CUET-PG SERIES Diary-technology
Traditional Dairy Products
10 previous year questions.
Volume: 10 Ques
Yield: Medium
High-Yield Trend
10
2024 Chapter Questions 10 MCQs
01
PYQ 2024
medium
diary-technology ID: cuet-pg-
Better quality chhana is prepared from:
1
Cow milk
2
Buffalo milk
3
Sheep milk
4
Camel milk
02
PYQ 2024
medium
diary-technology ID: cuet-pg-
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%
03
PYQ 2024
medium
diary-technology ID: cuet-pg-
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
04
PYQ 2024
medium
diary-technology ID: cuet-pg-
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)
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
05
PYQ 2024
medium
diary-technology ID: cuet-pg-
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
06
PYQ 2024
medium
diary-technology ID: cuet-pg-
Presence of colostrum in milk leads to a deeper....... color and appearance defect:
1
Brown
2
Red
3
Violet
4
Yellow
07
PYQ 2024
medium
diary-technology ID: cuet-pg-
The presence of colostrum in milk lead to ....... body and texture defect in chhana:
1
Pasty
2
Loose
3
Grainy
4
Gummy mass
08
PYQ 2024
medium
diary-technology ID: cuet-pg-
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
09
PYQ 2024
medium
diary-technology ID: cuet-pg-
Storage of paneer at higher temperatures leads to:
1
Sour flavor defect
2
Stale flavor defect
3
Flat flavor defect
4
Rancid flavor defect
10
PYQ 2024
medium
diary-technology ID: cuet-pg-
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
About Traditional Dairy Products - CUET-PG
Traditional Dairy Products is a vital chapter for CUET-PG aspirants. Mastering the concepts covered in this chapter is essential for securing a top rank.
By rigorously practicing the previous year questions associated with this chapter, you can identify high-yield topics, understand the examiner's perspective, and boost your confidence during the actual exam.
Frequently Asked Questions
Why focus on Traditional Dairy Products PYQs?
Analyzing PYQs for this specific chapter reveals the most frequently tested concepts and the typical complexity of questions, allowing you to tailor your study plan efficiently.
How to best use this analysis?
Review the topic breakdown to see which sub-topics within Traditional Dairy Products carry the most weight. Then, tackle the questions iteratively to solidify your understanding.