Exam Details
| Subject | Dairy Products- III | |
| 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 terms
Biostabilization of Yoghourt
Shrikhand
Sweet curd
Cheddaring of cheese
Pasta filata
Processed cheese
Paraffining of cheese
Yoghurt
hermoduric Bacteria
Microfiltration
Sour butter milk
Sodium Caseinate
How will you prepare good quality starter culture?
Give the nutritional aspects of fermented milks.
Give the flow-diagram for manufacture of Yoghourt.
Write in detail about factors affecting the keeping quality of fermented milks
What do you understand by trimming of cheese? And also write about processing of "processed cheese".
According PFA 1976 give the definition of 'Milk ices' and 'Milk lollies'.
What is the purpose of adding stabilizer and emulsifier in ice-cream
Define caseinate. And also give the typical composition of caseinate.
How sweet cream buttermilk powder is different from skim milk powder in physical quality? And also give the gross composition of sweet cream butter and skim milk.
How residual ghee is recovered commercially from ghee residue? And explain the different types of products that can be prepared by ghee-residue.
Give the application of 'Nanofiltration' in dairy industry.
Describe the different grades of lactose.
What do you understand by complete hardening of an ice-cream? And also write packaging of ice-cream.
Write in detail industrial method preparation of 'Kulfi'.
Write in detail different methods for separation of whey proteins from whey. And also write nutritional aspects of
What are the common defects in ice-cream?
8. Write short notes on any two of the following:
Give the classification of dairy starter cultures and also explain the characteristics of good starter culture.
Write the methods of manufacturing of Mozzarella cheese by direct acidification. (With time, temp., pH and dose rate of rennet add.)
Write about packaging, storage, common defects of fermented milks.
Biostabilization of Yoghourt
Shrikhand
Sweet curd
Cheddaring of cheese
Pasta filata
Processed cheese
Paraffining of cheese
Yoghurt
hermoduric Bacteria
Microfiltration
Sour butter milk
Sodium Caseinate
How will you prepare good quality starter culture?
Give the nutritional aspects of fermented milks.
Give the flow-diagram for manufacture of Yoghourt.
Write in detail about factors affecting the keeping quality of fermented milks
What do you understand by trimming of cheese? And also write about processing of "processed cheese".
According PFA 1976 give the definition of 'Milk ices' and 'Milk lollies'.
What is the purpose of adding stabilizer and emulsifier in ice-cream
Define caseinate. And also give the typical composition of caseinate.
How sweet cream buttermilk powder is different from skim milk powder in physical quality? And also give the gross composition of sweet cream butter and skim milk.
How residual ghee is recovered commercially from ghee residue? And explain the different types of products that can be prepared by ghee-residue.
Give the application of 'Nanofiltration' in dairy industry.
Describe the different grades of lactose.
What do you understand by complete hardening of an ice-cream? And also write packaging of ice-cream.
Write in detail industrial method preparation of 'Kulfi'.
Write in detail different methods for separation of whey proteins from whey. And also write nutritional aspects of
What are the common defects in ice-cream?
8. Write short notes on any two of the following:
Give the classification of dairy starter cultures and also explain the characteristics of good starter culture.
Write the methods of manufacturing of Mozzarella cheese by direct acidification. (With time, temp., pH and dose rate of rennet add.)
Write about packaging, storage, common defects of fermented milks.
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