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 papersBioreactors and fermentation processes, recombinant enzymes, precision fermentation and the biotechnology now reshaping dairy ingredients.
In the exams: ICAR AICE subject 36 Units 2 and 7 and subject 37 Unit 7
How our questions for ICAR AIEEA-PG spread across the units of Fermentation Technology & Dairy Biotechnology. Difficulty: 11 easy, 18 medium, 1 hard.
| Microbial rennet and fermentation-produced chymosin | 7 | |
| Lactose hydrolysis: batch and continuous | 6 | |
| Single-cell protein and value from whey | 6 | |
| Enzyme-modified cheese | 5 | |
| Fermenter design and types of fermentation | 3 | |
| Production of enzymes: beta-galactosidase, proteases, lipases | 2 | |
| Industrial production of lactic acid and other organic acids | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Fermentation is preferred over chemical synthesis for lactic acid used in poly-lactic acid because fermentation:
B. Gives optically pure L- or D-lactic acid
Chemical synthesis from acetaldehyde and HCN gives racemic DL-lactic acid.
Further reading: Fox et al., Fundamentals of Cheese Science, 2nd ed.
Yeast lactase from Kluyveromyces lactis is suited to milk because its pH optimum is:
C. Near neutral, 6.5–7
Neutral yeast lactases suit milk; acid fungal lactases suit acid whey.
Further reading: Stanbury, Whitaker and Hall, Principles of Fermentation Technology, 3rd ed.
Fungal lactases from Aspergillus are preferred for acid whey because they:
D. Work at acid pH
Their pH optimum of 3.5–5 matches acid whey; they are extracellular and robust.
Further reading: Fox et al., Fundamentals of Cheese Science, 2nd ed.
The most widely used fungal (microbial) coagulant comes from:
A. Rhizomucor miehei
R. miehei protease is the main microbial coagulant; R. pusillus and C. parasitica are others.
Further reading: Stanbury, Whitaker and Hall, Principles of Fermentation Technology, 3rd ed.
Compared with chymosin, microbial coagulants tend to:
B. Be more proteolytic, risking yield loss and bitterness
Higher general proteolysis loses protein to whey and can make long-ripened cheese bitter.
Further reading: Fox et al., Fundamentals of Cheese Science, 2nd ed.
Fermentation-produced chymosin is identical to calf chymosin in:
D. Amino acid sequence
It is the calf enzyme made from the cloned prochymosin gene, without pepsin.
Further reading: Fox et al., Fundamentals of Cheese Science, 2nd ed.
Enzyme-modified cheese is typically how much more intense in flavour than natural cheese?
C. 15–30 times
Its concentrated flavour lets small amounts replace aged cheese in foods.
Further reading: Stanbury, Whitaker and Hall, Principles of Fermentation Technology, 3rd ed.
The slurry is pasteurised before enzymes are added in enzyme-modified cheese manufacture to:
A. Destroy contaminants and native enzymes
Control of the incubation depends on starting from a clean, defined substrate.
Further reading: Stanbury, Whitaker and Hall, Principles of Fermentation Technology, 3rd ed.
Nisin is produced commercially by fermenting milk-based media with:
C. Lactococcus lactis
Nisin is a lantibiotic made by certain L. lactis strains.
Further reading: Stanbury, Whitaker and Hall, Principles of Fermentation Technology, 3rd ed.
A cheese plant far from markets with small whey volumes is choosing a whey route. The most defensible first option is often:
A. Anaerobic digestion or feed use
Scale and distance determine viability; high-value routes need large volumes and markets.
Further reading: Stanbury, Whitaker and Hall, Principles of Fermentation Technology, 3rd ed.
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