Title AHDS-353.pdf ✅

DR. PANJABRAO DESHMUKH KRISHI VIDYAPEETH , AKOLA SEMESTER END THEORY EXAMINATION B.Sc.(Agriculture/B.Sc.(Hons.) Agriculture Note :- 1) Solve ANY FOUR Questions from SECTION-A 2) Solve ANY SIX Questions from SECTION-B 3) All Questions from SECTION -C are compulsory 4)Send the PDF file of answer sheet to the email id of respective course teacher Model answer book Section “ A” Q.1. Solve any four , Answer in four to five line ( Marks 16) 1 Write in brief about AGMARK standards Ans AGMARK is an abbreviation of ‘Agriculture Marketing which provides quality standards for grading , packaging and marketing of Agriculture and Animal Husbandry products through the Agriculture produce ( grading and marketing ) Act 1937, as amended in 1986. 2 Enlist the Physio-chemical properties of milk Ans (1) Physical state of milk (2) Acidity & pH of milk (3) Specific gravity ( 4) Freezing point (5)Boiling point ( 6) Colour of milk ( 7) Test &odour (8) Specific heat ( 9) Viscosity (10) Electric conductivity 3 Define packaging and enlist the various system of packaging Ans Packaging can be defined as a tool that protects and contain our good with the aim of minimizing the environmental impact of our consumption The system of packaging are as follow (1) Modified atmosphere packing ( MAP) (2) Vaccum packing ( 3) Aseptic packing (4) Retort Packing (5) Active packing 4 Write down the Utilization of whey for value added products Ans Utilization of whey for value added products :-Whey is used for preparation of whey power , flovour whey , dried whey ,conc. Whey , condensed whey . It has antibodies , it is a body building food . Semester : V ( New) Term : II Academic Year : 2021-2022 Course No. : AHDS-353 (New) Title : Technology of Milk and Milk Products Credits : 2( 1+1) Day & Date : 12.11.2021 Time : 1.00Hr Total Marks : 40
5 Write down the advantages of HTST method of pasteurization Ans (1)Quick heat treatment of milk ( 2) Less floor space is required ( 3) Less initial cost ( 4) Equipment are easily cleaned and sanitized (5) Less milk losses (6) Lower operating cost due to regeration system (7) The process can be interrupted and restarted ( 8) Automatic precision control ensures positive pasteurization . Section “B’ Q. 6 Write in one sentence ( Solve any six) ( Mark 12) a One liter of buffalo milk of average composition yield of khao 220gm b Colour of Buffalo milk is white due to Casein c How much percent of fat present in fat rich product 99.9% d Define specific gravity of milk Specific gravity is the ratio of density of milk to density of water e Define Over run in ice-cream The volume of ice cream obtained in excess of the volume of the mix f Name the preservatives use in milk products Formalin , sodium benzoate , potassium sorbate g Define Starter culture It is selected group of organism which brings desirable changes in milk and milk products Section “C” Q.7 Choose the correct answer ( Marks 12) a 6.7 To 6.8 b Lactose c 87-90 d BIS e Butter –milk f Centipose
g 8.5 h -0.547 o C i Casein j Standardization k 1.030 -1.032 l All above