List of top Questions asked in ICAR AIEEA (PG)

How many days short-range weather forecasting is valid?

Garima is the famous variety of :

Which nutrient plays the main role in gene expression and regulation?

Match between milk constituents under List-I and most relevant biological activity under List-II. Choose the correct answer from the options given below:
\begin{tabular{ll} List-I (Constituent in milk) & List-II (Most relevant biological activity)
(A) Conjugated Linoleic acid & (I) Antimicrobial
(B) Lactoferrin & (II) Vitamin carrier
(C) \(\beta\) - Lactoglobulin & (III) Lactose biosynthesis
(D) \(\alpha\) - Lactalbumin & (IV) Anticancerigenic

Choose the correct answer from the options given below:

Which of the following proteins has highest biological value.

Which of the following are the principal precursors for milk fatty acid synthesis in the mammary gland?

A\(^1\) and A\(^2\) milk differ in the amino acid residue at 67\(^{th}\) position in bovine \(\beta\)-CN. In the following options which is the correct statement regarding amino acid residues at 67\(^{th}\) position?

Which of the following indigenous enzymes in milk has capability of reactivation from an inactivated state thereby giving a false positive test during a quality check?

Among the following vegetable oils which one contains lowest amount polyunsaturated fatty acids?

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : The redox potential (Eh) of cheese and fermented milk products is more negative than that of milk.
Reason (R) : A rapid decrease in Eh occurs after the available oxygen has been consumed by the bacteria.
In light of the above statements, choose the correct answer from the options given below.

Pectin is a polysaccharide which is a polymer of ________________.

Which of the following represent fermentation of lactose to lactic acid by homofermentative bacteria?

First limiting essential amino acid in wheat and rice is ______

Lactose intolerance is observed in individuals with deficiency of the enzyme ________________.

Which of the followings agent is used as a thickening agent in whipped cream and permitted by FSSR?

Which of the following milk constituents scatter/reflect light for milk to appear whitish?
(A) Fat
(B) Lactose
(C) Casein
(D) Whey proteins
Choose the correct answer from the options given below:

Which of the following is NOT a factor affecting keeping quality of dried milk?

Which of the following is NOT a source for indigenous enzymes in milk?

Antioxidants in foods function by -
(A) Inactivation of free radicals by donating hydrogen atoms
(B) Chelation of prooxidant metals
(C) Breakdown of hydroperoxides into non-flavourful substances
(D) Inactivation of lipolytic enzymes

Given below are two statements:
Statement (I) : Creaming is a phenomenon in which milk fat globules rise during cold storage of milk as per stoke’s law.
Statement (II) : Immunoglobulins increase the rate of creaming by forming fat globule clusters, a phenomenon called ‘cold agglutination’.
In light of the above statements, choose the most appropriate answer from the options given below.

Corrected lactometer reading is to be determined from observed lactometer reading considering the following parameters. Select the correct combination

Match the enzymes in milk from List-I with their association in List-II and select correct series from the options.
\begin{tabular{ll} List-I (Enzyme) & List-II (Association)
A. Lipoprotein lipase & 1. Mastitis indicator
B. Lactoperoxidase & 2. Age gelation in UHT milk
C. Catalase & 3. Homologous with alpha lactalbumin
D. Plasmin & 4. Indicator of HTST pasteurisation
E. Lysozyme & 5. Rancid flavour
F. Alkaline phosphatase & 6. Bactericidal activity

Choose the correct answer from the options given below:

Greenish yellow colour of whey is due to the presence of ______

Milk from which species has maximum content of lactose?