List of top Questions asked in ICAR AIEEA (PG)

Which of the following enzymes facilitates the transport of citrate into bacterial cells?
The number of milligrams of potassium hydroxide required to neutralize the free fatty acids present in one gram of ghee sample is known as
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:
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?
"Maximum peroxide value permitted in ghee by FSSR"
In Kjeldahl method for estimation of milk protein, which among the following is used as a digestion mixture?
Which of the following is not a permitted acidulant for preparation of paneer as per FSSAI regulations?
Butylated hydroxy anisole is
Chemical preservative is defined as a chemical compound that
As per FSSAI, which of the following statement is true about permitted preservative in ghee
End product of milk fermentation which acts as preservative
At Natural pH of milk the casein occur in the form of
Which of the following is not a natural color?
The fat globule size in milk ranges from
Packaged food containing Monosodium glutamate shall carry on the label the following
Physical agents responsible for denaturation of food proteins are
Which of the following can be used as an index of heat treatment of milk?
n-Octanal is the product of autoxidation of______\
Polenske value of ghee represents
Discoloration of milk powder during storage is due to______\
Which of the following statement is true with respect to Lobry de Bruyn-Alberda van Ekenstein rearrangement of lactose in milk during heating?