Exam Details
| Subject | Quality Assurance | |
| 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: 6 IBPVI-017I DIPLOMA IN DAIRY TECHNOLOGY
01..583 Term-End Examination December, 2016
BPVI-017 QUALITY·ASSURANCE
Time: 2 hours Maximum Marks: 50
Note: Answer any five questions. All questions carry equal marks.
1. Write full forms of the following 10x1=10
ISO
GMP
TQM
CCP
APEDA
BIS
MMPO
(viii) MBR
LDPE
PVC
2. Name the physical, biological and chemical hazards associated with foods. 5
What are the advantages of food safety standards? 5
3. Describe the procedure for milk fat estimation by Gerber method. 5
State the procedure for estimation of salt in butter. 5
4. State the various microbiological tests which are performed in dairy industry. 5
What are the advantages of direct microscopic counts of milk and milk products? 2
What are the requirements of standard plate count method 3
5. State the use of the following equipments apparatus: 10x1=10
Milk Tester
Lactoscope
Autoclave
pH Meter
Butyro Refractometer
Colony Counter
Kjeldahl Apparatus
Pycnometer
Freeze Drier
Muffle Furnace
6. What are the requirements of a sensory evaluation laboratory 2 1/2
Give the BIS score-cards for milk.. 2 1/2
List the most common flavour defects of milk and dairy products and write one main cause of each. 5
7. Give the advantages of glass packaging. 2 1/2
Describe the use of paper and paper board and its advantages in dairy industry. 2 1/2
Write the important parameters for testing metal containers. 2 1/2
Name five important common tests for semi rigid packaging materials. 2 1/2
8. Write short notes on any five of the following: 5 x 2=10
Annatto colour
Acidulants
Functions of emulsifying and stabilizing agents
Testing of urea in milk.
Consumer Protection Act, 1986
Platform tests
01..583 Term-End Examination December, 2016
BPVI-017 QUALITY·ASSURANCE
Time: 2 hours Maximum Marks: 50
Note: Answer any five questions. All questions carry equal marks.
1. Write full forms of the following 10x1=10
ISO
GMP
TQM
CCP
APEDA
BIS
MMPO
(viii) MBR
LDPE
PVC
2. Name the physical, biological and chemical hazards associated with foods. 5
What are the advantages of food safety standards? 5
3. Describe the procedure for milk fat estimation by Gerber method. 5
State the procedure for estimation of salt in butter. 5
4. State the various microbiological tests which are performed in dairy industry. 5
What are the advantages of direct microscopic counts of milk and milk products? 2
What are the requirements of standard plate count method 3
5. State the use of the following equipments apparatus: 10x1=10
Milk Tester
Lactoscope
Autoclave
pH Meter
Butyro Refractometer
Colony Counter
Kjeldahl Apparatus
Pycnometer
Freeze Drier
Muffle Furnace
6. What are the requirements of a sensory evaluation laboratory 2 1/2
Give the BIS score-cards for milk.. 2 1/2
List the most common flavour defects of milk and dairy products and write one main cause of each. 5
7. Give the advantages of glass packaging. 2 1/2
Describe the use of paper and paper board and its advantages in dairy industry. 2 1/2
Write the important parameters for testing metal containers. 2 1/2
Name five important common tests for semi rigid packaging materials. 2 1/2
8. Write short notes on any five of the following: 5 x 2=10
Annatto colour
Acidulants
Functions of emulsifying and stabilizing agents
Testing of urea in milk.
Consumer Protection Act, 1986
Platform tests
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