CUET PG PYQs for Dairy Technology with Solutions: Practice CUET PG Previous Year Questions

Content Writer | Journalism Graduate | Updated 3+ months ago

Dairy Technology is an important topic in the Dairy Technology section in CUET PG exam. Practising this topic will increase your score overall and make your conceptual grip on CUET PG exam stronger.

This article gives you a full set of CUET PG PYQs for Dairy Technology with explanations for effective preparation. Practice of CUET PG Dairy Technology PYQs including Dairy Technology questions regularly will improve accuracy, speed, and confidence in the CUET PG 2026 exam.

CUET PG PYQs for Dairy Technology with Solutions

1.
The full form of the HEPA Filter.
- Highly Energetic Pure Air Filter
- High energy Performance Air Filter
- High-efficiency Particulate Air Filter
- High-efficiency Performance Air Filter
View Solution
2.
The air residence time in the drying chamber in seconds.
- 10 -- 15
- 5 -- 7
- 15 -- 20
- 25 -- 30
View Solution
3.
Lactoperoxidase (LP) system consist of which of the following components.
A. Lactoperoxidase
B. Thiocyanate (SCN$^-$)
C. Hydrogen peroxide (H$_2$O$_2$)
D. Hydrochloric acid
E. Hydrosulphuric acid
Choose the correct answer.
- A, B, C only
- A, B only
- A, E, D only
- A, C, D only
View Solution
4.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Late blowing defect is one of major defects in semi-hard/hard varieties of cheese.
Reason (R): Bactofugation is effective and cheaper method for preventing late blowing defects in cheese.
Choose the correct option.
- Both (A) and (R) are correct and (R) is the correct explanation of (A)
- Both (A) and (R) are correct but (R) is not the correct explanation of (A)
- (A) is correct but (R) is not correct
- (A) is not correct but (R) is correct
View Solution
5.
High fat dairy whitener contains minimum milk fat, % (m/m) as per FSSAI-2023.
- 10.0
- 20.0
- 15.0
- 18.0
View Solution
6.
Arrange the fat content in the milk of various species in increasing order.
A. Cow milk
B. Goat milk
C. Camel milk
D. Buffalo milk
- A, B, C, D
- C, B, A, D
- B, A, D, C
- B, A, C, D
View Solution
7.
Match List-I with List-II.
List-I
A. Pasteurization temp-time combination for ice-cream mix
B. Pasteurization of milk (time-temp combination)
C. Sterilization of milk
D. Homogenization of milk
List-II
I. 106–115$^\circ$C/15–30 min
II. 72$^\circ$C/15 sec
III. 60$^\circ$C/5 sec
IV. 68$^\circ$C for not less than 30 min
Choose the correct answer.
- A-II, B-IV, C-I, D-III
- A-IV, B-II, C-I, D-III
- A-I, B-II, C-IV, D-III
- A-II, B-I, C-IV, D-III
View Solution
8.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Fluffy is one of textural defects of Icecream.
Reason (R): Fluffy defect arises because due to high solids content and minimum emulsifier content followed by poor overrun.
Choose the correct option.
- Both (A) and (R) are correct and (R) is the correct explanation of (A)
- Both (A) and (R) are correct but (R) is not the correct explanation of (A)
- (A) is correct but (R) is not correct
- (A) is not correct but (R) is correct
View Solution
9.
The sequence followed in drum drying system.
A. Feeding of milk concentrate through adjustable pump
B. Grinder and sifter
C. Drying drum
D. Scraper
E. Dried product
Choose the correct answer.
- A, C, D, B, E
- A, C, B, D, E
- A, B, C, D, E
- A, C, B, E, D
View Solution
10.
The sequence followed for manufacture of condensed milk.
A. Receiving milk and clarification (38--40$^\circ$C)
B. Standardization (1:2.4, Fat : SNF)
C. Forewarming (115--118$^\circ$C, No hold)
D. Addition of sugar and condensing (2.5 : 1)
E. Cooling and crystallization followed by packaging and storage
Choose the correct answer.
- A, B, C, D, E
- A, C, B, E, D
- A, B, D, C, E
- A, C, B, D, E
View Solution
11.
Given below are two statements : one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Microbial mould butters defect, of condensed milk is one of the major defect.
Reason (R): Contamination with growth of the mould Aspergillus niger followed by presence of oxygen in the head space of cans.
Choose the correct option.
- Both (A) and (R) are correct and (R) is the correct explanation of (A)
- Both (A) and (R) are correct but (R) is not the correct explanation of (A)
- (A) is correct but (R) is not correct
- (A) is not correct but (R) is correct
View Solution
12.
The specific gravity of sweetened condensed whey at 50$^\circ$C.
- 1.360
- 1.030
- 1.44
- 1.029
View Solution
13.
Which of the following are is Chhana based sweets ?
A. Rasogolla
B. Sandesh
C. Khorma
D. Burfi
E. Peda
Choose the correct answer.
- A, B, C only
- A, E, D only
- A, B only
- E, B only
View Solution
14.
Match List-I with List-II.
List-I
A. Q fever
B. Campylobacter jejuni
C. Clostridium botulinum
D. Bacillus cereus
List-II
I. Intestinal intoxication
II. Botulism
III. Gastroenteritis
IV. Coxiella burnetii
Choose the correct answer.
- A-IV, B-III, C-II, D-I
- A-IV, B-II, C-III, D-I
- A-II, B-I, C-IV, D-III
- A-I, B-III, C-II, D-IV
View Solution
15.
Which one is recommended label of colour for AGMARK standard grade of Ghee ?
- Red
- Green
- Blue
- Chocolate
View Solution

