ICAR AIEEA-PG: Dairy Science (group 16) and Dairy Technology (group 17) · India · NTA for ICAR
Original practice questions written to the published syllabus · not past papersEvaporated and sweetened condensed milk, milk powders and their functional properties, storage and defects.
In the exams: ICAR AICE subject 37 Units 1 and 3 and subject 34 Unit 6; ICAR AIEEA-PG group 16 (changes in manufacture and storage of milk powder)
ICAR AIEEA-PG — Dairy Science (group 16) and Dairy Technology (group 17)
Physico-chemical changes in manufacture and storage of milk powder, lactose crystallisation and its significance, chemistry of condensed and dried milks, evaporation and spray drying principles. Expect MCQs on sugar ratio, forewarming, seeding, WPNI classes, roller versus spray drying and powder defects.
How our questions for ICAR AIEEA-PG spread across the units of Concentrated & Dried Dairy Products. Difficulty: 17 easy, 28 medium, 3 hard.
| Evaporated milk: process and heat stability | 6 | |
| Sweetened condensed milk: sugar ratio and lactose crystallisation | 6 | |
| Spray drying of milk: process and powder properties | 6 | |
| Whole, skim and instant milk powders | 6 | |
| Defects of condensed milks | 6 | |
| Heat classification of milk powders: WPNI | 5 | |
| Water activity, sorption and glass transition in powders | 3 | |
| Powder storage, caking and Maillard browning | 3 | |
| Dairy whiteners and filled milk powders | 2 | |
| Roller drying | 2 | |
| Powder fires and explosions: safety | 2 | |
| Agglomeration and instantising | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
A fat-filled milk powder of 26% fat is made from skim milk powder (1% fat) and vegetable fat, ignoring moisture. Per 100 kg of product, how much vegetable fat is used?
B. 25.25 kg
Fat: 0.01S + F = 26 with S + F = 100, so 0.99F = 25, F = 25.25 kg and S = 74.75 kg. 26.00 kg ignores the fat in the powder; 26.26 kg divides by 0.99 without subtracting the powder fat; 73.74 kg is close to the powder mass, not the fat.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
A milk powder has a bulk density of 0.60 g/mL. What volume does a 25 kg bag occupy?
D. 41.7 L
Volume = 25,000 g ÷ 0.60 g/mL = 41,667 mL = 41.7 L. 15.0 L multiplies by density; 25.0 L treats density as 1; 150.0 L slips a factor of ten.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
Why is evaporated milk homogenised?
D. To prevent fat separation
Fine globules do not cream in the can over months. The separation it prevents would otherwise build up during long storage.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
Lactose crystals in SCM begin to feel gritty roughly above what size?
A. About 10 µm
Crystals smaller than about 10 µm are not perceived; larger ones increasingly give sandiness.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
Age gelation of evaporated milk during storage is accelerated by:
A. Low forewarming and high storage temperature
Protein interactions build slowly, faster at warm temperatures and with less forewarming.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
Why is milk concentrated in an evaporator before spray drying?
C. Evaporation removes water far more cheaply than the dryer
Multiple-effect evaporators use much less energy per kg of water.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
During spray drying, milk droplet temperature stays well below the inlet air temperature mainly because:
D. Evaporative cooling holds droplets near wet-bulb temperature
While water evaporates, the droplet surface stays near wet-bulb temperature.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
Compared with spray-dried powder, roller-dried milk powder has:
D. More insolubility and heat damage
Contact with hot drums causes denaturation and browning.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
Under Codex, skimmed milk powder contains at most:
B. 1.5% fat
SMP ≤1.5% fat; WMP ≥26% and <42%.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
Dairy whitener, common in South Asia, is:
B. Milk powder with added sugar for whitening tea and coffee
Non-dairy creamers use vegetable fat and caseinate; whitener is milk-based with sugar.
Further reading: Walstra, Wouters and Geurts, Dairy Science and Technology
Ten here, 48 in the app. The Laisha app has every practice question we have written to ICAR AIEEA-PG in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.
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