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    5 6269329174599566646

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    sachin.navtosh
    The document provides a set of questions for an exam on the topic of dairy technology and engineering. It includes multiple choice and short answer questions testing knowledge of topics like pasteurization methods, cheese and butter production processes, condensed and dried milk, and tests for dairy products.

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    5 6269329174599566646

    Uploaded by

    sachin.navtosh
    5 views2 pages
    The document provides a set of questions for an exam on the topic of dairy technology and engineering. It includes multiple choice and short answer questions testing knowledge of topics like pasteurization methods, cheese and butter production processes, condensed and dried milk, and tests for dairy products.

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    5_6269329174599566646

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    The document provides a set of questions for an exam on the topic of dairy technology and engineering. It includes multiple choice and short answer questions testing knowledge of topics like pasteurization methods, cheese and butter production processes, condensed and dried milk, and tests for dairy products.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views2 pages

    5 6269329174599566646

    Uploaded by

    sachin.navtosh
    The document provides a set of questions for an exam on the topic of dairy technology and engineering. It includes multiple choice and short answer questions testing knowledge of topics like pasteurization methods, cheese and butter production processes, condensed and dried milk, and tests for dairy products.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    M.Tech.

    Food Technology
    Semester II End Semester Examination 2021
    Course Code: MFTC-204
    Course Title: Dairy Technology and Engineering

    Time: 3 hours for writing and 15 min. for uploading Max Marks: 75

    Attempt as asked. Marks are mentioned against each question

    Q1. Briefly answer the following: (Total: 15 marks)

    (a) What is seeding and forced crystallization? (2)


    (b) Name the two classes of neutralizers used for neutralization of cream stating their
    advantages and disadvantages. (2)
    (c) What is reconstituted and recombined milk? (2)
    (d) Give two examples of acid dessicated dairy products. (2)
    (e) Define pilot sterilization test. (2)
    (f) What role do positive displacement pumps have in milk homogenizer? (2)
    (g) What are the legal standards for spray dried milk? (2)
    (h) What is syneresis?
    (i) By-product obtained during manufacture of butter is_______. (1)

    Q2. Write short notes on any three of the following (5x3)


    (a) HTST pasteurization
    (b) Precipitation of casein
    (c) Defects in butter, causes, prevention
    (d) Sterilization and UHT treatment
    (e) Overrun

    Q3. Answer any three of the following: (5X3)


    (a) Draw a line diagram showing manufacture of processed cheese.
    (b) Give flow diagram for preparation of sweetened condensed milk. What happens
    when condensed milk is stored at 0°C or below?
    (c) Describe factors affecting yield and composition of milk.
    (d) Draw a flowsheet showing general method and ingredients used in manufacture of
    ice cream. Give the freezing time and temperature of different types of ice-cream
    freezers.
    (e) Determine the acidity if 19.0 ml of 0.1N NaOH is required to titrate a 10ml
    sample of milk, the sum titratable acidity of that sample, is articulated as percent
    lactic acid. (Formula: C3H6O3); mol. weight = 90 g/mol; equivalent weight = 90
    g/equiv)

    Q4. Answer any three of the following (5x3)

    (a) Write in short traditional method for the preparation of paneer and channa.
    (b) Explain multiple effect evaporation and applications in dairy industry.
    (c) Which of the butter churning theories provide a most suitable explanation for
    production of butter? Explain logically.
    (d) How much sugar must be added to milk to give 42% sugar in condensed milk, if
    fresh milk contains 12.5% TMS and condensed milk contains 30% TMS ?
    (e) Classify types of khoa on the basis of moisture content. Describe process
    technology of any one khoa based product in detail.

    Q5. Write short notes on any three of the following: (5x3)

    (a) Instantization process


    (b) CIP in dairy
    (c) Homogenization
    (d) Alkaline phosphatase test
    (e) Ripening of butter

    -----------------------------------------------------------------------------------

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