List of top Dairy Science Questions asked in ICAR AIEEA (PG)

Match List I with List II 

Choose the correct answer from the options given below: 
 

Match List I with List II 

Choose the correct answer from the options given below: 
 

Match List I with List II 

Choose the correct answer from the options given below: 
 

Match List I with List II 

Choose the correct answer from the options given below: 
 

Match List I with List II 

Choose the correct answer from the options given below: 
 

Match List I with List II 

Choose the correct answer from the options given below: 
 

Given below are two statements:
Statement I: Methylene blue reduction test is based on the oxidation-reduction potential of milk
Statement II: Methylene blue chloride is the salt used for Methylene blue reduction test
In the light of the above statements, choose the most appropriate answer from the options given below
Proteolytic cleavage of Kappa casein in the cheese-making process is referred to as
The flocculation of casein micelle during cheese making cannot occur if the temperature of the milk is maintained below
Chymosin is an example of
To obtain smooth texture in sweetened condensed milk, the desired lactose crystal size is
What is the value of the sugar ratio of sweetened condensed milk?
Heat stable proteinases of psychrotrophic organisms can lead to which one of the following defects in UHT milk?
What per cent of total proteins of milk is recovered in Paneer?
The increased yield of Paneer achieved in milk heated beyond 85°C is mainly due to
Which vitamin would show maximum destruction during Khoa making?
As per FSSR, 2011, the minimum total solids (m/m) requirement for Khoa is
The maximum permitted moisture content in Paneer as per FSSR, 2011 is
Infants are least allergic to which of one of the following formulas?
HLB number helps in the selection of which ingredient of ice-cream?
Which of the following sugar has the highest sweetness?
The indicator used in determination of peroxide value of ghee is
The indicator used in estimation of Reichert-Meissel/Polenske value of ghee is
Which of the following are true about chymosin?
A. is commonly known as rennin
B. is used in cheese making
C. is a protease enzyme
D. is an essential amino acid
Choose the most appropriate answer from the following:
Which of the following properties is desirable in Instant Milk Powder?