NET Mock Test – 6

Dairy Technology
Q.No Question Answer
.
1 High manganese in wash water for casein manufacture may produce
A. White particles in casein C. Black particles in casein
A
B. Brown particles in casein D. Red particles in casein

2 Ideal total solids content of sodium caseinate slurry for spray drying
is
A. 15 % C. 25 % B
B. 20 % D. 30 %

3 Transfer of moisture as vapour from the center of warm casein

particles to the cooler wall during cooling of dried casein is termed
A. Case hardening C. Sweating C
B. Vaporization D. Adiabatic cooling

4 The permeate in RO of milk contains

A. Water and minerals C. Water
B. Water, minerals and lactose D. Water, minerals and C
soluble proteins

5 The retentate in UF of milk contains

A. Fat, lipid and protein C. Water, minerals and
soluble proteins B
B. Lipid, protein and bacteria D. Lipid and protein

6 The acidity in sweet cream butter milk varies from

A. 0.10 to 0.14 percent C. 0.16 to 0.18 percent
A
B. 0.14 to 0.16 percent D. None of the above

7 The pore size of membrane for micro filtration ranges from

A. 0.1 to 10 micron C. 0.3 to 20 micron
A
B. 0.2 to 15 micron D. None of the above

8 High calcium co-precipitate contains calcium content

A. More than 3.0 % C. Between 1.5 - 2.5 %
B
B. Between 2.5 - 3.0 % D. Between 0.5 - 0.8 %

9 Amount of calcium present in low calcium co-precipitate

A. Between 0.0 - 0.5 % C. Between 0.5 - 1.5 %
D
B. Between 0.0 - 0.8 % D. Between 0.5 - 0.8 %

10 The time temperature treatment required to allow interaction D

between the casein and whey protein during co-precipitate making
is
A. 90°C for 30 min C. 80-90°C for 30 min
Q.No Question Answer
.
B. 80°C for 20 min D. 90°C for 1-20 min

11 The solution to be concentrated / fractionated is called

A. Feed C. Retantate
B. Permeate D. None of the above A

12 A modification of UF in which water is added to the feed as

filtration proceeds
A. Hyperfiltration C. Nanofiltration B
B. Diafiltration D. Microfiltration

13 Greenish yellow colour of whey is due to

A. Lactoflavine C. Xanthophyll
A
B. Melanin D. β - carotene

14 Viscosity of caseinate solution is increased due to

A. Presence of minimum lactose in C. Use of more amount of
the casein. added alkali
B
B. Presence of higher calcium D. Large size of the casein
content in the casein particles

15 Casein should have uniform moisture content of _____ % prior to

use for milling
A.5-10 C. 9-12 C
B.20-40 D.15-20

16 Whey protein with superior functional properties can be recovered

by
A. Heat precipitation technique C. Membrane filtration C
B. Gel filtration D. Cold precipitation

17 Protein hydrolysate is
A. A modified form of whey C. A modified form of
protein rich in essential amino protein, rich in amino acid
acid mixture derived as a result of
C
hydrolysis of protein
B. A delactosed and demineralised D. None of the above
product

18 Protein solubility is generally governed by

A. pH of coagulation C. Temperature of
coagulation
B
B. Extent of heat denaturation D. Amount of minerals
present

19 As per joint codex Alimentarium standards for lactose sulfated ash A

Q.No Question Answer
.
should be
A. 0.3% max C. 0.5 % min
B. 0.1% max D. 0.5 % max

20 As per joint codex Alimentarium standards for lactose SPC should

be
A. 30000 / g max C. 50000 / g max B
B. 10000 /g max D. 1000 /g max

21 Of the total procurement cost, the percentage of transportation cost

of milk may be
A. 30 % C. 50 % C
B. 40 % D. 60 %

22 Activation of LP system from the time of milking should be carried

out within
A. 1 to 2 hr C. 5 to 6 hr B
B. 2 to 3 hr D. 3 to 4 hr

23 Milk (having less than 250000 cfu/ml) may be preserved for 7 to 8

hr at 300 C temperature of storage if added with
A. 14 mg NaSCN and 14 mg C. 14 mg NaSCN and 30 mg
sodium per carbonate per liter of sodium per carbonate per liter
milk of milk C
B. 30 mg NaSCN and 14 mg D. 30 mg NaSCN and 30 mg
sodium per carbonate per liter of sodium per carbonate per liter
milk of milk

24 The stores’ test is performed to determine the

A. Protein stability C. Emulsion stability
A
B. Fat stability D.Coagulability of milk

25 In preparing recombined milk, SMP may be replaced by butter milk

powder to the extent of
A. 15 % C. 20 % B
B. 10 % D. 5 %

26 As per BIS, in which dilution the coliforms should be absent in raw

milk for classifying the milk supplies under satisfactory grade
A. First C. Third B
B. Second D. No standards

27 In India, the refrigerated pasteurized milk usually gets spoiled due

to the growth of
A. Lactococci C.Psychrotrops B
B. Bacillus D.Leuconostocs
Q.No Question Answer
.
28 As per FSSA the maximum permissible FFA content in ghee shall
be
A. 0.3 % oleic acid C. 1.5 to 3 % oleic acid D
B. 1.2 to 3 % oleic acid D. 3 % oleic acid

29 As per FSSA the fat content of khoa shall be

A. Not less than 37 % C. Not less than 20 %
C
B. Not less than 40 % D. Not less than 25 %

30 The coagulants legally permitted by FSSA for chhanna making are

A. Lactic acid C. Previous day sour whey
D
B. Citric acid D. All the above

31 Good chhanna from buffalo milk can be prepared when milk is

added with
A. Di sodium phosphate C. Tri sodium citrate C
B. Di sodium hydrogen phosphate D. Sodium tri silicate

32 Browning in rasogolla cans can be prevented by filling

A. Sulphur dioxide in cans C. Nitrogen gas in cans
A
B.. Carbon dioxide in cans D. Hydrogen sulphitein cans

33 Butter will have easy spreading characteristics at a solid fat level of

less than
A. 30 % C. 40 % C
B. 35 % D. 45 %

34 When the butter lacks cohesion and is hard with short grains it is
A. Crumbly butter C. Leaky butter
A
B. Mealy butter D. Sticky butter

35 Plasmin is
A. Blood derived proteinase found C. Proteinase secreted by
in raw milk. psychrotrops
A
B.Proteolytic enzyme derived form D. An amino acid
4th stomach of young suckling calf.

36 Hydrolysis of K-casein at 105-106 bond is a type of

A. Secondary proteolysis C. Specific proteolysis
C
B. Tertiary proteolysis D. General proteolysis

37 Soxhlet unit is defined as B

A. liters of milk coagulated by a C. ml of milk coagulated by a
coagulant preparation in 1 min at coagulant preparation in 30
350 C min at 370 C
B. ml of milk coagulated by a D. ml of milk coagulated by a
coagulant preparation in 40 min at coagulant preparation in 60
Q.No Question Answer
.
350 C min at 370 C

38 A preservative containing nisin is termed as

A. Nisaplin C.Niasapolin
A
B. Niacin D. None of the above

39 A compound related to Cheddar cheese flavour

A. Di amine esters C.Hydroxy Methyl Furfural
B
B. Methane thiol D. Acetyl Methyl Carbinol

40 A preservative permitted by FSSA as an additive in hard cheese

A. Hydrogen sulphite C.Natamycin
B
B.Nisin D. Sodium Benzoate

41 Bitterness defect in cheese could be due to

A. Low pH of cheese C. Low concentration of salt-
in-moisture
C
B. Higher proportion of starter D. High concentration of salt-
culture in-moisture

42 The level of antibiotics in raw milk to be used for manufacture of

dried milks should not exceed
A. 0.02 IU/ml C. 0.04 IU/ml A
B. 0.03 IU/ml D. 0.05 IU/m

