavor defect in butter. This defect impairs the sensory quality and consumer acceptability of the product. To prevent such issues, careful control of the neutralization process is essential during butter manufacturing.

Maintaining proper pH during cream processing is critical to ensure high-quality butter without off-flavors.

Question 32:

Cheesy flavor defect in butter is caused due to:

  1. Over neutralization of cream
  2. Storage of butter at high temperature for a long period
  3. Use of milk from animals who consume bitter weeds
  4. Growth of proteolytic bacteria causing casein breakdown
Correct Answer: (4) Growth of proteolytic bacteria causing casein breakdown
View Solution

Cheesy flavor in butter arises from the breakdown of casein by proteolytic bacteria. These bacteria produce enzymes that degrade casein into peptides and amino acids, leading to an off-flavor. Maintaining hygiene during production and proper storage conditions can help mitigate this defect.

Preventing bacterial contamination during production and storage is essential to avoid flavor defects in butter.

Question 33:

The best storage temperature for ghee is between:

  1. 20–25°C
  2. 25–30°C
  3. 20–30°C
  4. 30–35°C
Correct Answer: (3) 20–30°C
View Solution

Ghee is best stored at temperatures between 20–30°C to maintain its texture, flavor, and quality. Higher temperatures may cause oxidation, leading to rancidity, while lower temperatures can affect its consistency. Controlled storage conditions ensure a longer shelf life for ghee.

Use airtight containers to protect ghee from environmental factors that may compromise its quality.

Question 34:

Match List-I with List-II:

List-I (Ghee manufacturing method) List-II (Fat recovery %)
(A) Indigenous method (IV) 88–90
(B) Direct cream method (I) 92
(C) Creamy-butter method (III) 88–92
(D) Pre-stratification method (II) 93
  1. (A)-(IV), (B)-(I), (C)-(III), (D)-(II)
  2. (A)-(I), (B)-(III), (C)-(II), (D)-(IV)
  3. (A)-(I), (B)-(II), (C)-(IV), (D)-(III)
  4. (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
Correct Answer: (1) (A)-(IV), (B)-(I), (C)-(III), (D)-(II)
View Solution

Different methods of ghee manufacturing yield varying fat recovery percentages. Indigenous methods yield 88–90% (A), while direct cream methods yield around 92% (B). Creamy-butter methods have a recovery range of 88–92% (C), and pre-stratification methods yield the highest recovery of 93% (D). Properly matching the methods and their fat recovery rates ensures better understanding and application in dairy production.

Selecting the appropriate ghee production method can significantly impact yield and efficiency in dairy processing.

Question 35:

The optimum combination (ratio) of cocci and rod-shaped bacteria in yoghurt culture should be ........:

  1. 1:1
  2. 1:2
  3. 1:3
  4. 1:4
Correct Answer: (1) 1:1
View Solution

In yoghurt production, the optimal ratio of cocci (e.g., Streptococcus thermophilus) to rod-shaped bacteria (e.g., Lactobacillus delbrueckii subsp. bulgaricus) is 1:1. This balance is crucial for proper acidification, texture development, and flavor formation during fermentation. Deviating from this ratio may impact the sensory and functional properties of the yoghurt.

Maintaining a balanced bacterial culture ratio ensures consistent quality and taste in yoghurt production.

Question 36:

Which culture combination is used for Bifighurt?

(A) Streptococcus thermophilus

(B) Lactobacillus delbrueckii ssp. bulgaricus

(C) Bifidobacterium bifidum

(D) Lactobacillus acidophilus

  1. (A) and (B) only
  2. (A), (B), and (D) only
  3. (A), (B), and (C) only
  4. (B), (C), and (D) only
Correct Answer: (3) (A), (B), and (C) only
View Solution

Bifighurt is a probiotic yoghurt product that uses a combination of Streptococcus thermophilus (A), Lactobacillus delbrueckii ssp. bulgaricus (B), and Bifidobacterium bifidum (C). These bacteria work symbiotically to enhance probiotic benefits, improve gut health, and provide a balanced taste and texture. Lactobacillus acidophilus (D) is not typically used in Bifighurt.

Probiotic dairy products like Bifighurt require carefully selected bacterial strains to deliver health benefits and ensure product quality.

