DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination December, 2011

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1 No. of Printed Pages : 8 BPVI-01 DIPLOMA IN DAIRY TECHNOLOGY (DDT) CY, C\.1 ti C".) Term-End Examination December, 2011 BPVI-01 : DAIRY PRODUCTS-II Time : 2 hours Maximum Marks : 0 Note : Attempt any five questions. All questions carry equal marks. 1. Fill in the blanks : 10x1=10 (a) Protein content in cow milk Chhana is 0/0 (b) C is the good temperature for the storage of Evaporated milk. (c) Good quality Paneer is characterised by a typical mild acidic flavour with slightly (d) (e) (f) A minimum of.% fat in Buffalo milk and % fat in cow milk is necessary for producing good quality of Paneer. Skim milk chhana should contain not more than % moisture and also fat content not exceed 13% of dry matter. Homogenization refers to the process of forcing the milk through a homogenizer with the object of the fat globules in small size. BPVI-01 1 P.T.O.

2 (g) (h) (i) (j) 'Kunda' sweet is produced in district which is situated in Karnatka state. Average yield of khoa from Buffalo milk should be % and in case of cow milk is 18.%. Adjustment of fat and S.N.F ratio individually or both to a pre-decided level are called Storage temperature of Paneer is for 120 days. 2. Indicate True/False (Write in brackets T/F) : 10x1=10 (a) Spray drying is a gentle drying method because material should be dried in the air and drying time is very short. ) (b) Malted milk food was first developed in 1880 by William Horlicks of Racine, Wisconsin, U.S.A. ) (c) Breast milk is the best milk for infant feeding. ) (d) The dairy whitener should possess good whitening ability good disposability, feathering resistance but not have emulsion stability. ) (e) Recoustituted milk is the milk prepared by recousitution of milk powder in water. ( ) (f) Rancidity flavour in dried milks are due to hydrolysis of fat by lypase enzyme leading to production of free fatty acids, like butyric acid. ) BPVI-01 2

3 (g) (h) (i) (j) Condensed milk and Evaporated milk are popular in western countries. ( Sugar ratio in condensed milk is 62. but this ratio would not protect from bacterial defects. ( ) The ph of coagulation affects the yield and also quality of Paneer. ( ) Packaging of processed food products in metal cans with proper sealing are called canning. ( ) 3. (a) (b) Define the standardisation of milk and also describe 'Pearson square method'. How do you define the term 'Homogenization and also write single stage Homogenization? 4. (a) (b) Define the Khoa according to PFA and enlist the It's nutrititive value. What is the difference between Chhana and Paneer and write chemical composition of Chhana?. (a) How doyou diffrenciate between condensed milk and sweetened condensed milk? Give the flow diagram manufacture of sweetened condensed milk. (b) Give the flow sheet of manufacture of Paneer. BPVI-01 3 P.T.O.

4 6. (a) Describe the usefulness of pasteurization of milk. (b) Describe the advantages of 'Homogenization of milk'. 7. Explain the following : (a) Digestible Energy (DE.) (b) Sour - whey (c) Brix (d) Sodium Meta Bisulphate (MBS) (e) Lipolysis (f) Preservatives (g) Baume' hydrometer (h) Evaporated milk (i) Gassy - fermentation (j) Atomizer 10x1=10 8. Write short notes on any five of the following : x2=10 (a) Nutritive value of chhana. (b) Flow diagram for the manufacture of Paneer. (c) Packaging of Dried milks. (d) Uses of sterilization of milk. (e) Classification of dried milks. (f) Defects and its causes in sweetened condensed milks. BPVI-01

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