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

Match the characteristics (List-I) with its source microorganisms (List-II).
List-I:
(A). Rancidity
(B). Faecal source
(C). Enterotoxin
(D). Mycotoxin
List-II:
(I). Staphylococcus aureus
(II). Aspergillus flavus
(III). Coliforms
(IV). Pseudomonas fragi
Choose the correct answer from the options given below:
What is the major technological significance of antibiotic residue in milk?
Which of the following is commonly used as an indicator of fecal contamination in raw milk?
Discoloration of milk can occur due to several factors. Which of the following could cause a Blue colours tint in milk?
Which of the following is commonly used as an indicator to monitor the sanitary conditions during the production, collection, and handling of raw milk?
The permissible limit of yeast and molds (cfu) as process hygiene criteria for satisfactory quality of Khoa/ Khoa based sweets as per FSSAI specifications is ________.
5 samples of pasteurized milk from a single lot were analyzed and their total plate counts were (cfu/ml): 25,000; 37,000; 15,000; 45,000 and 20,000.
Which of the following statements are true with respect to n, c and quality of the lot on the basis of the given data:
The suggested standard for yeast and moulds count of satisfactory air quality in cheese processing rooms should be less than ---/\(\text{m}^{3}\)
Pectin is a polysaccharide which is a polymer of ________________.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Specific gravity of whole milk increases when held at lower/cold temperature. This phenomenon is known as Recknagel phenomenon.
Reason (R) : Reckangel phenomenon occurs mainly due to loss of entrapped gas when milk is held at lower temperature.
In light of the above statements, choose the correct answer from the options given below.
‘Musty potato' aroma in milk is caused by __________.
Given below are two statements:
Statement (I): Moseley count gives a better index of shelf life than aerobic mesophilic count as it determines the growth rate of bacteria when stored at low temperature.
Statement (II): Flavor rating at $7^\circ\text{C}$ is a useful shelf test as most of the enzymes responsible for off flavors are optimally produced and more active at this temperature.}
In light of the above statements, choose the most appropriate answer from the options given below.