Question 37:

Metallic flavor defect in lassi is caused due to:

  1. Contamination of milk with zinc or chromium during heating
  2. Contamination of milk with nickel or copper during heating
  3. Contamination of milk with iron or magnesium during heating
  4. Contamination of milk with iron or copper during heating
Correct Answer: (4) Contamination of milk with iron or copper during heating
View Solution

A metallic flavor in lassi arises from the leaching of metals like iron or copper into milk during heating. These metals catalyze oxidation reactions, which produce off-flavors. Avoiding the use of metallic containers or ensuring proper maintenance of equipment can prevent this defect.

Using stainless steel or food-grade containers for milk heating prevents contamination and maintains product quality.

Question 38:

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

  1. 1.0% Lactic acid and 1.7–2.5% Ethanol
  2. 0.8–1.0% Lactic acid and 2.5–3.0% Ethanol
  3. 0.7% Lactic acid and 1.0–1.7% Ethanol
  4. 0.6% Lactic acid and 0.5–1.0% Ethanol
Correct Answer: (1) 1.0% Lactic acid and 1.7–2.5% Ethanol
View Solution

Kumiss, a traditional fermented dairy product, contains both lactic acid and ethanol. The high acid and high alcohol variant has approximately 1.0% lactic acid and 1.7–2.5% ethanol, resulting from a dual fermentation process involving lactic acid bacteria and yeasts. This composition gives kumiss its distinct tangy and slightly alcoholic flavor.

Fermentation conditions, including temperature and microbial selection, play a critical role in determining kumiss's acid and alcohol levels.

Question 39:

The isoelectric pH of casein is:

  1. 3.6
  2. 5.6
  3. 4.6
  4. 6.6
Correct Answer: (3) 4.6
View Solution

The isoelectric pH of casein, the major protein in milk, is 4.6. At this pH, casein molecules lose their net charge, leading to aggregation and precipitation. This property is utilized in processes like cheese-making and acid coagulation of milk.

The understanding of isoelectric points is essential in dairy technology for optimizing protein-based product formulations.

Question 40:

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

  1. (A), (B), and (D) only
  2. (A), (B), and (C) only
  3. (A), (B), (C), and (D)
  4. (B), (C), and (D) only
Correct Answer: (3) (A), (B), (C), and (D)
View Solution

Homogenization at 2500 psi reduces the size of milk fat globules (A), improves emulsion stability (B), and ensures a smoother and creamier texture in ice cream (C). Additionally, it evenly disperses emulsifiers and stabilizers throughout the mix (D). This process is critical for achieving high-quality ice cream.

Homogenization enhances the texture, stability, and mouthfeel of ice cream by ensuring uniform distribution of ingredients.

Question 41:

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

  1. 60 days
  2. 180 days
  3. 120 days
  4. 90 days
Correct Answer: (2) 180 days
View Solution

At temperatures between -18 to -29°C, ice cream can be stored for approximately 180 days. These low temperatures effectively inhibit microbial growth and enzymatic activity, preserving the product's safety and sensory qualities over an extended period.

To maintain the shelf life and quality of ice cream, ensure that storage conditions are consistently maintained within the recommended temperature range.

Question 42:

Storage of paneer at higher temperatures leads to:

  1. Sour flavor defect
  2. Stale flavor defect
  3. Flat flavor defect
  4. Rancid flavor defect
Correct Answer: (4) Rancid flavor defect
View Solution

Higher storage temperatures cause fat oxidation in paneer, leading to rancid flavor defects. Lipid peroxidation results in the production of off-flavors and odors, diminishing product acceptability. Proper refrigeration prevents this defect and preserves paneer's quality.

Store paneer at or below 4°C to reduce oxidative reactions and maintain its sensory and nutritional attributes.

Question 43:

Good quality of chhana can be obtained from cow milk when it is coagulated at ........ temperature:

  1. 78°C
  2. 80°C
  3. 82°C
  4. 84°C
Correct Answer: (3) 82°C
View Solution

Cow milk coagulates optimally at 82°C for producing high-quality chhana. This temperature ensures the proper formation of casein networks, yielding chhana with a soft and smooth texture that is ideal for traditional sweets such as rasgulla and sandesh.

Consistent monitoring of coagulation temperatures is crucial for achieving uniformity in chhana quality and texture.

Question 44:

The presence of colostrum in milk leads to ....... body and texture defect in chhana:

  1. Pasty
  2. Loose
  3. Grainy
  4. Gummy mass
Correct Answer: (1) Pasty
View Solution

Milk containing colostrum has elevated protein levels, altering the consistency of chhana and leading to a pasty texture. This defect reduces the suitability of the chhana for traditional sweet preparation. Proper milk screening is essential to eliminate colostrum before processing.

Ensure that colostrum milk is separated during the initial collection stage to maintain desired texture and quality in dairy products.

Question 45:

Presence of colostrum in milk leads to a deeper....... color and appearance defect:

  1. Brown
  2. Red
  3. Violet
  4. Yellow
Correct Answer: (4) Yellow
View Solution

Colostrum milk contains higher levels of carotenoids and proteins, which impart a deeper yellow color to processed products. This characteristic can negatively impact the appearance of products like chhana or paneer, reducing consumer appeal.

Screening milk for colostrum ensures consistency in the visual and sensory attributes of dairy products.

Question 46:

For the production of rasogolla, the cow milk is heated to:

  1. 70 to 74°C
  2. 75 to 76°C
  3. 76 to 80°C
  4. 80 to 84°C
Correct Answer: (2) 75 to 76°C
View Solution

For rasogolla production, cow milk is heated to 75 to 76°C before coagulation. This temperature ensures proper protein denaturation and aggregation, resulting in a spongy texture that is ideal for soaking in sugar syrup.

Temperature control during milk heating is crucial to ensure uniform texture and consistent quality in rasogolla production.

Question 47:

Caseinate is used as a source of:

  1. Protein
  2. Vitamin
  3. Acid
  4. Base
Correct Answer: (1) Protein
View Solution

Caseinate, derived from casein, is a high-quality protein source widely used in nutritional supplements and food products. It provides essential amino acids and has excellent solubility, making it ideal for beverages and fortified foods.

Caseinate is a preferred ingredient in protein-enriched formulations, catering to athletes and health-conscious consumers.

Question 48:

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

  1. 61,000
  2. 71,000
  3. 81,000
  4. 91,000
Correct Answer: (4) 91,000
View Solution

India produces approximately 91,000 tonnes of ghee residue annually. This by-product is rich in proteins and lipids, making it a valuable ingredient for applications such as animal feed, food formulations, or biofuel production.

Exploring innovative uses of ghee residue helps reduce waste and adds value to the dairy industry.

Question 49:

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

  1. Caseinates
  2. Casein
  3. Ghee residue
  4. Buttermilk
Correct Answer: (3) Ghee residue
View Solution

Ghee residue contains natural antioxidants such as tocopherols, which help prevent oxidative rancidity in food products. These antioxidants enhance shelf life, making ghee residue an important ingredient in the food industry.

Using ghee residue as a natural antioxidant is a sustainable alternative to synthetic options, aligning with clean-label trends in the food industry.

Question 50:

Ghee residue can be utilized in the preparation of:

(A) Chocolate
(B) Burfi
(C) Samosa filling
(D) Chapatis
(E) Shrikhand

  1. (A), (B), (D), and (E) only
  2. (A), (B), and (C) only
  3. (A), (B), (C), and (D)
  4. (A), (B), (C), (D), and (E) only
Correct Answer: (3) (A), (B), (C), and (D)
View Solution

Ghee residue is a versatile by-product used in preparing various food items such as chocolate, burfi, samosa fillings, and chapatis. Its rich flavor and nutritional content enhance the taste and value of these products.

Incorporating ghee residue into diverse recipes not only reduces waste but also provides a nutritious boost to traditional and modern food items.

Question 51:

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

  1. (A), (B), and (D) only
  2. (A), (B), and (C) only
  3. (A), (B), (C), and (D)
  4. (B), (C), and (D) only
Correct Answer: (3) (A), (B), (C), and (D)
View Solution

Packaging serves multiple purposes, including protection from microbial contamination (A), damage during transportation (B), and environmental changes (D). It also ensures the product remains intact (C), enhancing its utility and appeal.

Appropriate packaging materials and methods ensure product safety, extend shelf life, and improve consumer satisfaction.

Question 52:

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

  1. (B) only
  2. (A), (B), and (C) only
  3. (E) only
  4. (A), (B), (C), and (D) only
Correct Answer: (3) (E) only
View Solution

Packaging materials should be user-friendly and easy to open, reseal, and store. Difficulty in handling (E) is not a desirable property for packaging materials, as it reduces consumer convenience.

Ensuring packaging materials are functional and easy to handle improves customer satisfaction and product usability.

Question 53:

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

  1. (A), (B), (C), and (D) only
  2. (A), (C), and (D) only
  3. (A), (B), (C), and (E) only
  4. (B), (C), and (E) only
Correct Answer: (2) (A), (C), and (D) only
View Solution

The quality of packaging materials is assessed using bursting strength (A), puncture strength (C), and water vapor transmission rate (D). These parameters ensure the durability, barrier properties, and overall performance of the packaging material.

Testing packaging materials for quality ensures they meet the required standards for safety and performance in food and other industries.

Question 54:

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

  1. Only food-grade plastic should be used in milk products
  2. Most plastics are reusable
  3. Loss of moisture from dairy products is nil
  4. Low cost and ease of fabrication
Correct Answer: (1) Only food-grade plastic should be used in milk products
View Solution

Using only food-grade plastic is not considered an advantage but a safety requirement in the dairy industry. The advantages of plastics include reusability (2), prevention of moisture loss (3), and cost-effectiveness (4).

Ensure compliance with safety standards by using certified food-grade plastics in dairy packaging to protect consumer health.

Question 55:

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

  1. N3, CO2, and H2
  2. N2, CO, and O2
  3. CO, CO2, and O2
  4. N2, CO2, and O2
Correct Answer: (4) N2, CO2, and O2
View Solution

Modified Atmosphere Packaging (MAP) uses nitrogen (N2), carbon dioxide (CO2), and oxygen (O2) to extend the shelf life of food products. These gases help control microbial growth, oxidation, and other spoilage processes.

MAP is a widely adopted technique for preserving perishable products by altering the composition of the packaging atmosphere.

Question 56:

Modified Atmosphere Packaging increases shelf life by:

  1. 50–100%
  2. 50–400%
  3. 50–300%
  4. 50–200%
Correct Answer: (2) 50–400%
View Solution

Modified Atmosphere Packaging (MAP) can extend the shelf life of food products by 50–400% depending on the product and storage conditions. By altering the composition of gases within the packaging, MAP inhibits spoilage due to microbial growth and oxidation.

MAP is especially effective for fresh produce, dairy, and meat products, maintaining quality and safety over extended storage periods.

Question 57:

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

  1. 2.5–4.0
  2. <5.0
  3. 4.0–5.0
  4. 2.0–3.0
Correct Answer: (1) 2.5–4.0
View Solution

Benzoic acid is effective as a preservative in acidic conditions, specifically within the pH range of 2.5–4.0. At this pH, benzoic acid remains predominantly in its undissociated form, which is more effective in inhibiting microbial growth.

Benzoic acid is commonly used in acidic food systems such as beverages, jams, and pickles to extend shelf life and maintain safety.

Question 58:

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

  1. Cinnamon, cloves, and red chili
  2. Saffron, cloves, and black pepper
  3. Ginger, cardamom, and cloves
  4. Saffron, cloves, and green chili
Correct Answer: (4) Saffron, cloves, and green chili
View Solution

Saffron, cloves, and green chili are not commonly used for preserving milk and milk products. Herbs like cinnamon, cloves, and black pepper are more effective due to their antimicrobial properties, which inhibit spoilage organisms.

Effective preservation requires selecting herbs and spices with proven antimicrobial activity, such as cinnamon and cloves, for dairy and other food applications.

Question 59:

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

  1. Acetic acid
  2. Lactic acid
  3. Propionic acid, CO2, and ethanol
  4. Lactic acid, acetic acid, propionic acid, CO2, and ethanol
Correct Answer: (2) Lactic acid
View Solution

Homofermentative lactic acid bacteria metabolize lactose primarily into lactic acid as the main end product. This process lowers the pH of milk, aiding in the preservation and coagulation required for products like yoghurt and cheese.

The efficiency of homofermentative LABs in producing lactic acid makes them ideal for dairy fermentations, enhancing both preservation and flavor development.

Question 60:

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

  1. Reuterin
  2. Bacteriocins
  3. Nutmeg
  4. Cardamom
Correct Answer: (1) Reuterin
View Solution

Reuterin, a compound produced by Lactobacillus reuteri, is pH-neutral, water-soluble, and effective against a wide range of microbes. It is resistant to enzymes like nuclease, protease, and lipase, making it an excellent natural preservative for dairy and other food products.

Reuterin’s versatility and stability make it a promising bio-preservative for enhancing food safety and extending shelf life.

Question 61:

The most important bacteriocins used as bio-preservatives include:

  1. Nisin, pediocins, bifidin, and sakacins
  2. Nisin, reuterin, bifidin, and sakacins
  3. Nisin, pediocins, bifidin, and reuterin
  4. Reuterin, pediocins, bifidin, and sakacins
Correct Answer: (1) Nisin, pediocins, bifidin, and sakacins
View Solution

Bacteriocins such as nisin, pediocins, bifidin, and sakacins are widely used as bio-preservatives. These natural antimicrobial compounds inhibit the growth of spoilage and pathogenic microorganisms, enhancing food safety and shelf life.

Bacteriocins are preferred for their ability to target specific bacteria, making them valuable in extending the shelf life of dairy and other food products.

Question 62:

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

  1. Pediocins
  2. Bifidin
  3. Nisin
  4. Sakacins
Correct Answer: (3) Nisin
View Solution

Nisin is an antibacterial substance produced by Lactococcus lactis ssp. lactis during fermentation. It is effective against gram-positive bacteria and is widely used as a preservative in dairy products like cheese.

Nisin is also approved as a safe preservative by regulatory authorities for use in various food applications.

Question 63:

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

  1. Lactoferrin
  2. Nisin
  3. Immunoglobulins
  4. Lysozyme
Correct Answer: (2) Nisin
View Solution

Nisin is not a natural component of raw milk but is produced by bacterial fermentation. Lactoferrin, immunoglobulins, and lysozyme are naturally occurring inhibitory substances that help protect milk from microbial contamination.

Naturally occurring components in raw milk provide intrinsic defense mechanisms against spoilage and pathogenic microbes.

Question 64:

How will you detect the presence of urea in milk?

  1. When adulterated milk is treated with HCl and Resorcinol powder and boiled in water, it will give a red color
  2. When adulterated milk is mixed with para-dimethyl amino benzaldehyde, it will become deep yellow colored
  3. When adulterated milk is treated with para-phenylenediamine hydrochloric acid, it will give a dark blue color
  4. When adulterated milk is treated with ferric chloride solution and concentrated sulfuric acid, violet color develops at the junction of two layers
Correct Answer: (2) When adulterated milk is mixed with para-dimethyl amino benzaldehyde, it will become deep yellow colored
View Solution

Urea adulteration in milk can be detected by mixing the sample with para-dimethyl amino benzaldehyde. The reaction produces a deep yellow color, confirming the presence of urea, which is a common adulterant.

Regular testing for urea in milk is essential to ensure product safety and prevent health risks associated with adulteration.

Question 65:

The following reaction is used for the detection of....... adulteration in milk sample:

Milk sample + AgNO3 + drop of K2Cr2O7 → Yellow coloration

  1. Sodium carbonate
  2. Urea
  3. Sugar
  4. Hydrogen peroxide
Correct Answer: (1) Sodium carbonate
View Solution

The presence of sodium carbonate in milk can be detected using silver nitrate (AgNO3) and potassium dichromate (K2Cr2O7). The reaction produces a yellow color, indicating the presence of this alkaline adulterant.

Sodium carbonate is often added to milk to neutralize acidity but poses health risks. Its detection ensures milk safety and compliance with standards.

Question 66:

The following reaction is used for the detection of......... adulteration in milk sample:

Milk sample + HCl + powder Resorcinol → (boil for 5 min. in water bath) → Red coloration

  1. Urea
  2. Sugar
  3. Formaldehyde
  4. Water
Correct Answer: (2) Sugar
View Solution

Sugar adulteration in milk can be detected by adding hydrochloric acid (HCl) and resorcinol powder, then boiling the mixture. The formation of a red coloration indicates the presence of added sugar, which is used to falsely increase the density of milk.

Detecting sugar adulteration is critical for ensuring the authenticity and quality of milk products.

Question 67:

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

  1. Two
  2. Four
  3. Eight
  4. Twelve
Correct Answer: (3) Eight
View Solution

Newborn calves typically have eight temporary incisors that are ready to erupt through the gums. These teeth help calves begin the early stages of chewing, which is essential for their development and ability to graze.

Regularly monitor dental health in calves to support proper nutrition and growth.

Question 68:

Match List-I with List-II:

List-I (Name of the Breeds) List-II (Origin State of the Breed)
(A) Sahiwal (I) Madhya Pradesh
(B) Tharparkar (II) Maharashtra
(C) Nimari (III) Punjab
(D) Dangi (IV) Hyderabad
  1. (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
  2. (A)-(I), (B)-(III), (C)-(II), (D)-(IV)
  3. (A)-(I), (B)-(II), (C)-(IV), (D)-(III)
  4. (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
Correct Answer: (4) (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
View Solution

The correct matches are:

(A) Sahiwal - Punjab (III): Known for high milk production.

(B) Tharparkar - Hyderabad (IV): Dual-purpose breed for milk and labor.

(C) Nimari - Madhya Pradesh (I): Strong agricultural breed.

(D) Dangi - Maharashtra (II): Adaptable to rugged terrains with excellent draft capacity.

Understanding regional origins helps in selecting breeds suited to specific environmental conditions.

Question 69:

Arrange the following breeds of buffaloes according to decreasing order of their lactation yield:

(A) Jaffarabadi
(B) Mehsana
(C) Bhadawari

  1. (A), (B), (C)
  2. (B), (A), (C)
  3. (C), (A), (B)
  4. (C), (B), (A)
Correct Answer: (1) (A), (B), (C)
View Solution

Jaffarabadi buffaloes have the highest lactation yield, followed by Mehsana and then Bhadawari. Lactation yield is a critical parameter for assessing the productivity of dairy breeds.

High-yielding breeds ensure efficient milk production, benefiting dairy farmers.

Question 70:

Buffalo population in India is:

  1. 120 million
  2. 85 million
  3. 140 million
  4. 150 million
Correct Answer: (2) 85 million
View Solution

India's buffalo population is approximately 85 million, making it one of the largest buffalo-rearing countries in the world. Buffaloes play a vital role in milk production and contribute significantly to the dairy industry.

India's dominance in buffalo rearing highlights its contribution to global dairy production.

Question 71:

The native state of Surati buffalo breed is:

  1. Bihar
  2. Maharashtra
  3. Uttar Pradesh
  4. Gujarat
Correct Answer: (4) Gujarat
View Solution

The Surati buffalo breed originates from Gujarat. Known for its good milk yield and adaptability, the breed is well-suited for the local climate and agricultural practices in the state.

The Surati breed plays an important role in the dairy economy of Gujarat due to its productivity and resilience.

Question 72:

The dual-purpose breed of cow is:

  1. Sindhi
  2. Mehsana
  3. Sahiwal
  4. Tharparkar
Correct Answer: (4) Tharparkar
View Solution

Tharparkar is a dual-purpose breed of cow, valued for both milk production and draught power. Originating from Rajasthan, it is well-adapted to arid conditions and is a key resource for sustainable farming in its native region.

Tharparkar cows are an asset to arid and semi-arid regions due to their robustness and versatility.

Question 73:

Which of the following element is NOT present in milk:

  1. K
  2. Fe
  3. Mg
  4. Ca
Correct Answer: (2) Fe
View Solution

Milk contains elements like potassium (K), magnesium (Mg), and calcium (Ca) but has very low levels of iron (Fe). This is why milk is not considered a significant source of dietary iron.

Iron deficiency in diets heavy on milk can be mitigated by incorporating iron-rich foods such as leafy greens or supplements.

Question 74:

Better quality chhana is prepared from:

  1. Cow milk
  2. Buffalo milk
  3. Sheep milk
  4. Camel milk
Correct Answer: (1) Cow milk
View Solution

Cow milk is preferred for making high-quality chhana due to its balanced protein content and lower fat levels, which result in a softer texture. Buffalo milk, on the other hand, yields a firmer chhana.

Cow milk chhana is ideal for delicate sweets like rasgulla, while buffalo milk chhana suits firmer sweets like peda.

Question 75:

Match List-I with List-II:

List-I (Name of the Bacteria) List-II (Shape of Their Cell)
(A) Coccus (I) Spherical
(B) Bacillus (II) Rod-shaped
(C) Vibrio (III) Curved rods
(D) Spirillum (IV) Coiled threads
  1. (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
  2. (A)-(I), (B)-(III), (C)-(II), (D)-(IV)
  3. (A)-(II), (B)-(III), (C)-(IV), (D)-(I)
  4. (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
Correct Answer: (1) (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
View Solution

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