Question:
Fermented milks refers to those milks, which have been manufactured by employing the selected micro organisms to develop typical characteristic flavour and body and texture. For example:
A. Acidophilus milk.
B. Kefir
C. Paneer
D. Dahi
Choose the most appropriate answer from the options given below:
Fermented milks refers to those milks, which have been manufactured by employing the selected micro organisms to develop typical characteristic flavour and body and texture. For example:
A. Acidophilus milk.
B. Kefir
C. Paneer
D. Dahi
Choose the most appropriate answer from the options given below:
A. Acidophilus milk.
B. Kefir
C. Paneer
D. Dahi
Choose the most appropriate answer from the options given below:
Show Hint
Fermented milks: Dahi, Yoghurt, Kefir, Acidophilus milk.
Paneer is not fermented; it is acid-coagulated.
Paneer is not fermented; it is acid-coagulated.
Updated On: Aug 18, 2026
- (A), (B), (C) only
- (A), (B), (D) only
- (B), (C), (D) only
- (A), (C), (D) only
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Fermented milks are produced using microorganisms.
They develop characteristic flavour and texture.
Step 2: Key Formula or Approach:
No specific formula.
Need to know which products are fermented milks.
Step 3: Detailed Explanation:
Statement A: Acidophilus milk - fermented milk (correct).
Statement B: Kefir - fermented milk (correct).
Statement C: Paneer - not fermented (coagulated with acid).
Statement D: Dahi - fermented milk (correct).
Thus, A, B, and D are correct.
Step 4: Final Answer:
The correct examples are (A), (B), and (D).
Hence, the correct option is (B).
Fermented milks are produced using microorganisms.
They develop characteristic flavour and texture.
Step 2: Key Formula or Approach:
No specific formula.
Need to know which products are fermented milks.
Step 3: Detailed Explanation:
Statement A: Acidophilus milk - fermented milk (correct).
Statement B: Kefir - fermented milk (correct).
Statement C: Paneer - not fermented (coagulated with acid).
Statement D: Dahi - fermented milk (correct).
Thus, A, B, and D are correct.
Step 4: Final Answer:
The correct examples are (A), (B), and (D).
Hence, the correct option is (B).
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Dairy Product Technology Questions
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
- In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium
Match the name of the cheese with its country of origin :
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions