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

The whipping ability of ice cream mix is not dependent on which of the following ?
The freezing point of a normal 'good average' ice cream mix (10% fat, 11% MSNF, 15% sugar) is about:
Which of the following type of frozen product requires maximum addition of a given stabilizer?
The idea about heat classification of milk powder can be obtained using :
The HLB number of soy lecithin is :
Presence of which of the following bacteria in sterilized evaporated milk causes, a non-acid curd that develops into a brownish liquid with a bitter taste.
The overrun kept in soft serve ice cream is about :
The cause for higher insolubility index of dried milk can be attributed to :
In falling film milk evaporator, the temperature difference between milk and steam should be approximately around :
Protein hydrolysate
Casein hydrolysate with improved qualities can be manufactured by adding proteolytic enzyme in 10% casein solution at pH 6-7 for five hours at suitable temperature. Hydrolysis can be carried out by single or two stage process.
Given below are two statements based on the above. One is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): The two stage process is preferred to overcome the problem of bitter taste in casein hydrolysate.
Reason (R): The casein solution is first digested using exopeptidase enzyme having high peptidase activity followed by using endopeptidase enzyme to remove residual bitter peptides and free amino acids.
In light of the above statements, choose the correct answer from the options given below.
Given below are two statements regarding manufacturing of sodium caseinate:
Statement (I): Very high viscosity of sodium caseinate solutions of moderate concentration, limits the solids content to 40% for spray drying.
Statement (II): Formation of a relatively impervious, jelly-like, viscous coating on the surface of casein particles impedes their dissolution on addition of alkali.
In light of the above statements, choose the most appropriate answer from the options given below.
The butter obtained from 800 kg cream having 45% fat is 400 kg. What is the over-run of butter?
Given below are the statements related to the manufacturing of whey powder:
(A) In the spray drier, it is possible to dry whey concentrate having around 60% TS, provided the lactose content has been subjected to a crystallization degree of 85-90%.
(B) Two-stage drying allows for gentler handling of the product, thereby reducing product degradation.
(C) The energy required for drying is about 10 -- 15% higher in two-stage dryer as compared to the single-stage process.
(D) The cost of whey drying is increased for whey powder by application of two-stage processing.
Choose the correct answer from the options given below regarding the manufacturing of whey powder:
The following statements are describing the production of vitamins through from fermentation of whey. Choose the correct answer from the options given below:
(A) Vitamin B12 production by Propionibacterium shermanii can be done by using several substrates including cheese whey
(B) This organism (P. shermanii) grows aerobically and produces propionic acid, which accumulates in the medium.
(C) Most industrial processes for the production of vitamin B12 by P. shermanii require neutralization of the accumulated propionic acid to keep the culture growing logarithmically.
(D) The formation of vitamin take place during the later part of the fermentation after the organism approaches maximum growth.
The defect, known as "mould buttons" in sweetened condensed milk is caused by :
In Walker Formal method following observation had been obtained for a given sample of milk
1. mL of milk taken: 10
2. Burette reading after 1st titration: 2.5
3. Burette reading after 2nd titration: 3.4
What is the % total protein and % casein content of the milk sample ?
Match List-I with List-II
List-I (Chemical compound):
(A) Hydrogen sulphide
(B) Glycollic acid ester of oleic acid
(C) 3-methyl butanol
(D) Trimethyl amine
List-II (Flavour Defect):
(I) tallowy
(II) malty
(III) fishy
(IV) cooked
Choose the correct answer from the options given below:
Choose the correct statement/statements regarding annatto cheese colour:
(A) The pigment in annatto is norbixin, which in the alkaline extract become bixin
(B) The colour is composed of tints of yellow and red units, and in cheese it become a protein dye, that is attached to casein
(C) Bixin is a monomethyl di-carboxylic acid and is directly soluble in vegetable oil
(D) Annatto colour is extracted using alkali (NaOH/KOH) from the fresh seeds of Bixa Orellana
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Casein curd is precipitated at temperatures between 35 and 38°C.
Reason (R): Curd precipitated at temperature below 35°C has a texture resembling chewing gum, being stringy, lumpy and coarse whereas, curd precipitated at about 43°C is very soft and fine.
In light of the above statements, choose the correct answer from the options given below.
Cream neutralization
Given quantity of cream is 1200 kg with an initial acidity of 0.35% LA. The final desired acidity of cream is 0.15% LA. The available neutralizer is Sodium carbonate. Determine the amount of neutralizers required for neutralizing the cream.
Ricotta is a soft, unripened variety of whey cheese. Ricotta cheese may be considered as a protein co-precipitate having low shelf-life. Probiotic Ricotta cheese was prepared by incorporation of probiotic organism in Ricotta cheese. Ricotta cheese is a good carrier medium of probiotic organism because of high moisture, high pH, low salt and oxygen.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): It was observed during the study that survival of probiotic organism in Ricotta cheese matrix is higher as compared to MRS medium during experimental digestion process.
Reason (R): Higher salt content of cheese might be helpful to provide better protection to organism during harsh digestive condition.
In light of the above statements, choose the correct answer from the options given below.
Match List-I with List-II
\begin{tabular{ll} List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration

Choose the correct answer from the options given below :
Animals fed with cotton seed meal show higher amount of which of the following fatty acids in ghee from cotton tract area ?
(A) Caprylic acid
(B) Caproic acid
(C) Capric acid
(D) Lauric acid
Choose the correct options from the options given below :
Given below are two statements pertaining to chemical analysis of ghee.
Statement (I) : About 1-2 g molted ghee sample is taken and dissolved in 2-3 ml of hexane followed by addition of colour developing reagent consisting of water, sulphuric acid and nitric acid in the ratio of 20:6:1. The mixture is shaken vigorously and stand undisturbed to separate into two layers.
Statement (II) : Appearance of distinct orange colour in upper layer indicate presence of mineral oil.
In light of the above statements, choose the most appropriate answer from the options given below.
Given below are stages of manufacturing of a blended fat spread.
(A) Pasteurization of the dispersion at suitable time and temperature combination, hot filling and storage at refrigerated temperature.
(B) Addition of calculated amount of stabilizer, salt, mixing and homogenization.
(C) Taking calculated amount of protein source and blending with fat source to form an oil-in-water type emulsion.
(D) Addition of flavour of choice and blend to uniformly distribute throughout emulsion.
Choose the correct sequence of manufacturing stages from the below given options.