Q.61
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
Glass is not used for

which of the following?

कांच (Glass) का उपयोग निम्नलिखित में से किसके लिए नहीं किया जाता है?
Q.62
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)

To keep the gaskets in place on a PHE plate, which of the below given methods can be used?

(i) Glues
(ii) Gasket cement
(iii) Mechanical Methods
(iv) Evacuation methods

Choose the correct answer from the options given below:

प्लेट हीट एक्सचेंजर (PHE) प्लेट पर गास्केट (Gaskets) को यथास्थान बनाए रखने के लिए नीचे दी गई किन विधियों का उपयोग किया जा सकता है?
Q.63
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
The percentage of carbon in mild steel is in the range of:
मृदु इस्पात (Mild steel / Low carbon steel) में कार्बन का प्रतिशत किस परास में होता है?
Q.64
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)

What are the major factors that decide CIP protocol?

(i) Temperature
(ii) Titration
(iii) Turbulence
(iv) Time
(v) Turbidity
Choose all that applies: CIP (क्लीनिंग-इन-प्लेस) प्रोटोकॉल निर्धारित करने वाले प्रमुख कारक कौन से हैं?
Q.65
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
To make lye solution for cleaning a jacketed process vessel of capacity 1000 litres, how much solid $\text{NaOH}$ (in kg) would you dissolve per liter of water?
1000 लीटर क्षमता वाले जैकेटेड प्रोसेस बर्तन की सफाई के लिए लाइ घोल (Lye solution) बनाने हेतु प्रति लीटर पानी में कितना ठोस $\text{NaOH}$ (किलोग्राम में) घोला जाएगा?

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Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems Technology of Frozen Dairy Desserts: Ice Cream Mix Formulation, Freezing, Overrun, Hardening & Novelties Dairy By-Product Utilization & Whey Processing: Casein, Caseinates, Whey Powder, WPC, WPI & Lactose Recovery Sensory Evaluation of Dairy Products: Discrimination Tests, Hedonic Scaling, Scoring Systems & Flavor Defect Profiling Concentrated Milks: Evaporated Milk, Sweetened Condensed Milk, Standardization & Pilot Sterilization Fluid Milk Reception, Chilling, Clarification, Standardization & Homogenization Ghee Technology: Traditional, Cream-Butter, Pre-Stratification & Continuous Methods, Packaging & AGMARK Dried Milks: Roller & Spray Drying, Atomization, Powder Properties, Instantization & Specialty Infant Formulas Cheese Manufacture: Coagulation, Curd Handling, Cheddaring, Pressing, Salting & Curing of Hard & Semi-Hard Cheeses Butter Technology: Batch Churning, Continuous Butter Making (CBM), Working, Salting & Rheology Traditional Heat-Desiccated & Acid-Coagulated Indian Dairy Products: Khoa, Paneer, Chhana & Their Sweets Membrane Filtration in Dairy Processing: Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) & Microfiltration (MF) Soft, Acid-Coagulated & Mold-Ripened Cheeses: Cottage, Mozzarella, Camembert, Roquefort & Fresh Cheeses Technology of Fermented & Probiotic Milks: Dahi, Yoghurt, Cultured Buttermilk, Lassi, Kefir & Koumiss Technology of Fat-Rich Products: Cream Separation, Processing, Neutralization & Cream Varieties Traditional Fermented, Fat-Rich & Frozen Indian Dairy Confections: Shrikhand, Rabri, Kulfi & Ghee Residue
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