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

“Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
When a section is subjected to two equal and opposite pull, the body is subjected to:
The opposition that the magnetic circuit offers to magnetic flux is called
LTLT pasteurization can be easily carried out in a:
Pressure gauge fluctuations in homogenizer may be caused by following reasons:
I. Badly worn pump valves and valve seats
II. Insufficient feed supply
III. Leaking plunger packing
IV. Low fat content in milk
Two shafts are said to have equal strength, if:
Kinematic viscosity can be defined as
In Seven-effect evaporator with a thermo-compressor, which of the following is possible to evaporate?
Calculate the pump head if suction pressure is 4 bar and discharge pressure is 6 bar. Consider density of water as 997 kg/m$^3$
What is the minimum duration required for curing of cement concrete for attaining good strength?
Which of the following plastic films is most suitable for shrink packaging applications in the dairy and food industry?
A hardened plain ice cream having 43.0% TS and whipped to 50% overrun would invariably have which of the following defects?
The temperature of air in a ‘Fluid-bed dryer' in spray drying plant is about:
The ‘Microfluidizer' is basically a:
For checking the suitability of raw milk for the manufacture of which of the following products, the alcohol test is very useful?
In a two-stage homogenizer, the number of pressure gauges mounted in the machine is usually:
During the manufacture of whipping cream which of the following processes improves whipping property?
The HLB number of Glycerol mono stearate emulsifier is:
Which of the following tests is used for knowing the efficiency of homogenization of milk?
The ‘foam theory of churning’ has been put forth by following scientist(s):
Which of the following is a high protein milk powder that has both the proteins of milk in near native state?
Minimum temperature range of heating for perceiving cooked flavour in milk is
Which of the following defects in butter is characterised by lacking in plasticity and waxiness?
Which of the following is a characteristic of Leaky butter?