Exam Details
| Subject | Dairy Products- II | |
| 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. Answer any five of the following:
Define Khoa as per the PFA/FSSA rules. Enlist the main sweets made from Khoa.
In which form the lipids, sugar and minerals are present in Khoa
How desirable grains are developed in Danedar Khoa
Write the flow diagram of an improved method of rabri making.
How much and at what stage sugar is added for basundi making?
Write the nutritive value of heat desiccated traditional milk products.
2. Explain any five of the following:
BIS requirements for Mawa burfi.
Difference between Gulabjamun and Pantua.
Difference between Kalakand and Milk cake.
Gross composition of Peda.
List the factors that affect the shelf life of Khoa and Khoa based sweets.
Extension of Shelf life of Khoa.
3. Comment on any five of the following:
Water activity
PFA/FSSA standards for Paneer
Type and strength of coagulant in Chhana making
Heat stability of milk
Filled Paneer
Improved method for manufacture of Chhana
Write down the steps involved in manufacture of rasmalai.
Write down the microbiological quality of Chhana.
Define sweetened condensed milk and evaporate milk as per Prevention of Food Adulteration Act 2000/FSSA 2006.
How much sugar should be added to milk to give 43.1 sugar in condensed milk, if fresh milk contains 12.3% total milk solids and condensed milk contains 31.0% total milk solids?
What items are considered in the scorecard proposed by American Dairy Science Association (ADSA) for condensed milk and evaporated milk
Enumerate the principles of roller drying and spray drying.
Explain spray drying process. What are three major stages of spray drying
Discuss basic operations involved in production of milk powder.
Describe the organoleptic, physico-chemical and reconstitutional properties of dried milks.
What do you mean by feathering? Name the factors that enhance the stability of milk proteins.
Define Khoa as per the PFA/FSSA rules. Enlist the main sweets made from Khoa.
In which form the lipids, sugar and minerals are present in Khoa
How desirable grains are developed in Danedar Khoa
Write the flow diagram of an improved method of rabri making.
How much and at what stage sugar is added for basundi making?
Write the nutritive value of heat desiccated traditional milk products.
2. Explain any five of the following:
BIS requirements for Mawa burfi.
Difference between Gulabjamun and Pantua.
Difference between Kalakand and Milk cake.
Gross composition of Peda.
List the factors that affect the shelf life of Khoa and Khoa based sweets.
Extension of Shelf life of Khoa.
3. Comment on any five of the following:
Water activity
PFA/FSSA standards for Paneer
Type and strength of coagulant in Chhana making
Heat stability of milk
Filled Paneer
Improved method for manufacture of Chhana
Write down the steps involved in manufacture of rasmalai.
Write down the microbiological quality of Chhana.
Define sweetened condensed milk and evaporate milk as per Prevention of Food Adulteration Act 2000/FSSA 2006.
How much sugar should be added to milk to give 43.1 sugar in condensed milk, if fresh milk contains 12.3% total milk solids and condensed milk contains 31.0% total milk solids?
What items are considered in the scorecard proposed by American Dairy Science Association (ADSA) for condensed milk and evaporated milk
Enumerate the principles of roller drying and spray drying.
Explain spray drying process. What are three major stages of spray drying
Discuss basic operations involved in production of milk powder.
Describe the organoleptic, physico-chemical and reconstitutional properties of dried milks.
What do you mean by feathering? Name the factors that enhance the stability of milk proteins.
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