List of top Questions asked in ICAR AIEEA (PG)

Protein A with the potential for immune suppression is associated with:
The fermented milk product where Geotrichum candidum is used as a starter:
Bench solution of resazurin used for Resazurin Reduction Test (ten minutes) contains:
The presence of which of the following enzyme in milk is used as an index of the efficiency of pasteurization?
Which of the following is the important food borne pathogen associated with dried infant milk formulae?
Assertion A: Synergism is observed in Yeasty cream defect.
Reason R: Foaming due to gas production can be seen only if there is prior coagulation of milk due to lactic acid.
In light of the above statements, choose the correct answer from the options given below:
What are the incubation temperature and duration for detection of coliforms in milk?
The pathogens included in the food safety criteria of processed cheese/ cheese spread as per FSSR are:
A well known effect of aerobic spore formers in milk is:
Variety of cheese known for its malodour from methyl mercaptan and hydrogen sulphide:
Small peritrichous rods that produce bright pink or red pigment:
The lactic acid producing aerobic spore former recognized as probiotic by FSSAI is:
The Starter culture used in the preparation of sweet Dahi is:
Modified atmosphere packaging of cheese includes flushing of:
The most common microbial defect in khoa is:
The maximum permissible limit of yeast and mould count as per FSSAI for Dahi is:
Mould buttons defect in sweetened condensed milk is due to:
Fruits which are to be used for Ice cream making are treated with to kill microorganisms:
The milder form of heat treatment (63°C 10-15 seconds) given to milk before storing it at low temperature in insulated silos in cheese industry is termed:
Which of the following technique can replace conventional heat treatment in reducing microbial load of liquid dairy products?
Fishy taint in butter is developed due to the decomposition of lecithin to:
Match the following defects in cream with causative microorganism:
1. Fruity flavour
2. Musty flavour
3. Yeasty flavour
4. Ropy cream
Match with the following microorganisms:
A. Geotrichum candidum
B. Pseudomonas fragi
C. Alcaligenes viscolactis
D. Torulopsis sphaerica
Choose the correct answer from the options given below:
The mechanism of thermal resistance of bacterial spore is due to the presence of:
The Maximum Permissible Aerobic Plate Count and Coliform count of Pasteurized flavoured milk under Process Hygiene Criteria of FSSAI are:
Which of the statement is true:
A. Aflatoxin B1 when ingested by cattle is metabolized to Aflatoxin M1
B. Aflatoxin B1 when ingested by cattle is metabolized to Aflatoxin M2
C. Aflatoxin M1 when ingested by cattle is metabolized to Aflatoxin B1
D. Aflatoxin M2 when ingested by cattle is metabolized to Aflatoxin M1
In light of the above statements, choose the correct answer from the options given below: