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

Alpha-lactalbumin is important for regulating _____________ synthesis

Which among the following species having maximum lactose content in milk?

Match List-I with List-II:
List-I (Method of ghee preparation):
(A). Desi method
(B). Cream butter method
(C). Direct cream method
(D). Pre-stratification method
List-II (By-products/ other products):
(I). Skim milk, buttermilk, butter serum and Ghee residue
(II). Buttermilk and Ghee residue
(III). Skim milk, buttermilk and Ghee residue
(IV). Skim milk and Ghee residue
Choose the correct answer from the options given below:

Given below are two statements, one is labelled as Assertion (A) and and other one labelled as Reason (R).
Assertion (A): Due to the interaction of thermally denatured \(\beta\)-lactoglobulin with \(\kappa\)-casein via disulphide bonds the Rennet coagulation is prolonged
Reason (R): The effect of pH is mainly on the first (enzymatic) stage of rennet coagulation. As the pH of the milk decreases, the enzyme moves closer to its pH optimum speeding up the reaction.
In light of the above statements, choose the most appropriate answer from the options given below:

Given below are two statements, one is labelled as (A) and the other one is labelled as (B) as follows:
Statement (A): The heat stability of concentrated milk decreases considerably upon preheating of milk.
Statement (B): During preheating, most serum proteins are denatured and in the acid pH range they strongly aggregate thereby no age gelation occurs.
In light of the above statements, choose the most appropriate answer from the options given below.

In which of the following dairy product, maximum heat induced changes are observed?

In which of the following dairy product, maximum heat induced changes are observed ?

Given below are two statements:
Statement (I): Heat stability of whole milk is reduced by homogenization.
Statement (II): Heat stability of milk is considerably improved with the presence of citrates, phosphates and urea.
In light of the above statements, choose the most appropriate answer from the options given below.

Heat stability of concentrated milk is measured at

When cream is heat treated in excess of 121 °C for 3 minutes it is termed as __________.

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : In UHT sterilization treatments spore destructions is higher while chemical changes are minimal.
Reason (R) : The \(Q_{10}\) value for bacterial endogens ranges between 8 to 30 while the \(Q_{10}\) value for chemical changes is 1.5 -- 2.0.
In light of the above statements, choose the most appropriate answer from the options given below.

The main purpose of thermization is to __________.

Given below are two statements:
Statement (I): Chances of survival of thermodurics are relatively more in HTST when compared to holder method of pasteurization.
Statement (II): Control of thermoduric species is an operational problem involving both dairy farms and milk plant.
In light of the above statements, choose the most appropriate answer from the options given below.

Which of the following compounds, is not used to monitor Maillard reactions in milk product.

Halphen's test is used to detect the presence of which adulterant in ghee?

Which of the following is not a permitted acidulant for preparation of paneer as per FSSAI regulations?

During ripening of cheeses, citrate metabolism leads to formation of

Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A : Standardization practice in dairy industry is unsafe from microbiological point of view
Reason R : The separation is carried out at around $40^{\circ}\text{C}$ which is a congenial temperature for microbial growth and the cream and skim milk obtained, if used for standardization, would seed high number of microorganisms}
In light of the above statements, choose the correct answer from the options given below

Which of the following organism is responsible for food infection

Which of the following lactic acid bacteria are capable of utilizing both leloir and tagatose pathway for their energy metabolism?

The milder form of heat treatment (63°C 10-15 seconds) given to milk before storing it at low temperature in insulated silos in cheese industry is termed:

The brown surface discolouration defect in butter is caused by the mould:

The colour of Aspergillus flavus is:

Which among the following material of equipment is used in dairy plant to avoid corrosion?