List of top Dairy Science Questions on Quality Assurance of Dairy Products asked in ICAR AIEEA (PG)

Which of the following indigenous enzymes in milk has capability of reactivation from an inactivated state thereby giving a false positive test during a quality check?

Select the correct option from the list of stabilizers that are commonly used in the manufacture of ice cream.

In assessing hygienic quality of khoa pan, a 100 cm2 area of the pan was swabbed into 25 ml of rinse solution and 1 ml of 10^-1 dilution of the rinse solution was plated out in duplicate. After incubation, 15 and 25 colonies were observed on the plates. What is the hygienic quality of the khoa pan?

The thermophilic count in Canners sugar used in ice cream mix should NOT exceed

The tests employed when egg yolk is used as an emulsifying agent in ice cream :
A. Total count, coliforms, fungi and Salmonellae
B. Psychrophiles and yeasts
C. Lactic acid bacteria, yeasts, hyperthermophiles
D. Putrefactive anaerobes and \(\beta\)-haemolytic streptococci
E. Psychrotrophs, yeasts, coliforms and aerobic spore formers
Choose the correct answer from the options given below