UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE

P.G. ENTRANCE EXAMINATION 2004 - 05

Dairy Chemistry

Note: Each question carry one mark Total marks: 80

Write the correct code in the blank given in the left side

Q. I Write the correct code in the blank given:

------ 1. Mastitis infection cause increase in

(a) Protein (b) Chloride (c) Fat (d) Lactose

------ 2. Poly unsaturated fatty acid in milk fat can be increased by feeding.

(a) Vegetable oil (b) Protected fat (c) Casein (c) Cotton seed.

------ 3. Specific gravity of milk during holding increases due to

(a) Change in protein (b) Solidification of fat (c) Interaction between fat and
protein d) Interaction between protein and carbohydrate.

------ 4. Fermentation of milk increases

(a) Conductivity (b) Redox potential (c) Specific gravity

(d) Refractive Index

------ 5. Calcium insensitive protein in milk is

(a) ß-casein (b) -casein (c) k-casein (d) r-casein

------ 6. ß-casein contains

(a) 5 phosphate residues (b) 8 phosphate residues

(c) 2 phosphate residues (d) No phosphate residues

------- 7. Whey proteins in milk are isolated by

(a) Electrophoresis (b) Centrifugation

(c) Salting out process (d) Gel filtration

--------8. The principle involved in testing of milk for fat by milkotester involve

(a) Light absorption (b) Light scattering (c) Refraction

(d) Reflection
--------9. Maillard browning involves reaction between

(a) Fat and protein (b) Protein and lactose (c) Lactose and minerals

(d) Protein and calcium

-------10. Material used for seeding in preparation of condensed milk is

(a) -lactose hydrate (b) ß-lactose (c)Amorphous lactose

(d) Cane sugar

-------11. Sandiness in ice cream is due to

(a) Ice crystals (b) Sugar crystals (c) Lactose crystals

(d) Sand

-----12. Rennet acts on

(a) -casein (b) B-casein

(c) k-casein (d) B-lactoglobulin

------ 13. Fore warming of milk is necessary to

(a) Increase the heat stability (b) Destroy micro organisms

(c) Avoid fat separation (d) Increase the viscosity.

------- 14. The solubility of the milk powder is maximum in

(a) Spray dried (b) Roller dried (c) Freeze dried

(d) Sun dried.

------ 15. Preparation of paneer involves denaturation of

(a) Entire whey proteins (b) Entire beta-lactoglobulin

(c) -casein (d) -lactalbumin

------ 16. The major flavour compounds in yoghurt is

(a) Diacetyl (b) Acetaldehyde (c) Ethyl alcohol (d) Acetone

17. Creaming phenomenon in milk is enhanced by

(a) Homogenization (b) heating (c) Immunoglobulins

(d) ß-lactoglobulin.

18. Texture of cheese is contributed by

(a) Lipolysis (b)Proteolysis (c) Lactose fermentation (d) Fat.

19. The legal standard for milk and milk products followed in India is

(a) ISI (b) PFA (c) AGMARK (d) ISO 9000

20. PFA standard is formulated by

(a) State Public Health Dept. (b) CCFS (c) CFTRI (d) NDRI

[Link] Match the content of A with the content of B

A B

____ 1. K-casein 1. Adultration with vegetable oil

------ 2. Human milk 2. Secondary structure

------ 3. Colostrum 3. Forewarming

------ 4. Protected fat 4. Whey protein

------ 5. Low SNF 5. Gel electrophoresis

------ 6. Mastitis 6. Zero charge

------ 7. Recknegel phenomenon 7. Protein estimation

------ 8. B.R. reading 8. Cooked flavour

------ 9. Sulphur containing 9. Sub units

amino acids
------ 10. Genetic variants [Link]

------ 11. Isoelectric point 11. Low minerals

------ 12. Dye binding [Link] stability

------ 13. Hydrophobic interaction 13. Slow solidification of fat

------14. -helix 14. Protective colloid

------ 15. Heat stability 15. Poly unsaturated fatty acids

------ 16. Co-precipitate 16. Cross bred cows

------ 17. Functional property 17. High electrical conductivity

------ 18. Free sulphydryl 18. Glycomacro peptide

------ 19. Casein micelle 19. Emulsion stability

------ 20. Sialic acid 20. Channa

Q. III Tick True or False in the brackets

T F 1. Human milk is rich in caseins.

T F 2. Feeding of bypass protein increase fat content in milk.

T F 3. Transformation of colostrum to normal milk is quicker in buffalo than in cow.

T F 4. Racknagel phenomenon observed in milk is due to changes in protein.

T F 5. Lactose intolerance is due to excess absorption of lactose.

T F 6. Efficiency of stabilizers can be determined by determination of surface

tension.

T F 7. k-casein is a protective colloid in milk.

T F 8. Cuprous form of copper is more potent prooxidant than cupric forms.

T F 9. ß-carotene in cow milk is derived from vitamin A.

T F 10. Milk powder contains ß-lactose.

T F 11. Fore warming of milk changes type A milk to type B.

T F 12. In preparation of sweetened condensed milk seeding is done by adding
sucrose.

T F 13. All the steps in manufacture of evaporated milk are same as condensed milk
except adding sugar in the later.

T F 14. ß-lactoglobulin k-casein complex is responsible for age gelation in

concentrated milk.

T F 15. Buffalo milk fat oxidises more quickly than cow milk fat due to higher
butyric acid content.

T F 16. Milkotester works on principle of light absorption by fat particles.

T F 17. Homogenization increases the autoxidation of milk lipids.

T F 18. Singlet oxygen is more active than triplet oxygen because of more
electrons in it.

T F 19. Emulsifiers in ice cream reduce the ice crystals and contribute to smooth the
texture.

T F 20. All whey proteins are completely denatured during preparation of paneer.

Q IV. Select the highest contributing factor from the given choice.

------ 1. Contribution of off flavour in ghee

a) Methyl ketones b) alka 2-4 dienals c) Alka-2 enals d) Alcohols

------ 2. Heat induced changes

a) Paneer b) Khoa c) Channa d) Acid casein

-------3. Freezing point of milk

a) Protein b) Lactose c) Chloride d) Citric acid

------- 4. S-S bond in protein

a) a-lactalbumin b) B-lactoglobulin c) K- casin d) B-casein

-------5. Number of amino acid residues in protein

a) B-lactoglobulin b)aS1 –casein c) B-casein d) K-casein

------ 6. Degree of sweetness

 a) Sucrose b) Glucose c) Lactose d) Saccarine

------ 7. Contribution of fatty acid to Iodine value

a) Oleic acid b) Linoleic acid c) Linolenic acid d) Palmitic acid

------- 8. Contribution of fatty acid to saponification value

a) C16:0 b) C4:0 c) C18:1 d) C10:0

-------- 9. Capability of antioxidant

a) BHA b) B-carotene c) a-tocopherol d)Ascorbic acid

------- 10. Capability of pro oxidant

a) Copper b) Light c) Iron d) Calcium

------ 11. Temperature of Heat inactivation of enzymes

a) Peroxidase b) Catalase c) Lipase d) Alkaline phosphotase

-------- 12. Resistance for Heat destruction of vitamins

a) Vit B complex b) Vit C c) Vit A d) Vit E

------- 13. Detection of added water

a) Conductivity b) Lactometer c) Freezing point d) Viscosity

------ 14. Contribution to surface tension

a) Fat b) Protein c) Free fatty acid d) Fat globule membrane

------ 15. Contribution to natural acidity

a) CO2 b) Citric acid c) Proteins d) Phosphates

------- 16. Protein content of the product

a) Cheddar cheese b) Condensed milk c) Srikhand d) Yoghurt

-------17. Time taken during ripening of cheese

a) Proteolysis b) Lactose fermentation c) Free fatty acid production
d) Alcohol production

--------18. Resistance to Variation of concentration in colostrum to normal milk

a) Immunoglobulins b) Fat c) Lactose d) Minerals

------ 19. Concentration of mineral in milk

a) Calcium b) Sodium c) Magnisium d) Chloride

-------- 20. Concentration in cow’s milk

a) Minerals b) Casein c) Fat d) Lactose
Key

Q .1 Q. 11 Q. 111 Q. IV
1 B 1 14 1 F 1 B
2 B 2 11 2 T 2 B
3 B 3 10 3 F 3 B
4 A 4 15 4 F 4 A
5 C 5 16 5 F 5 C
6 B 6 17 6 F 6 D
7 C 7 13 7 T 7 C
8 B 8 1 8 T 8 B
9 B 9 4 9 F 9 A
10 A 10 5 10 F 10 A
11 C 11 6 11 T 11 A
12 C 12 7 12 F 12 D
13 A 13 12 13 F 13 C
14 C 14 2 14 T 14 C
15 B 15 3 15 F 15 C
16 B 16 20 16 F 16 A
17 C 17 19 17 F 17 D
18 B 18 8 18 F 18 C
19 B 19 9 19 F 19 A
20 B 20 18 20 F 20 D
 UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE
ENTRANCE EXAMINATION 2004 - 05
Ph.D In Dairy Science

