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 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 AIEEA-PG — Dairy Technology (group 17)
Application of membrane processing in milk processing: MF, UF, NF and RO uses, bactofugation versus MF, and basic definitions such as permeate, retentate and concentration factor.
How our questions for ICAR AIEEA-PG spread across the units of Membrane Processing & Dairy Ingredients. Difficulty: 13 easy, 8 medium, 0 hard.
| Flux, transmembrane pressure and concentration factor | 3 | |
| Membrane classification and membrane materials | 3 | |
| Microfiltration: bacteria removal and micellar casein | 3 | |
| Reverse osmosis for concentration and water recovery | 2 | |
| Membrane modules and plant configurations | 2 | |
| Ultrafiltration: milk protein concentrates and cheese milk | 2 | |
| Concentration polarisation and fouling models | 1 | |
| Membrane cleaning and sanitation | 1 | |
| Nanofiltration and electrodialysis for demineralisation | 1 | |
| Diafiltration | 1 | |
| Functional properties of dairy proteins: solubility, emulsifying, foaming, gelation | 1 | |
| Ingredient specifications and applications | 1 |
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
Skim milk with 3.3% protein is ultrafiltered to a VCF of 4 with complete protein retention. What is the retentate protein content?
D. 13.2%
Cr = 3.3 × 4 = 13.2%. 0.83% divides by the VCF; 9.9% uses VCF − 1; 16.5% uses VCF + 1.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Which process retains lactose and calcium but lets sodium chloride pass?
B. Nanofiltration
NF passes monovalent ions; RO retains them; UF and MF pass lactose.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Cross-flow filtration differs from dead-end filtration in that:
D. Feed flows along the membrane, sweeping retained material away
Tangential flow limits cake build-up.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Concentration polarisation is:
C. A reversible build-up of retained solutes at the membrane surface
It disappears when pressure is released or cross-flow increases.
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
Milk protein concentrate is made mainly by:
A. UF of skim milk
UF retains casein and whey protein together.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
RO is used before evaporating whey mainly to:
D. Remove water more cheaply
Membrane dewatering costs less than early evaporator stages.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Which dairy protein is especially valued as an emulsifier in coffee whiteners?
C. Sodium caseinate
Flexible caseinate molecules adsorb rapidly at oil–water interfaces.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
Dairy protein content is calculated from total nitrogen multiplied by:
C. 6.38
6.38 is the dairy factor; 6.25 is the general factor; 5.70 is used for wheat.
Further reading: Cheryan, Ultrafiltration and Microfiltration Handbook
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