Exam Details
| Subject | Milk Processing and Packaging | |
| Paper | ||
| Exam / Course | Diploma in Dairy Technology | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 8 IBPVI-01SI
DIPLOMA IN DAIRY TECHNOLOGY
(DDT)
Term-End Examination
December, ...50...:5 BPVI-013 MILK PROCESSING AND PACKAGING
Time: 2 hours Maximum Marks: 50
Note: Answer any five questions. All questions carry equal marks.
1. Fill in the blanks in the following: 5x2=10 Milk must be cooled below °C Within hours of milking. Detergents are used to the equipments and milk surfaces while are used to make these free from micro-organisms. Efficiency of pasteurization of milk is judged by test while test is used to judge the efficiency of thermal sterilization of milk. Rail tankers are used to transport the milk for distance while for distance the road tankers are better. As per FSSA -2006, the minimum milk fat content in the standardized milk shall be while for recombined milk it shall not be less
2. State whether the following statements are True or False: 10x1=10
D value or Z value is used to determine the heat load or sterilization load. The most difficult milk constituent to remove from the milk stone is milk fat. The normal pH of buffalo milk is 6.8. The higher pH of milk is the indicator of mastitis milk. Thermal treatment given to check microbial growth is known as thermization. The most common defect in homogenized milk is metallic flavour. Chlorine and its compounds are the most commonly used sanitizers in the dairy industry. Speed of bactofuge is less than that of clarifier. Swab test is used to judge the effectiveness of cleanliness. Dye reduction test gives better indication of microbiological quality of milk.
3. Write short notes on any five of the following: 5x2=10
Clarifixator Two axis pricing of milk Separator's slime Platform tests Toned milk UHT milk Fortification of milk .
4. What is the utility of chilling centres 3
What are the considerations which must be kept in mind while establishing a chilling centre. 7
5. Why is milk homogenized? 2
Give the advantages and disadvantages of homogenization of milk. 4
Why is pre-heating of milk necessary prior to its homogenization? 2
Why is single stage homogenization not practised? 2
6. Why is milk packed and how does packaging influence the milk marketing? 4
What are the advantages of single use packaging? 3
Give the merits and demerits of bulk vending of milk. 3
7. What are the different methods of milk procurement prevalent in our country Explain the merits of cooperative method of milk procurement. 5
Give the method of preparation of toned milk and explain why it is popular in our country. 5
8. What are the considerations you will take into account while selecting an appropriate detergent? Why can no single detergent fulfill all the requirements of good cleaning? 5
Why are chemical sanitizers used in the dairy industry in addition to hot water and steam
DIPLOMA IN DAIRY TECHNOLOGY
(DDT)
Term-End Examination
December, ...50...:5 BPVI-013 MILK PROCESSING AND PACKAGING
Time: 2 hours Maximum Marks: 50
Note: Answer any five questions. All questions carry equal marks.
1. Fill in the blanks in the following: 5x2=10 Milk must be cooled below °C Within hours of milking. Detergents are used to the equipments and milk surfaces while are used to make these free from micro-organisms. Efficiency of pasteurization of milk is judged by test while test is used to judge the efficiency of thermal sterilization of milk. Rail tankers are used to transport the milk for distance while for distance the road tankers are better. As per FSSA -2006, the minimum milk fat content in the standardized milk shall be while for recombined milk it shall not be less
2. State whether the following statements are True or False: 10x1=10
D value or Z value is used to determine the heat load or sterilization load. The most difficult milk constituent to remove from the milk stone is milk fat. The normal pH of buffalo milk is 6.8. The higher pH of milk is the indicator of mastitis milk. Thermal treatment given to check microbial growth is known as thermization. The most common defect in homogenized milk is metallic flavour. Chlorine and its compounds are the most commonly used sanitizers in the dairy industry. Speed of bactofuge is less than that of clarifier. Swab test is used to judge the effectiveness of cleanliness. Dye reduction test gives better indication of microbiological quality of milk.
3. Write short notes on any five of the following: 5x2=10
Clarifixator Two axis pricing of milk Separator's slime Platform tests Toned milk UHT milk Fortification of milk .
4. What is the utility of chilling centres 3
What are the considerations which must be kept in mind while establishing a chilling centre. 7
5. Why is milk homogenized? 2
Give the advantages and disadvantages of homogenization of milk. 4
Why is pre-heating of milk necessary prior to its homogenization? 2
Why is single stage homogenization not practised? 2
6. Why is milk packed and how does packaging influence the milk marketing? 4
What are the advantages of single use packaging? 3
Give the merits and demerits of bulk vending of milk. 3
7. What are the different methods of milk procurement prevalent in our country Explain the merits of cooperative method of milk procurement. 5
Give the method of preparation of toned milk and explain why it is popular in our country. 5
8. What are the considerations you will take into account while selecting an appropriate detergent? Why can no single detergent fulfill all the requirements of good cleaning? 5
Why are chemical sanitizers used in the dairy industry in addition to hot water and steam
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