Q.I Match the content of A with the content of B

A B
____ 1. Colostrum 1. Adultration with vegetable oil

------ 2. Dye binding 2. Secondary structure

------ 3. K-casein 3. Forewarming

------ 4. Protected fat 4. Whey protein

------ 5. Low SNF 5. Gel electrophoresis

------ 6. Mastitis 6. Zero charge

------ 7. Recknegel phenomenon 7. Protein estimation

------ 8. B.R. reading 8. Cooked flavour

------ 9. Sulphur containing 9. Sub units

amino acids
------ 10. Genetic variants [Link]

------ 11. Isoelectric point 11. Low minerals

------ 12. Human milk [Link] stability

------ 13. Hydrophobic interaction 13. Slow solidification of fat

------14. -helix 14. Protective colloid

------ 15. Heat stability 15. Poly unsaturated fatty acids

------ 16. Co-precipitate 16. Cross bred cows

------ 17. Functional property 17. High electrical conductivity

------ 18. Free sulphydryl 18. Glycomacro peptide

------ 19. Casein micelle 19. Emulsion stability

------ 20. Sialic acid 20. Channa

Q. II Write the correct code:

-------1. Hydrolytic rancidity in ghee is due to

(a) Lipase (b) Saturated fatty acids (c) Polyunsaturated fatty acids (d) Butyric acid.

------ 2. Bitterness in cheese is due to

(a) Peptides (b)Amino acid (c)Ammonia (d) Free fatty acids.

------ 3. The cooked flavour in milk is due to

(a) Charred particles (b) Free sulphydryls

(c) Free fatty acids (d) Browning compounds.

------ 4. Gelation in UHT milk is caused by

(a) Lipids (b) Proteinases (c) ß-lactoglobulins (d) fat.

------ 5. Mastitis infection cause increase in

(a) Protein (b) Chloride (c) Fat (d) Lactose

------ 6. Poly unsaturated fatty acid in milk fat can be increased by feeding.

(a) Vegetable oil (b) Protected fat (c) Casein (c) Cotton seed.

------ 7. Specific gravity of milk during holding increases due to

(a) Change in protein (b) Solidification of fat (c) Interaction between fat and
protein d) Interaction between protein and carbohydrate.

------ 8. Fermentation of milk increases

(a) Conductivity (b) Redox potential (c) Specific gravity

(d) Refractive Index

------ 9. Calcium insensitive protein in milk is

(a) ß-casein (b) -casein (c) k-casein (d) r-casein

------ 10 . ß-casein contains

(a) 5 phosphate residues (b) 8 phosphate residues

 (c) 2 phosphate residues (d) No phosphate residues
------- 11. Whey proteins in milk are isolated by

(a) Electrophoresis (b) Centrifugation (c) Salting out process

(d) Gel filtration

--------12. The principle involved in testing of milk for fat by milkotester involve

(a) Light absorption (b) Light scattering (c) Refraction

(d) Reflection

--------13. Maillard browning involves reaction between

(a) Fat and protein (b) Protein and lactose (c) Lactose and minerals

(d) Protein and calcium

-------14. Material used for seeding in preparation of condensed milk is

(a) -lactose hydrate (b) ß-lactose (c) Amorphous lactose

(d) Cane sugar

-------15. Sandiness in ice cream is due to

(a) Ice crystals (b) Sugar crystals (c) Lactose crystals (d) Sand

-------16. Rennet acts on

(a) -casein (b) B-casein

(c) k-casein (d) B-lactoglobulin

------ 17. Fore warming of milk is necessary to

(a) Increase the heat stability (b) Destroy micro organisms

(c) Avoid fat separation (d) Increase the viscosity.

------- 18. The solubility of the milk powder is maximum in

(a) Spray dried (b) Roller dried (c) Freeze dried

(d) Sun dried.

------ 19. Preparation of paneer involves denaturation of

(a) Entire whey proteins (b) Entire beta-lactoglobulin

(c) -casein (d) -lactalbumin

------ 20. The major flavour compounds in yoghurt is

(a) Diacetyl (b) Acetaldehyde (c) Ethyl alcohol (d) Acetone

Q III. Select the highest contributing factor from the given choice.

