No. of Printed Pages: 4 IMFT-0071
POST GRADUATE DIPLOMA IN FOOD
N SCIENCE AND TECHNOLOGY (PGDFT)
N o Term-End Examination
o o December, 2016
MFT-007 DAIRY TECHNOLOGY

Time hours Maximum Marks 70
Note: Attempt any five questions.
All the questions carry equal marks.

1. Match the statements (treatments) given under Column B with the product given under Column A. 14x1=14

Column A Column B

Cheddar cheese Ageing

Shrikhand (ii) Homogenization

Butter (iii) Seeding with lactose

Condensed milk (iv) Sterilization

Whey powder Washing

Ghee (vi) Grain Formation

Sodium caseinate (vii) Stretching

Processed cheese (viii) Treating with NaOH

Cream (ix) Tripping and grading

Evaporated milk Cool-ageing

Whole milk powder (xi) Formation of chakka

Kulfi (xii) Waxing

Mozzarella cheese (xiii) Addition of citric acid

Danedar Crystalization of lactose

2. Choose the most appropriate answer from the options given in the bracket for the following :14xl=14

Which of the products are graded under Agmark (Khoa and chhana) butter and Ghee, Paneer and cream

Minimum fat content in the medium fat cream shall be

The yield of paneer from buffalo milk is in the range of

compared to cow and buffalo milk, human milk is rich in protein, lactose).

The process of reduction in the size of the fat globules in milk is known as (Pasteurization, Sterilization, Homogenization).

Product in which milk fat is replaced with vegetable fat is known as (toned milk, standardized milk, field milk).

Cool-ageing of the ice-cream mix is done (before pasteurization, between pasteurization and homogenization, after homogenization).

Colour and flavour are added in ice-cream (before pasteurization, between pasteurization and homogenization, before freezing).

Sucrose in sweetened condensed milk shall not be less than

Which antioxidant is permitted in ghee BHT, none)

Insolubility index of spray dried milk powder shall not be more than 1.0, 1.5).

Ghee residue is rich source of (Fat and Protein, lactose and minerals, antioxidants and flavour compounds).

Whey powder is more nutritious than casein or sodium caseinate due to (high content of essential amino acids, higher nitrogen, high fat content).

Compared to acid casein, rennet casein contains more (lactose, proteins, minerals).

3. Describe crp process practised in dairy plant.

Describe the functions of a district co-operative milk producers union in 3 tier structure of Anand Pattern of Co-operatives.

Discuss platform tests used in Milk Industry. 5

4. Explain the dairy waste disposal system in a Modem Dairy Plant.

Give the principle of cream separation by centrifugal separator. Which factors influence the creaming efficiency of milk

Differentiate between direct and indirect heating during UHT Processing with merits and demerits of each.

5. Differentiate between Dahi and Yoghurt. Explain the defects occuring in Dahi and Yoghurt during storage.

Give the composition of human milk. Briefly describe method of casein manufacturing.

Explain the procedure for the Agmark grading of ghee and give the colour for the label for special and general grade ghee.

6. Give the PFA or FSSA standard for paneer. Why buffalo milk is preferred for paneer making?

What is the principle of making condensed and evaporated milk? Give the Fat and SNF specification for Full cream condensed and evaporated milk.

Describe the heat classification of milk powder. Whey low heat powder has better solubility

7. Give the procedure for the preparation of mozzarella cheese.

Explain the role of the following in the quality of ice-cream

Pasteurization

Cool-ageing

Describe the entrepreneurial skills required to start a dairy plant.