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 papersHeat-desiccated, acid-coagulated and fermented traditional products of South Asia, the Middle East, Africa and Latin America, and how to scale them up.
In the exams: ICAR AICE subjects 34 Unit 6 and 37 Unit 1; ICAR AIEEA-PG group 16 (indigenous milk products); ICAR AICE subject 35a Unit 3
ICAR AIEEA-PG — Dairy Science (group 16) and Dairy Technology (group 17)
Physico-chemical changes during the manufacture of indigenous milk products and their quality standards; manufacture and defects of khoa, chhana, paneer and their sweets. Expect MCQs on types of khoa, why buffalo milk is preferred for khoa and cow milk for chhana, coagulation temperatures, and yields.
How our questions for ICAR AIEEA-PG spread across the units of Traditional & Indigenous Dairy Products of the World. Difficulty: 15 easy, 19 medium, 4 hard.
| Khoa and khoa-based sweets: peda, burfi, kalakand, gulab jamun | 8 | |
| Chhana and chhana-based sweets: rasogolla, sandesh | 6 | |
| Rabri, basundi and khurchan | 5 | |
| Dulce de leche and cajeta | 3 | |
| Kulfi and traditional frozen products | 3 | |
| Classification of traditional dairy products | 3 | |
| Paneer | 3 | |
| Mechanisation of traditional dairy products | 2 | |
| Shelf-life extension of traditional products | 2 | |
| Middle Eastern and Central Asian products: labneh, kashk, qurut | 1 | |
| African fermented milks: amasi, nunu, suusac | 1 | |
| Standards and geographical indications | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
100 kg of buffalo milk (6.5% fat, 9.5% SNF) is made into khoa of 30% moisture, with all solids retained. What mass of khoa is obtained?
A. 22.9 kg
Solids = 16 kg; khoa = 16 ÷ (1 − 0.30) = 22.9 kg. 53.3 kg divides by the moisture instead of the solids fraction; 16.0 kg forgets the water left in khoa; 20.8 kg adds 30% to the solids.
Further reading: De, Outlines of Dairy Technology
A burfi recipe uses sugar at 30% of the khoa weight. How much sugar is added to 12 kg of khoa?
D. 3.6 kg
12 × 0.30 = 3.6 kg. 4.0 kg takes one-third of the khoa instead of 30%; 0.36 and 36 kg slip the decimal point.
Further reading: Aneja et al., Technology of Indian Milk Products
How much sugar is needed to make 10 kg of rasogolla syrup at 50% sugar by weight?
D. 5 kg
50% of 10 kg = 5 kg (with 5 kg water). 10 kg would give a 50% syrup of 20 kg; 2.5 kg gives 25%; 6.7 kg confuses the ratio with sugar ÷ water.
Further reading: Aneja et al., Technology of Indian Milk Products
Milk for dulce de leche (100 kg) has an acidity of 0.16% lactic acid, to be lowered to 0.12% with sodium bicarbonate (84 g neutralises 90 g lactic acid). How much bicarbonate is needed?
A. 37.3 g
Acid to remove = 100 kg × 0.04% = 40 g; NaHCO3 = 40 × 84 ÷ 90 = 37.3 g. 40.0 g assumes a 1 : 1 ratio; 42.9 g inverts the ratio; 373 g slips a factor of ten.
Further reading: De, Outlines of Dairy Technology
Which pair are both heat-acid coagulated products?
B. Paneer and chhana
Paneer and chhana are made by adding acid to hot milk; khoa and rabri are concentrated; amasi and nunu are fermented; ghee and kaymak are fat-rich.
Further reading: De, Outlines of Dairy Technology
Danedar khoa is made granular by:
A. Slightly acidifying the milk so fine curd particles form
A little citric acid or sour whey produces fine particles during heating.
Further reading: De, Outlines of Dairy Technology
Why is cow milk preferred for chhana used in rasogolla?
D. Its curd is softer and smoother, giving spongy balls
Buffalo milk chhana is harder and greasy; cow milk gives fine, uniform curd.
Further reading: De, Outlines of Dairy Technology
Paneer milk is typically coagulated at about:
C. 70 °C with dilute citric acid
Heated milk is cooled to about 70 °C and acidified; rennet at 32 °C makes cheese.
Further reading: De, Outlines of Dairy Technology
Why is sodium bicarbonate added to milk for dulce de leche?
A. To prevent coagulation and promote Maillard browning
Partial neutralisation stops curdling during long boiling and raises pH, speeding browning.
Further reading: Aneja et al., Technology of Indian Milk Products
What usually limits the shelf life of khoa-based sweets?
A. Surface mould and yeast growth
Moulds and yeasts tolerate the low water activity of sweets.
Further reading: Aneja et al., Technology of Indian Milk Products
Ten here, 38 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.
Free for ten days, then one subscription of US$10 a month. We would rather say so here than have you find it later.
An AI operating system for agriculture: free guides, manuals and tools written for every country.