List of top Questions asked in ICAR AIEEA (PG)

Which of the following is NOT the part of the Quality Control Management System (QCMS)?
Greasy body and texture defect in butter is due to
In case of aluminum laminated cartons, the aluminum foil
In active packaging system, carbon dioxide absorbers/emitters are used in
Which of the following plastic films is the thickest?
The first principle of HACCP is
Which of the following grades has the highest purity of lactose?
Total Quality Management (TQM) is a concept which goes beyond
Ripening index in cheese is calculated as
The first phase of freezing process of ice cream mix account for freezing of water to about
Which of the following statements in not true?
Eyes is a defect in
Late blowing in processed cheese is controlled by using
For better granulation, ghee should be slowly cooled to
In which method of ghee manufacture highest energy is required?
The fat globule membrane is composed of
The alternative addition to potassium nitrate in mold ripened cheese is
Which one of the following is not the theory of churning?
The level and method of salting have a major influence on
Pindi, Dhap and Danedar are the variants of
FFA content of ghee is expressed as
Which of the following has highest ash content?
Which of the following is NOT the cause of sandiness defect in ice cream?
Which one of the following milk products has several layers of clotted cream?
Which of the following takes place during vacreation of cream?