Natural casing for sausage preparation is derived from:

'Outlines of Dairy Technology' is written by:

The natural antioxidant present in butter fat is

The resistance of casein to heat is because

The enzymes found in milk which can't be destroyed by pasteurisation is/are

Operation Flood-I was launched in

Choose the pair from the following which is not analogous

Development of brown color in milk is the due to the action of

In case of ripening of cream, culture of bacteria added consists of

Milk produced from cows which fed a special source of Vitamin D is often called "metabolized milk" since

AAMMC stands for

A caramelized flavor of milk is attributed to

Per capita availability of milk in India during 2003-04 was

Per capita availability (gms/day) of milk during 2003-04 was highest in

Following is the list of dairy by products and their principle of utilization By product Principle of utilization 1. Skim milk Coagulation 2. Butter milk Icing and seasoning 3. Whey Fermentation Choose the incorrect pair from above

Operation Flood III was aimed at

Surface ropiness in milk is caused by

The chief gas formers in milk are

The layer of fat formed on milk that has been boiled results from

A butter of 80.5 % fat is manufactured from 700 kg of cream. While manufacturing 2 % fat is lost. Calculate amount of butter formed and % overrun in butter

The most variable component of milk is

Which of the following statement is true in case of latcoglobulin

Skimming of milk or the addition of skimmed milk to ordinary milk,

The acid produce by the action of intestinal microorganisms on lactose,

Which of the following is correct sentence

The diet of cows has a very marked influence on

A cowy flavor of milk is attributed to

Headquarters xof NDRI were shifted to Karnal in Haryana in

The head office of NDDB is located at

Total bovine population of India in year 2003 was

Regional office of NDDB for Northern Region is located at

National Dairy Development Board (NDDB) was created in

Milk production in India during 2004-05 was

A defect in ice-cream called as fluffy texture is due to

Regional office of NDDB for Western Region is located at

Fairly heat resistant lipases are produced by

Blue color in milk is formed due to

Consider the following statements.pplication of membrane process in the food industry includes 1. Concentration of milk and adjustment of protein in milk 2. Removal of salts and lactose from milk 3. Whey concentration Choose the correct answer in case of the above statements from below

A churn used for manufacturing of butter contains 950 kg of fat. Butter is considered to contain 2.0 % salt. How much salt should be added to the churn?

When milk is heated it's acidity decreases at first owing to

The fat content of the toned milk should be

Red milk is the result of action of

Regional office of NDDB for Eastern Region is located at

During the first part of lactation period

The larger fat granules come to the surface of milk more quickly due to

The production of milk by the mammary gland of any female mammal depends on phase/s .1. the development of mammary gland 2. secretion of milk 3. emptying of the gland Choose the correct from above

As per the PFA rule, the fat content of the khoa should not be less than [ICAR '05]

Regional office of NDDB for Southern Region is located at

Milk sugar is preferred as a source of carbohydrate because

Which of the following is correct sentence