Exam Details
| Subject | Dairy Products- III | |
| 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-016I DIPLOMA IN DAIRY TECHNOLOGY
Term-End Examination U ...:5...:5...:5 December, 2016
BPVI-016 DAIRY PRODUCTS-III
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
In mishti doi (dahi) the milk is inoculated at °C and sugar is added.
The hard cheese ripened by the bacteria without eyes is while with eyes is
The taste of cheddar cheese is due to and the aroma is due to the compounds.
The cool-ageing of ice-cream mix after pasteurization is done at a temperature of °C hours and at least for hours.
The ice-cream mix is pasteurized at °C for a time of
2. State whether the following statements are True or False: 10x1=10
Bacteria that grow at ambient temperature are known as thermophilic bacteria.
Presence of residual antibiotic is beneficial for production of starter culture.
In the milk used for the preparation of yoghurt 1 skim milk powder is added.
Maximum sugar on dry matter basis in the shrikhand shall not be more than 50-52% as per FSSA -2006.
While preparing cheddar cheese from buffalo milk the starter culture is added at lower level compared to the same for cow milk.
The proportion of young cheese, short held cheese and aged cheese used in processed cheese is 2:1:1.
Wheywit is an alcoholic drink.
The portion of feed solution which passes through the membrane is called retentate.
Iso-electric point of case in is pH 5.2.
Faster the freezing rate of the ice-cream mix, smoother is the ice-cream.
3. Write short notes on any five of the following: 5x2=10
Role of starter culture in fermented products
Yoghurt
Softy ice-cream
Pasta filata
Sodium caseinate
Reverse osmosis
4. Explain strain compatibility and its importance in the fermented products. 3
How are the starter cultures preserved? 3
Give the chemical composition and method of manufacture of lassi. 4
5. What is cheddaring of cheese? 2
Discuss the salting of cheese. 2
Give the method of manufacturing of Mozzarella cheese. 6
6. Discuss the role of homogenization and pasteurization of ice-cream mix in the quality of ice-cream. 5
What role is played by the stabilizers and emulsifiers in the quality of ice-cream 5
7. What are the applications of ultrafiltration in the dairy industry? 5
How is acid casein different from the rennet casein? What are the uses of rennet casein? 5
8. Discuss any two of the following: 2x5=10
Ripening of cheese
Preparation of lactose from whey
Hardening of ice-cream
Term-End Examination U ...:5...:5...:5 December, 2016
BPVI-016 DAIRY PRODUCTS-III
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
In mishti doi (dahi) the milk is inoculated at °C and sugar is added.
The hard cheese ripened by the bacteria without eyes is while with eyes is
The taste of cheddar cheese is due to and the aroma is due to the compounds.
The cool-ageing of ice-cream mix after pasteurization is done at a temperature of °C hours and at least for hours.
The ice-cream mix is pasteurized at °C for a time of
2. State whether the following statements are True or False: 10x1=10
Bacteria that grow at ambient temperature are known as thermophilic bacteria.
Presence of residual antibiotic is beneficial for production of starter culture.
In the milk used for the preparation of yoghurt 1 skim milk powder is added.
Maximum sugar on dry matter basis in the shrikhand shall not be more than 50-52% as per FSSA -2006.
While preparing cheddar cheese from buffalo milk the starter culture is added at lower level compared to the same for cow milk.
The proportion of young cheese, short held cheese and aged cheese used in processed cheese is 2:1:1.
Wheywit is an alcoholic drink.
The portion of feed solution which passes through the membrane is called retentate.
Iso-electric point of case in is pH 5.2.
Faster the freezing rate of the ice-cream mix, smoother is the ice-cream.
3. Write short notes on any five of the following: 5x2=10
Role of starter culture in fermented products
Yoghurt
Softy ice-cream
Pasta filata
Sodium caseinate
Reverse osmosis
4. Explain strain compatibility and its importance in the fermented products. 3
How are the starter cultures preserved? 3
Give the chemical composition and method of manufacture of lassi. 4
5. What is cheddaring of cheese? 2
Discuss the salting of cheese. 2
Give the method of manufacturing of Mozzarella cheese. 6
6. Discuss the role of homogenization and pasteurization of ice-cream mix in the quality of ice-cream. 5
What role is played by the stabilizers and emulsifiers in the quality of ice-cream 5
7. What are the applications of ultrafiltration in the dairy industry? 5
How is acid casein different from the rennet casein? What are the uses of rennet casein? 5
8. Discuss any two of the following: 2x5=10
Ripening of cheese
Preparation of lactose from whey
Hardening of ice-cream
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