------ 1. S-S bond in protein

a) -lactalbumin b) B-lactoglobulin c) K- casin d) B-casein

-------2. Number of amino acid residues in protein

a) B-lactoglobulin b) S1 –casein c) B-casein d) K-casein

------ 3 . Degree of sweetness

a) Sucrose b) Glucose c) Lactose d) Saccarine

------ 4. Contribution of fatty acid to Iodine value

a) Oleic acid b) Linoleic acid c) Linolenic acid d) Palmitic acid

------ 5. Contribution of off flavour in ghee

a) Methyl ketones b) alka 2-4 dienals c) Alka-2 enals d) Alcohols

------ 6. Heat induced changes

a) Paneer b) Khoa c) Channa d) Acid casein

-------7. Freezing point of milk

a) Protein b) Lactose c) Chloride d) Citric acid

------- 8. Contribution of fatty acid to saponification value

a) C16:0 b) C4:0 c) C18:1 d) C10:0

-------- 9. Capability of antioxidant

a) BHA b) B-carotene c) a-tocopherol d)Ascorbic acid

------- 10. Capability of pro oxidant

a) Copper b) Light c) Iron d) Calcium

------ 11. Temperature of Heat inactivation of enzymes

a) Peroxidase b) Catalase c) Lipase d) Alkaline phosphotase
-------- 12. Resistance for Heat destruction of vitamins
a) Vit B complex b) Vit C c) Vit A d) Vit E

------- 13. Detection of added water

a) Conductivity b) Lactometer c) Freezing point d) Viscosity

------ 14. Contribution to surface tension

a) Fat b) Protein c) Free fatty acid d) Fat globule membrane

------ 15. Contribution to natural acidity

a) CO2 b) Citric acid c) Proteins d) Phosphates

------- 16. Protein content of the product

a) Cheddar cheese b) Condensed milk c) Srikhand d) Yoghurt

-------17. Time taken during ripening of cheese

a) Proteolysis b) Lactose fermentation c) Free fatty acid production
d) Alcohol production

--------18. Resistance to Variation of concentration in colostrum to normal milk

a) Immunoglobulins b) Fat c) Lactose d) Minerals

------ 19. Concentration of mineral in milk

a) Calcium b) Sodium c) Magnisium d) Chloride

-------- 20. Concentration in cow’s milk

a) Minerals b) Casein c) Fat d) Lactose

Q. IV Tick True or False in the brackets

T F 1. k-casein is a protective colloid in milk.

T F 2. Fore warming of milk changes type A milk to type B.

T F 3. All whey proteins are completely denatured during preparation of paneer.

T F 4. Racknagel phenomenon observed in milk is due to changes in protein.

T F 5. Milk powder contains ß-lactose.

T F 6. Efficiency of stabilizers can be determined by determination of surface

tension.
T F 7. Human milk is rich in caseins.

T F 8. Cuprous form of copper is more potent prooxidant than cupric forms.

T F 9. ß-carotene in cow milk is derived from vitamin A.

T F 10. Lactose intolerance is due to excess absorption of lactose

T F 11. Feeding of bypass protein increase fat content in milk

T F 12. In preparation of sweetened condensed milk seeding is done by adding

sucrose.

T F 13. All the steps in manufacture of evaporated milk are same as condensed milk
except adding sugar in the later.

T F 14. ß-lactoglobulin k-casein complex is responsible for age gelation in

concentrated milk.

T F 15. Buffalo milk fat oxidises more quickly than cow milk fat due to higher
butyric acid content.

T F 16. Milkotester works on principle of light absorption by fat particles.

T F 17. Homogenization increases the autoxidation of milk lipids.

T F 18. Singlet oxygen is more active than triplet oxygen because of more
electrons in it.

T F 19. Emulsifiers in ice cream reduce the ice crystals and contribute to smooth the
texture.

T F 20. Transformation of colostrum to normal milk is quicker in buffalo than in

cow.
Key

Q .1 Q. 11 Q. 111 Q. IV
1 10 1 A 1 A 1 T
2 7 2 B 2 C 2 T
3 14 3 B 3 D 3 F
4 15 4 B 4 C 4 F
5 16 5 B 5 B 5 F
6 17 6 B 6 B 6 F
7 13 7 B 7 B 7 F
8 1 8 A 8 B 8 T
9 4 9 C 9 A 9 F
10 5 10 B 10 A 10 F
11 6 11 C 11 A 11 T
12 11 12 B 12 D 12 F
13 12 13 B 13 C 13 F
14 2 14 A 14 C 14 T
15 3 15 C 15 C 15 F
16 20 16 C 16 A 16 F
17 19 17 A 17 D 17 F
18 8 18 C 18 C 18 F
19 9 19 B 19 A 19 F
20 18 20 B 20 D 20 F
 UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE
P.G. ENTRANCE EXAMINATION 2004 - 05

Dairy Chemistry

Note: Each question carry one mark Total marks: 80

Write the correct code in the blank given in the left side

Q. I Write the correct code in the blank given:

------ 1. Mastitis infection cause increase in

(a) Protein (b) Chloride (c) Fat (d) Lactose

------ 2. Poly unsaturated fatty acid in milk fat can be increased by feeding.

