List of top Questions asked in ICAR AIEEA (PG)

Name the emetic toxin produced by Bacillus cereus
Match List I with List II
List I (Causative Organism):
A. Staphylococcus aureus
B. E.coli O157: H7
C. Campylobacter jejuni
D. Vibrio cholera
List II (Disease/Syndrome):
I. Cholera
II. Guillain Barre Syndrome
III. Toxic Shock Syndrome
IV. Haemolytic uremic syndrome
V. Emesis
Choose the correct answer from the options given below:
Which of the following statement is incorrect with respect to rennet coagulation of milk?
The number of amino acid residues in glycomacropeptide (GMP) are
During ripening of cheeses, citrate metabolism leads to formation of
The appearance of rusty brown color on the walls of the tubes in the Hotis test for mastitic milk is mainly due to
Given below are two statements
Statement I: Cheese prepared from milk of cows affected by subclinical mastitis results in lower yield and quality
Statement II: Increased RCT leads to loose final texture of cheese
In light of the above statements, choose the correct answer from the options given below:
Summer mastitis in dairy animals is caused by
A. Streptococcus agalactiae
B. Staphylococcus aureus
C. Corynebacterium pyogenes
D. Hydroteae irritans
Choose the correct answer from the options given below:
Which of the following bacteria isolated from mastitis milk can be specifically confirmed by CAMP test?
A. Streptococcus agalactiae
B. Streptococcus dysagalactiae
C. Staphylococcus aureus
D. Staphylococcus epidermidis
E. Staphylococcus intermedius
Choose the correct answer from the options given below:
Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: Milk from animals treated for mastitis is not suitable for the production of fermented milk products
Reason R: Treated mastitis milk contains antibiotic residues
In light of the above statements, choose the correct answer from the options given below:
Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: Sweet curdling is a defect caused by aerobic spore-forming bacteria due to the production of rennin-like enzyme and often is accompanied by bitterness
Reason R: Generally, more acid production is observed during sweet curdling in dairy product
In light of the above statements, choose the correct answer from the options given below:
Unclean flavor production in milk arises from
A. Dimethyl sulfide
B. Gram -ve psychrotrophic rods
C. Hydrogen Sulphide
D. Gram +ve cocci
Choose the correct answer from the options given below:
Given below are two statements
Statement I: Dry milking and fat milking have been preferable over wet milking procedure
Statement II: Fat milking is superior over dry milking as it avoids injury to teats resulting in low bacterial contamination in milk
In light of the above statements, choose the correct answer from the options given below:
Which of the following molds produces Aflatoxin in animal feed?
A. Aspergillus flavus
B. Aspergillus parasiticus
C. Aspergillus niger
D. Geotricum candidum
E. Alternaria tolerance
Choose the correct answer from the options given below:
Match List I with List II
List I (Abnormal Colouration):
A. Blue colouration
B. Yellow colouration
C. Red colouration
D. Green colouration
List II (Causative Organism):
I. Pseudomonas synxantha
II. Pseudomonas syncyanea
III. Serratia marcescens
IV. Chromobacterium violacein
V. Pseudomonas fluorescence
Choose the correct answer from the options given below:
The Orla-Jensen group of Limosilactobacillus fermentum is
The sweet curdling in pasteurized milk may be due to
Mycobacterium tuberculosis is an "index organism for pasteurisation" and it has the following characteristics
A. Acid-fast bacterium
B. Motile by means of corkscrew motion
C. Causes tuberculosis in man and animals
D. Can be detected within a day on normal growth medium
E. Shows negative for urease enzyme activity
Choose the correct answer from the options given below:
Which of the following Gram-positive bacterium shows Aesculin hydrolysis?
A. Enterococcus species
B. Listeria species
C. Mycobacterium species
D. Lactobacillus fermentum
E. Streptococcus thermophilus
Choose the correct answer from the options given below:
Which are the relevant personnel hygienic practices for a milker?
A. Free from infectious diseases
B. Hands to be cleaned with soap and water before milking
C. Nails to be cut regularly
D. Efficient disposal of manure and waste
E. Clean Milking Competitions for milkers
Choose the correct answer from the options given below:
Match List I with List II
List I (Microorganisms):
A. Escherichia coli
B. Enterobacter aerogenes
C. Salmonella
D. Proteus
List II (Characteristics):
I. Urease enzyme activity
II. H2S production
III. IMViC ++--
IV. IMViC --++
V. Hippurase enzyme activity
Choose the correct answer from the options given below:
Match List I with List II
List I (Microorganisms):
A. Staphylococcus
B. Streptococcus
C. Sarcina
D. Pediococcus
List II (Shape and Arrangement):
I. Tetrads
II. Packets of 8 cells
III. Cocci in chains
IV. Cocci in bunches
V. Cocci in pairs
Choose the correct answer from the options given below:
The selective medium used for the isolation of Bacillus cereus from milk and other foods is
The organisms which can survive as well as multiply in the pasteurization temperature in milk are known as
Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: The defect 'Lipolysis' is common in fat rich dairy products and always accompanied with off flavours rancidity
Reason R: Accumulation of free fatty acids in the dairy products by activity of lipases results in rancidity defect
In light of the above statements, choose the most appropriate answer from the options given below