Exam Details
| Subject | Dairy Products- I | |
| 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
1. Define any ten of the following
Ageing of cream
Standardization of cream
Slime
Frozen cream
Butter
Pasteurized cream butter
Salted butter
Creamery butter
Ghee
Keeping quality of Ghee
Preservative
Low-fat Dairy Spread
What are the legal standards of cream?
Describe the factors which influence the efficiency of cream separation process.
Name the common types of cream separators and describe them in brief.
Why cream is homogenized? Explain the theory of homogenization.
Describe the different methods for preparation of plastic cream.
4. With the help of flow diagram, explain the preparation of Whipping Cream.
What are the advantages of making Ghee by creamery butter method?
Describe the desirable marketable attributes of good quality Ghee.
Differentiate between anti-oxidant and auto-oxidation.
Give the regional preferences for Ghee flavour and texture.
List the ingredients used in the manufacture of low-fat spreads. Also indicate the specific importance of each ingredient in production of a good-quality spread.
Explain the principle of butter making.
What are the legal standards and BIS specifications for table butter?
What are the advantages and disadvantages of metal butter churns
8. Write short notes on any five of the following:
Packing and Packaging
Acidic flavour in cream
Phase separation
Oil-in-water emulsion
Spreadability
Irradiation
Impermeability
Ageing of cream
Standardization of cream
Slime
Frozen cream
Butter
Pasteurized cream butter
Salted butter
Creamery butter
Ghee
Keeping quality of Ghee
Preservative
Low-fat Dairy Spread
What are the legal standards of cream?
Describe the factors which influence the efficiency of cream separation process.
Name the common types of cream separators and describe them in brief.
Why cream is homogenized? Explain the theory of homogenization.
Describe the different methods for preparation of plastic cream.
4. With the help of flow diagram, explain the preparation of Whipping Cream.
What are the advantages of making Ghee by creamery butter method?
Describe the desirable marketable attributes of good quality Ghee.
Differentiate between anti-oxidant and auto-oxidation.
Give the regional preferences for Ghee flavour and texture.
List the ingredients used in the manufacture of low-fat spreads. Also indicate the specific importance of each ingredient in production of a good-quality spread.
Explain the principle of butter making.
What are the legal standards and BIS specifications for table butter?
What are the advantages and disadvantages of metal butter churns
8. Write short notes on any five of the following:
Packing and Packaging
Acidic flavour in cream
Phase separation
Oil-in-water emulsion
Spreadability
Irradiation
Impermeability
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