List of top Questions asked in ICAR AIEEA (PG)- 2020

Rancid off flavor in fat rich dairy products is developed due to hydrolysis of
Which of the following chemicals is added to control blowing problem in Gouda cheese?
The major flavouring compound present in Dahi is
Name the membrane system which does function of simultaneous concentration and demineralization
Which one of the following is NOT a flavor defect related to oxidation of butter?
Name the membrane process which uses membranes with larger pores to allow permeation of many organic compounds such as sugars
The formation of gas holes or eyes throughout in Emmentaler cheese is due to
Microfiltration is designed to retain particles in the range of
In case of aluminum laminated cartons, the aluminum foil
Which of the following is NOT the part of the Quality Control Management System (QCMS)?
Greasy body and texture defect in butter is due to
Which of the following plastic films is the thickest?
In active packaging system, carbon dioxide absorbers/emitters are used in
The first phase of freezing process of ice cream mix account for freezing of water to about
Which of the following grades has the highest purity of lactose?
The first principle of HACCP is
Total Quality Management (TQM) is a concept which goes beyond
Ripening index in cheese is calculated as
Late blowing in processed cheese is controlled by using
For better granulation, ghee should be slowly cooled to
Which of the following statements in not true?
In which method of ghee manufacture highest energy is required?
Eyes is a defect in
Which one of the following is not the theory of churning?
The fat globule membrane is composed of