Exam Details
| Subject | Dairy Technology | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
Explain the following:
Present status of Dairy Industry in India.
Role of cooperatives in growth of Dairy Industry.
Important interventions to augment the growth of the Dairy Sector.
What is the average composition of cow and buffalo milk? Describe the activities carried out at Dairy Dock.
What is the importance of "chilling of milk"? Describe different methods used for chilling of milk.
What is a steam boiler? Describe the important components of a steam boiler. Write the disadvantages of using hard water in the boiler.
3. Explain the following (any four)
Bactofugation
Standardization of milk
Merits and demerits of Homogenization of milk
Principle and operation of HTST Pasteurizer
Types of UHT plants and important features
What are the causes of following defects in ice-cream
rancid flavour
crumbly body
(iii)sandiness and
foamy meltdown
How soft ice-cream differs from regular ice-cream? Explain in detail.
Explain the purpose of following processing operations.
Seeding in preparation of concentrated milk.
Pilot sterilization test in preparation of Evaporated milk.
5. Explain the following (any four)
Atomization
Roller drying
Bulk density of dried milk products
Reconstitution properties of milk powders
Dairy whitener
6. Describe the principle and procedure for manufacture of following dairy products.
Table Butter
Cheddar Cheese
Describe various inputs required for a successful business plan.
Explain important sources of short term finance for running an enterprise.
List important Khoa and Chhana based sweets.
Present status of Dairy Industry in India.
Role of cooperatives in growth of Dairy Industry.
Important interventions to augment the growth of the Dairy Sector.
What is the average composition of cow and buffalo milk? Describe the activities carried out at Dairy Dock.
What is the importance of "chilling of milk"? Describe different methods used for chilling of milk.
What is a steam boiler? Describe the important components of a steam boiler. Write the disadvantages of using hard water in the boiler.
3. Explain the following (any four)
Bactofugation
Standardization of milk
Merits and demerits of Homogenization of milk
Principle and operation of HTST Pasteurizer
Types of UHT plants and important features
What are the causes of following defects in ice-cream
rancid flavour
crumbly body
(iii)sandiness and
foamy meltdown
How soft ice-cream differs from regular ice-cream? Explain in detail.
Explain the purpose of following processing operations.
Seeding in preparation of concentrated milk.
Pilot sterilization test in preparation of Evaporated milk.
5. Explain the following (any four)
Atomization
Roller drying
Bulk density of dried milk products
Reconstitution properties of milk powders
Dairy whitener
6. Describe the principle and procedure for manufacture of following dairy products.
Table Butter
Cheddar Cheese
Describe various inputs required for a successful business plan.
Explain important sources of short term finance for running an enterprise.
List important Khoa and Chhana based sweets.
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 Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds