CUET PG PYQs for Milk and Milk Products Processing with Solutions: Practice CUET PG Previous Year Questions

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Milk and Milk Products Processing is an important topic in the Food Science and Technology section in CUET PG exam. Practising this topic will increase your score overall and make your conceptual grip on CUET PG exam stronger.

This article gives you a full set of CUET PG PYQs for Milk and Milk Products Processing with explanations for effective preparation. Practice of CUET PG Food Science and Technology PYQs including Milk and Milk Products Processing questions regularly will improve accuracy, speed, and confidence in the CUET PG 2026 exam.

CUET PG PYQs for Milk and Milk Products Processing with Solutions

1.
Match List I with List II:
LIST I LIST II
A. Fat globule membrane I. Lactoperoxidase
B. Antimicrobial system II. Lipase
C. Pasteurization III. Lactase
D. Milk sugar IV. Alkaline Phosphatase
Choose the correct answer from the options given below:
- (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
- (A)-(I), (B)-(III), (C)-(II), (D)-(IV)
- (A)-(II), (B)-(I), (C)-(IV), (D)-(III)
- (A)-(III), (B)-(IV), (C)-(I), (D)-(II)
View Solution
2.
Match Cheese types with their country of origin.
List - I List - II
A. Limburger I. France
B. Edam II. Italy
C. Provolone III. Belgium
D. Neufchatel IV. Netherlands
- A-III, B-II, C-IV, D-I
- A-III, B-IV, C-II, D-I
- A-IV, B-III, C-II, D-I
- A-III, B-I, C-II, D-IV
View Solution
3.
Butter contains ____ % of lactose.
- 1
- 2
- 0.5
- 10
View Solution
4.
Align the key steps involved in the manufacture of the condensed milk-
(A) Preheating and addition of sugar
(B) Standardization
(C) Packaging and storage
(D) Condensation followed by crystallization
Choose the correct answer from the options given below:
- (A), (C), (B), (D)
- (A), (B), (C), (D)
- (B), (A), (D), (C)
- (C), (B), (D), (A)
View Solution
5.
The basic steps involved in the preparation of Kumiss are
(A) Pasteurization followed by cooling
(B) Homogenization of selected milk type
(C) Agitation of coagulum, packing and storage
(D) Addition of starter culture, incubation, then cooling
Choose the correct answer from the options given below:
- (A), (C), (B), (D)
- (A), (B), (C), (D)
- (B), (A), (D), (C)
- (C), (B), (D), (A)
View Solution
6.
Inflammation of udder of bovine cattle is known as
- Foot and Mouth Disease
- Lumpy Cow Disease
- Mastitis
- Mad Cow Disease
View Solution
7.
Sequentially arrange the steps involved in the manufacture of condensed milk: A. Packing and storage B. Receiving milk, filtration/clarification, standardization C. Cooling and crystallization D. Pre-heating E. Condensing (2.5:1) and homogenization
- A, B, D, C, E
- C, E, D, B, A
- C, D, E, B, A
- C, E, D, A, B
View Solution
8.
Match Type of Cream with % Butter fat.
List - I List - II
A. Light (Coffee) cream I. 30-36%
B. Light (Whipping) cream II. 18-30%
C. Heavy cream III. 10.5%
D. Half and half cream IV. >=36%
- A-II, B-I, C-IV, D-III
- A-II, B-IV, C-I, D-III
- A-II, B-III, C-IV, D-I
- A-I, B-II, C-IV, D-III
View Solution

LIST I	LIST II
A. Fat globule membrane	I. Lactoperoxidase
B. Antimicrobial system	II. Lipase
C. Pasteurization	III. Lactase
D. Milk sugar	IV. Alkaline Phosphatase

List - I	List - II
A. Limburger	I. France
B. Edam	II. Italy
C. Provolone	III. Belgium
D. Neufchatel	IV. Netherlands

List - I	List - II
A. Light (Coffee) cream	I. 30-36%
B. Light (Whipping) cream	II. 18-30%
C. Heavy cream	III. 10.5%
D. Half and half cream	IV. >=36%

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CUET PG PYQs for Milk and Milk Products Processing with Solutions: Practice CUET PG Previous Year Questions

CUET PG PYQs for Milk and Milk Products Processing with Solutions

1.
Match List I with List II:
LIST I LIST II
A. Fat globule membrane I. Lactoperoxidase
B. Antimicrobial system II. Lipase
C. Pasteurization III. Lactase
D. Milk sugar IV. Alkaline Phosphatase
Choose the correct answer from the options given below:

2.
Match Cheese types with their country of origin.
List - I List - II
A. Limburger I. France
B. Edam II. Italy
C. Provolone III. Belgium
D. Neufchatel IV. Netherlands

3.
Butter contains ____ % of lactose.

4.
Align the key steps involved in the manufacture of the condensed milk-
(A) Preheating and addition of sugar
(B) Standardization
(C) Packaging and storage
(D) Condensation followed by crystallization
Choose the correct answer from the options given below:

6.
Inflammation of udder of bovine cattle is known as

7.
Sequentially arrange the steps involved in the manufacture of condensed milk: A. Packing and storage B. Receiving milk, filtration/clarification, standardization C. Cooling and crystallization D. Pre-heating E. Condensing (2.5:1) and homogenization

8.
Match Type of Cream with % Butter fat.
List - I List - II
A. Light (Coffee) cream I. 30-36%
B. Light (Whipping) cream II. 18-30%
C. Heavy cream III. 10.5%
D. Half and half cream IV. >=36%

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CUET PG PYQs for Milk and Milk Products Processing with Solutions

1.Match List I with List II:LIST ILIST IIA. Fat globule membraneI. LactoperoxidaseB. Antimicrobial systemII. LipaseC. PasteurizationIII. LactaseD. Milk sugarIV. Alkaline PhosphataseChoose the correct answer from the options given below:

2.Match Cheese types with their country of origin.List - IList - IIA. LimburgerI. FranceB. EdamII. ItalyC. ProvoloneIII. BelgiumD. NeufchatelIV. Netherlands

3.Butter contains ____ % of lactose.

4.Align the key steps involved in the manufacture of the condensed milk-(A) Preheating and addition of sugar(B) Standardization(C) Packaging and storage(D) Condensation followed by crystallizationChoose the correct answer from the options given below:

5.The basic steps involved in the preparation of Kumiss are(A) Pasteurization followed by cooling(B) Homogenization of selected milk type(C) Agitation of coagulum, packing and storage(D) Addition of starter culture, incubation, then coolingChoose the correct answer from the options given below:

6.Inflammation of udder of bovine cattle is known as

7.Sequentially arrange the steps involved in the manufacture of condensed milk: A. Packing and storage B. Receiving milk, filtration/clarification, standardization C. Cooling and crystallization D. Pre-heating E. Condensing (2.5:1) and homogenization

8.Match Type of Cream with % Butter fat.List - IList - IIA. Light (Coffee) creamI. 30-36%B. Light (Whipping) creamII. 18-30%C. Heavy creamIII. 10.5%D. Half and half creamIV. >=36%

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1.
Match List I with List II:
LIST I LIST II
A. Fat globule membrane I. Lactoperoxidase
B. Antimicrobial system II. Lipase
C. Pasteurization III. Lactase
D. Milk sugar IV. Alkaline Phosphatase
Choose the correct answer from the options given below:

2.
Match Cheese types with their country of origin.
List - I List - II
A. Limburger I. France
B. Edam II. Italy
C. Provolone III. Belgium
D. Neufchatel IV. Netherlands

3.
Butter contains ____ % of lactose.

4.
Align the key steps involved in the manufacture of the condensed milk-
(A) Preheating and addition of sugar
(B) Standardization
(C) Packaging and storage
(D) Condensation followed by crystallization
Choose the correct answer from the options given below:

6.
Inflammation of udder of bovine cattle is known as

7.
Sequentially arrange the steps involved in the manufacture of condensed milk: A. Packing and storage B. Receiving milk, filtration/clarification, standardization C. Cooling and crystallization D. Pre-heating E. Condensing (2.5:1) and homogenization

8.
Match Type of Cream with % Butter fat.
List - I List - II
A. Light (Coffee) cream I. 30-36%
B. Light (Whipping) cream II. 18-30%
C. Heavy cream III. 10.5%
D. Half and half cream IV. >=36%