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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
Discuss various platform tests conducted to examine raw milk on a dairy dock.
Describe operations carried out at a chilling centre.
What is standardization of milk?
500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Calculate amount of skim milk needed and standardized milk formed.
Explain the working of the automatic milk vending machine with the help of a neat diagram.
What is the principle behind long life milk
Describe the procedure of "cleaning in place" process.
Why cleaning is required before sanitization
5. Define the following terms
Milk soil and milk stones
Safe food/milk
Dairy
Acid cleaners
Detergents
6. Distinguish between:
Single use and multi-use packaging material
Gravity filling and vacuum filling
Bulk and Retail sale of milk
Pouches and carton
7. Define the following terms
Bactofugation
Pasteurization
Homogenization
Sterilization
Reconstituted milk
8.Fill in the blank in the followings:
A Road tanker can carry to litre milk.
A Rail tanker can carry to litre milk.
Milk testing more than lactic acid should be rejected.
Microbiological standard for very good cow milk is cfu/ml.
A good quality milk should have direct microscopic counts per ml.
Storage of milk at 2°C to 5°C causes in the viscosity.
Silo type tanks may store upto litre milk.
Pasteurized milk is cooled in cooling section to °C.
The pressure in second stage homogenization is almost of first stage pressure (175 is kg/cm^2.
soluble vitamins are not affected by UHT processing.
Describe operations carried out at a chilling centre.
What is standardization of milk?
500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Calculate amount of skim milk needed and standardized milk formed.
Explain the working of the automatic milk vending machine with the help of a neat diagram.
What is the principle behind long life milk
Describe the procedure of "cleaning in place" process.
Why cleaning is required before sanitization
5. Define the following terms
Milk soil and milk stones
Safe food/milk
Dairy
Acid cleaners
Detergents
6. Distinguish between:
Single use and multi-use packaging material
Gravity filling and vacuum filling
Bulk and Retail sale of milk
Pouches and carton
7. Define the following terms
Bactofugation
Pasteurization
Homogenization
Sterilization
Reconstituted milk
8.Fill in the blank in the followings:
A Road tanker can carry to litre milk.
A Rail tanker can carry to litre milk.
Milk testing more than lactic acid should be rejected.
Microbiological standard for very good cow milk is cfu/ml.
A good quality milk should have direct microscopic counts per ml.
Storage of milk at 2°C to 5°C causes in the viscosity.
Silo type tanks may store upto litre milk.
Pasteurized milk is cooled in cooling section to °C.
The pressure in second stage homogenization is almost of first stage pressure (175 is kg/cm^2.
soluble vitamins are not affected by UHT processing.
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