List of top Questions asked in ICAR AIEEA (PG)

Lactose in milk occurs in form of

Statement I - Human milk contain higher concentrations of lactoferrin, NPN, and lactose than that of cow milk
Statement II - Human milk contain higher concentrations of lactose and lactoferrin than that of cow milk while concentration of NPN is more in cow milk than that of human milk
In light of the above statements, choose the correct answer from the options given below:

Match the following enzymes with their related compounds/activity
LIST I
A. Alkaline phosphatase
B. Plasmin
C. Lactoproxidase
D. Catalase
E. Lactose synthetase
LIST II
I. Mastitis infection
II. Pasteurisation efficiency
III. Age gelation
IV. Alpha lactalbumin
V. Cold pasteurisation
Choose the correct answer from the options given below:

Presence of ____________\in milk is detected by preparation of soap from fat part of milk.

Given below are two statements
Statement I: Both lactoferrin and lactoperoxidase have antimicrobial potential
Statement II: Human milk is a rich source of both lactoferrin and lactoperoxidase
In light of the above statements, choose the correct answer from the options given below:

Which is the correct descending order of level of saturated fatty acids in following fats of animal origin?

Which of the following is the source of contamination of milk with vinyl chloride?

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:

According to FSSAI standards continuous flow process must be applied for

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

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

Which of the following roles is not associated with indigenous enzymes in milk?

Colostrum has low heat stabilty due to its

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

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

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

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

Average lactose content in whey powder is

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

'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 is not an example of flavour enhancer?