List of top Questions asked in ICAR AIEEA (PG)- 2021

Assertion (A): During dahi preparation milk is heated to temperature of 70-72°C for 2-5 minutes.
Reason (R): Heating milk to higher temperature-time regime kills contaminating and competitive microorganisms, produces growth factors by breakdown of milk proteins and creates desirable body and texture in dahi.
In light of the above statements, choose the correct answer from the options given below:

Match List I with List II:
A. 21-23% yield
B. 16-18% yield
C. 50% yield
D. 42-44% yield
Match with the following:
I. Cow milk chhana
II. Kheer
III. Buffalo milk khoa
IV. Rasogolla from cow milk
Choose the correct answer from the options given below:

With respect to khoa which of the following statement(s) is are true?
A. Cow milk khoa has salty taste
B. Homogenization of milk leads to higher fat leakage in khoa
C. Dandard variety has got firm and smooth texture
D. Dehydration should be stopped when the pan content starts leaking the pan surface during khoa production
E. Dhap variety of khoa has minimum moisture content
Choose the correct answer from the options given below:

Which of the following statements are correct about khoa?
A. Best quality milk cake is prepared from Daredar variety of Khoa
B. Gulabjamun is prepared from daneard type khoa
C. Pindi variety khoa sells at a higher price followed by Dhap and Daredar varieties
D. Burfi is prepared from dhap variety of khoa
E. Dhap variety contains higher moisture as compared to the other two varieties of khoa
Choose the correct answer from the options given below:

The optimum temperature for detection of aroma, taste and residue in ghee is:

The gradual loss of sensory perception due to constant exposure to a stimuli is known as:

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

Which of the following statement is true about bitter flavour defect in dahi or yoghurt?
A. Use of poor quality/old milk contaminated with psychrotrophic bacteria
B. Starter culture with proteolytic activity.
C. Too high storage temperature of the finished product.
D. Disruption of coagulum before setting
Choose the most appropriate answer from the options given below:

Triangle sensory evaluation test is a type of:

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

Which one of the following is not an approach to accelerated ripening of cheese?

The blue-veined cheeses are characterized by the development of an internal blue green mould:

Environment management system - ISO 14000 encompasses the following:
A. Structured, Systematic, documented and voluntary approach
B. Proactive identification and control of environmental aspects
C. Continual improvement in environmental performance
D. Ensures supply of good quality food products and services
Choose the most appropriate answer from the options given below:

The syneresis of the cheese curd refers to the expulsion of whey and contraction of the curd which depend on:
A. Cutting
B. Temperature
C. Agitation
D. Draining
Choose the most appropriate answer from the options given below:

In the production of food from its raw state through processing and shipping to consumption by the consumer at which the potential hazard can be controlled or eliminated by:
A. Cooking
B. Cooking/freezing
C. Packaging
D. Fermentation
Choose the most appropriate answer from the options given below:

Fermented milks refers to those milks, which have been manufactured by employing the selected micro organisms to develop typical characteristic flavour and body and texture. For example:
A. Acidophilus milk.
B. Kefir
C. Paneer
D. Dahi
Choose the most appropriate answer from the options given below:

Which one of the following is the correct expression for Ripening Index of cheese?

Buffalo milk is not suitable for the manufacture of Cheddar cheese due to:
A. Poor retention of water in the curd.
B. Mineral load is quite high.
C. Bio-chemical changes is slower during ripening.
D. Faster acidity development during manufacture and ripening.
Choose the most appropriate answer from the options given below:

As per FSSAI, toned milk should contain a minimum of:

Traditional Feta cheese is mainly produced from:

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

As per FSSAI, the moisture content of Edam cheese should not be more than:

In UHT method of sterilization, the milk is heated to °C for few seconds:

In the manufacture of Mozzarella cheese, the curd is stretched at pH:

For the manufacture of yoghurt, the two bacteria used as starter culture are: