No. of Printed Pages: 6 . IBPVI-014I
DIPLOMA IN DAIRY TECHNOLOGY
00473 Term-End Examination December, 2016
BPVI-014: DAIRY PRODUCTS-I
Time: 2 hours Maximum Marks: 50
Note: Answer any five questions. All questions carry equal marks.

1. Define any ten of the following: 10 x 1=10

Butter oil

Polenske value

Medicated ghee

Greasy texture

Anti-oxidant

Acidulants

Ripening

(viii) Desi butter

Ageing

Cooked flavour

Low fat cream

2. Describe the direct cream method of ghee preparation. 5

Explain the advantages and disadvantages of direct method of ghee preparation. 5

3. Give the list of ingredients used for making low fat spread. 5

Explain the salient features of low fat spreads. 5

4. Give the classification of creams. 3

Explain the factors influencing the fat percent of cream. 3

Give the flow diagram for preparation of whipping cream. 4

5. Give the classification of butter. 5

Describe the ripening of cream for butter making. 5

6. Explain the factors which influence the fat losses in buttermilk. 5

Name the different sections in continuous butter making machine. 5

7. Explain the requirements of making a high quality table cream. 3

Briefly describe the flavour defects which are developed during the storage of cream. 5

Give the uses of cream. 2

8. Write short notes on the following:

Pearson square 2

Plastic cream 3

Advantages of creamery butter method for ghee making 3

Name the analytical constants of ghee 2