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

Lactose hydrolysis is a promising process with several advantages. Choose the correct answer from the options given regarding Valio system of lactose hydrolysis:
(A). Valio Hydrolysis Process consist of hydrolysing lactose in whey using enzyme from Aspergillus niger
(B). The system operates at a pH of about 7, and a temperature of 40 \(^{\circ}\text{C}\).
(C). It cannot be used for the treatment of products of neutral pH such as milk or sweet whey (without pH adjustment)
(D). The concentrated hydrolysed product can be used in fruit yoghurts, ice cream, whey drinks and confectionery.

Which type of ghee has more number of larger grains under given granulation conditions?

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Edible lactose is normally dried to 0.5% and pharmaceutical lactose to 0.1% moisture content. The drying process is done to a product temperature of 93 \(^{\circ}\text{C}\)
Reason (R) : If the lactose solution is dried rapidly, crystals do not have an opportunity to form, and the result is the non crystalline glass, which contains the equilibrium mixture of the alpha- and beta-lactose.
In light of the above statements, choose the correct answer from the options given below.

Analysis of ghee
Take 1-2 g of molten sample and dissolve in 2-3 ml of hexane. Add 1 ml of each 25% HCl and 5% sodium nitrile solution to hexane dissolved sample, shaking well and adding 1 ml of 10% sodium hydroxide solution and check the colour.
The test described above may give following result/s:
Statement (I): Appearance of pink/red colour indicate presence of Rice bran oil.
Statement (II): Appearance of orange-red colour indicate presence of Rice bran oil.
In light of the above statements, choose the most appropriate answer from the options given below.

The following statements describe the quality parameters pertaining to ghee residue
(A). The polyunsaturated fatty acid content of ghee residue is 4.4% higher than those in ghee.
(B). The lipids of ghee residue have higher Reichert and Polenske value, than that of ghee.
(C). Ghee residue is rich source of phospholipids, most phospholipids remains in residue due to its nature.
(D). The content of phospholipids is dependent upon the method of preparation.
Choose the correct answer from the given options:

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Cardboard type flavour deffect can be observed in butter oil due to formation of volatile compound (E)-/(Z)-2-Nonenal.
Reason (R): The possible mechanism of formation of cardboard type flavour deffect is release of residue from packaging material.
In light of the above statements, choose the correct answer from the options given below.

Given 1200 kg of cream testing 55% fat. How much butter with 85% fat will be produced from it?

Given below are two statements:
Statement (I): Kalakand, milk cake and sorbhaja are heat desiccated products
Statement (II): Shrikhand, lassi and kalari are fermented products
In light of the above statements, choose the most appropriate answer from the options given below.

Given below are the statements describing Mysost cheese
(A). Mysost is the ovine whey cheese mainly prepared from whey, currently produced in Norway
(B). Light to dark brown in colour which depends on amount of cream added to it and level of sugar caramelization
(C). By decreasing the boiling time, or cooking the product to thicker and more sliceable consistency, this can be made more spreadable
(D). The Mysost cheeses can keep their quality upto 6 months at 5 \(^{\circ}\text{C}\)
Choose the correct statement/s from the given options

Sweet sensing taste buds are mainly situated at

Which among the following tastes has highest threshold value?

Arrange the following milk processing operations in correct sequence.
(A). Separation
(B). Clarification
(C). Standardisation
(D). Homogenization
(E). Pasteurisation
Choose the correct answer from the options given below:

In electrodialysis membranes, which type of current is used?

Phosphatase test is negative in

Sterilisation temperature/time of milk is

Moisture content of khoa varieties vary as follows in decreasing order

Which type of ghee has more number of larger grains under given granulation conditions?

Which of the following will be the highest internal pressure for heat exchanger for UHT processing ?

What is the resultant force of two forces of magnitude 3 and 5 N acting at an angle of 60° ?

Which of the following element is not present in AISI 304 but present in AISI 316 Stainless steel ?

Co-efficient of friction is the ratio of :

The compression ratios for diesel engines lie in the range of :