01351 December, No. of Printed Pages : 8. BPVI-015 DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination BPVI -015 : DAIRY PRODUCTS-II

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1 No. of Printed Pages : 8 BPVI-015 DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination December, 2014 BPVI -015 : DAIRY PRODUCTS-II Time : 2 hours Maximum Marks : 50 Note : Attempt any five questions. All questions carry equal marks. 1. Define any ten of the following : 10x1.10 (i) Pindi (ii) Emulsion (iii) Standardization (iv) Neutralizer (v) Recombined milk (vi) Brix (vii) Lipolysis (viii) Sugar rotation (Optical rotation) (ix) Bloats (x) Freeze drying (xi) Atomizer (xii) WPNI BPVI P.T.O.

2 2. (a) Name the important indigenous dairy products and classify them on the basis of their principle of manufacture. 5 (b) Write the average composition of buffalo milk khoa. What are the factors that affect chemical composition of khoa? 5 3. (a) Name the continuous khoa making plants, which are presently used by dairy industry. What are the types of feed used in these units and how much khoa can be produced? 5 (b) Enlist the precautions and techniques that are necessary for producing heat desiccated products with long shelf life. 4. (a) Give the compositional differences of chhana made from cow and buffalo milk. Enlist the factors affecting the quality of chhana. (b) Which milk is more suitable for manufacture of paneer and why? Give the various methods of preservation of paneer. BPVI-015 2

3 5. (a) Give the BIS standards for condensed milks i.e. sweetened condensed milk and sweetened condensed skimmed milk. Condensed milk with 9.05% fat and 31.0% total solids is to be prepared kg of milk testing 3.60% fat and 8.90% SNF is available for standardization. Calculate the amount of cream testing 40.0% fat and 5.4% SNF that is required for standardization of milk. (b) Give the flow diagram with processing parameters for manufacture of sweetened condensed milk. 6. (a) Give the purpose of homogenization and pilot sterilization steps in preparation of evaporated milk. (b) Why should strict sanitary conditions be maintained during packaging of condensed milk? (c) What are the causes of age thickening in condensed milk? 7. (a) Define milk powder. Give the average composition of dried milks. What are the main criteria for classification of milk powders? 5 (b) Give the important steps in the production of spray dried milk powder. 5 BPVI P.T.O.

4 8. Write short notes on any two of the following : 2x5=10 (a) Dairy whiteners (b) Fluid bed driers (c) Multiple effect evaporator (d) Gulab jamun BPVI-015 4

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7 5. () Erf41 3T4 Agwrft 4E( Pid TT A Agwrft TiErft-d TrRtff * t.atrc ict) ti47 I 9.05% aril % cvi alts (solids) aia 44-14a- 1,T 14)4n 771 t I 4-11-i41cmui * rc..r 5000 Rt>w "N'El" 3.60% cm] % amtta (3.14 3Tr4v4-5AH *1. Argr tirchroci *i 5.4% qqr-{-f--6.ff * 40.0% Tri t I Agwrft lierfi-a- * * 3*zh-Tur 7rvo Teo tr-a-r qrsera- *1-47 A.ii iiflebv.11 A atrii-t- PNi&fichkui 4-4tft **-4 fa-r37i :ftl TT i4-nrr * g1kh t gte9t ft 4 1 kid WI timq t? 2 TiEtql 7 A 0111( q q kv-p4 * Aliq144*TEIT obrui t? 2 trugt trro-trrem 1-r-A-R fl tb d TizA7q tr-47 7 vi (trrm-1) * airichkui * tifs lt t? 5 A --rtb-a- Limsk *A1:1113T*1171 =Kul.q-dip I 5 BPVI P.T.O.

8 ci (go 14-44i tr Tifk-Ta du-i twit IffruR : 2x5=10 (") (-6g1TC44) (131) dkci 1:Rff (TT) A era art ( ) TOW- 11 I tl BPVI ,500