ICAR AICE-JRF/SRF Advanced Dairy Technology & Product Development: practice questions

1 · Advances in concentration and drying · hard

Agglomerated milk powders reconstitute faster mainly because they:

1. They contain no protein at all on the particle surface after agglomeration
2. Are dried at a higher outlet temperature
3. Porous, larger particles wet easily
4. Have more free fat on their surface

2 · Sorption behaviour and control of water activity · hard

Using Raoult's law, what is the water activity of a solution of 1 mol of sucrose in 1 kg of water (55.6 mol water)?

1. 0.982
2. 0.964
3. 0.500
4. 0.018

3 · Functional food design for specific populations · medium

Dairy products generally have low to moderate glycaemic index mainly because:

1. They contain no carbohydrate at all, apart from added sugar in flavoured products
2. Fat blocks all sugar absorption
3. Slow lactose absorption and protein effects
4. Calcium destroys glucose

4 · Fortification techniques: minerals, vitamins, fibre · medium

Fat-soluble vitamins A and D are usually added to milk:

1. As crystals after packaging
2. As emulsions before homogenisation
3. Only to the cream after separation
4. Dissolved in ethanol after filling

5 · Fortification techniques: minerals, vitamins, fibre · medium

Complex coacervation for encapsulation uses:

1. Only high-temperature spray drying of the oil without any wall material
2. Ethanol precipitation of lactose
3. Freezing in liquid nitrogen
4. Charged proteins and polysaccharides

6 · Herbs and phytochemicals in dairy foods · medium

Turmeric and chilli products used in dairy foods need authenticity checks mainly because of:

1. Natural lactose content
2. Casein contamination
3. Excess vitamin C
4. Illegal dye adulteration

7 · Bio-sweeteners and bio-flavours · medium

The characteristic flavour of blue cheese comes largely from methyl ketones produced by:

1. Lactococcus lactis
2. Propionibacterium
3. Penicillium roqueforti
4. Kluyveromyces

8 · Alcoholic dairy beverages · medium

Which yeast ferments whey lactose directly to ethanol?

1. Saccharomyces cerevisiae without lactase
2. Debaryomyces hansenii
3. Kluyveromyces marxianus
4. Candida albicans

9 · Scale-up from pilot plant to factory · medium

A yoghurt that cools fast in a pilot tank becomes too acidic in a large tank mainly because:

1. Cooling through walls is slower at scale
2. Large tanks contain more lactose per litre
3. Cultures die faster in large tanks
4. Stirring adds acid

10 · Product development using response surface methodology · medium

A Box–Behnken design for three factors with three centre points has how many runs?

1. 20
2. 8
3. 27
4. 15