List of top Questions asked in ICAR AIEEA (PG)

The temperature of liquid paraffin used for cheese wax coating is:

Statement I: Rennet activity can be measured by viscosity change and visual precipitation method.
Statement II: Rennet activity can be measured by NPN release and also based on proteolysis methods.
In light of the above statements, choose the correct answer from the options given below:

Statement I: Butter contains 3-5% air by volume.
Statement II: Air in the butter does not affect the spreadability.
In light of the above statements, choose the most appropriate answer from the options given below:

Select the correct option from the list of stabilizers that are commonly used in the manufacture of ice cream.

Which of the following casein fractions are highly phosphorylated and are responsible for calcium binding?

Match List I with List II:
A. Cow milk
B. Human milk
C. Equine milk
D. Donkey milk
Match with the following Casein to whey protein ratio:
I. 40:60
II. 80:20
III. 50:50
IV. 55:45
Choose the correct answer from the options given below:

How many molecules of Lactic acid will be produced during fermentation process of lactose by a pure strain of lactic acid bacteria?

Sweet and sour curd acidity values are respectively as:

Which of the following are the correct sequence of biological values for milk proteins?

The content of lactose in Cow milk, Human milk and Donkey milk in the order of:

Which of the statements are correct regarding ghee residue?
A. Ghee residue is a by product of ghee manufacturing
B. Ghee residue contains heat denatured milk proteins
C. Ghee residue contains caramelized lactose
D. Ghee residue contains heat denatured buttermilk solids
E. Ghee residue contains entrapped fat, with minerals and water
Choose the correct answer from the options given below:

The phospholipids or phosphoglycerides are modifications of triacylglycerols where phosphate groups are typically found in the:

The level of saturated fatty acids in fats and oils from animals is generally in the order of:

Key flavour components in the ghee are:

What is the approximate pore size of the microfiltration membrane for separation of bacterial cells from milk?

Statement I: In raw milk, the fat globules form a cluster with cryoglobulins and lipoproteins, which rise rapidly due to increased effective diameter, resulting in faster creaming.
Statement II: Heating of milk at higher temperatures result in denaturation of cryoglobulins slowing the rate of creaming of milk fat globules.
In light of the above statements, choose the correct answer from the options given below:

Statement I: The heat stability of concentrated milk decreases considerably upon preheating of milk.
Statement II: During preheating, most serum proteins are denatured and in the acid pH range they strongly aggregate thereby no age gelation occurs.
In light of the above statements, choose the most appropriate answer from the options given below:

Which of the following is NOT a correct list of quality indices of ghee?

Statement I: There are different standards for kulfi and ice-cream under FSSAI.
Statement II: The cholesterol content is lower in the cow ghee as compared to that in buffalo ghee.
In light of the above statements, choose the correct answer from the options given below:

RM value is a measure of:

Sandy texture in ice cream is due to:

Body and texture of cheese is contributed by:

The amorphous state of lactose after drying of milk is known as:

In TBA test colour formation is due to the reaction of TBA with:

The minimum fat content in whole milk powder as per FSSAI is: