DT-4 TRADITIONAL DAIRY PRODUCTS
1. The % of milk utilized as liquid milk from the total production is
2. The reason for converting milk into indigenous products is
3. The products which are known in this country for past so many years are termed as
4. In olden days the surplus milk was converted into
5. The % of milk converted into western type of products in organized sector is
6. The example of a heat and acid coagulated milk product is
7. The examples of fermented milk products are
8. The examples of khoa based sweets are
9. The examples of frozen milk products are
10. The example of a fat rich dairy product is
11. The minimum milk fat content of khoa on dry matter basis as per Food Safety and Standards Regulations 2011, shall be
12. The minimum total solids content of dhap variety of khoa, as per BIS, is
13. The coliform count of khoa as per BIS standards should not exceed
14. Maximum yeast and mold count permitted in khoa as per BIS
15. The variety of khoa used in manufacture of milk cake and kalakand is
16. During Khoa preparation, heat denaturation of proteins takes place in buffalo milk at this concentration
17. In improved batch method of khoa making, the steam pressure in the kettle is
18. For continuous Khoa preparation, inclined scraped surface heat exchanger is built
19. The stirring and scarping action in incased in the last stage of Khoa manufacture by traditional method with an objective of
20. In conical vat method of khoa preparation the amount of milk taken per batch is
21. The physico chemical quality of khoa is influenced by conditions of dehydration which include
22. The yield of dhap variety of khoa is more than pindi variety due to
23. The milk preferred in terms of yield for khoa production is
24. The various types of khoa are
25. The variety of khoa which has lowest moisture content is
26. The shelf life of khoa at room temperature is
27. The malty flavor defect in khoa is due to contamination by
28. The salty taste of khoa is due to milk having
29. The fruity flavor in khoa is due to growth of
30. Khoa is used for preparation of sweets like
31. The % of sugar added to burfi on basis of khoa is
32. The moisture % of mawa burfi as per BIS standards is
33. The max standard plate count of burfi as per BIS standards
34. The shelf life of burfi when packed in parchment paper at room temperature
35. Addition of 0.15% of sorbic acid to burfi is expected to increase the shelf life up to
36. The variety of khoa used for preparing kalakand is
37. The yield of kalakand from buffalo milk is
38. The shelf life of kalakand at room temperature is
39. The optimum percentage of citric acid used in the preparation of kalakand is
40. The % of sugar added to kalakand on milk basis is
41. The variety of khoa used for manufacturing milk cake is
42. The % of sugar added to milk cake on the basis of khoa is
43. The shelf life of milk cake at room temperature is
44. The packaging material used for packing individual pieces of milk cake is
45. The color of milk cake is dark brown at the centre due to
46. The quality of rabri will be preferred if the quantity of __ is more
47. The chemical composition of rabri depends on
48. The percentage of sugar added to rabri on milk basis is
49. The yield of rabri from buffalo milk is
50. The shelf life of rabri at room temperature is
51. The total production of basundi in un organized sector is
52. The quantity of sugar added to basundi is in the range of
53. Basundi is also known as _________ in Northern and Central parts of India
54. The fat % of basundi is
55. The total solids of basundi is in the range of
56. The type of milk preferred for preparing kheer is
57. The average shelf life of kheer at 4°C is
58. The cereal based indigenous dairy product which is popular all over India is
59. The ingredients used in addition to buffalo milk in the preparation of kheer is
60. This antibacterial agent can extend the shelf life of kheer
61. Payasya means
62. The flavoring compound responsible for dahi flavor is
63. As per BIS, standard coliform count of dahi should not exceed
64. SNF content of milk intended for industrial dahi making is increased
65. Rancid flavor in case of dahi is due to
66. Caramel is added during the production of Mishti dahi at the rate of
67. Mishti dahi prepared from low fat content produces
68. High sugar levels in the Misti dahi mix leads to
69. Total solid content of Mishti dahi ranges between
70. Chakka is the intermediate product obtained during the production of
71. Skim milk is preferred in case of industrial production of chakka because
72. As per BIS standards the fat content of whole milk chakka is
73. As per FSSR(2011) standards yeast and mold count of skim milk chakka
74. Acidity of chakka
75. Base material for the production of shrikhand
76. As per FSSR (2011) standards Milk fat content of shrikhand is
77. In the manufacture of shrikhand basket centrifuge is used
78. Innovation in the manufacture of shrikhand
79. Yield of shrikhand can be increased by using
80. Butter milk/Chhachh is the by product obtained during the production of
81. During production of lassi, sucrose is added at the rate of
82. Low methoxy pectin added to lassi acts as a
83. Grainy texture in lassi or butter milk is due to
84. Low methoxy pectin is added to lassi, to improve its
85. The production of various indigenous milk products is confined to
86. The shelf life of khoa under room temperature is
87. The predominant pathogenic spoilage organisms in khoa are
88. Chhana is also called as ------- in other parts of the country
89. The product derived from shrikhand is called as
90. Hardness of chhana is directly correlated with __________content.
91. Mixture of buffalo milk and cow milk in the ratio of ____is ideal for chhana making to utilize buffalo milk ofr chhana making
92. Addition of sodium phosphate or sodium citrate to buffalo milk helps to make chhana ____________
93. The optimum strength of citric acid as a coagulant should be______for chhana making.
94. Delay in straining produces a ____________chhana
95. Differential step between Rasogolla and Rasomalai is____
96. Rasomali balls are stored in ________
97. Rajbhog is a variety of rasogolla charecterised by
98. Chhana-murki is a _______coated Bengali sweet, in the shape of cubes.
99. Which of the following is chhana and khoa based sweet
100. Yield of paneer from 100Kg buffalo milk is
101. Which of the following do not take place during manufacturing of in-package long life paneer
102. Paneer made from ________ is having good frying characteristics
103. Optimum pH of coagulation of buffalo milk for good quality paneer is
104. Salting at the time of dipping paneer in cold water improves
105. The variety of khoa used to prepare doodhpeda is
106. The shelf life of peda at room temperature is
107. The moisture content in peda is generally around
108. Packed peda in multilayer transparent laminate pouches will have a shelf life of 15 days if packed under
109. The quality of peda depends on
110. The variety of khoa used to prepare Gulabjamun is
111. The moisture % of Gulabjamun is
112. The shelf life of Gulabjamun at ambient temperature in sugar syrup is
113. The shelf life of Gulabjamun can be extended by hot filling in polystyrene cups and adding
114. The % of sugar syrup used for soaking Gulabjamun balls is
115. Chhana is __________________product
117. While making chhana lactose goes with ________
118. ___________milk is more suitable for Chhana maing
119. Ideal coagulation temperature for coagulation during chhana making is ______0C.
120. Yield of chhana from cow milk is _____________
122. Under refrigeration chhana can be stored upto _______days
123. Too high temperature of coagulation during Channa leads to
124. Major microbiological defect in chhana is
125. Rasogolla popularly known as king of ___________________
126. Identifiable feature(s) of rasogolla is _____________
127. Rasogolla balls are made by ___________
128. BIS specifications for moisture in Rasogolla is _______
129. Rasogolla balls are cooked in ___________
130. Sweetened chhana known as _________________
131. ________________grade of Sandesh has high moisture content
132. Sandesh is the sweet made from
133. Best quality sandesh can be prepared from
134. Sandesh essentially contains
136. Paneer made from cow milk will have
137. Heating during panner manufacturing causes
138. Milk fat percent in paneer according to BIS and FSSAI standards
139. Addition of _______ make cow milk suitable for paneer
140. The well known culinary product prepared from dahi throughout the country is
141. The product made from dahi by the addition of wood apple, cumin and pepper
142. The final total solids to be maintained in kadhi are
143. The dahi is lightly beaten , salted and spiced to prepare
144. When packed in polythene liners the dehydrated kadhi has shelf life of
145. Membrane filtration discriminate the molecules on the basis of:
146. RO membrane is used for
147. Yield of chakka could be increased upto _____% by using RO process
148. Salty taste of khoa produced by cow milk can be significantly reduced using
149. Ultrafiltration process is most suitable for the production of
150. While preparing Rasogolla mix powder, excess mineral and lactose is removed through
151. Gulabjamun produced using spray dried SMP in place of roller dried SMP was not found acceptable due to
152. The shelf-life of instant kulfi mix can be extended by adding
153. In the ready to reconstitute Basundi mix, desired flakes are obtained by
154. To produce rasmalai mix powder dehydreated patties are blended with
155. Optimum acidity of Misti dahi ranges between
156. The yield of khoa depends on the following factors
157. Rancidity in khoa develops due to
159. The total solids content in pindi variety of khoa in