The CUET PG Dairy Technology exam 2025 was held on 25 March 2025. After the exam, students can access the question paper, answer key, and PDF solutions. The exam tests understanding of core areas such as dairy engineering, dairy microbiology, milk processing, quality control, dairy chemistry, packaging, and storage technologies.
The question paper includes 75 questions to be answered in 60 minutes. Each correct answer awards 4 marks, and 1 mark is deducted for every wrong answer.
CUET PG Dairy Technology 2025 Question Paper with Answer Key PDF
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CUET PG Dairy Technology 2025 Question Paper with Solutions
NDDB at Anand (Gujarat) was set up in ___________
Jamunapari breed is a breed of-
The approximate yield of ghee in kg from 100 kg buffalo milk is
Match the LIST-I with LIST-II
Choose the correct answer from the options given below:
Caring of new born calf includes -
A. Immediately after the calf is born, make sure that all mucous is removed from the nose and mouth.
B. Apply tincture of iodine to the navel at birth, and dust with boric acid powder.
C. Under most conditions, the calf will be on its feet and ready for suckling with in an hour.
D. Be sure the calf gets first milk (colostrum) at least for 48 hours.
Choose the correct answer from the options given below:
Butyro Refracto meter is used to measure
A. Purity of ghee
B. B R reading of ghee
C. Fat content in milk
D. Vitamin content in milk
Choose the correct answer from the options given below:
___________ is secreted from the posterior pituitary gland and is must for the ejection (milk let-down) of milk.
100 kg of buffalo milk will yield ___________ kg of Khoa
The over run in butter generally ranges between
The major challenges of Indian dairy and livestock farming are -
A. Deficient animal health care service
B. Insufficient trained manpower
C. Government policies and lack of resources
D. Increased adoption level and more skilled persons are available
Choose the correct answer from the options given below:
The BR reading of ghee normally varies from ___________
In buffalo milk the percentage of water is -
The titrable acidity of cow milk varies from -
The specific gravity of milk is lowered by the addition of -
The process of removing 99% of the bacteria in milk by centrifugal force is known as -
High Temperature Short Time (HTST) pasteurization gives a continuous flow of milk which is heated to -
Barny defect of milk is due to -
The products that are obtained by evaporating part of water of whole milk or fully or partly skimmed milk with or without addition of sugar are -
Sweetened condensed milk is the product obtained from cow or buffalo milk or combination thereof or from standardized milk by partial removal of water and ___________
The product obtained from cow or buffalo milk or from standardized milk by partial removal of water is-
Basundi is a popular product of
Generally ___________ kg of common salt is added to 100 kg table butter during manufacturing
According to the PFA rules, 1976, milk powder should contain not more than-
Rancid flavour in dried milk is due to -
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Bloats is microbial defect of condensed milk.
Reason (R): Contamination with and growth of yeast Torula lactis condensi at high temperature.
In light of the above statements, choose the correct answer from the options given below:
COB test is used for detection of
P\(_{H}\) of normal fresh milk is between
Triple effect evaporator is utilised for
The function of clarifiers is
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Single stage homogenization increases viscosity considerably.
Reason (R): It produces clusters in which the membranes of individual fat globules join each other, although the fat itself is not in contact.
In light of the above statements, choose the most appropriate answer from the options given below.
In pasteurization process, if the product has been properly pasteurized, it is forwarded through unit,while that which is unpasteurized is diverted into the balance tank for reprocessing.The valve used for this purpose is
Kalakand is a
___________ is not a sterilizing agent used in Dairy Industry
The process in which the sterilizer is emptied and refilled between each process cycle are-
Sandiness in milk powders is due to
___________ is the nutritious food containing fat, denatured protein, burnt lactose and minerals.
In ultra high temperature (UHT) treatment, milk is heated at temperature of -
Ice-cream may contain permitted stabilizers and emulsifiers not exceeding ___________ percent by weight.
Match the LIST-I with LIST-II
Choose the correct answer from the options given below:
Defects in ice cream are -
A. Rancid flavour
B. Soggy body
C. Fluffy texture
D. Foamy meltdown quality
Choose the correct answer from the options given below:
Slow melting quality of ice cream is due to -
A. Excessive stabilizer content.
B. Inadequate homogenization.
C. Excessive overrun
D. Excessive emulsifier content.
Choose the correct answer from the options given below:
The yield of acid casein ranges between ___________ to ___________ from skim milk
A stabilizer used in ice cream is -
The sugar percentage of Shrikhand is generally
The RM value of ghee generally varies between
Phosphatase test is used for checking
Commercial uses of lactose are -
A. In infant food.
B. In caramel or fudges.
C. In solid pharmaceutical preparations such as pills and tablets.
D. In manufacturing whey proteins.
Choose the correct answer from the options given below:
In which of the following product edible casein is not used?
All dairy fermentations use lactic acid bacteria for -
The selective criteria for Cheddar cheese cultures are-
A. Rapid acid production
B. Bacteriophage resistance
C. Salt senstivity
D. Ripening activity
Choose the correct answer from the options given below:
Rose-Gotteleib method is used for extraction of
Culture for Mozzarella cheese is -
MBRT of properly pasteurized milk shall not be less than
Microbiologically induced defect in cheese is
A. Mold Growth
B. Yeast Growth
C. Gassy defect in cheese
D. Discoloration in cheese
Choose the correct answer from the options given below:
Manufacture of yoghurt involves following chronological steps-
A. Standadization of mix and homogenization
B. Heat treatment and cooling to inoculation temperature
C. Inoculation with yoghurt cultures and incubation
D. Cooling and Packaging
Choose the correct answer from the options given below:
According to optimum growth temperature, bacteria associated with milk are not included in following group -
The source of contamination of mastitis milk is -
The common milk microorganisms grow best between the temperature -
Lactometer reading test is used to test milk for detection of adulteration of -
Milk collection operation includes-
A. Unloading and Grading
B. Sampling
C. Weighing
D. Packaging
Choose the correct answer from the options given below:
Is not a platform test?
Food poisoning caused due to milk by causal organism present in milk is -
For the neutralization of cream, neutralizers to be added are -
A fat concentrate which is obtained by churning cream ,gathering the fat into a compact mass is -
Tests for the quality of butter are -
A. Coliform count
B. Lipolytic count
C. Yeast and mold count
D. Sediment test
Choose the correct answer from the options given below:
Composition of butter oil is -
A. Butter fat - 99.5 to 99.8%
B. Moisture - 0.1 to 0.3%
C. Acidity (oleic) - 0.2 to 0.5%
D. Peroxide value - 0.0 to 0.1%
Choose the correct answer from the options given below:
Cheesy flavour in butter is due to -
Match the LIST-I with LIST-II
Choose the correct answer from the options given below:
A concentrated and sweetened whole milk product containing several layers of clotted cream is -
Which of the following agencies does prescribe the level of treatment needed for a dairy plant?
Sweetened Dahi is also known as -
HACCP stands for -
For keeping liaison with CAC and to coordinate Codex activities in India, Food Safety and Standards Authority of India constitutes -
The sugar content of flavoured milk ranges between
Frequently used packaging materials in dairy industry are -
A. Polythene(PE)
B. LDPE
C. HDPE
D. Polypropylene(PP)
Choose the correct answer from the options given below:
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