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

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : The micro-environment of butter is relatively unfavourable for the growth of microorganisms.
Reason (R) : Butter contains high fat and low moisture content.
In light of the above statements, choose the correct answer from the options given below.

The alcohol in Kefir is produced by _______________________

Match List-I with List-II. Select the name of bacteria with the dairy product in which it is commonly found.
List-I (Bacteria name):
(A). Staphylococcus aureus
(B). Cronobacter sakazakii
(C). Yeast and Mold
(D). Lactococcus lactis
List-II (Products):
(I). Dahi
(II). Butter
(III). Infant milk food
(IV). Khoa based product
Choose the correct answer from the options given below:

Given below are two statements:
Statement (I): Boiling of Milk kills the vegetative forms of all organisms including spores
Statement (II): Heat stable enterotoxins of Staphylococcus aureus can not survive under boiling conditions
In light of the above statements, choose the most appropriate answer from the options given below.

The uptake of moisture due to Improper packaging and storage of skim milk powder, causes
(A). Lactose crystallization
(B). Maillard browning
(C). Coagulation of casein
(D). Caking of SMP
Choose the correct answer from the options given below:

The molecular weight of lactose in comparison to that of lactic acid is

Ghee, Anhydrous milk fat and butter oil are similar products, however, they differ in few parameters, consider the following statements:
A. Anhydrous milk fat has higher specific gravity than ghee and butter oil
B. The moisture content in Anhydrous milk fat is 0.1% (maximum, m/m basis)
C. Butyro-refractometer reading value is same for all these products.
D. Level of free fatty acid content shall be the same in these products.
E. These products have similar texture and flavour
Choose the correct answer from the options given below:

Heat classification of milk powder based on WPNI mg/g is:

Arrange the following in Ascending order with respect to the time taken during ripening of cheese:
A. Proteolysis
B. Lactose fermentation
C. Free fatty acid production
D. Alcohol production
Choose the correct answer from the options given below

Which of these component increase the overrun in ice cream?

Kumiss is a sparkling fermented drink, it contains:

Factors affecting the improved shelf life of fermented milk products is due to:
A. Reduced pH value
B. Low redox potential
C. High water activity
D. Growth inhibition of undesirable organisms by development of undissociated acids
E. Formation of metabolites such as \(\text{H}_2\text{O}_2\)
Select the correct answer from the given options

Given below are two statements
Statement I: Butter contains 3-5 % air by volume
Statement II: Air in the butter do no affect the spreadability
In light of the above statements, choose the correct answer from the options given below

Function of Emulsifier in ice cream is:

Function of stabilizers in ice cream is:

All varieties of cheese can be classified into three super-families based on the method used to coagulate the milk.

The process of table butter manufacture from milk involves following major steps:
A. Cream separation, B. Churning, C. Packing, D. Salting an E. Working.
Select the correct sequence:

The optimum pH of coagulation of cow milk in the manufacture of paneer is

Most prominent biochemical change influencing the Body and Texture of the cheese is

Given below are two statements:
Statement (I): "Composite milk product" means a product in which milk, milk products or milk constituents shall be present along with non-dairy ingredients which is essential to character of the final product
Statement (II): Ice cream containing fruits is an example of "Composite milk product"
In light of the above statements, choose the most appropriate answer from the options given below.

Sandy texture in ice cream is due to

Bitterness in cheese is due to the production of excessive amounts of

Given below are two statements:
Statement (I): Culture rotation can completely eliminate phage growth in cheese milk.
Statement (II): Cultures can be rotated on daily basis or after each vat of milk is inoculated.