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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Define any ten of the following
Cream
Pre-heating of cream
Low fat cream
Coffee cream
Sweet cream butter
Dairy butter
Cooking butter
Ripened cream butter
Butter oil
AGMARK
Oxidation
Fat spread
How the titratable acidity of cream is determined
What is cream separator slime? Give its composition.
Explain the term 'thermal processing of cream'. What are the different methods of thermal processing of cream
Explain the process of homogenization of cream.
Describe the factors which affect the fat percentage of cream.
4. Describe the major steps involved in the manufacture of ghee by indigenous method and direct cream method.
Write the disadvantages of preparing ghee by creamery butter method.
Name the most commonly used adulterants in ghee. Which tests should be performed to detect these adulterants
Differentiate between emulsion and de-emulsion.
What should be criteria for selecting packaging material for ghee? Name the most commonly used packaging material for bulk packaging of ghee and what are its benefits?
What are the uses of butter oil? Discuss in brief the various methods used for the preparation of butter oil.
Draw a Flow Diagram for the preparation of frozen cream.
Pointwise write the various uses of cream.
Why and how cream is sterilized?
8. Write short notes on any five of the following:
Yeasty/Fruity flavour in cream
Use of micro-organisms for souring of cream
Uses of ghee
Plastic cream
Butter milk
Neutralization
Dairy spread
Cream
Pre-heating of cream
Low fat cream
Coffee cream
Sweet cream butter
Dairy butter
Cooking butter
Ripened cream butter
Butter oil
AGMARK
Oxidation
Fat spread
How the titratable acidity of cream is determined
What is cream separator slime? Give its composition.
Explain the term 'thermal processing of cream'. What are the different methods of thermal processing of cream
Explain the process of homogenization of cream.
Describe the factors which affect the fat percentage of cream.
4. Describe the major steps involved in the manufacture of ghee by indigenous method and direct cream method.
Write the disadvantages of preparing ghee by creamery butter method.
Name the most commonly used adulterants in ghee. Which tests should be performed to detect these adulterants
Differentiate between emulsion and de-emulsion.
What should be criteria for selecting packaging material for ghee? Name the most commonly used packaging material for bulk packaging of ghee and what are its benefits?
What are the uses of butter oil? Discuss in brief the various methods used for the preparation of butter oil.
Draw a Flow Diagram for the preparation of frozen cream.
Pointwise write the various uses of cream.
Why and how cream is sterilized?
8. Write short notes on any five of the following:
Yeasty/Fruity flavour in cream
Use of micro-organisms for souring of cream
Uses of ghee
Plastic cream
Butter milk
Neutralization
Dairy spread
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