Exam Details
| Subject | Advances in Chemistry of Milk Processing | |
| Paper | ||
| Exam / Course | PH.D IN DAIRY SCIENCE AND TECHNOLOGY | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. Discuss the heat induced changes in milk with special reference to protein-carbohydrates interactions.
How Polyphenyls get their entry into milk? Describe their adverse effects on human health.
Describe the chemistry of high pressure processing of milk and what bottlenecks are there in making it popular?
3. Describe the specific and non-specific coagulation of milk. In modern cheese making why milk is pasteurized before its coagulation with rennet?
4. Write short notes on any four of the following:
Artificial sweeteners
Fortification of milk
Inactivation of enzymes in milk
GM and Organic Foods
Radionuc1ides in milk
Define heat induced changes in milk salts. On what basis the stabilizers are selected for concentrated milk
What are different ingredients for formulation of fat replacers? Why fat replacers have not become popular in the country?
How physical changes in fat globules of milk due to homogenization are desirable in the manufacturing of ice-cream
How changes in fat globules due to homogenization influence the heat stability of concentrated milk
Describe heat induced changes in milk proteins and their influence on the storage stability of concentrated milk.
Describe the mechanism and role of cold agglutination in milk.
How Polyphenyls get their entry into milk? Describe their adverse effects on human health.
Describe the chemistry of high pressure processing of milk and what bottlenecks are there in making it popular?
3. Describe the specific and non-specific coagulation of milk. In modern cheese making why milk is pasteurized before its coagulation with rennet?
4. Write short notes on any four of the following:
Artificial sweeteners
Fortification of milk
Inactivation of enzymes in milk
GM and Organic Foods
Radionuc1ides in milk
Define heat induced changes in milk salts. On what basis the stabilizers are selected for concentrated milk
What are different ingredients for formulation of fat replacers? Why fat replacers have not become popular in the country?
How physical changes in fat globules of milk due to homogenization are desirable in the manufacturing of ice-cream
How changes in fat globules due to homogenization influence the heat stability of concentrated milk
Describe heat induced changes in milk proteins and their influence on the storage stability of concentrated milk.
Describe the mechanism and role of cold agglutination in milk.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advances in Analytical Techniques in Dairy Chemistry
- Advances in Chemistry of Milk Processing
- Advances in Lipid Technology
- Advances in Protein Technology
- Application of Biotechnology in Dairy Industry
- Dairy & Food Engineering-1
- Dairy and Food Microbiology
- Dairy Byproducts Technology and Processing
- Development in Dairy Processing
- Product Monitoring and Process Control
- Research &Development Management in Dairy Processing