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QuestionPaper-Dairy Processing

This document appears to be an exam for a dairy processing technology course, as it covers topics related to milk composition, processing, and products. It contains 3 sections with multiple choice and written response questions. Section A asks 10 short answer questions about milk macronutrients, tests, processing sections, objectives, products, and packaging. Section B requires longer answers to questions about milk collection, properties, standardization, homogenization, production flows, and product types. Section C requires discussing the role of NDDB, pasteurization methods, condensed milk production, and butter/ghee manufacturing, as well as hygiene practices in dairies.

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harshitha jagathiesh
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2K views

QuestionPaper-Dairy Processing

This document appears to be an exam for a dairy processing technology course, as it covers topics related to milk composition, processing, and products. It contains 3 sections with multiple choice and written response questions. Section A asks 10 short answer questions about milk macronutrients, tests, processing sections, objectives, products, and packaging. Section B requires longer answers to questions about milk collection, properties, standardization, homogenization, production flows, and product types. Section C requires discussing the role of NDDB, pasteurization methods, condensed milk production, and butter/ghee manufacturing, as well as hygiene practices in dairies.

Uploaded by

harshitha jagathiesh
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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I G I A L PAGE : 1

15FPB18
PSG COLLEGE OF ARTS & SCIENCE
(AUTONOMOUS)
Bvoc DEGREE EXAMINATION DECEMBER 2019
(Fourth Semester)
Branch - FOOD PROCESSING TECHNOLOGY
DAIRY PROCESSING
Time : Three Hours Maximum : 75 Marks
SECTION-A (20 Marks)
Answer ALL questions
ALL questions carry EQUAL marks ( 1 0 x 2 = 20)
1 State the macronutrient content of cow’s milk.
2 How will you perform clot on Boil test?
3 List down the four sections of PWE.
4 Write the objective of clarification.
5 What is recombined Milk?
6 State the SNF content of Toned & Double toned milk.
7 List the by-products of milk processing.
8 What is Overrun?
9 Expand CIP and COP,
10 Mention the objectives of packing milk.
/
SECTION - B (25 Marks)
Answer ALL Questions
ALL Questions Carry EQUAL Marks ( 5 x 5 = 25)
11 a Outline the steps in buying and collection of Milk.
OR
b Bring out the Physico-Chemical properties of Milk.
12 a Explain the concept of Milk Standardization.
OR
b What is Homogenisation? Mention the importance.
13 a Explain the production flow chart for sterilized Milk.
OR
b Differentiate imitation milk and synthetic milk.
14 a Outline the manufacturing steps of flavoured milk.
OR
b Write on different types of yoghurt.
15 a Highlight the importance of Milk packaging.
OR
b Discuss on packaging materials used on dairy products.

SECTION - C (30 Marks!


Answer any THREE Questions
ALL Questions Carry EQUAL Marks (3 x 10 = 30)
16 Discuss the role and function of NDDB in dairy development.
17 Elaborate on objectives and methods of pasteurization.
18 Enumerate the production process of sweetened condensed Milk.
19 Summarize the manufacturing steps of Butter and Ghee.
20 Write in detail on hygiene and sanitary practices followed in dairy

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