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

Statement I: The higher the acidity of milk, the lower the efficiency of cream separation.
Statement II: If the milk is to be separated below 20°C, then the distance between the discs must be increased to prevent clogging.
In light of the above statements, choose the correct answer from the options given below:

On the basis of descending density which of the following is true?

There will be no marked increase in efficiency of cream separation after 45-50°C because:

Assertion (A): Whole milk powder produced from nozzle atomiser contains less free fat than from rotary atomizer.
Reason (R): The concentrated milk is forced under higher pressure through a small orifice of nozzle atomiser and is atomised instantly.
In light of the above statements, choose the correct answer from the options given below:

Which of the following is/are true regarding heating of the concentrate to 70-75°C before atomisation in a spray drier?
A. It facilitates drying by reducing air inlet temperature
B. It saves energy because concentrate heating is more economical
C. This has no effect on solubility of powder
D. It has no effect on microbiological quality of the powder
E. Helps to increase capacity of spray drying plant
Choose the correct answer from the options given below:

Statement I: The second stage of homogenization supplies a controlled back pressure to the first stage of homogenization, giving best possible condition for homogenization by preventing cavitation.
Statement II: Homogenization decreases foaming in milk due to release of foam depressing proteins.
In light of the above statements, choose the correct answer from the options given below:

Which of the following is not correct with respect to preparation of evaporated milk from buffalo milk?
A. More undesirable gel formation during storage.
B. Greater possibility of cooked flavour development during storage
C. Lesser possibility of sandiness due to high fat content
D. Age thickening possibility will be higher
E. Lesser incidence of browning discolouration
Choose the correct answer from the options given below:

Single effect evaporator is normally operated for milk evaporation at:

Which of the following do/does not occur(s) during khoa storage?
A. Hydrolytic rancidity
B. Softening of body and texture
C. Increase in acidity
D. Decrease in colour intensity
E. Breakdown in milk proteins.
Choose the correct answer from the options given below:

Assertion (A): One of the characteristics attribute of Kalakand is its granular texture.
Reason (R): The sodium citrate at 0.02-0.5% levels is commonly used to induce good granule formation during Kalakand preparation.
In light of the above statements, choose the correct answer from the options given below:

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: