Q.1
ICAR AIEEA PG 2024 - Dairy Technology (Q.50)
MCQ (Single Correct) +4 −1
Among the seven principles, the fourth (4th) principle of HACCP deals with:
HACCP के सात सिद्धांतों में से, चौथा (4th) सिद्धांत किससे संबंधित है?
Q.2
ICAR AIEEA PG 2024 - Dairy Technology (Q.51)
MCQ (Single Correct) +4 −1
During HACCP application, the criterion which separates acceptability from unacceptability is termed as:
HACCP अनुप्रयोग के दौरान, वह मानदंड जो स्वीकार्यता को अस्वीकार्यता से अलग करता है, क्या कहलाता है?
Q.3
ICAR AIEEA PG 2024 - Dairy Technology (Q.55)
MCQ (Single Correct) +4 −1
Expanded form of SCADA, a system popularly used in the automation of dairy processes, is:
SCADA का पूर्ण रूप क्या है, जो डेयरी प्रक्रियाओं के स्वचालन (automation) में लोकप्रिय रूप से उपयोग की जाने वाली प्रणाली है?
Q.4
ICAR AIEEA PG 2024 - Dairy Technology (Q.56)
Match the Following +4 −1

Match List-I with List-II:

(ii) Thermocouple
(iii) Electrodes
(iv) Load cells
(ii) थर्मोकपल (Thermocouple)
(iii) इलेक्ट्रोड (Electrodes)
(iv) लोड सेल (Load cells)
List - I
List - II
A Temperature Temperature I Solenoid valves Solenoid valves
B Pneumatic on/off valves Pneumatic on/off valves II Thermocouple Thermocouple
C Weight Weight III Electrodes Electrodes
D Conductivity Conductivity IV Load cells Load cells
Q.5
ICAR AIEEA PG 2024 - Dairy Technology (Q.57)
MCQ (Single Correct) +4 −1
It is a device that serves to maintain the process variable value at the set point. It receives the signal of measured variable and compares with that of preset value. What type of device is it?
यह एक ऐसा उपकरण है जो प्रक्रिया चर (process variable) के मान को सेट पॉइंट पर बनाए रखने का काम करता है। यह मापे गए चर का संकेत प्राप्त करता है और पूर्व निर्धारित मूल्य (preset value) के साथ तुलना करता है। यह किस प्रकार का उपकरण 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 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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