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

The angle of inclination of discs stacked in cream separator to the horizontal base is:

The desired minimum sugar ratio to be maintained in preparation of sweetened condensed milk is:

Use of butter milk powder as part replacement of normal solids (i.e. SMP) can help in decreasing the usage rate of which of the following in ice cream?

The overrun in ice cream is indicated by:

For long transportation of ice cream, which of the following will be most suited?

Flowability of milk powder can be represented by which of the following powder attributes?

Which of the following food additive used in ice cream functions not only as 'stabilizer' but functions best as an 'emulsifier' too?

Which of the following ice cream stabilizer has the least solubility in water?

Which of the following food additive is referred to as a 'galactomannan'?

Which of the following additive makes Gulabjamun relatively resistant to microbial spoilage?

Sufficient head space must be allowed during filling of evaporated milk in cans to ___________

The following statements describe the preparation of butter powder
(A). High grade casein is dispersed in skim milk at suitable temperature.
(B). Sodium hydroxide, glycerol mono stearate and permitted antioxidant is mixed thoroughly, heated and spray dried and cooled.
(C). Sodium aluminium silicate (80%) and calcium phosphate (20%) is added as fee flowing agent.
(D). Cream is separated to 62% fat and homogenized in presence of sodium citrate.
Choose the correct sequence of the options given for preparation of butter powder.

Salt-in-moisture (S/M), plays a number of roles in cheeses. Read the below given statements pertaining to S/M
(A). It completes drainage of cheese and modifies hydration of proteins
(B). It imparts taste and enhances flavour and increases water activity
(C). It influences rennet activity and supress growth of underirable bacteria
(D). It controls the metabolism of residual lactose, pH of fresh cheese and influences the rate of maturation and cheese quality
Choose the incorrect answer/s from the given options:

Which type of ghee has more number of larger grains under given granulation conditions?

Given below are two statements:
Statement (I): Kalakand, milk cake and sorbhaja are heat desiccated products
Statement (II): Shrikhand, lassi and kalari are fermented products
In light of the above statements, choose the most appropriate answer from the options given below.

Given below are the statements describing Mysost cheese
(A). Mysost is the ovine whey cheese mainly prepared from whey, currently produced in Norway
(B). Light to dark brown in colour which depends on amount of cream added to it and level of sugar caramelization
(C). By decreasing the boiling time, or cooking the product to thicker and more sliceable consistency, this can be made more spreadable
(D). The Mysost cheeses can keep their quality upto 6 months at 5 \(^{\circ}\text{C}\)
Choose the correct statement/s from the given options

Given 1200 kg of cream testing 55% fat. How much butter with 85% fat will be produced from it?

Arrange the following milk processing operations in correct sequence.
(A). Separation
(B). Clarification
(C). Standardisation
(D). Homogenization
(E). Pasteurisation
Choose the correct answer from the options given below:

Phosphatase test is negative in

Moisture content of khoa varieties vary as follows in decreasing order

Which type of ghee has more number of larger grains under given granulation conditions?

Which of the following will be the highest internal pressure for heat exchanger for UHT processing ?

Which of the following element is not present in AISI 304 but present in AISI 316 Stainless steel ?

In a HTST pasteurizer, hot water temperature control is of which of the following types ?