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

The first phase of freezing process of ice cream mix account for freezing of water to about
Which of the following statements in not true?
Eyes is a defect in
Late blowing in processed cheese is controlled by using
For better granulation, ghee should be slowly cooled to
In which method of ghee manufacture highest energy is required?
The fat globule membrane is composed of
The alternative addition to potassium nitrate in mold ripened cheese is
Which one of the following is not the theory of churning?
The level and method of salting have a major influence on
Pindi, Dhap and Danedar are the variants of
FFA content of ghee is expressed as
Which of the following has highest ash content?
Which of the following is NOT the cause of sandiness defect in ice cream?
Which one of the following milk products has several layers of clotted cream?
Which of the following takes place during vacreation of cream?
The destabilization of cream in hot coffee is commonly known as
According to FSSAI, the full cream sweetened condensed milk should contain not less than
Which one of the following is a coagulating enzyme?
The fat content in plastic cream is in the range of
The cheese having a soft creamy interior with a typical pungent flavor and surface-ripened principally by a mold
The colour of buffalo ghee is greenish yellow due to the presence of
Sterilization temperature-time employed for evaporated milk is
Bactofugation is a process which is used to separate
Lyophilization is the technical term for