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DIPLOMA IN LIVESTOCK PRODUCTS TECHNOLOGY EXAMINATION

DECEMBER 2013.

110 — TECHNOLOGY OF DAIRY PRODUCTS

(Common with NR & OR)

Time : Three hours Maximum : 100 marks

I. Choose the correct answer from the choice given. (10 × 1 = 10)

1. The optimum churning temperature of cream is

(a) 9 – 10°C (b) 20 – 30°C (c) 0 – 5°C

2. |S | specification for acidity in ice cream

(a) 1% (b) 0.25% (c) 3%

3. An example of hard cheese is

(a) cream (b) cottage (c) prove lone

4. Specify gravity of buffalo multi is

(a) 1.028 (b) 1.032 (c) 1.00

5. The process of removing bacteria from milk by centrifugation is

(a) homogenization (b) bacto fyation (c) filtration

6. An example of chelating chemical is

(a) Teepol (b) idet (c) Tetra phosphate

7. Objective of paraffing in cheese is

(a) to reduce loss of moisture (b) flavour (c) over run

8. Raleri is also known as

(a) paneer (b) clotted cream (c) butter oil

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9. The starter culture used in preparing Dali is

(a) Pseudomonas aeruginosa (b) E.Coil (c) S.Lactis

10. %over run in softy ice crem is

(a) 70–80 (b) 90–100 (c) 30–50

II. Fill up the blanks with suitable words. (10 × 1 = 10)

1. According to PFA rules better should contain not less than ——————% fat.

2. Hard cheese may contain ——————% moisture.

3. Mould button in condonsed milk is due to ——————.

4. The acidly in dried milk should not exceed ——————%.

5. To comply to AGMARK standards B audouin –– test must be —————— for

ghee.

6. BIS standards for SPC event in pasteurized milk should net be more than
—————— cfu/g

7. Minimum standard prescribed by PFA rules for cow milk is for ——————
SNF.

8. Yield of channa in case of cow milk is ——————%.

9. The starter organism used for Yoghurt marking is ——————.

10. Energy value given by consuming cow's milk is —————— 100g.

III. Define any FIVE of the following (5 × 2 = 10)

1. Stabilizer

2. Coffee cream.

3. Rink rot

4. Starter culture.

5. Mould buttons.

6. Milk shed.

7. Blowing in cheese.

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IV. Write short notes on any FIVE of the following (5 × 4 = 20)

1. Plant form tests.

2. Preparation of processed cheese.

3. CIP procedure

4. Detection of adulteration in milk.

5. Detection of mastitis milk.

6. BIS standards for raw and pasteurized milk.

7. Preparation of Yoghurt.

V. Write an essay on any FIVE of the following (5 × 10 = 50)

1. Prestratification method of preparing ghee.

2. What are some of the zoometric diseases transmitted by milk.

3. Explain briefly the importance of clean milk production.

4. Factors in influencing fat % in cream five factors affecting composition of milk.

5. Factors affecting composition of milk.

6. Different kinds of pasteurization.

7. Different ingredients eased in ice cream making.

—————————

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