List of top Questions asked in ICAR AIEEA (PG)

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
Koumiss has been traditionally prepared from which milk?
The permissible limit (M) of yeast and mold count (cfu) as process hygiene criteria in chhana based sweets is
Match List-I with List-II.
List-I (Causative organisms) & List-II (Indicator)
(A) Coliforms & (I) late blowing in canned products
(B) Pseudomonas & (II) bitterness
(C) Anaerobic sporeformers & (III) faecal contamination
(D) Bacillus spp & (IV) water contamination
Typical glue like odour in sweetened condensed milk is caused by __________.
Packaging of khoa at __________ °C extends its shelf life to 14-21 days at 37 °C.
When cream is heat treated in excess of 121 °C for 3 minutes it is termed as __________.
‘Musty potato' aroma in milk is caused by __________.
Slimy or ropy cream is due to excessive growth of
Match List-I with List-II.
List-I (Discolouration/Off-flavour) & List-II (Causative Organism)
(A) Fruity flavour & (I) Pseudomonas syncyanea
(B) Blue colour & (II) Pseudomonas synxantha
(C) Yellow colour & (III) Pseudomonas fragi
(D) Greenish Colour & (IV) Pseudomonas fluorescens
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Clostridium tyrobutyricum is responsible for late blowing in cheese.
Reason (R) : Clostridium tyrobutyricum ferments lactose and produces \(\text{CO}_2\) leading to late blowing in cheese.
In light of the above statements, choose the most appropriate answer from the options given below.
In a plating experiment of milk, 1 ml of each \(10^{-2}\) and \(10^{-3}\) dilutions were plated out in duplicate. The volume of the actual milk sample used in the experiments is
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : In UHT sterilization treatments spore destructions is higher while chemical changes are minimal.
Reason (R) : The \(Q_{10}\) value for bacterial endogens ranges between 8 to 30 while the \(Q_{10}\) value for chemical changes is 1.5 -- 2.0.
In light of the above statements, choose the most appropriate answer from the options given below.
Match List-I with List-II.
List-I (Defect) & List-II (Causative metabolite)
(A) Putrid odour in butter & (I) acid and gas
(B) Frothiness in sour cream & (II) isovaleric acid
(C) Phenolic flavour in sterilized milk & (III) 3-methyl butanol
(D) Malty flavour & (IV) cresols