Fermented Milk Products Chemistry Practice Questions (Q1-1) - Dairy Chemistry | Agrigyan Practice

1

ICAR JRF Dairy Chemistry 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

One of the following is NOT an antimicrobial substances produced by Starter culture in fermented milks

Organic acid Phenols Bacteriocins Hydrogen peroxides

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Physical Properties of Milk Gross Composition & Species Variations Ghee Chemistry Cream Separation Physics, Fat Globule Size Di Salt Equilibria in Milk Milk Plasma, Serum & Phase Distribution of Mi Lactose Chemistry Butter Churning Theories & Phase Inversion Dy

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Condensed & Evaporated Milk Chemistry Differential Scanning Calorimetry , Rheometry Maillard Browning in Milk Milk Powder Chemistry UHT Processing Chemistry Indigenous Dairy Products Chemistry Chromatography in Dairy Lipids, Sugars & Resi Mid-Infrared , Fourier Transform & Ultrasonic Milk Heat Stability Electrophoresis & Mass Spectrometry in Milk P

Unit 4

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Hazard Analysis Critical Control Point & Qual Codex Alimentarius, BIS Specifications & Agma Milk Lipid Oxidation Milk Fat Globule Membrane Milk Fatty Acid Profiles FSSAI Standards for Milk & Milk Products Fat-Soluble Vitamins , Carotenoids & Natural

Unit 5

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Heavy Metals, Chemical Residues, Antibiotics, Chemical Detection of Milk Adulterants

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Milk Clotting Enzymatic Mechanisms Cheese Ripening & Curd Syneresis Factors Fermented Milk Products Chemistry Active Processed Cheese Chemistry Coagulation Dynamics

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120 Questions Bilingual

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