List of top Questions asked in ICAR AIEEA (PG)- 2023

Match List-I with List-II
{|p{8cm}|l|} List-I (Additive) & List-II (Class)
(A) A food additive, which prolongs the shelf-life of foods through free radical inhibition. & (I) Stabilizer
(B) A food additive, which prevents food from drying out by counteracting the effect of a dry atmosphere. & (II) Preservative
(C) A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms. & (III) Humectant
(D) A food additive, which makes it possible to maintain a uniform dispersion of two or more components. & (IV) Antioxidant

Choose the correct answer from the options given below:
Which statement is not true in relation to probiotic strains?
Bacteriophage attack of a starter culture involve a cyle of events. Among the options which is the correct sequence of events in the lytic cycle?
(A) Injection
(B) Packaging/Assembly
(C) Adsorption
(D) RNA and Protein synthesis
Choose the correct answer from the options given below:
The specific gravity of amyl alcohol (Grade I) at 27$^\circ$ C to be used for fat estimation of milk by Gerber method as per BIS Method is:
Given below are two statements:
Statement (I) : Leuconostocs are lactic acid bacteria containing phosphoketolase.
Statement (II) : Leuconostocs metabolize lactose through 6-P-gluconate pathway and produce equimolar amount of CO\(_2\), lactate and acetate/ethanol.
In light of the above statements, choose the most appropriate answer from the options given below.
Which statement is not true in relation to Bifidobacteria?
Given below are two statements:
Statement (I) : Lactic acid bacteria hydrolyze casein outside the cell by cell wall bound or excreted peptidases
Statement (II) : Lactic acid bacteria hydrolyze oligopeptides into small peptides and amino acids by membrane-bound peptidases
In light of the above statements, choose the most appropriate answer from the options given below.
Match List-I with List-II
\begin{tabular{ll} List-I & List-II
(A) Starter distillate & (I) Bacteriophage
(B) Nisin & (II) Propionibacteria
(C) Calcium deficient medium & (III) Diacetyl
(D) Cobalamin & (IV) Lactococcus lactis ssp. lactis

Choose the correct answer from the options given below:
Which of the following statements are true with respect to cultured buttermilk?
(A) It is prepared using mesophilic cultures
(B) ‘O’ – cultures are used in its manufacture
(C) It is prepared using no-fat to low-fat milk
(D) The curd is diluted with water after fermentation
Choose the correct answer from the options given below:
According to FSSAI rules and regulations, fermented milks, are of satisfactory quantity, if coliform count is less then __________ cfu/g
Match the following:
\begin{tabular{ll} List-I & List-II
(A) Gassiness & (I) Kefiran
(B) Leuconostoc sp. & (II) Implant in intestinal tract
(C) Lactobacillus acidophilus & (III) Cultured butter milk
(D) Polysaccharide & (IV) Kluveromyces

Choose the correct answer from the options given below:
Lactocidin is a bacteriocin-like compound produced by which organism?
Which cheese variety in the following involve Brevibacterium linens for ripening?
Which pathway is used by Streptococcus thermophilus for galactose metabolism?
‘Nutrifit’ is a probiotic fermented milk of which country?
In the sampling plan for microbiological analysis of fermented milk products by FSSAI, __________ represents an acceptable level and values above it are marginally acceptable in terms of the sampling plan.
Given below are two statements:
Statement (I) : Lactobacillus delbrueckii ssp. bulgaricus produces D(-) lactic acid
Statement (II) : Streptococcus thermophilus produces L(+) lactic acid.
In light of the above statements, choose the most appropriate answer from the options given below.
Given below are two statements:
Statement (I) : Traditional acidophilus milk is prepared by inoculating Lactobacillus acidophilus culture at the rate of 2–5% in autoclaved or severely boiled milk.
Statement (II) : Traditional acidophilus milk has tartness and a strong cooked flavour.
In light of the above statements, choose the most appropriate answer from the options given below.
In a thermal treatment, 5-log reduction of microorganism means __________.
In the citrate metabolic pathway, reduction of diacetyl results in the formation of which compound?
Which test can be used to check the purity of lactic starter cultures?
Arrange the following HACCP principles in order their occurrence from first to last.
(A) Identify CCPS
(B) Establish monitoring system
(C) Establish critical limits
(D) Conduct Hazard analysis
UASB stands for
Absence of Salmonella in __________ /g of Infant Food is considered as a food safety criteria according to FSSAI regulation
Non acid coagulation defect in Evaporated milk is caused by