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CUET PG PYQs for Dairy Technology with Solutions

1.The full form of the HEPA Filter.

2.The air residence time in the drying chamber in seconds.

3.Lactoperoxidase (LP) system consist of which of the following components. A. Lactoperoxidase B. Thiocyanate (SCN$^-$) C. Hydrogen peroxide (H$_2$O$_2$) D. Hydrochloric acid E. Hydrosulphuric acid Choose the correct answer.

5.High fat dairy whitener contains minimum milk fat, % (m/m) as per FSSAI-2023.

6.Arrange the fat content in the milk of various species in increasing order. A. Cow milk B. Goat milk C. Camel milk D. Buffalo milk

9.The sequence followed in drum drying system. A. Feeding of milk concentrate through adjustable pump B. Grinder and sifter C. Drying drum D. Scraper E. Dried product Choose the correct answer.

12.The specific gravity of sweetened condensed whey at 50$^\circ$C.

13.Which of the following are is Chhana based sweets ? A. Rasogolla B. Sandesh C. Khorma D. Burfi E. Peda Choose the correct answer.

14.Match List-I with List-II. List-I A. Q fever B. Campylobacter jejuni C. Clostridium botulinum D. Bacillus cereus List-II I. Intestinal intoxication II. Botulism III. Gastroenteritis IV. Coxiella burnetii Choose the correct answer.

15.Which one is recommended label of colour for AGMARK standard grade of Ghee ?

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1.
The full form of the HEPA Filter.

2.
The air residence time in the drying chamber in seconds.

3.
Lactoperoxidase (LP) system consist of which of the following components.
A. Lactoperoxidase
B. Thiocyanate (SCN$^-$)
C. Hydrogen peroxide (H$_2$O$_2$)
D. Hydrochloric acid
E. Hydrosulphuric acid
Choose the correct answer.

5.
High fat dairy whitener contains minimum milk fat, % (m/m) as per FSSAI-2023.

6.
Arrange the fat content in the milk of various species in increasing order.
A. Cow milk
B. Goat milk
C. Camel milk
D. Buffalo milk

9.
The sequence followed in drum drying system.
A. Feeding of milk concentrate through adjustable pump
B. Grinder and sifter
C. Drying drum
D. Scraper
E. Dried product
Choose the correct answer.

12.
The specific gravity of sweetened condensed whey at 50$^\circ$C.

13.
Which of the following are is Chhana based sweets ?
A. Rasogolla
B. Sandesh
C. Khorma
D. Burfi
E. Peda
Choose the correct answer.

14.
Match List-I with List-II.
List-I
A. Q fever
B. Campylobacter jejuni
C. Clostridium botulinum
D. Bacillus cereus
List-II
I. Intestinal intoxication
II. Botulism
III. Gastroenteritis
IV. Coxiella burnetii
Choose the correct answer.

15.
Which one is recommended label of colour for AGMARK standard grade of Ghee ?