List of top Questions asked in ICAR AIEEA (PG)

__________ 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?
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