1. Define any ten of the following:

Additives

Heat desiccation

Acidulant

Caramel

Neutralizer

Chhana

Filled milk

Recombined milk

Sugar ratio

Seeding

Sinkability

Cakiness

Classify traditional dairy products on the basis of their principle of manufacture.

Give the characteristics of khoa as per BIS requirements for manufacture of Burfi and Gulabjamun.

How much sugar is optimum for burfi and peda What is the compositional difference between burfi and peda? On the basis of appearance how can you differentiate burfi from peda

State the reasons of flat, salty, burnt and oxidized flavour in khoa and khoa based sweets.

Give the gross composition of paneer. Enlist the factors affecting the quality of paneer.

Which milk is more suitable for manufacture of paneer and why? Give the flow diagram of manufacture of paneer from the suitable type of milk.

Define condensed milk. Give the specification given by Bureau of Indian Standards for Condensed Milks.

What are the advantages of condensing milk under vacuum? Describe the principles of multiple effect evaporation.

What are the requirements of high grade condensed milk? Give the causes of following defects in condensed milk:

Gassy fermentation

Sandiness

Age thickening

Define milk powder. Give average composition of whole milk powder and skim milk powder.

How malted milk foods are classified as per BIS (IS 1806 Give the requirements for malted milk foods under this standard.

What do you understand by instantization of milkpowder? Give the common features of instantization process.

8. Write short notes on any two of the following:

Dairy whitener

Virtues of human milk

Different methods of atomization

Uses of condensed milk and evaporated milk.