Exam Details
| Subject | Advances in Chemistry of Milk 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. Explain the Salt Balance Theory of Sommer and Hart and why this theory is no longer valid
Discuss the effect of heat on the changes in
milk proteins and protein -protein interaction in milk.
How homogenisation of whole milk destablize its concentrated products but has no appreciable effect on concentrated skim milk?
Why browning in evaporated milk is enhanced with the addition of disodium phosphate but decreased with the addition of monosodium phosphate
Why high heat powder is less prone to auto oxidation of its milk fat?
Why the use of commercial emulsifiers in ice-cream lead to destabilization (Churning) of milk instead of its stabilization?
Explain the mechanism of dry texture of ice-cream with the use of commercial emulsifiers.
Which are the ingredients used in the manufacture of Fat replacers?
Describe the method for the production of Fat replacers.
Discuss the effect of type of milk (Cow or buffalo) on the quality of cheddar cheese.
Explain the chemistry involved in high pressure processing of milk.
7. Write short notes on any four of the following:
Antibiotic residues in milk
Bioactive peptides in milk
GM Food
Radionuclides in milk
Organic Food
Discuss the effect of heat on the changes in
milk proteins and protein -protein interaction in milk.
How homogenisation of whole milk destablize its concentrated products but has no appreciable effect on concentrated skim milk?
Why browning in evaporated milk is enhanced with the addition of disodium phosphate but decreased with the addition of monosodium phosphate
Why high heat powder is less prone to auto oxidation of its milk fat?
Why the use of commercial emulsifiers in ice-cream lead to destabilization (Churning) of milk instead of its stabilization?
Explain the mechanism of dry texture of ice-cream with the use of commercial emulsifiers.
Which are the ingredients used in the manufacture of Fat replacers?
Describe the method for the production of Fat replacers.
Discuss the effect of type of milk (Cow or buffalo) on the quality of cheddar cheese.
Explain the chemistry involved in high pressure processing of milk.
7. Write short notes on any four of the following:
Antibiotic residues in milk
Bioactive peptides in milk
GM Food
Radionuclides in milk
Organic Food
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