List of top Questions asked in ICAR AIEEA (PG)- 2022

Which milk protein can withstand heating at 140$^\circ$C for 20 minutes without coagulation?

Which of the following statements are true regarding transfat?
A. Deep frying leads to conversion of cis fatty acids to trans fatty acids
B. Cis fatty acids have straight carbon chain while trans fatty acids have bent carbon chain
C. Trans fatty acids have straight carbon chain while cis fatty acids have bent carbon chain
D. Deep freezing leads to conversion of cis fatty acids to trans fatty acids

Given below are two statements
Statement I: $\beta$-lactose anhydride is the common form of lactose crystals.
Statement II: $\alpha$-lactose monohydrate crystallises at a temperature above 95$^\circ$C from saturated solution of lactose.
In light of the above statements, choose the correct answer from the options given below:

Which of the following dairy products has a maximum limit for "Total ash" as per FSSAI- standards?

According to FSSAI standards continuous flow process must be applied for

Average lactose content in whey powder is

Given below are two statements
Statement I: Oxidative rancidty in ghee can be assessed by determination of peroxide value.
Statement II: Peroxide value is an indicator of products of secondary oxidation
In light of the above statements, choose the correct answer from the options given below

Which of the following acts as a precusor for the production of acetaldehyde in yoghurt?

Colostrum has low heat stabilty due to its

Given below are two statements
Statement I: The wettabilty of milk powders is affected by crystallization of lactose.
Statement II: Storage of milk powder above glass transition temperature is detrimental to wettability as it promotes lactose crystallization and caking.
In light of the above statements, choose the correct answer from the options given below

__________ present in milk can scavenge radicals and exhibit antioxidant activity.

Which of the following is not an example of flavour enhancer?

'Churning of cream into butter is a process of phase reversal', this theory was given by

Which among the following will not contribute to the iodine value of ghee?

Which among the following reactions is not favoured by an increase in the moisture content of the milk powder?

Which of the following indicators is used for determination of saponification value of ghee?

The indicator used for estimation of salt content in butter by Volhard's method is

Which of the following enzymes facilitates the transport of citrate into bacterial cells?

Which of the following are two indices used for heat classification of milk powder based on level of whey protein denaturation?

Match List I with List II
List I (Milk constituents):
A. Lactose
B. Fat
C. Moisture
D. Protein
List II (Methods):
i. Karl Fischer Titration
ii. Lowry method
iii. Chloramine-T- method
iv. Babcock method
Choose the correct answer from the options given below:

The number of milligrams of potassium hydroxide required to neutralize the free fatty acids present in one gram of ghee sample is known as

Halphen's test is used to detect the presence of which adulterant in ghee?

Which of the following compounds, is not used to monitor Maillard reactions in milk product.

Which of the following is a correct standard for khoa under FSSR"?

Which among the following cannot control oxidative rancidity in whole milk powder?