ICAR AICE-JRF/SRF (PhD): Dairy Chemistry, Dairy Microbiology, Dairy Technology, Dairy Engineering · India · NTA for ICAR
Original practice questions written to the published syllabus · not past papersMF, UF, NF and RO in milk and whey processing, the protein and lactose ingredients they make, and how their function is measured.
In the exams: ICAR AICE subject 37 Unit 4 and subject 38 Unit 3; ICAR AIEEA-PG group 17 Unit I (membrane processing in milk processing)
ICAR AICE-JRF/SRF (PhD) — Dairy Technology (37) and Dairy Engineering (38)
Subject 37 Unit 4: classification, hardware and design of membrane plants, UF modelling (mass transfer and resistance models), fouling and cleaning, factors affecting flux in UF and RO, energy use, preparation of WPC, casein, co-precipitates, lactose and low-lactose products, demineralisation, and functional properties of whey proteins, casein and UF retentate. Subject 38 Unit 3: membrane types, properties and selection. Expect model equations, flux and VCF calculations and mechanism questions.
How our questions for ICAR AICE-JRF/SRF spread across the units of Membrane Processing & Dairy Ingredients. Difficulty: 9 easy, 50 medium, 23 hard.
| Flux, transmembrane pressure and concentration factor | 11 | |
| Concentration polarisation and fouling models | 9 | |
| Functional properties of dairy proteins: solubility, emulsifying, foaming, gelation | 8 | |
| Diafiltration | 7 | |
| Ultrafiltration: milk protein concentrates and cheese milk | 7 | |
| Reverse osmosis for concentration and water recovery | 6 | |
| Membrane cleaning and sanitation | 6 | |
| Membrane classification and membrane materials | 6 | |
| Microfiltration: bacteria removal and micellar casein | 6 | |
| Nanofiltration and electrodialysis for demineralisation | 6 | |
| Membrane modules and plant configurations | 5 | |
| Ingredient specifications and applications | 5 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
10,000 L of skim milk gives 7,500 L of UF permeate. What is the volume concentration factor?
C. 4
Retentate = 2,500 L; VCF = 10,000 ÷ 2,500 = 4. 1.33 divides feed by permeate; 0.75 is the permeate fraction; 3 is permeate ÷ retentate.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
A solute with rejection 0.3 undergoes 3 diavolumes of constant-volume diafiltration. Using C/C0 = e^(−N(1 − R)), what fraction remains?
A. 12.2%
e^(−3 × 0.7) = e^−2.1 = 12.2%. 5.0% ignores rejection; 40.7% uses N × R instead of N(1 − R); 30.0% is the rejection.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Skim milk with 3.4% protein and 5.6% other solids is ultrafiltered to VCF 3.5 without diafiltration. Assuming full protein retention and free passage of other solids, what is the protein in dry matter of the retentate?
B. 68%
Protein = 11.9%; other solids stay 5.6%; DM protein = 11.9 ÷ 17.5 = 68%. 38% is skim milk itself; 12% is wet protein; 88% wrongly divides the other solids by the VCF.
Further reading: Tamime (ed.), Membrane Processing: Dairy and Beverage Applications
Why is centrifugal fat removal used before whey UF?
D. Fat fouls membranes and lowers protein purity
Residual fat concentrates with protein and fouls.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Why does UF flux generally rise with temperature?
B. Viscosity falls
Lower viscosity eases flow; high temperatures bring other risks.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Cleaning effectiveness is usually verified by:
C. Clean water flux recovery
Normalised water permeability is compared with a reference.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Ceramic MF of about 1.4 µm removes bacteria from skim milk because bacteria are:
B. Larger than casein micelles
Bacteria are retained by size; micelles pass.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Permeate from MPC production is mainly:
C. A lactose-rich stream that must be used
Small solutes pass into permeate.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
In electrodialysis, ions move through:
A. Alternating cation- and anion-exchange membranes under an electric field
Ion-exchange membranes and DC current separate salts into a brine stream.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Why might cheese standards in some countries restrict milk protein concentrate in cheese milk?
A. Standards of identity define permitted milk ingredients
Names and permitted ingredients are set by regulation.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
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