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Latest CUET PG Dairy Technology Exam Question (Objective Questions), MCQ in English
Subjects : Dairy Technology
Question Bank CUET PG Dairy Technology Exam - English
Dairy Technology
Q 1 :
The PH of normal, fresh cow milk usually varies in the range of
A.6.8-7.0
B.6.4-6.6
C.6.2-6.4
D.6.0-6.2
Q 2 :
The specific gravity of milk fat is
A.0.93
B.0.09
C.1.00
D.0.97
Q 3 :
The specific gravity of milk protein is
A.1.346
B.0.93
C.4.12
D.1.666.
Q 4 :
The maximum lactose content of cow milk is
A.5.0%
B.3.4%
C.4.6%
D.2.7%
Q 5 :
Milk is deficient in
A.Iron
B.Copper
C.Both (a) and (b)
D.Calcium
Q 6 :
Milk is an
A.Oil in water type emulsion
B.Water in oil type emulsion
C.Oil in protein emulsion
D.Oil in carbohydrate emulsion
Q 7 :
Milk spoilage results in
A.Increase in PH
B.Decrease in PH
C.PH remain constant
D.All the above
Q 8 :
The amount of energy obtained from fat, protein and sugar is respectively
A.(9.3, 4.1, 4.1) cal/g
B.(4.1, 9.3, 4.1) cal/g
C.(4.1, 4.1, 9.3) cal/g
D.(4.1, 7.3, 4.1) cal/g
Q 9 :
The fat percentage of whale milk is
A.19.6
B.17.1
C.4.6
D.45.8
Q 10 :
Carotene acts as
A.An antioxidant
B.A precursor of vitamin A
C.Both (a) and (b)
D.An oxidizing agent
Q 11 :
Which acid content increases as the lactation progresses?
A.Oleic acid
B.Lactic acid
C.​Acetic acid
D.All the above
Q 12 :
Lactose breakdown gives to the formation of
A.Glucose and galactose
B.Fructose and glucose
C.Glucose and maltose
D.Fructose and galactose
Q 13 :
Which of the following pigments is water-soluble?
A.Carotene
B.Riboflavin
C.​Both (a) and (b)
D.Annatto
Q 14 :
In Milk, each fat globule is surrounded by a thin layer of
A.Protein
B.Phospholipids
C.Both (a) and (b)
D.Carbohydrates
Q 15 :
The nature of freshly drawn milk is
A.Acidic
B.Basic
C.Amphoteric
D.Neutral
Q 16 :
Buffer value for the cow and buffalo milk are
A.0.0259 and 0.0317 respectively
B.0.0159 and 0.0217 respectively
C.0.0059 and 0.0017 respectively
D.0.0359 and 0.0417 respectively
Q 17 :
Viscosity for the cow and buffalo milk are
A.0.86 and 1.04 respectively
B.2.86 and 3.04 respectively
C.1.86 and 2.04 respectively
D.3.86 and 4.50 respectively
Q 18 :
The process of reducing fat droplet size in milk to prevent cream separation is known
A.Pasteurization
B.Crystallization
C.Interesterification
D.Homogenization
Q 19 :
In efficiently homogenized milk, the fat globules are subdivided to less than or equal to
A.4 micron
B.0.5 micron
C.1 micron
D.2 micron
Q 20 :
Fat globules clusters, agglomerates which contribute to the faster fat separation is prevented in the range of
A.0.2-1 μm diameters
B.0.2-0.7 μm diameters
C.1-2 μm diameters
D.0.5-0.2 μm diameters
Q 21 :
A particle size reduction can only be possible if viscosity ratio of the fat to the water is
A.Less than 1
B.Less than 2
C.Less than 3
D.Less than 4
Q 22 :
Cavitation occurs when the kinetic energy
A.Increases during flow through the slit
B.Decreases during flow through the slit
C.Is constant during flow through the slit
D.None of these
Q 23 :
Single stage homogenization
A.Increases viscosity considerably
B.Decreases viscosity considerably
C.Does not affect viscosity
D.Decreases viscosity with respect to time
Q 24 :
Homogenization increases the whitening power of milk because of
A.Larger surface area of the fat
B.Lesser surface area of the fat
C.Higher degree of clustering
D.Both (b) and (c)
Q 25 :
In the process of homogenization
A.Mechanical energy is converted into heat
B.Kinetic energy is converted into heat
C.Potential energy is converted into heat
D.None of these
Q 26 :
Energy requirement (E) of a homogenizer can be expressed by which of the following equation?
A.E= P/Q
B.E= PQ
C.E= P+Q
D.E= P2/Q
Q 27 :
The best temperature of homogenization is in the range of
A.30-40â°C
B.60-70â°C
C.40-50â°C
D.40-70â°C
Q 28 :
The temperature of homogenization should not be lower than
A.30â°C
B.54â°C
C.40â°C
D.44â°C
Q 29 :
Homogenization effect (or homogenizing degree) can be expressed as
A.HE = (a-b/a). 100%
B.HE = (a+b/a). 100%
C.HE = (a/a-b). 100%
D.HE = (a/a+b). 100%
Q 30 :
Which of the following is true for homogenization degree for fresh milk?
A.HE ˃ 60%
B.HE˃ 50%
C.HE ˃ 40%
D.HE˃ 30%
Q 31 :
The major (most abundant) fraction of milk proteins is called
A.Casein
B.Lactoglobulin
C.Lactalbumin
D.Ovalbumin
Q 32 :
To be labeled as whole milk, it must contain at least how much fat?
A.10%
B.3.25-3.5%
C.7-8%
D.18-22%
Q 33 :
Sweetened condensed milk is similar to evaporated milk in that it has 60-70% of its original water removed. But which of the following different food chemical is added to it?
A.Milk fat
B.Bromelin
C.Sugar
D.Vitamin E
Q 34 :
Milk stone has following constituents except
A.Milk protein
B.Calcium phosphate
C.Insoluble calcium salts
D.Sodium carbonate
Q 35 :
The most stable dairy foams are produced from milk fractions consisting mainly of
A.Lactoglobulin
B.Milk fat
C.Lactalbumin
D.Calcium
Q 36 :
Tallowness in milk occurs due to oxidation of
A.Vitamin
B.Carbohydrate
C.Fat
D.Protein
Q 37 :
The milk fat content of coffee cream, which will produce an unstable foam, is about
A.36%
B.30%
C.33%
D.20%
Q 38 :
Which milk protein is most sensitive to acid?
A.Casein
B.Lactoglobulin
C.Lactalbumin
D.Glutelin
Q 39 :
Which milk protein fraction is most susceptible to denaturation by heat?
A.Caseins
B.Serum proteins
C.Glutelins
D.Gliadins
Q 40 :
The rate of denaturation of β-lactoglobulin A is
A.Faster than β-lactoglobulin B
B.Slower than β-lactoglobulin B
C.Same as β-lactoglobulin B
D.None of these
Q 41 :
Certain enzymes act specifically on milk proteins (Partially denaturing them) and can be used to make milk “puddings” and cheeses. One such enzyme is
A.Lipase
B.Sucrose
C.Nicin
D.Rennin
Q 42 :
Non-protein nitrogen content of milk (out of total nitrogen) is about
A.80%
B.76%
C.18%
D.16%
Q 43 :
Molecualr weight of β-casein in Daltons is approximately
A.1200
B.2400
C.1500
D.4000
Q 44 :
Rapid determination of amount of fat in milk can be done by measuring the absorption of infrared radiation at
A.2.7 μm
B.6.9 μm
C.4.8 μm
D.3.4 μm
Q 45 :
Classification of β-lactoglobulin, α-lactoalbumin and serum albumin should be based on the primary sequence of ------------- in their polypeptide chain.
A.Fatty acids
B.Triglycerides
C.Amino acids
D.Monomeric units
Q 46 :
The K-casein protein is soluble in 0.4 M CaCl2 at
A.7.0 PH, 4â°C
B.4.6 PH, 10â°C
C.4.0 PH, 4â°C
D.7.0 PH, 4â°C
Q 47 :
Freezing, thawing or churning by mechanical means at 10â°C helps in breaking the emulsion of
A.Peripheral proteins
B. Integral proteins
C.Both (a) and (b)
D.None of these
Q 48 :
In bovine milk, and indeed in all milk consumed by humans the overwhelming carbohydrate is
A.Sucrose
B.Maltose
C.Glucose
D.Lactose
Q 49 :
At what PH, lipolysis is minimum
A.7.0
B.8.5
C.6.5
D.4.5
Q 50 :
Lipolysis in cream is found to be insignificant in the presence of
A.4% sodium chloride
B.4% ammonium chloride
C.8% ammonium chloride
D.8% sodium chloride
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