Exam Details
| Subject | Dairy Byproducts Technology and 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
Describe Physico-Chemical Characteristics of different types of whey.
Describing the need and importance of its utilization, discuss the present status of whey production and its utilization.
2. Briefly describe the manufacturing process of good quality sodium caseinate on large scale.
3. Describe the application of membrane technology in the processing and utilization of dairy by-products.
4. Describe different types of membrane configurations. Also briefly discuss the advantages and disadvantages of each one.
5. What is the importance of demineralization of whey? Describe ion exchange process of demineralization with all technical details.
6. Describing various physico-chemical properties of different types of buttermilk, discuss briefly its uses.
7. Write short notes on any four of the followings:
Lactic Casein
Emulsification property of Casein
Production of fruit beverage from whey
Utilization of ghee residue
Fouling of membranes
Heat gelatine of whey proteins
Describing the need and importance of its utilization, discuss the present status of whey production and its utilization.
2. Briefly describe the manufacturing process of good quality sodium caseinate on large scale.
3. Describe the application of membrane technology in the processing and utilization of dairy by-products.
4. Describe different types of membrane configurations. Also briefly discuss the advantages and disadvantages of each one.
5. What is the importance of demineralization of whey? Describe ion exchange process of demineralization with all technical details.
6. Describing various physico-chemical properties of different types of buttermilk, discuss briefly its uses.
7. Write short notes on any four of the followings:
Lactic Casein
Emulsification property of Casein
Production of fruit beverage from whey
Utilization of ghee residue
Fouling of membranes
Heat gelatine of whey proteins
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