Q.6
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)

Which of the following is a "popular term" of cohesiveness of a food product?

किसी खाद्य उत्पाद की संसंजकता (cohesiveness) का एक "लोकप्रिय शब्द" ("popular term")

निम्नलिखित में से कौन सा है?

Q.7
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)

Which of the following environmental conditions are considered as desirable for a sensory evaluation laboratory?

संवेदी मूल्यांकन प्रयोगशाला (sensory evaluation laboratory) के लिए

निम्नलिखित में से कौन सी पर्यावरणीय स्थितियाँ वांछनीय मानी जाती हैं?

Q.8
ICAR AIEEA PG 2024 - Dairy Technology
Arranging Order
Arrange the following food package development process stages and

choose the correct option representing its correct order:
(A) Test package system in market
(B) Select package materials and equipment
(C) Determine product and/or package requirements
(D) Evaluate prototype packages
Choose the correct answer from the options given below:

खाद्य पैकेज विकास प्रक्रिया के चरणों को व्यवस्थित करें और सही क्रम का प्रतिनिधित्व करने वाला विकल्प चुनें:

(A) बाजार में पैकेज प्रणाली का परीक्षण करना
(B) पैकेज सामग्री और उपकरणों का चयन करना
(C) उत्पाद और/या पैकेज आवश्यकताओं का निर्धारण करना
(D) प्रोटोटाइप पैकेजों का मूल्यांकन करना

नीचे दिए गए विकल्पों में से सही उत्तर चुनें:

Q.9
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)

Which of the following are the minor atoms commonly found in plastics?

प्लास्टिक में आमतौर पर पाए जाने वाले छोटे/गौण परमाणु (minor atoms)

निम्नलिखित में से कौन से हैं?

Q.10
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
In general,

which of the following packaging materials has the highest "haze values"?

सामान्य तौर पर, निम्नलिखित पैकेजिंग सामग्रियों में से किसका "धुंधलापन मान" ("haze value") सबसे अधिक होता है?

Dairy Technology विषय एवं अध्याय

विषय एवं पाठ्यक्रम के अनुसार सभी अध्याय देखें

द्रव दूध प्रसंस्करण, डेयरी उत्पाद निर्माण, संवेदी मूल्यांकन एवं पैकेजिंग

17 टॉपिक्स
Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation सक्रिय 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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