List of top Dairy Science Questions on Dairy Processing Technology asked in ICAR AIEEA (PG)

Proteolytic cleavage of Kappa casein in the cheese-making process is referred to as
The flocculation of casein micelle during cheese making cannot occur if the temperature of the milk is maintained below
What is the value of the sugar ratio of sweetened condensed milk?
The increased yield of Paneer achieved in milk heated beyond 85°C is mainly due to
Which vitamin would show maximum destruction during Khoa making?
HLB number helps in the selection of which ingredient of ice-cream?
Which of the following are true about chymosin?
A. is commonly known as rennin
B. is used in cheese making
C. is a protease enzyme
D. is an essential amino acid
Choose the most appropriate answer from the following:
Which of the following properties is desirable in Instant Milk Powder?
The use of which one of the following membranes can check bacterial growth problems during reverse osmosis since higher operating temperatures are possible with these membranes?
Which one of the following membrane process can be adopted for cold sterilization of dairy fluids?
Intermittent heating is adopted in
Optimum temperature and period of ripening of cream for butter manufacture is
Match List I with List II
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Choose the correct answer from the options given below: