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

Plates of a pasteurizer are fabricated from:

‘Mottling' defect in Table butter may be caused due to:

A ‘Milk clarifier' DOES NOT remove the following from raw milk:

Which of the following processes results in instant solubility of dried milk?

Bactocatch process had been developed by:

The length of the longest edge of lactose crystal to prevent sandiness defect in sweetened condensed milk should be not more than ______.

Total how many samples are offered for sensory evaluation in Duo Trio test?

Which of the following is/are reason(s) of heat coagulation of milk during khoa production?
A. Altered salt balance
B. Decrease in pH due to concentration
C. Increase in total solids content of milk
D. High temperature
E. Continuous stirring
Choose the correct answer from the options given below

The frying temperature of gulab jamun balls during industrial scale production is ____\.

Approximately how much quantity of 1% citric acid solution is required to coagulate one litre of fresh cow milk at 80$^{\circ}$C?}

Given below are two statements
Statement I: Bactofugation process removes almost all bacterial cells and spores including heat resistant spores from milk and provides a biologically clean environment for making good quality cheese.
Statement II: Bactofugation prevents late blowing defect in semi-hard or hard variety of cheeses due to removal of anaerobic microorganisms. This process weakens the coagulum during cheese making which can be overcome by addition of calcium chloride.
In light of the above statements, choose the correct answer from the options given below

Which of the following membrane technology allows retention of lactose, protein, fat and minerals?

Given below are two statements
Statement I: For the manufacture of good quality Cheddar cheese ,the fresh curd should have optimum moisture, pH, starter organisms and salt to moisture ratio.
Statement II: For the development of good flavour and body & texture in Cheddar cheese, the cheese should be ripened at appropriate temperature and humidity.
In light of the above statements, choose the correct answer from the options given below

Which of the following is correct with regard to development of bitterness in cheese?
A. Poor quality milk
B. Low salt-to-moisture ratio in cheese
C. High solids content in cheese
D. Poor quality starter culture
Choose the correct answer from the options given below

Osmotic pressure of solution containing 0.15 gmol NaCl/1000 g H\(_2\)O at 25°C. Assume density of water as 997.0 kg/m\(^3\).

Match List I with List II:
A. Ethyl alcohol
B. Dietary fibre
C. Organic acid
D. Erythritol
Match with the following energy values:
I. 2 kcal/g
II. 0 kcal/g
III. 7 kcal/g
IV. 3 kcal/g
Choose the correct answer from the options given below:

Assertion (A): Butter from sour cream is much more affected by autooxidation than that from sweet cream.
Reason (R): Due to souring of the cream or milk, considerable amount of copper, naturally present or entered by contamination moves to the fat globules.
In light of the above statements, choose the most appropriate answer from the options given below:

Assertion (A): Butter is much softer than butter fat or margarine with the same amount of solid fat.
Reason (R): The fat globules in butter contain considerable part of crystalline fat. There crystals hardly participate in forming a continuous network or solid structure.
In light of the above statements, choose the correct answer from the options given below:

Given 10,000 kg of 7% fat containing milk, cream of 40% fat is separated from the milk. Skim milk tests 0.1% fat while butter contains 83.33% fat and buttermilk contains 0.5% fat. Determine the quantity of buttermilk recovered.

Which of the following is the preferable titratable acidity of cream at churning for the manufacture of butter for long storage?

On the basis of descending density which of the following is true?

In order for compounds to be perceived by human olfactory system, the upper limit of molecular weight should be in the range of:

The concentration at which a specific taste can first be identified is known as:

Refractive Index (RI) is directly related to the soluble constituents in a medium and milk has a RI of about: