OBJECTIVES

Cource title =Technology of milk and milk products

Course no.=Ahds-353
Course credit =2(1+1)

2009-10
Section B
Q.8 do as direct
1)Enlist the stabilizers used in ice-cream.Ediable gelatin,sodium
alginate,guar-gram
2)write the long form of IBS.Bureau of Indian standard
3)mention any two bio-preservatives used in milk and milk
products.nisin and blfidin
4)give the name of coagulant use in the paneer preparation.citric acid
5)write the name of by products obtained during manufacturering of
chakka.whey
Q.9 Fill up the blanks
1)double tonned milk contains 1.5%fat.
2) standardization is the process of adjustment of fat and snf %of milk if desired
value so as to confirm to the legal or other requirement prescribed.
3) yellowish creamy white colour of cow milk is due to carotene
4)Table butter contains 80% of fat.
5)India ranks 1st in the world in milk production.

Q.10 state true or false.

1)Basundi is heat acid coagulate products.false
2)colour of Buffalo milk is pale yellow .false
3) Freezing point of cow milk is 0.547 degree Celsius true
4)over run in ice cream is due to the incorporation of air true
5)Ghee contains more than 99.9 %fat. False

***
2010-11
Section B
Q.8 Fill up the blanks with appropriate word from bracket.
1)Milk is practically free from colostrum after 5 days (5/10/15)
2) Addition of sugar in milk increases_____the specific gravity.
(Increases,decreases,equalibeiates)
3)____thermophilic___bacteria can grow at temp above 50 degree Celsius
(psychotropic/thermophilic/mesophilic)
4)The normal freezing point of milk is _-0.530____degree Celsius (0.00/-
0.530/+0.570)
5)Milk is rich source of ___calcium___(Iron,copper,calcium)

Q.9 state true or false

1)foremilk contains higher fat percentage than strippings.false
2)skim milk has less specific gravity than whole milk.false
3)Average titratable acidity of fresh cow milk is 14%.false
4)the optimum growth rate of microorganisms will be found at temp between 40-
60 degree Celsius .true
5) Homogenization prevents separation of fat into cream layer during storage
.true

Q.10 Match the pair

1)starch in milk iodine test a)Ice-cream
2)table butter 80% fat b)1.5 % fat
3)over run c)iodine test
4)Double toned milk. 1.5% fat d)20-25 %fat
5)Table cream. e)80% fat

***
2011-12
Section B
Q.11. as directed
1)write the full form of CAC codex alimentarious commission

2)mention fat % of tonned milk 3%

3)write the standard plate count for pasteurized milk according to BIS standard
less than 30,000
4)Give the name of three types of khoa pindi,dhap,danedar

Q.12 match the pairs

“A”
1)Lassi. Beverage A)4.5% fat
2)Ropiness long thread of milk B)beverage
3)standardized milk 4.5 % fat C)80%fat
4)Butter. 80%fat D)long thread of milk
E)25%fat

***
2012-13
Section B
Q.11 Do as direct
1) name of stabilizer the commonly use in ice-cream preparation edible
gelatin,sodium aliganate,gurgram
2)Give the fat % in pindi type of this not less than 20%
3)Give the name of preservatives generally used in milk citric acid,lactic
acid,ascorbic acid
4)Give the name of chemical used for coagulation of milk citric acid ,tartaric acid

Q.12 write true or false

1)as per the PFA rule stabilizer milk contain 4.o % fat true
2) the freezing point of Buffalo milk is 31.01 degree fariength true
3)the process of forcing and subdividing the fat globules is known as hybridization
false
4)BIS standards are related to milk and milk product true

***
2014-15
Q.11 state only
A) freezing point and boiling point of milk
freezing point CM -0.547 degree celcius
BM=-0.549degree celcius
Boiling point =100.17 degree celcius
B) fat percent in foremilk and strippings fore milk 0.1%, stripping 10%
C) bacterial culture commonly used for Dahi making lactobacillus lactococous
D)spell out abbreviations of ISI and PF with respect to legal standard Indian
standard institute ,preservation of food adulteration

Q.12 state true and false

1) energy value of milk fat is 4.6 calorie per gram true
2) lactose present in milk in the form of colloidal suspension false
3) pasteurization under vacuumz is termed as vacation
4) fresh milk is slightly alkaline in reaction false

***
2015-16
Q.11 Do as direct
1)Give full form of BIS Bureau of Indian standard
2)write current milk production of India 176.35 MT(2017-18)
3)mention fat % in standardized milk 5%
4)NDDB stands for national dairy development board

Q 12 Fill up the blanks

 1) as per Indian standard pasteurized milk should not have less than
30,000 SPC per ml
2) Approximately whey containcontain6.5 percent of total solid
3) ____citric acid ,ascorbic acid,lactic acid ,tartaric acid_-
Coagulation generally used in the preparation of paneer
4) by product obtained during manufacturing of butter cream(white
ghee)

. ***
2016-17
Q.11 State only.
1) Freezing point and boiling point of milk.
freezing point CM -0.547 degree celcius
BM=-0.549degree celcius
Boiling point =100.17 degree celcius
2) Fat percentage in fore milking and striping. Fore milk 0.1% ,stripping 10%
3) Types of homogenizer. 1}Single stage high pressure,2}Two stage low pressure
4) Spell out abbreviation of ISI and PFA with respect to legal standards. Indian
standard institute ,preservation of food adulteration
Q.12 Match the following pairs.
A B
1) Lecithin phospholipid a) Dissolved nitrogen
2) Xanthophylls pigments b) Phospho lipid
3) Carotene vitamin “A” c) pigment
4) NPN dissolved nitrogen d) Vitamin A