List of top Dairy Science Questions on Food Regulations and Standards asked in ICAR AIEEA (PG)

Which of the following charecteristics colonies of Salmonella species will be appeared on Xylose Lysine Deoxycholate agar?
Given below are two statements related to infant food:
Statement I. Lactose and glucose polymers shall be the preferred carbohydrates for food for infant nutrition.
Statement II. Sucrose and/or fructose shall not be added, unless needed as a carbohydrate source, and provided the sum of these does not exceed 20 per cent of total carbohydrate.
In light of the above statements, choose the correct answer from the options given below:
The level of antioxidant permitted in ghee as per the FSSAI is
In case of infant food, if the product other than infant milk substitute is claimed to have higher quality protein then the protein efficiency ratio (PER) which shall be:
Which of the following statement is correct
Nodal point for Representing India in international standardization bodies; such as ISO and IEC
The head office of AGMARK is located at
Which of the following statement is NOT correct in context of FSSAI Regulations
Given below are two statements:
Statement (I): Skim milk is considered as fat free, cholesterol free and low in saturated fat as per Food Safety and Standards (Advertising and Claims), 2018 Regulations.
Statement (II): The FSSR, 2011 Standards for species identified milk (cow, buffalo, goat, sheep and camel) vary among the states of our county.
In light of the above statements, choose the most appropriate answer from the options given below.
As per Food Safety and Standards (Food Product Standards and Additives Regulations, 2011), the RP-HPLC method shall be used for checking for the presence of ____ in ghee.
Given below are two statements:
Statement (I): As per Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, cooking butter/white butter shall be made only from pasteurized cream
Statement (II): As per Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, milk fat % (m/m) and milk protein % (m/m) in yogurt shall not be less than 3.0 and not more than 15, and a minimum of 2.9, respectively
In light of the above statements, choose the most appropriate answer from the options given below.
Which of the following statements are true:
(A). The value of the sugar ratio of sweetened condensed milk is 62.5%
(B). To obtain smooth texture in sweetened condensed milk, the desirable lactose crystal size is less than 15 \(\mu\text{m}\)
(C). Age thickening and gelation is the major storage defect in sweetened condensed milk
(D). According to FSSR 2011, milk solids content of sweetened condensed milk should not be less than 28 %
Choose the correct answer from the options given below:
During the manufacturing of 1 kg of Shrikhand if 180 grams of solids is contributed by chakka, how much sugar should be added to comply with the total solid level of the product as per the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011
As per Food Safety and Standards (Prohibition and Restrictions on Sales), 2011, it is not mandatory to have Indian Standards Institution Certification Mark for which of the following dried milk products
Given below are two statements:
Statement (I): As per the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, Drinks based on fermented milk such as buttermilk and lassi shall contain a minimum of 40% (m/m) fermented milk.
Statement (II): As per the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, Flavoured fermented milks obtained from fermented milks contain a maximum of 50% (m/m) of permitted non-dairy ingredients including flavourings.
In light of the above statements, choose the most appropriate answer from the options given below.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): As per Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, vanaspathi shall contain raw or refined sesame (til) oil in sufficient quantity so as to get the required colour intensity in Baudouin test.
Reason (R): When vanaspathi is used as an adulterant in ghee, sesame oil present in vanaspathi serves as a marker, which could be ascertained through Baudouin test.
In light of the above statements, choose the correct answer from the options given below.
In FSSAI rules and regulations for fermented milk products, which of the following count represents 'Process Hygiene Criteria'
According to FSSAI regulations, in the sampling plan for microbiological analysis of fermented milk products, "n" denotes what
The Codex Alimentarius is a set of international food standards, guidelines and codes of practice with the goal
A. to enforce regulations on safety of food only in Western countries
B. to protect the health of consumers and ensure fair practices in the food trade.
C. to provide quality food to consumers
D. of overriding regulation regarding food in a country.

Absence of Salmonella spp. in __ g of sweetened condensed milk is considered as a food safety criteria as per FSSAI specifications.
Food Safety Standards Authority of India has included the following pathogens in the food safety criteria of pasteurised milk.
If the serving size of a probiotic product is 200g/d, then the minimum probiotic count in the product shall be ________ to meet the FSSAI standards.
As per Food Safety and Standard Regulations (FSSR), maximum permitted limit of aflatoxin M1 in liquid milk is
Which of the following represent fermentation of lactose to lactic acid by homofermentative bacteria?
As per the latest Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, effective from the First July, 2022, which of the following new standards have been added to ghee?
(A) ISO Triglyceride Analysis, Fatty acid composition, Presence of \(\beta\)-sitosterol and Iodine value
(B) Presence of \(\beta\)-sitosterol, Iodine value, Polenske value and Saponification value
(C) ISO Triglyceride Analysis, Fatty acid composition, Polenske value, Saponification value
(D) Presence of \(\beta\)-sitosterol, Iodine value, ISO Triglyceride Analysis, Fatty acid composition
Choose the correct answer from the options given below: