Which of the following is the system that relies on process... | Agrigyan

46
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
The heat stability of milk is assessed by plotting the graph of:
दूध की ताप स्थिरता (heat stability) का आकलन किसका ग्राफ बनाकर किया जाता है?
47
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following is the system that relies on process controls to minimize food safety risks in the dairy processing industry?

डेयरी प्रसंस्करण उद्योग में खाद्य सुरक्षा जोखिमों को कम करने के लिए प्रक्रिया नियंत्रणों पर निर्भर रहने वाली प्रणाली

निम्नलिखित में से कौन सी है?

48
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following is a correct abbreviation for SCADA?

SCADA के लिए

निम्नलिखित में से कौन सा संक्षिप्त नाम (abbreviation) सही है?

49
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following is a correct abbreviation for OPRP?

OPRP के लिए

निम्नलिखित में से कौन सा संक्षिप्त नाम (abbreviation) सही है?

50
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
The optimum temperature for the mass crystallization during sweetened condensed milk manufacturing varies mainly with the ratio of:
मीठे संघनित दूध निर्माण के दौरान बड़े पैमाने पर क्रिस्टलीकरण (mass crystallization) के लिए इष्टतम तापमान मुख्य रूप से किसके अनुपात के साथ बदलता है?

Dairy Technology Subjects

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Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

17 Topics
Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Active 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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