List of top Questions asked in ICAR AIEEA (PG)

Which of the following statement is true about bitter flavour defect in dahi or yoghurt?
A. Use of poor quality/old milk contaminated with psychrotrophic bacteria
B. Starter culture with proteolytic activity.
C. Too high storage temperature of the finished product.
D. Disruption of coagulum before setting
Choose the most appropriate answer from the options given below:

Triangle sensory evaluation test is a type of:

The concentration at which a specific taste can first be identified is known as:

Which one of the following is not an approach to accelerated ripening of cheese?

The blue-veined cheeses are characterized by the development of an internal blue green mould:

Environment management system - ISO 14000 encompasses the following:
A. Structured, Systematic, documented and voluntary approach
B. Proactive identification and control of environmental aspects
C. Continual improvement in environmental performance
D. Ensures supply of good quality food products and services
Choose the most appropriate answer from the options given below:

The syneresis of the cheese curd refers to the expulsion of whey and contraction of the curd which depend on:
A. Cutting
B. Temperature
C. Agitation
D. Draining
Choose the most appropriate answer from the options given below:

In the production of food from its raw state through processing and shipping to consumption by the consumer at which the potential hazard can be controlled or eliminated by:
A. Cooking
B. Cooking/freezing
C. Packaging
D. Fermentation
Choose the most appropriate answer from the options given below:

Fermented milks refers to those milks, which have been manufactured by employing the selected micro organisms to develop typical characteristic flavour and body and texture. For example:
A. Acidophilus milk.
B. Kefir
C. Paneer
D. Dahi
Choose the most appropriate answer from the options given below:

Which one of the following is the correct expression for Ripening Index of cheese?

Buffalo milk is not suitable for the manufacture of Cheddar cheese due to:
A. Poor retention of water in the curd.
B. Mineral load is quite high.
C. Bio-chemical changes is slower during ripening.
D. Faster acidity development during manufacture and ripening.
Choose the most appropriate answer from the options given below:

As per FSSAI, toned milk should contain a minimum of:

Traditional Feta cheese is mainly produced from:

Refractive Index (RI) is directly related to the soluble constituents in a medium and milk has a RI of about:

As per FSSAI, the moisture content of Edam cheese should not be more than:

In UHT method of sterilization, the milk is heated to °C for few seconds:

In the manufacture of Mozzarella cheese, the curd is stretched at pH:

For the manufacture of yoghurt, the two bacteria used as starter culture are:

The common test that is generally carried out for the confirmation of the sterilization is:

Bacteriophages are considered as one of the single most important cause of slow starter action or starter failure. Measures employed to minimize the risk of phage attack include:
A. Incorporation of electrolytes in the growth media.
B. The use of mixed and phage-unrelated cultures.
C. Strict adherence to aseptic techniques.
D. Proper selection of the starter growth media and proper heat treatment of media.
Choose the most appropriate answer from the options given below:

For liquid milk and milk products with more than 6.0% fat, two-stage homogenization is needed with the pressures:

The merits of the fermented milks are due to:
A. The nutritive value is generally higher as compared to the milk.
B. The fermented milks contains coagulating enzymes.
C. It is more easily assimilated by the human system.
D. It may possess more therapeutic properties.
Choose the most appropriate answer from the options given below:

The purpose of the heat treatment of milk is exclusively to destroy pathogenic bacteria to make the milk safe for human consumption.
A. Milk is pasteurized at 72°C for 15 seconds to destroy the pathogenic organisms.
B. The most resistant pathogenic bacteria is Coxiella burnetii.
C. The temperature-time combination for destruction of pathogenic bacteria is based on Bacillus subtilis.
D. The temperature-time combination of 63°C for 30 minutes can also be employed for pasteurization of milk.
Choose the correct statements about heat treatment of milk from the options given below:

What are the fermentation products of Propionibacterium shermanii in Swiss cheese?

Read the following statements:
A. Digestibility coefficient of the curd is superior than the milk from which it is prepared
B. Slight decrease in the curd total solids due to the formation of volatile acids and alcohol on fermentation
C. Specific gravity of the curd is observed to increase upon fermentation.
D. All the calcium in the fermented milk shall be in ionic form
E. Fermented milk has therapeutic value
Choose the correct answer from the options given below: