Exam Details
| Subject | Milk Processing and Packaging | |
| Paper | ||
| Exam / Course | Diploma in Dairy Technology | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
What are important steps in organisation of milk collection
Name the physical, chemical and microbiological tests performed in the laboratory to assess the quality of raw milk.
Describe the effect of chilling and cold storage on physico-chemical properties of milk.
Distinguish between filtration and clarification of milk.
Explain batch pasteurization and HTST pasteurization in short.
What is viscolised milk
Explain theoretical basis of UHT processing.
Write PFA/FSSA standards with respect to composition for full cream milk, toned milk, double toned milk, standardized milk and recombined milk.
Explain the terms:
Packaging
Long life milk
Bulk Packaging
Single-use Packaging material
Multi-use Packaging material
Distinguish between gravity fillers and vacuum filler.
Tabulate the existing packaging and distribution systems for processed milk.
Give the classification of cleaning compounds with their major functions.
Explain the various cleaning methods used in dairy plants.
Define the terms:
Can
Container
Dairy plant
Equipment
Machinery
Differentiate the followings:
Acid -Alkali
Clean water -Clear water
Detergents -Sanitizers
Rinse -Disinfection
The cold milk enters the pasteurizer at 4°C and attain a temperature of 60°C after regeneration. The final pasteurization temperature is 72°C. Calculate the regeneration efficiency.
Name the physical, chemical and microbiological tests performed in the laboratory to assess the quality of raw milk.
Describe the effect of chilling and cold storage on physico-chemical properties of milk.
Distinguish between filtration and clarification of milk.
Explain batch pasteurization and HTST pasteurization in short.
What is viscolised milk
Explain theoretical basis of UHT processing.
Write PFA/FSSA standards with respect to composition for full cream milk, toned milk, double toned milk, standardized milk and recombined milk.
Explain the terms:
Packaging
Long life milk
Bulk Packaging
Single-use Packaging material
Multi-use Packaging material
Distinguish between gravity fillers and vacuum filler.
Tabulate the existing packaging and distribution systems for processed milk.
Give the classification of cleaning compounds with their major functions.
Explain the various cleaning methods used in dairy plants.
Define the terms:
Can
Container
Dairy plant
Equipment
Machinery
Differentiate the followings:
Acid -Alkali
Clean water -Clear water
Detergents -Sanitizers
Rinse -Disinfection
The cold milk enters the pasteurizer at 4°C and attain a temperature of 60°C after regeneration. The final pasteurization temperature is 72°C. Calculate the regeneration efficiency.
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
- Dairy Equipment and Utilities
- Dairy Management and Entrepreneurship
- Dairy Products- I
- Dairy Products- II
- Dairy Products- III
- Milk Processing and Packaging
- Milk Production and Quality of milk
- Quality Assurance