ICAR AIEEA-PG Dairy Analogues, Plant-based Alternatives & Composite Dairy Foods: practice questions

1 · Filled milk and imitation milk · medium

Recombined milk differs from filled milk in that recombined milk:

1. Contains vegetable fat in place of milk fat to lower its cost
2. Is always sold as a powder rather than a liquid
3. Contains only milk constituents
4. Contains no protein of any kind

2 · Plant-based milks: soy, oat, almond, rice and pea · medium

Soy drink makers prevent beany flavour mainly by:

1. Grinding beans in ice-cold water to slow all reactions
2. Adding lactose before grinding
3. Fermenting the beans for a week
4. Grinding beans in near-boiling water

3 · Plant-based milks: soy, oat, almond, rice and pea · medium

Enzymes are used in oat drink manufacture mainly to:

1. Coagulate oat protein into curd for a cheese-like product
2. Hydrolyse starch, lowering viscosity and adding sweetness
3. Remove gluten completely
4. Add lactose to the drink

4 · Plant-based milks: soy, oat, almond, rice and pea · medium

Raffinose and stachyose in soy drink can cause flatulence because they are:

1. Allergens that trigger IgE antibodies in sensitised people
2. Converted to lactose in the gut
3. Absorbed and stored as fat
4. Fermented by bacteria in the colon

5 · Plant-based yoghurt and cheese analogues · medium

Starch-and-coconut-oil cheese alternatives are typically:

1. Low in protein and high in saturated fat
2. Higher in protein than Cheddar-type dairy cheese of similar moisture
3. Fermented and ripened for months
4. Made from rennet casein

6 · Hybrid dairy and plant products · medium

Flavour problems in dairy–legume hybrids are often reduced by:

1. Adding more raw legume flour
2. Refined proteins, masking or fermentation
3. Skipping heat treatment
4. Using copper equipment

7 · Precision-fermentation dairy proteins in analogues · medium

Which milk protein was the first made by precision fermentation to reach consumer foods?

1. κ-Casein
2. Lactoferrin
3. αs1-Casein
4. β-Lactoglobulin

8 · Precision-fermentation dairy proteins in analogues · medium

Mycoprotein made from a filamentous fungus is an example of:

1. Precision fermentation of β-lactoglobulin
2. Cellular agriculture of mammary cells
3. Biomass fermentation
4. Rennet coagulation

9 · Nutritional comparison and fortification · easy

Which unfortified plant drink is typically lowest in protein?

1. Rice
2. Soy
3. Pea
4. Cow milk

10 · Consumer trends and market · medium

In East Asia, soy milk is best described as:

1. A new invention of the 2010s
2. A long-established traditional drink
3. A cheese alternative
4. An infant formula