43 The body of the whole milk powder particles is

A. Hollow C. Compact
D
B. Dense D. Porous

44 For lecithination, a lecithin-butter oil mixture shall contain

A. 15 to 20 % lecithin C. 20 to 25 % lecithin
C
B. 25 to 30 % lecithin D. 30 to 35 % lecithin

45 Curd tension in making humanized buffalo milk is reduced by

A. Trypsin treatment C. Membrane processing
A
B.Electrodialysis D. Homogenization

46 The type of milk powder used for recombined evaporated milk is

A. Extra low-heat powder C. High heat powder
C
B. Medium heat powder D. Low heat powder

47 Low heat skim milk powder should have

A. less than 1.5 WPNI C. less than 4.5 WPNI
D
B. less than 6.0 WPNI D. more than 6.0 WPNI

48 As per BIS whole milk powder shall have titratable acidity not more B
Q.No Question Answer
.
than
A. 1.5 % lactic acid C. 1.6 % lactic acid
B. 1.2 % lactic acid D. 1.4 % lactic acid

49 As per FSSA Infant milk food should have minimum

A. 12 % milk proteins C. 20 % milk proteins
A
B. 15 % milk proteins D. 18 % milk proteins

50 The commercial blends of ice cream emulsifiers claimed to produce

optimum results have an HLB number ranging form
A. 2.4 to 4.8 C. 4.5 to 7.8 C
B. 3.5 to 4.5 D. 5.5 to 8.5

51 To attain 100 % overrun in continuous freezer the air pressures

usually maintained are in the range of
A. 50 – 60 psi C.50 – 75 psi C
B.45 – 50 psi D.80 – 85 psi

52 An ingredient which when used in ice cream manufacture acts as

flavouring as well as sweetening agent
A. Sucranil C.Sorbitol B
B.Honey D.Vanillin

53 The hydrophobic and hydrophilic portions of GMS emulsifier

respectively comprises of
A. Stearic acid and Glycerol C.Stearic acid and Glycerin A
B.Stearic acid and Glycol D.Stearate acid and Glycerol

54 Nowadays the freezing point of the ice cream mix is determined by

A. Freezing point apparatus C.Cryoscope
B
B.Osmometer D.Freeze point fast

55 Compared to invert sugar the sucrose has

A. More sweetening power C.Has no relation with
respect to sweetening power D
B.Identical sweetening power D.Less sweetening power

56 The homogenization pressure of ice cream mix and its fat content
are
A. Inversely related C.Not at all related A
B.Directly related D.None of the above

57 HLB number is an assigned numerical value to each emulsifier that C

indicates the percentage weight of the hydrophilic portion of
emulsifier molecule divided by
A. 3 C. 5
B. 4 D. 6
Q.No Question Answer
.

58 Sherbets contain
A. Milk solids C.Colour and stabilizer
D
B.Organic acids, fruit juices D.All the above

59 In Gel filtration largest particles are eluted

A. Last CDo not follow any such
trend B
BFirst DSlower

60 At a constant out let air temperature, the increase in in let air

temperature will
A.reduce the moisture content of C.have no influence on the
milk powder moisture content of milk
B
powder
B.increase the moisture content of D.change the mean particle
the milk powder density of milk powder

61 The flowability of milk powders can be improved by

A. Agglomeration C.Low fines
D
B.Low free content D.All the above

62 Transport worthiness of corrugated paperboard cartons is

determined by
A. Shear resistance test C.Incline impact test C
B.Crush test D.Compression test

63 Oil absorbency of paper is determined by its

A. Porosity C.Weaving structure
B
B.Permeability D.Density

64 In the tetra-pack aseptic system microorganisms on the film roll that

survive hydrogen peroxide bath are destroyed by
A. UV light C..Tube heater C
B.Steam bath D.Application of sanitizers

65 Thermocol is
A. Foamed polyurethane C.Formed polyurethane
A
B.Foamed poly ethylene D.Foamed poly urea ethane

66 Cryovac is Coextruded film based on

A. EVA / PE / PVDC / EVA / PE C.EVA / PVDC / PE / EVA /
PE
B
B.PE / EVA / PVDC / EVA / PE D.EVA / PP /PVDC / EVA /
PE

67 Calendering is a technique or process of D

Q.No Question Answer
.
A. Using many appropriate forms C.Mechanical breakdown of
of container and components to cambium layer to make
protect, carry, identify and fibrils free
merchandize the content
B.Enclosing an individual item or D.Pressing paper between
several items in a container usually smooth hot metal surfaces
for shipment or delivery

68 Atmospheric stress cracking and embrittlement of plastics can be

prevented by incorporation of
A. Antioxidants C.Slip agents A
B.Plasticizers D.All of the above

69 The plastic films may pick-up dust due to

A. smooth surface C.Accumulation of
electrostatic charge C
B.bright appearance D.Uneven rolling

70 The milk powder forms hardened masses that break into hard
chunks having little dispersibility in water is termed as
A. Lumpy C.Hard B
B.Caked / caking D.Insolubility

71 Textural property characterized by breaking easily and leaving

sharp edges
A. Chewy C.Brittle C
B.Soft D.Crumbly

72 A good cheddar cheese will have

A. less than 1000 coliforms per g of C.less than 200 yeast and
cheese mould per g of cheese
D
B.less then 5000 NSLAB per g of D.All the above
cheese

73 For making baby foods or protein products with low solid content in
the feed the type of drying chamber should be
A. Box type C.Cylindrical B
B.Tall form D.Any one of the above

74 In fluid bed drying the air is introduced to the powder through

A. gill plate C.bottom plate screens
D
B.vibrating screen D.bubble plate

75 In ideal drying the maximum percentage reduction in the droplet is A

in its
A. volume C.diameter
B.weight D.bulk density
Q.No Question Answer
.

76 For milk drying in a roller dryer, the milk remains in contact with
roller for about
A. ¼ of a turn of the drum C.¾ of a turn of the drum C
B.½ of a turn of the drum D.Full turn of the drum

77 Cyclone separator provided with spray dryer removes about 97 to

98% of particles having their sizes
A. above 20 microns C.above 5 microns A
B.above 10 microns D.above 30 microns

78 In HTST pasteurizer, plates are corrugated

A. to get laminar flow C.to get un-steady flow
D
B.to get uniform flow D.to get turbulent flow

79 Capacitive transducer is generally used for the measurement of

A. Pressure CDiameter
A
BIntensity of light DResistance

80 The pump used in milk homogenizer is

A. Multi-stage centrifugal pump C.centrifugal pump with air
chamber B
B.Triplex positive pump D.none of the above

81 In a homogenizer water is dripping on the plunger to

A. Provide cooling of oil C.Washing of milk
B.Water lubrication D.Continuous cleaning of the B
homogenizer

82 Provision of fluidized bed dryer to a spray drying plant, the plant

capacity
A. Decreases C.remaining constant B
B. increases D.none of the above

83 Butter churn is provided sand blasting surface to avoid

A. breaking of fat globules C.failing of butter
D
B.collection of water D. sticking of butter

84 Where product to product regeneration is used, the pressure on

pasteurized product side will be
A. equal to that of raw product side C.slightly more than raw
product side C
B.slightly less than raw product D.none of the above
side

85 For milk drying in a roller dryer, the gap between the rollers is C
generally ____mm.
Q.No Question Answer
.
A. 10 C.2
B.20 D.0.1

86 The unit of milk viscosity is

A. Pa C.m/s
B
B.Pa.s D. m3/s

87 The thickness of the polythene strip used for milk pouches should
be
A. 10 to 40 m C.100 to 200 m B
B.40 to 100 m D.more than 200 m

88 The rise in temperature of milk during homogenization depends on

A. Homogenizing pressure C.Fat globules size
A
B.Flow rate of milk D.Milk density

89 The mouth diameter of a standard size aluminum cans (as per BIS
standard) should be
A. 100 mm C.300 mm B
B.200 mm D.400 mm

90 Reverse Osmosis
A. Removes protein C. Removes water
C
B.Evaporates water D. Removes salt

91 In fermented milks, lactose fermenting yeast produce B

A . Ethanol C Ethanol, acetaldehyde and
butyric acid
B Ethanol, acetaldehyde and esters D None of the above
of fatty acids

92 Pasteurization temperature of milk for cheese making should not A

exceed
A 73 oC C 78 oC
o
B 80 C D 63 oC

93 Homogenization is preferred in which variety of cheese ? C

A Semi Hard C Soft
B Hard D Very Hard

94 Generally in a Stephan cooker cheese is processed at ______ rpm. C

A 750 C 1500
B 1000 D 3000

95 Name the cheese variety produced by acid and heat coagulation D

process
A Paneer C Cottage
Q.No Question Answer
.
B Feta D Ricotta

96 Name the cheese variety generally dipped in brine solution. A

A Swiss C Camembert
B Stilton D Gouda

97 White specks on the surface of mature ripened cheese is composed C

of
A Lactose crystals C Ca-D-Lactate
B NaCl crystals D DL-Lactate

98 In ripened cheeses most fatty acids contribute to flavour are C

A C14 – C18 C C4 – C10
B C8 – C16 D C12 – C16

99 In Cheddar cheese cheddaring is the step intended to have D

A Body and texture development C Control of Moisture
B Whey Drainage D All of the above

100 Plasmin is mainly responsible for hydrolysis of A

A β casein C α casein
B К casein D None of the above

101 Whey drainage pH affects C

A Mineral contents of cheese C Both A & B
B Elasticity of cheese D None of the above

102 Crumbly cheese is related to weak internal matrix and is due to C

A Low pH C Both A & B
B Lower calcium phosphate in D None of the above
micelle

103 Which cheese has higher calcium content B

A Gouda C Cheddar
B Swiss D Cheshire

104 Which of these cheese is “Swiss” cheese D

A Emmental C Appenzell
B Gruyere D All of the above

105 Which of these cheeses are highly salted ? D

A Edam C Feta
B Roquefort D All of the above

106 Renneting of CO2-treated milk resulted in a reduction in rennet

coagulation time (RCT) of cheese milk by
Q.No Question Answer
.
A 25 % C 75%
B 50 % D No effect on RCT

107 Phospholipase addition in milk is done with a view to increase C

retention of
A More Fat C Both A & B
B More Moisture D None of the above

108 High heated milk used in cheese making results in D

A Reduced syneresis C RCT increases
B More bitterness D All of the above

109 In cooling of milk which casein is mostly dissociated ? A

A β casein C α casein
B К casein D None of the above

110 Increased levels of somatic cells have been associated with …… D

A Increased pH C Gel firming time
B RCT D All of the above

111 Late lactation milk is usually found to have C

A Longer RCT C Both A & B
B Increased proteose peptone D None of the above
content

112 The B variant of β-lactoglobulin (-Lg) is associated with… A

A Higher levels of casein and lower C Higher levels of casein and
levels of β-Lg β-Lg
B Higher levels β-Lg of and lower D Lower levels of casein and
levels of casein β-Lg

113 Casein micelle size has impact on C

A Coagulation time C Both A & B
B Gel firmness D None of the above

114 Removal of the colloidal phosphate from the casein micelles does A
not affect
A Rate of the enzymatic reaction C Both A & B
B Aggregation of casein micelle D None of the above

115 In slow-renneting milk, the ration of calcium to casein is B

A Higher C Similar to normal milk
B Lower D None of the above

116 During cheese making syneresis is affected by

A Size of the curd C Both A & B
Q.No Question Answer
.
B Stirring D None of the above

117 Syneresis from the renneted curd is dependent on B

A Rennet concentration C Both A & B
B Specified firmness D None of the above

118 Enzyme Modified Cheese (EMC) is available in B

A Block form C Both A & B
B Paste and powder form D None of the above

119 When milk is standardized to 4.5% fat and 8.5% MSNF, the per B
cent yield of khoa for buffalo milk is
A. 18 C. 22
B. 20 D. 24

120 For preparation of khoa the fat level in cow milk is usually adjusted A
to
A. 4% C. 3.5%
B. 5% D. 4.5%

121 For preparation of khoa the fat level in buffalo milk is usually B
adjusted to
A. 4% C. 3.5%
B. 5% D. 4.5%

122 The percent globular fat released as free fat in good quality khoa B
A. 25 C. 75
B. 50 D. 100

123 The following mineral is lower in shrikhand prepared from buffalo A

milk compared to cow milk
A. potassium C. calcium
B. magnesium D. phosphorus

124 Water activity of khoa at normal moisture content is B

A. 0.90 C. 0.81
B. 0.96 D. 0.64

125 The approximate calorific value (kcal) of 100g Khoa is C

A. 350 C. 450
B. 400 D. 500

126 The protein content of gulabjamun on a drained weight basis is C

approximately
A. 12 C. 6
B. 20 D. 3
Q.No Question Answer
.

127 The concentration of sugar syrup for soaking of gulabjamun balls B

after frying should be
A. 40.8 C. 52.6
B. 62.5 D. 45.2

128 The temperature of vegetable oil during frying of gulabjamuns is to C

be marinated at
A. 110 C C. 140 C
B. 170 C D. 125 C

129 A product very similar to gulabjamun but having a base material of B

mixture of khoa and chhana is known as
A. Chamcham C. Churpi
B. Pantua D. Sitabhog

130 The per cent free fat desired in a good sample of burfi is C
A. 25 - 30 C. 67 – 69
B. 50 - 55 D. 80 – 85

131 The ideal temperature for heat desiccation during manufacture of B

burfi is about
A. 70 C C. 90 C
B. 80 C D. 100 C

132 In burfi, the maximum percentage of cane sugar can be replaced C

advantageously with corn syrup (42 DE)
A. 30 C. 50
B. 40 D. 60

133 Good quality kalakand is obtained by using sugar (% by weight of C

milk) at the rate of
A. 5 C. 7
B. 6 D. 8

134 To induce good granule formation during kalakand manufacture B

percentage citric acid level commonly used is
A. 0.1-0.2 C. 0.001-0.01
B. 0.02-0.05 D. 0.2-0.25

135 The moisture content of rabri is approximately A

A. 30 % C. 50 %
B. 40 % D. 20 %

136 The approximate total solids content of basundi is B

A. 20 – 25% C. 39 – 45%
B. 49 – 57% D. 15 – 20%
Q.No Question Answer
.

137 According to FSSAI (2006) the per cent fat content (on dry basis) in C
khoa should not be less than
A. 20 C. 30
B. 25 D. 35

138 According to FSSAI (2006) the amount of citric acid permitted to B

be added in khoa should not be more than
A. 0.02% C. 0.2%
B. 0.1% D. 0.5%

139 In skim milk paneer the milk fat content (as % of dry matter) shall B
not exceed
A. 10 C. 20
B. 15 D. 18

140 The approximate quantity of citric acid (in kg) required to A

coagulate 1000 litres of milk is
A. 1.8 – 2.0 C. 0.5 – 0.7
B. 3 – 4 D. 5 – 6

141 The per cent sugar content in mishti dahi is approximately

A. 12 -13 C. 17 -18
C
B. 8 -9 D. 20-22

142 The percentage yield of paneer manufactured form buffalo milk

under optimum conditions
A. 16 -18 C. 14 -15 B
B. 20 -22 D. 25 - 26

143 During manufacture of paneer the coagulation pH is between

A. 4.6-4.65 C. 6-6.15
B
B. 5.3-5.35 D. 3.6-3.75

144 The average shelf life of chhana when stored at 4 C is

A. One week C. 5
D
B. 2-3 days D. 10

145 The yield of finished rasogolla (drained) per 100 g cow milk chhana
is
A. 150 g C. 300 g B
B. 250 g D. 400 g

146 The number of rasogollas (30 mm diameter) that can be made from B
one kg chhana
A. 50 -60 C. 25-35
B. 90 - 100 D. 120-130
Q.No Question Answer
.

147 The percentage moisture content of ‘hard grade’ variety of Sandesh

is in the region of
A. 13-14 C. 33.9-34.6 A
B. 20-25 D. 8-10

148 According of FSSAI (2006) the fat content of shirkhand should not
be less than
A. 5.5 C. 8.5 C
B. 10.5 D. 12.5

149 The acidity (expressed as % lactic acid) of freshly prepared

shrikhand is about
A. 0.5-0.6 C. 1.4 % B
B. 1-1.1 D. 1.8 %

150 The desired fat :MSNF ratio to be kept in milk for paneer making
should be
A. 1: 1.5 C. 1:1.65 C
B. 1:1.7 D. 1:1.55