Exam Details

Subject Development in Dairy Processing
Paper
Exam / Course PH.D IN DAIRY SCIENCE AND TECHNOLOGY
Department School of Agriculture (SOA)
Organization indira gandhi national open university
Position
Exam Date December, 2015
City, State new delhi,


Question Paper

1. What are sorption isotherms? How are they helpful in predicting shelf life and storage behaviour of foods? What are intermediate moisture foods? Give examples of low-moisture, intermediate-moisture and high-moisture dairy foods.

2. What are probiotic foods? How they differ from symbiotic foods? Suggest a technical programme complete with list of ingredients and technology for formulating a symbiotic beverage.

3. What are the recent trends in cleaning and sanitation in food industry? What do you understand by biofilms? Describe a protocol to prevent the formation and for the destroyal of biofilms.

4. Explain the principles of high pressure processing and retort processing. How do they compare with UHT? What are their limitations? 10+5+5

5. What are the principles of bactofugation and bactotherm process? Explain the principles of microfluidization of milk and its application.

6. What are the common additives used in formulated foods? Explain their application in formulation of foods with one example for each.

7. What are the bio-protective factors present in milk? How do they help in preservation of raw milk? Explain the most suitable method for preserving raw milk.


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

  • Advances in Analytical Techniques in Dairy Chemistry
  • Advances in Chemistry of Milk Processing
  • Advances in Lipid Technology
  • Advances in Protein Technology
  • Application of Biotechnology in Dairy Industry
  • Dairy & Food Engineering-1
  • Dairy and Food Microbiology
  • Dairy Byproducts Technology and Processing
  • Development in Dairy Processing
  • Product Monitoring and Process Control
  • Research &Development Management in Dairy Processing