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

Which of the following represents the SPC (in cfu per ml, after rounding off as per standard procedure) and grade, respectively of the given sample?

Major flavour compound in yoghurt is

Which of the following statements are true for homofermentative lactobacilli?
A. Exclusively ferment hexose sugars to lactic acid by EMP
B. Includes L. delbrueckii ssp. bulgaricus and L.casei
C. Ferment pentose sugars
D. Grow at a temperature higher than other 2 groups of lactobacilli
Choose the correct answer from the options given below:

The component of TWEEN 80 which gives improved stability to lactic cultures is

Galactose fermentation is used to distinguish

Starter interaction where one species is inhibited by the removal of essential nutrients or formation of toxic metabolites

Development of what level of acidity in Horrall-Elliker test indicates a good and active culture for cheese making?

In which one of the following dairy products is the aerobic plate count NOT included in process hygiene criteria, as prescribed by FSSAI?

In fermented milk products, green apple flavour is associated with

Which of the following cheese is prepared using thermophilic starters?

Which one of the following is a lactic acid bacteria that synthesize vitamin B12?

In lactococcal fermentation, acetaldehyde is formed due to

Lactococcus lactis ssp. lactis can be differentiated from Lactococcus lactis ssp. cremoris based on

As stipulated by FSSAI, minimum milk protein and acidity for fermented milk is

Musty potato flavour is due to

3-methylbutanal responsible for malty flavour, is derived from

The enzyme checked for confirmation of Bifidobacterium is

Bifidobacterium is phylogenetically more related to

The type of mastitis spread by head flies is

In Eijkman's test, incubation is done at

The use of which one of the following membranes can check bacterial growth problems during reverse osmosis since higher operating temperatures are possible with these membranes?

MBR time of milk for manufacture of evaporated milk should be

According to FSSAI, the maximum permissible count (in cfu/g) of S. aureus in ice cream is

Which of the following is NOT correct with respect to Staphylococcus aureus?

Given below are two statements:
Statement I: No milk should be left in the udder during milking
Statement II: Elimination of foremilk is recommended as it imparts an unsavoury flavor that may affect the flavor of total milk
In the light of the above statement choose the most appropriate answer from the options given below