Traditional
Indian Dairy Products
Compiled
by: - Mr. Mukesh
Q.
In India, percentage ofmilk which is used for making traditional dairy products
is
A. About 50-55%
Q.
Different varieties of Khoa are
A. Pindi, Danedar and Dhap
Q.
Minimum total solid content in Pindi variety of Khoa is
A. 65% by Mass
Q.
Minimum total solid content in Danedar variety of Khoa is
A. 60% by mass
Q.
Minimum total solid content in Dhap variety of Khoa is
A. 55% by mass
Q.
Minimum fat content in Khoa is
A. 37% on dry basis
Q.
Total ash content in khoa is
A. 6% on dry basis
Q.
Total plate count for microbial analysis of Khoa is
A. Not more than 50000/g
Q.
Coliform count for Khoa sample
A. Not more than 90/g
Q.
Yeast and mold count for khoa sample
A. Not more than 250/g
Q.
Most suitable variety of Khoa for manufacturing of gulabjamun is
A. Dhap
Q.
Sweets which are made from pindi variety of Khoa are
A. Peda and Burfi
Q.
Kalakand and milk cake are manufactured from
A. Danedar Khoa
Q.
About 1 kg of Khoa is prepared from
A.
4 litres of buffalo milk or 5 litres of cow
milk
Q.
Homogenization of milk during Khoa making results in
A. Softer body of Khoa
Q.
Iron content in khoa is
A. 100 ppm
Q.
Final stage of Khoa preparation is
A. Pat formation
Q.
Intense brownish colour of Khoa is due to formation of
A. Melanoiodins pigment
Q.
Colour of cow milk Khoa is
A. Pale yellow
Q.
Oily or greasy body of Khoa is due to
A. Higher fat content in milk
Q.
Salty flavour of Khoa is due to use of
A.
Cow milk
Q.
Shelf life of unpacked Khoa under refrigerated conditions is
A. 6 – 8 days
Q.
Shelf life of packed Khoa under refrigerated conditions is
A. More than 30 days
Q.
Chemical preservation of Khoa is done by adding
A. 0.2% of sorbic acid
Q.
Sorbic acid is added to Khoa during
A. Last stage of preparation
Q.
Shelf life of chemically treated Khoa at 30°c is
A. 20 day
Q.
Smoky flavour of Khoa is due to use of
A. Smoky fire for heating
Q.
High acidity of milk used for khoa preparation results in
A. Sour/acid flavour khoa
Q.
At room temperature, fat hydrolysis of Khoa results in
A. Rancid flavour of Khoa
Q.
Long period storage of Khoa at low temperature results in
A. Stale flavour
Q.
Low fat and moisture content in khoa results in
A. Hard body and course texture
Q.
Gritty texture is due to large crystals of
A. Lactose
Q.
Intense brown colour and burnt particles in khoa is due to
A. Excessive high temperature heating
Q.
Three varieties of peda are
A. Dharwad peda, Thirattupal and Lal peda
Q.
Moisture content in peda is
A. 13.5%
Q.
Fat content in peda is
A. 20%
Q.
Amount of sugar added in peda is
A. @30% of wt. of Khoa
Q.
Sucrose content in peda is
A. 31.8%
Q.
Shelf life of packed peda at room temperature is
A. 7days
Q.
Shelf life of packed peda at refrigerated conditions is
A. 30 days
Q.
Shelf life of peda packed in pouches with oxygen scavengers is
A. 6 months at 20°c
Q.
Preferred type of milk for burfi preparation is
A. Buffalo milk
Q.
Amount of sugar added in burfi is
A. @30% of Khoa
Q.
As per BIS, moisture content in mawa burfi should be
A. Max. 15% by weight
Q.
As per BIS, Fat content in mawa burfi should be
A. Min. 12.5% by wt.
Q.
As per BIS, Maximum sucrose content in mawa burfi should be
A. 48%
Q.
As per BIS, Standard plate count for mawa burfi sample should be
A. Max 30000/g
Q.
According to BIS standards, Yeast and mold count for mawa burfi sample should
be
A. Max. 10/g
Q.
Shelf life of burfi packed in parchment paper is
A. 15 days at 30°c and 50 days at 5°c
Q.
Burfi sample treated with propyl gallateand dodecyl gallate can be stored up to
A. 12 months at 25°C
Q.
Burfi packed in tins can be stored up to
A. 150 days at 30°C
Q.
By the use of antifungal agents, shelf life of burfi can be increased up to
A. 90 days at room temperature
Q.
Antifungal agent used for preservation of burfi is
A. Sorbic acid (.15%)
Q.
Kalakand is prepared from
A. Danedar Khoa
Q.
Amount of sugar added to kalakand is
A. @30% of Khoa
Q.
While preparing kalakand sugar is added at the
A. Pat formation stage
Q.
Moisture content in laboratory made buffalo milk kalakand
A. 16.16%
Q.
Fat content in laboratory made buffalo milk kalakand
A. 23.65%
Q.
For preparation of kalakand, preferred type of milk is
A. Buffalo milk
Q.
Yield of kalakand from 1 kg of Buffalo milk is
A. 275g
Q.
Yield of kalakand from 1 kg of cow milk is
A. 225g
Q.
Shelf life of unpacked kalakand is
A. 3-5 days at 30°c and 15-20 days at 5°c
Q.
Milk cake is prepared from
A. Buffalo milk or danedar Khoa
Q.
Milk cake differs from kalakand for its
A. Higher sugar content
Q. Two distinct layers of milk cake are
A. Brown coloured
caramelized centre covered with light coloured product
Q.While preparing milk cake, Citric acid is added to milk
for
A. Granule formation to it
Q. Amount of sugar added in milk cake is
A. @50% of Khoa
Q. TS content in milk cake is about
A. 84%
Q. Fat content in milk cake is about
A. 21%
Q. Shelf life of milk cake at room temperature is
A. 15-20 days
Q. Gulabjamun is prepared from
A. Dhapkhoa
Q. Characteristic colour of gulabjamun is
A. Brown
Q. According to BIS standards, maximum moisture content
in gulabjamun should be
A. 30% by mass
Q. According to BIS standards, minimum fat content in
gulabjamun should be
A. 8% by mass
Q. According to BIS standards, minimum protein content in
gulabjamun should be
A. 8% by mass
Q. According to BIS standards, minimum concentration of
sugar syrup should be
A. 40% by mass
Q. As per BIS standards, Standard plate count for
gulabjamun sample should be
A. 3000/g max.
Q. As per BIS standards, coliform count for gulabjamun
sample should be
A. 50/g max.
Q. As per BIS standards, yeast and mold count for
gulabjamun sample should be
A. 50/g max.
Q. Deep fat frying temperature of gulabjamun balls is
A. 140°c
Q. After frying, gulabjamun balls are maintained at
A. 60°c into sugar syrup
Q. According to BIS standards, moisture content in
gulabjamun mix should be
A. Max. 8% by mass
Q. According to BIS standards, fat content in gulabjamun
mix should be
A. Min. 12% on dry basis
Q. According to BIS standards, carbohydrate percent in
gulabjamun mix should be
A. Max. 60% by mass
Q. According to BIS standards, Leavening index for
gulabjamun mix should be
A. Min. 1. 25
Q. As per BIS standards, coliform count for gulabjamun
mix should be
A. Absent in 1 g
Q. As per BIS standards, S aureus count for gulabjamun
mix should be
A. Absent in 1g
Q. 1 kg gulabjamun can be prepared from
A. 1 kg of buffalo milk
Q. Shelf life of gulabjamun in sugar syrup at ambient
temperature is
A. 5-7 days
Q. Shelf life of hot filled gulabjamun into tinpackates
is
A. 3 weeks
Q. Preservative used in gulabjamun is
A. @0.1% potassium
sorbate
Q. Preferred type of milk for preparation of Rabri is
A. Buffalo milk
Q. Amount of sugar added to Rubri is
A. @5-6% of total milk
Q. Rubri is almost similar product to
A. SCM
Q. TS content in lab made Rubri is around
A. 50.8%
Q. Fat in lab Rubri is around
A. 16.1%
Q. Sucrose content in lab made Rubri is
A. 11.9%
Q. Lactose content in lab made Rubri is
A. 11.8%
Q. During preparation of Rubri acidity of milk
A. Slightly increases
Q. Cooked flavour in Rubri is due to release of
A. -SH group
Q.
Yield of Rubri from buffalo milk is
A. 25-28%
Q.
Shelf life of Rubri at refrigerated conditions is
A. 10-15 days
Q.
Basundi is almost similar product to
A. Rubri
Q.
TS content in basundi is around
A. 49-57%
Q.
Sucrose content in basundi is around
A. 20-22%
Q.
Fat content in basundi is around
A. 12-15%
Q.
Kheer is a heat concentrated milk product containing
A. Cereals , sugar and nuts
Q.
Amount of rice added in kheer is
A.
@2.5% of milk
Q.
Amount of sugar added to kheer is
A. @5-7.5%
Q.
Moisture content in kheer is around
A. 67%
Q.
Fat content in kheer is around
A. 7.83%
Q.
Shelf life of kheer at room temperature is
A. 2-3 days
Q.
Chhana is a type of product
A. Acid coagulated
Q.
Coagulant used for preparation of chhana is
A. Sour milk, lactic acid or citric acid
Q.
According to FSSR, moisture content in chhana should be
A. Not more than 70%
Q.
According to FSSR, fat content in chhana should be
A. Not less than 50% dry basis
Q.
According to FSSR, fat content in low fat chhana should be
A. Not more than 15% dry basis
Q.
Coagulation temperature and pH of milk during preparation of chhana is
A. 80-85°c
at pH5.1-5.4
Q.Prototype
machine for chhanapreparation is developed by
A.
NDRI karnal
Q. Preferred
type of milk for chhana preparation is
A.
Cow milk
Q. Chhana
prepared from buffalo milk is harder than cow milk chhana due to
A.
More calcium content
Q. Amount of
Citric acid used for coagulating milk is
A.
@2-2.5%
Q.
Concentration of coagulating solution should be
A. 1-2%
Q. Pasty
chhana is obtained due to adulteration of milk with
A.
Colostrum
Q. Chhana
prepared from low fat milk have
A.
Hard body and course texture
Q. Higher
coagulation temperature of milk produces channa with
A. Hardness
and graininess
Q. Effect of
high heat treatment given to milk is
A.
Denaturation of whey protein
Q. Yield of
chhana from cow milk is
A.
15-17%
Q. Yield of
chhana from buffalo milk is
A. 18-20%
Q. Shelf
life of packed chhana at refrigerated conditions is
A.
Upto 20 days
Q. Smoky
flavour defect in chhana is due to
A.
Use of smoky fire
Q. Sour
flavour of chhana is due to use of
A.
Excessive amount of coagulant
Q. Rancid
flavour in chhana is due to
A.
Fat hydrolysis by lipase during storage
Q. Stale
flavour in chhana is due to
A.
Long storage at low temperature
Q. Hard body
deffect in chhana is due to
A.
Low fat and moisture content
Q. Course
texture of chhana is due to
A.
Low fat, high acid and high coagulation temperature
Q. Mouldy
surface defect in stored chhana is due to
A. Long
storage in humid conditions
Q. Rasogolla
is prepared from
A.
Fresh cow milk chhana
Q. During
preparation of Rasogolla, Weight of chhana balls should be
A.
8-10 g
Q. Cooking
sugar syrup for rasogolla should have concentration of
A.
50° Brix
Q. Cooking
time taken by chhana balls is approximately
A.
14-15 minutes
Q. After
cooking of chhana balls these are transferred to sugar syrup at 60°c for
A.
For texture and colour improvement
Q. Moisture
content in rasogolla made from cow milk is around
A.
54-56%
Q. Fat
content in cow milk rasogolla is around
A. 4.8-5%
Q. According
to BIS standards, moisture content in rasogolla should be
A. 45-55%
Q. According
to BIS standards, fat content in rasogolla should be
A.
5% min.
Q. According
to BIS standards, sucrose content in rasogolla should be
A.
Max. 45%
Q. According
to BIS standards, concentration of sugar syrup for rasogolla should be
A.
55° Brix
Q. Yield of
rasogolla from cow milk chhana (per 100g) is
A. 254g
Q. Yield of
rasogolla from buffalo milk chhana (per 100 g) is
A. 342
g
Q. Rasogolla
balls are packed in tin cans at
A.
90°C
Q.
Shelf life of unpacked rasogolla at room temperature is
A. 2-3 days
Q.
Shelf life of packed rasogolla at room temperature is
A. Up to 6 months
Q.
Sandesh made from cow milk chhana has
A. Smooth body and uniform grains
Q.
Three varieties of sandesh are
A. Raw grade, soft grade and hard grade
Q.
Raw grade (kachagolla) sandesh has
A. Moist appearance and soft body
Q.
Soft grade (Naram pak) sandesh have
A. Soft body and smooth texture with fine grains
Q.
Hard grade (kara pak) sandesh has
A. Firm body and dry appearance
Q.
Amount of sugar added to sandesh is around
A. 30-45% of wt. Of chhana
Q.
Heating temperature of chhana for sandesh preparation is
A. 75°c till pat formation stage
Q.
Moisture content in cow milk sandesh (soft grade) is around
A. 25.5%
Q.
Fat content in cow milk sandesh (soft grade) is around
A. 20%
Q.
Most suitable and rich flavour sandesh is made from
A. Cow milk with 4% fat
Q.
Sandesh prepared from low fat milk has
A. Dry appearance and coarse texture
Q.
Shelf life of sandesh at refrigerated conditions is
A. Up to 30 days
Q.
Rasomalai differs from rasogolla due to it’s
A. Shape and storage medium
Q.
Rasomalai is stored in
A. SCM or Rubri
Q.
Shape of rasomalai is
A. Flattened balls
Q.
Sugar content in concentrated milk should be
A. 5-6%
Q.
Shelf life of rasomalai at refrigerated conditions is
A. 3-5 days
Q.
Rajbhog is a variety of
A. Rasogolla
Q.
Size of rajbhog balls is greater than
A. Rasogolla balls
Q.
Diameter of rajbhog balls is around
A. 50-60 mm
Q.
Rajbhog balls are cooked in boiling syrup of
A. 50° Brix
Q.
Chhana murki is a chhana based product with
A. Coated sugar
Q.
Size of chhana murki cubes is around
A. 10 mm.
Q.
Channa murki cubes are cooked in sugar syrup till
A. Crystallization of sugar
Q.
Channa podo is a
A. Baked sweet
Q.
Sugar is added to chhana podo
A. 20%
Q.
Chhana podo is baked at
A. 150°C for 80 min.
Q.
Shelf life of chhana podo at room temperature is
A. 3 days
Q.
Chhana and khoa based sweet is
A. Pantooa
Q.
Pantooa is a similar product to
A. Gulabjamun
Q.
After frying in oil or ghee, pantooa is dipped in
A. Sugar syrup
Q.
Shelf life of pantooa at room temperature is
A. Up to 7 days
Q.
Shelf life of canned pantooa is
A. Up to 6 months
Q.
Frying of pantooa is done at
A. 125-130°c
Q.
Cham cham is also a product made from chhana with coating of
A. Khoa Or sugar
Q.
The process of manufacturing of chamcham is similar to
A. Rasogolla
Q.
Chhana balls are cooked in sugar syrup of
A. 50 %
Q.
Paneer is a type of product
A. Heat and acid coagulated
Q.
Paneer is mainly prepared from
A. Buffalo milk
Q.
According to FSSR 2011,moisture content in paneer should be
A. Not more than 70%
Q.
According to FSSR 2011,fat content in paneer should be
A. Not less than 50% dry basis
Q.
According to FSSR 2011,fat content in low fat paneer should be
A. 15% dry basis
Q.
As per FSSR 2011,total plate count for paneer sample should be
A. Max. 500000/g
Q.
As per FSSR 2011,coliform count for paneer sample should be
A. Max. 90/g
Q.
As per FSSR 2011,yeast and mold count for paneer sample should be
A. Max. 250/g
Q.
Coagulant concentration used for coagulation of milk is
A. 1%
Q.
Pressure applied for pressing of paneer should be
A.. 5-1 kg/cm2
Q.
By using ultrafiltration , yield of paneer increase up to
A. 25%
Q.
Cow milk paneer is generally
A. Soft and weak
Q.
Shelf life of vacuum packed paneer is
A. Up to 30 days
Q.
Dahi is a type of product
A. Fermented
Q.
During fermentation process of milk lactic acid bacteria grows and produces
A. Lactic acid, acetic acid and carbon dioxide
Q.
Flavour contributor to dahi is
A. Diacetyl
Q.
Moisture content in whole milk dahi should be
A.85-88%
Q.
Fat content in whole milk dahi should be
A. 5-8%
Q.
According to FSSR, total plate count for dahi should be
A. 1000000/g Max.
Q.
According to FSSR, coliform count in dahi should be
A. Max. 10/g
Q.
Yeast and mold count for dahi should be
A. Max. 100/g
Q.
According to FSSR, E. Coli count for dahi should be
A. Absent in 1 g
Q.
According to FSSR, Salmonella and Shigella count for dahi should be
A. Absent in 25g
Q.
Fat and SNF of milk for dahi preparation should be
A. Fat:0-5%, SNF:11-13%
Q.
High heat treatment increase the viscosity of dahi by
A. Denaturing and coagulating albumins and globulins
Q.
High heat treatment gives sterile medium for culture growth by
A. Killing all the microbes
Q.
Rate of addition of starter to milk is
A. 1-1.5%
Q.
Incubation temperature for dahi preparation is
A. 37°c
Q.
Storage temperature for dahi is
A. 4-5°c
Q.
Insufficient flavour in dahi is due to
A. Lack of diacetyl content
Q.
Yeasty/cheesy flavour in dahi is due to
A. Contamination with yeast
Q.
Rancid flavour in dahi is due to
A. Fat hydrolysis
Q.
High acid defect in dahi is due to
A. More culture and more incubation time
Q.
Grainy body of dahi is due to
A. High acidity
Q.
Ropiness defect in dahi is due to
A. Contamination with psycrotrophs
Q.
Misti dahi also known as
A. Misti doi, payodhi and lal dahi
Q.
Misti dahi is a type of product
A. Sweetened fermented product
Q.
Misti dahi is prepared by lactic acid fermentation of
A. Sweetened milk
Q.
Buffalo milk is preferred for preparation of misti dahi because of it’s
A. High fat content
Q.
In traditional method of preparation of misti dahi, sugar is added to milk is
A. @15%
Q.
Starter culture for preparation of dahi is
A. L. Lactis var. Diacetylactis
Q.
Incubation of misti dahi at industrial level is done at
A. 30°c for 6-7 hrs
Q.
Milk fat in misti dahi is around
A. 4-5%
Q.
TS in misti dahi is around
A. 32-36%
Q.
Sucrose content in misti dahi is around
A. 17-18%
Q.
Shelf life of misti dahi at refrigerated conditions is around
A. 12 days
Q.
Chakka is an intermediate product of
A. Shrikhand
Q.
In traditional method of chakka preparation concentration of dahi is done by
A. Muslin cloth
Q.
Commercially skim milk is used for chakka preparation because
A. Decrease the fat loss during concentration
Q.
Moisture content in chakka is about
A. 71-72%
Q.
Fat content in chakka is about
A. 11.5%
Q.
Yield of chakka from 1 kg of milk is
A. 650 g
Q.
As per FSSR, TS content in whole milk chakka should be
A. 30%
Q.
As per FSSR,Milk fat content in whole milk chakka should be
A. Min. 33% dry basis
Q.
As per FSSR, total plate count for chakka should be
A. Max. 50000/g
Q.
As per FSSR, coliform count for chakka should be
A. Max. 10/g
Q.
As per FSSR, yeast and mold count for chakka should be
A. 20/g Max.
Q.
Shrikhand is a type of product
A. Sweetened fermented product
Q.
According to FSSR, TS in shrikhand should be
A. 58%min.
Q.
According to FSSR, fat content in shrikhand should
A. Min. 8.5% dry basis
Q.
According to FSSR, Sucrose content in shrikhand should be
A. Max. 72.5% dry basis
Q.
As per FSSR, coliform count for shrikhand should be
A. Max. 10/g
Q.
As per FSSR, yeast and mold count for shrikhand should be
A. Max. 50/g
Q.
At industrial level concentration of dahi is done by
A. Basket centrifuge
Q.
Shelf life of shrikhand at refrigerated conditions is
A. 30-40 days
Q.
Buttermilk is also known as
A. Lassi, chhachh
Q.
Two varieties of lassi are
A. Sweetened and masala lassi
Q.
Dahi curd is broken to prepare lassi by
A. Centrifugal force
Q.
Shelf life of lassi at refrigerated conditions is
A. Up to 5 days
Q.
Low flavour defect in lassi is due to
A. Lack of diacetyl content
Q.
Rancid flavour defect in lassi is due to
A. Fat hydrolysis
Q.
High acid flavour in lassi is due to
A. More starter
Q.
Whey separation in lassi is due to
A. Lack of stabilizers
Q.
Raita is a mixture of dahi with
A. Salt and spices
Q.
By using RO process yield of chakka and shrikhand can be increased upto
A. 1.25-1.5 times
Q.
By using membrane processing, product quality can be increased by
A. Lower down to bacterial load
Q.
Gulabjamun mix powder and rasogolla mix powder are the sustitute of
A. Milk products
Q.
Since most of the traditional Indian products are made by halwais, so
A. Microbial standards plays an important role
Q.
Rancid flavour defect in milk products is due to
A. Fat hydrolysis by lipase
Q.
Rancid flavour can be controlled by storing products
A. At below 10°c
Q.
Stale and sour flavour in milk products are due to
A. Proteolytic activities of psychrotrophs
Q.
Microbial defects in milk products can be minimized by storing the products at
A. Relatively lower temperature (less than 10°C)
References:-
1. ICAR E-course
2. NDRI students class notes
3. Previous year asked questions
Comments
Post a Comment