(a) Vegetable oil (b) Protected fat (c) Casein (c) Cotton seed.

------ 3. Specific gravity of milk during holding increases due to

(a) Change in protein (b) Solidification of fat (c) Interaction between fat and
protein d) Interaction between protein and carbohydrate.

------ 4. Fermentation of milk increases

(a) Conductivity (b) Redox potential (c) Specific gravity

(d) Refractive Index

------ 5. Calcium insensitive protein in milk is

(a) ß-casein (b) -casein (c) k-casein (d) r-casein

------ 6. ß-casein contains

(a) 5 phosphate residues (b) 8 phosphate residues

(c) 2 phosphate residues (d) No phosphate residues

------- 7. Whey proteins in milk are isolated by

(a) Electrophoresis (b) Centrifugation

(c) Salting out process (d) Gel filtration

--------8. The principle involved in testing of milk for fat by milkotester involve
 (a) Light absorption (b) Light scattering (c) Refraction
(d) Reflection

--------9. Maillard browning involves reaction between

(a) Fat and protein (b) Protein and lactose (c) Lactose and minerals

(d) Protein and calcium

-------10. Material used for seeding in preparation of condensed milk is

(a) -lactose hydrate (b) ß-lactose (c)Amorphous lactose

(d) Cane sugar

-------11. Sandiness in ice cream is due to

(a) Ice crystals (b) Sugar crystals (c) Lactose crystals

(d) Sand

-----12. Rennet acts on

(a) -casein (b) B-casein

(c) k-casein (d) B-lactoglobulin

------ 13. Fore warming of milk is necessary to

(a) Increase the heat stability (b) Destroy micro organisms

(c) Avoid fat separation (d) Increase the viscosity.

------- 14. The solubility of the milk powder is maximum in

(a) Spray dried (b) Roller dried (c) Freeze dried

(d) Sun dried.

------ 15. Preparation of paneer involves denaturation of

(a) Entire whey proteins (b) Entire beta-lactoglobulin

(c) -casein (d) -lactalbumin

------ 16. The major flavour compounds in yoghurt is

 (a) Diacetyl (b) Acetaldehyde (c) Ethyl alcohol (d) Acetone

17. Creaming phenomenon in milk is enhanced by

(a) Homogenization (b) heating (c) Immunoglobulins

(d) ß-lactoglobulin.

18. Texture of cheese is contributed by

(a) Lipolysis (b)Proteolysis (c) Lactose fermentation (d) Fat.

19. The legal standard for milk and milk products followed in India is

(a) ISI (b) PFA (c) AGMARK (d) ISO 9000

20. PFA standard is formulated by

(a) State Public Health Dept. (b) CCFS (c) CFTRI (d) NDRI

[Link] Match the content of A with the content of B

A B

____ 1. K-casein 1. Adultration with vegetable oil

------ 2. Human milk 2. Secondary structure

------ 3. Colostrum 3. Forewarming

------ 4. Protected fat 4. Whey protein

------ 5. Low SNF 5. Gel electrophoresis

------ 6. Mastitis 6. Zero charge

------ 7. Recknegel phenomenon 7. Protein estimation

------ 8. B.R. reading 8. Cooked flavour

------ 9. Sulphur containing 9. Sub units

amino acids
------ 10. Genetic variants [Link]
------ 11. Isoelectric point 11. Low minerals

------ 12. Dye binding [Link] stability

------ 13. Hydrophobic interaction 13. Slow solidification of fat

------14. -helix 14. Protective colloid

------ 15. Heat stability 15. Poly unsaturated fatty acids

------ 16. Co-precipitate 16. Cross bred cows

------ 17. Functional property 17. High electrical conductivity

------ 18. Free sulphydryl 18. Glycomacro peptide

------ 19. Casein micelle 19. Emulsion stability

------ 20. Sialic acid 20. Channa

Q. III Tick True or False in the brackets

T F 1. Human milk is rich in caseins.

T F 2. Feeding of bypass protein increase fat content in milk.

T F 3. Transformation of colostrum to normal milk is quicker in buffalo than in cow.

T F 4. Racknagel phenomenon observed in milk is due to changes in protein.

T F 5. Lactose intolerance is due to excess absorption of lactose.

T F 6. Efficiency of stabilizers can be determined by determination of surface

tension.

T F 7. k-casein is a protective colloid in milk.

T F 8. Cuprous form of copper is more potent prooxidant than cupric forms.

T F 9. ß-carotene in cow milk is derived from vitamin A.

T F 10. Milk powder contains ß-lactose.

T F 11. Fore warming of milk changes type A milk to type B.

T F 12. In preparation of sweetened condensed milk seeding is done by adding
sucrose.

T F 13. All the steps in manufacture of evaporated milk are same as condensed milk
except adding sugar in the later.

T F 14. ß-lactoglobulin k-casein complex is responsible for age gelation in

concentrated milk.

T F 15. Buffalo milk fat oxidises more quickly than cow milk fat due to higher
butyric acid content.

T F 16. Milkotester works on principle of light absorption by fat particles.

T F 17. Homogenization increases the autoxidation of milk lipids.

T F 18. Singlet oxygen is more active than triplet oxygen because of more
electrons in it.

T F 19. Emulsifiers in ice cream reduce the ice crystals and contribute to smooth the
texture.

T F 20. All whey proteins are completely denatured during preparation of paneer.

Q IV. Select the highest contributing factor from the given choice.

------ 1. Contribution of off flavour in ghee

a) Methyl ketones b) alka 2-4 dienals c) Alka-2 enals d) Alcohols

------ 2. Heat induced changes

a) Paneer b) Khoa c) Channa d) Acid casein

-------3. Freezing point of milk

a) Protein b) Lactose c) Chloride d) Citric acid

------- 4. S-S bond in protein

a) a-lactalbumin b) B-lactoglobulin c) K- casin d) B-casein

-------5. Number of amino acid residues in protein

a) B-lactoglobulin b)aS1 –casein c) B-casein d) K-casein
------ 6. Degree of sweetness
a) Sucrose b) Glucose c) Lactose d) Saccarine

------ 7. Contribution of fatty acid to Iodine value

a) Oleic acid b) Linoleic acid c) Linolenic acid d) Palmitic acid

------- 8. Contribution of fatty acid to saponification value

a) C16:0 b) C4:0 c) C18:1 d) C10:0

-------- 9. Capability of antioxidant

a) BHA b) B-carotene c) a-tocopherol d)Ascorbic acid

------- 10. Capability of pro oxidant

a) Copper b) Light c) Iron d) Calcium

------ 11. Temperature of Heat inactivation of enzymes

a) Peroxidase b) Catalase c) Lipase d) Alkaline phosphotase

-------- 12. Resistance for Heat destruction of vitamins

a) Vit B complex b) Vit C c) Vit A d) Vit E

------- 13. Detection of added water

a) Conductivity b) Lactometer c) Freezing point d) Viscosity

------ 14. Contribution to surface tension

a) Fat b) Protein c) Free fatty acid d) Fat globule membrane

------ 15. Contribution to natural acidity

a) CO2 b) Citric acid c) Proteins d) Phosphates

------- 16. Protein content of the product

a) Cheddar cheese b) Condensed milk c) Srikhand d) Yoghurt

-------17. Time taken during ripening of cheese

a) Proteolysis b) Lactose fermentation c) Free fatty acid production
d) Alcohol production

--------18. Resistance to Variation of concentration in colostrum to normal milk

a) Immunoglobulins b) Fat c) Lactose d) Minerals

------ 19. Concentration of mineral in milk

a) Calcium b) Sodium c) Magnisium d) Chloride

-------- 20. Concentration in cow’s milk

 a) Minerals b) Casein c) Fat d) Lactose

Key

Q .1 Q. 11 Q. 111 Q. IV
1 B 1 14 1 F 1 B
2 B 2 11 2 T 2 B
3 B 3 10 3 F 3 B
4 A 4 15 4 F 4 A
5 C 5 16 5 F 5 C
6 B 6 17 6 F 6 D
7 C 7 13 7 T 7 C
8 B 8 1 8 T 8 B
9 B 9 4 9 F 9 A
10 A 10 5 10 F 10 A
11 C 11 6 11 T 11 A
12 C 12 7 12 F 12 D
13 A 13 12 13 F 13 C
14 C 14 2 14 T 14 C
15 B 15 3 15 F 15 C
16 B 16 20 16 F 16 A
17 C 17 19 17 F 17 D
18 B 18 8 18 F 18 C
19 B 19 9 19 F 19 A
20 B 20 18 20 F 20 D
 UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE
ENTRANCE EXAMINATION 2004 - 05
Ph.D In Dairy Science

Q.I Match the content of A with the content of B

A B
____ 1. Colostrum 1. Adultration with vegetable oil

------ 2. Dye binding 2. Secondary structure

------ 3. K-casein 3. Forewarming

------ 4. Protected fat 4. Whey protein

------ 5. Low SNF 5. Gel electrophoresis

------ 6. Mastitis 6. Zero charge

------ 7. Recknegel phenomenon 7. Protein estimation

------ 8. B.R. reading 8. Cooked flavour

------ 9. Sulphur containing 9. Sub units

amino acids
------ 10. Genetic variants [Link]

------ 11. Isoelectric point 11. Low minerals

------ 12. Human milk [Link] stability

------ 13. Hydrophobic interaction 13. Slow solidification of fat

------14. -helix 14. Protective colloid

------ 15. Heat stability 15. Poly unsaturated fatty acids

------ 16. Co-precipitate 16. Cross bred cows

------ 17. Functional property 17. High electrical conductivity

------ 18. Free sulphydryl 18. Glycomacro peptide

------ 19. Casein micelle 19. Emulsion stability

------ 20. Sialic acid 20. Channa

Q. II Write the correct code:

-------1. Hydrolytic rancidity in ghee is due to

(a) Lipase (b) Saturated fatty acids (c) Polyunsaturated fatty acids (d) Butyric acid.

------ 2. Bitterness in cheese is due to

(a) Peptides (b)Amino acid (c)Ammonia (d) Free fatty acids.

------ 3. The cooked flavour in milk is due to

(a) Charred particles (b) Free sulphydryls

(c) Free fatty acids (d) Browning compounds.

------ 4. Gelation in UHT milk is caused by

(a) Lipids (b) Proteinases (c) ß-lactoglobulins (d) fat.

------ 5. Mastitis infection cause increase in

(a) Protein (b) Chloride (c) Fat (d) Lactose

------ 6. Poly unsaturated fatty acid in milk fat can be increased by feeding.

(a) Vegetable oil (b) Protected fat (c) Casein (c) Cotton seed.

------ 7. Specific gravity of milk during holding increases due to

(a) Change in protein (b) Solidification of fat (c) Interaction between fat and
protein d) Interaction between protein and carbohydrate.

------ 8. Fermentation of milk increases

(a) Conductivity (b) Redox potential (c) Specific gravity

(d) Refractive Index

------ 9. Calcium insensitive protein in milk is

(a) ß-casein (b) -casein (c) k-casein (d) r-casein

------ 10 . ß-casein contains

 (a) 5 phosphate residues (b) 8 phosphate residues
(c) 2 phosphate residues (d) No phosphate residues
------- 11. Whey proteins in milk are isolated by

(a) Electrophoresis (b) Centrifugation (c) Salting out process

(d) Gel filtration

--------12. The principle involved in testing of milk for fat by milkotester involve

(a) Light absorption (b) Light scattering (c) Refraction

(d) Reflection

--------13. Maillard browning involves reaction between

(a) Fat and protein (b) Protein and lactose (c) Lactose and minerals

(d) Protein and calcium

-------14. Material used for seeding in preparation of condensed milk is

(a) -lactose hydrate (b) ß-lactose (c) Amorphous lactose

(d) Cane sugar

-------15. Sandiness in ice cream is due to

(a) Ice crystals (b) Sugar crystals (c) Lactose crystals (d) Sand

-------16. Rennet acts on

(a) -casein (b) B-casein

(c) k-casein (d) B-lactoglobulin

------ 17. Fore warming of milk is necessary to

(a) Increase the heat stability (b) Destroy micro organisms

(c) Avoid fat separation (d) Increase the viscosity.

------- 18. The solubility of the milk powder is maximum in

(a) Spray dried (b) Roller dried (c) Freeze dried

 (d) Sun dried.

------ 19. Preparation of paneer involves denaturation of

(a) Entire whey proteins (b) Entire beta-lactoglobulin

(c) -casein (d) -lactalbumin

------ 20. The major flavour compounds in yoghurt is

(a) Diacetyl (b) Acetaldehyde (c) Ethyl alcohol (d) Acetone

Q III. Select the highest contributing factor from the given choice.

------ 1. S-S bond in protein

a) -lactalbumin b) B-lactoglobulin c) K- casin d) B-casein

-------2. Number of amino acid residues in protein

a) B-lactoglobulin b) S1 –casein c) B-casein d) K-casein

------ 3 . Degree of sweetness

a) Sucrose b) Glucose c) Lactose d) Saccarine

------ 4. Contribution of fatty acid to Iodine value

a) Oleic acid b) Linoleic acid c) Linolenic acid d) Palmitic acid

------ 5. Contribution of off flavour in ghee

a) Methyl ketones b) alka 2-4 dienals c) Alka-2 enals d) Alcohols

------ 6. Heat induced changes

a) Paneer b) Khoa c) Channa d) Acid casein

-------7. Freezing point of milk

a) Protein b) Lactose c) Chloride d) Citric acid

------- 8. Contribution of fatty acid to saponification value

a) C16:0 b) C4:0 c) C18:1 d) C10:0

-------- 9. Capability of antioxidant

a) BHA b) B-carotene c) a-tocopherol d)Ascorbic acid

------- 10. Capability of pro oxidant

a) Copper b) Light c) Iron d) Calcium
------ 11. Temperature of Heat inactivation of enzymes
a) Peroxidase b) Catalase c) Lipase d) Alkaline phosphotase

-------- 12. Resistance for Heat destruction of vitamins

a) Vit B complex b) Vit C c) Vit A d) Vit E

------- 13. Detection of added water

a) Conductivity b) Lactometer c) Freezing point d) Viscosity

------ 14. Contribution to surface tension

a) Fat b) Protein c) Free fatty acid d) Fat globule membrane

------ 15. Contribution to natural acidity

a) CO2 b) Citric acid c) Proteins d) Phosphates

------- 16. Protein content of the product

a) Cheddar cheese b) Condensed milk c) Srikhand d) Yoghurt

-------17. Time taken during ripening of cheese

a) Proteolysis b) Lactose fermentation c) Free fatty acid production
d) Alcohol production

--------18. Resistance to Variation of concentration in colostrum to normal milk

a) Immunoglobulins b) Fat c) Lactose d) Minerals

------ 19. Concentration of mineral in milk

a) Calcium b) Sodium c) Magnisium d) Chloride

-------- 20. Concentration in cow’s milk

a) Minerals b) Casein c) Fat d) Lactose

Q. IV Tick True or False in the brackets

T F 1. k-casein is a protective colloid in milk.

T F 2. Fore warming of milk changes type A milk to type B.

T F 3. All whey proteins are completely denatured during preparation of paneer.

T F 4. Racknagel phenomenon observed in milk is due to changes in protein.

T F 5. Milk powder contains ß-lactose.

T F 6. Efficiency of stabilizers can be determined by determination of surface
tension.

T F 7. Human milk is rich in caseins.

T F 8. Cuprous form of copper is more potent prooxidant than cupric forms.

T F 9. ß-carotene in cow milk is derived from vitamin A.

T F 10. Lactose intolerance is due to excess absorption of lactose

T F 11. Feeding of bypass protein increase fat content in milk

T F 12. In preparation of sweetened condensed milk seeding is done by adding

sucrose.

T F 13. All the steps in manufacture of evaporated milk are same as condensed milk
except adding sugar in the later.

T F 14. ß-lactoglobulin k-casein complex is responsible for age gelation in

concentrated milk.

T F 15. Buffalo milk fat oxidises more quickly than cow milk fat due to higher
butyric acid content.

T F 16. Milkotester works on principle of light absorption by fat particles.

T F 17. Homogenization increases the autoxidation of milk lipids.

T F 18. Singlet oxygen is more active than triplet oxygen because of more
electrons in it.

T F 19. Emulsifiers in ice cream reduce the ice crystals and contribute to smooth the
texture.

T F 20. Transformation of colostrum to normal milk is quicker in buffalo than in

cow.
Key

Q .1 Q. 11 Q. 111 Q. IV
1 10 1 A 1 A 1 T
2 7 2 B 2 C 2 T
3 14 3 B 3 D 3 F
4 15 4 B 4 C 4 F
5 16 5 B 5 B 5 F
6 17 6 B 6 B 6 F
7 13 7 B 7 B 7 F
8 1 8 A 8 B 8 T
9 4 9 C 9 A 9 F
10 5 10 B 10 A 10 F
11 6 11 C 11 A 11 T
12 11 12 B 12 D 12 F
13 12 13 B 13 C 13 F
14 2 14 A 14 C 14 T
15 3 15 C 15 C 15 F
16 20 16 C 16 A 16 F
17 19 17 A 17 D 17 F
18 8 18 C 18 C 18 F
19 9 19 B 19 A 19 F
20 18 20 B 20 D 20 F