List of top Food Technology Questions on Milk and Milk Products Processing asked in TS PGECET

The organisms involved in yoghurt production are:

The fat soluble pigment which is responsible for yellow colour of milk, cream, butter, ghee, etc., is:

Blue cheese is also called as:

Eyes are characteristic features of:

SMP stands for:

The major milk protein is:

COB stands for:

The salt used for salting of butter is:

In ice cream aging is done by:

Khoa is also known as:

The country / desi butter obtained by churning whole milk curd is:

Arrange the following milk in decreasing order of their fat content: