Q1. The overrun of khoa is influenced by?

1. Moisture retained in khoa
2. Loss of milk solids
3. Type of milk
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Overrun refers to the number of total milk solids used in manufacturing that exceeds the weight of Khoa. Moisture retained in Khoa and the loss of milk solids influence the overrun. In most cases, it’s given as a percentage.
• %OverRun = K-TS/TS X 100
• Where K is the weight in kilograms of Khoa, and TS is the weight in kilograms of total solids in milk.
• The overrun of khoa is influenced by Moisture retained in khoa & Loss of milk solids

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Q2. Normally ______ lactic acid is desired in yogurt.

1. 0.2 to 0.3%
2. 0.8 to 1.0%
3. 0.4 to 0.5%
4. 0.6 to 0.8%

ANSWER: B. 0.8 to 1.0%

• Explanation – Lactic acid is the main component of all fermented dairy products, and it is produced by both homofermentative and heterofermentative microorganisms. The starter cultures are responsible for fermenting lactose (milk sugar) into lactic acid. Lactic acid increases the pH of the milk, causing it to coagulate or form the soft gel that is characteristic of yogurt. Lactic acid levels of 0.8 to 1.0 percent are ideal in yogurt.

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Q3. The possible defects in yogurt may include?

1. Thin and milky body
2. Split body
3. Whey separation
4. All of the above

ANSWER – D. All of the above

• Explanation: Due to a lack of stiffness in the gel caused by low solids content and insufficient incubation, the body is thin and milky. A split body is caused by poor handling of the gel, which causes it to shake. Whey separation is caused by the gel’s syneresis, which could be caused by strong acid creation or low solids concentration.

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Q4. ______ is preferred for the manufacture of khoa.

1. Buffalo milk
2. Cow milk
3. Goat milk
4. Camel milk

ANSWER: A. Buffalo milk

• Explanation: Buffalo milk is commonly used to make khoa because it yields a larger yield, has a smooth texture, and has a soft body with a pleasant taste. When buffalo milk is unavailable, cow milk is used to make khoa, however, due to greater chlorides in the product, it has a pasty body and a slightly salty taste. Per batch, 4 liters of buffalo milk or 5 liters of cow milk are used, yielding approximately 1 kg khoa.

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Q5. The starter culture for most yogurt production is a symbiotic blend of Str. thermophilus and ____________.

1. Lactobacillus bulgaricus
2. L.acidophilus
3. Bifidobacterium Bifidus
4. Lactococcus lactis

ANSWER: A. Lactobacillus bulgaricus

• Explanation: The most common yogurt starter culture is a symbiotic mix of S. thermophilus and L. Bulgaricus. They produce a lot of acids when they come together. S. Thermophilus grows more quickly and generates acid as well as carbon dioxide. Lactobacillus Bulgaricus grows faster when formate and carbon dioxide are generated. The proteolytic activity of L. Bulgaricus, on the other hand, creates stimulatory peptides and amino acids for S. Thermophilus. These microbes are ultimately responsible for the flavor and texture of traditional yogurt.

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