Title AHDS 353 Model Answer 2022-23.pdf ✅

MAHARASHTRA AGRICULTURAL UNIVERSITIES EXAMINATION BOARD, PUNE SEMESTER END THEORY EXAMINATION B.Sc.(Hons.) Agriculture Semester Couse No. Credits Dav & Date Q.1 Q.2 Q.3 Q.5 Q.6 Q.7 Note: Q.9 a) pi : AHDS 353 : 2(1+1) 1. 2. V(New) 3 4. Thursday, 02.02.2023 a) HACCP examples. Write short notes on (Any Two): All questions carry equal marks. Solve ANY EIGHT questions from SECTION »A'. All questions from SECTION B' are compulsory. b) Freezing point Draw neat diagram wherever necessary. Write down in brief about following physico-chemical properties of milk. Difterentiate between: a) Butter and Butter oil 4) d) Specific heat Enlist important properties to be considered for selection of packaging material and explain about vacuum packaging. b) Utilization of whey c) Significance of microorganisms in milk Q4 Classify indigenous milk products according to manufacturing methods with suitable Term Title Time HIST method of pasteurization. Q.1l Define the following terms: !) Market milk 3) Standardization Q.12 Fill in the blanks: : First 2022-23 Technology of Milk and Milk Products : 40 SECTION A' 1) Over run is found more in : 14:00 to 16:00 hrs. Total Marks Deseribe in short about nutritional importance of milk protein and lactose. Write down in short about the present scenario of dairy industry in India. Q.8 Explain in brief various factors affecting chemical composition and yield of milk. 3) Boiling point of milk is Enlist various methods for preservation of milk and milk products. Explain in short about biological method of preservation. Q.10 Define pasteurization. Enlist the methods of pasteurization and explain in detail about c) Viscosity Academic Year : b) Kulfi and Ice cream °C. SECTION B' ) Homogenization preparation. 2) As per the PFA, buffalo milk should not contain less than 4) Can immersion cooling is the principal protein found in milk. % fat.
MAHARASHTRA AGRICULTURAL UNIVERSITIES SEMESTER EXAMINATION BOARID, PUNE END THEORY B. Sc. EXAMINATION (Hons.) Agriculture Semester Course No. Credits Q.2 Day & date Note: Q.1 Ans: Ans: 3 V (New) :AHDS-353 :|2(1+1) 2. 7 6. 9 Term Title 1. Solve ANY EIGHT questions from 2. All SECTION 'A'. questions from SECTION B' are compulsory. 3. All questions carry equal marks. Time 4. Draw neat diagrams wherever necessary. Important properties of packaging materials are fallows SECTION A' Write down in brief about following physico-chemical properties of milk? 1. pH of milk:- pH of fresh, normal and sweet milk of cow is 6.4 to 6.6 and 6.7 to 6.8 for buffalo (1 mark each) milk. Higher pH values for fresh milk indicate udder infection and lower values, bacterial action. pH of fresh is milk with species, breed, individuality, stage of lactation, health of the animal etc. 2. Freezing point of milk:- Milk freezes at temperatures slightly lower than water due to the presence of soluble substances such as lactose, soluble salts etc, which lower or depress the treezing point. The average freezing point of cow milk may be taken as 0.547°C and buffalo milk 0.549°C. Freezing point depression lower than this value indicates added water. 3. Viscosity:- Viscosity means resistance offered by water. liquid to flow. Milk is more viscous than Its viscosity ranges between 1.8 to 2.2 centipoise with average value of 2.0 centipoise. 4. Specific Heat:- Specific heat is defined as amount of heat required to raise substance by i 'C. The temperature of g specific heat of normal milk is 0.93. At lower temperature viscosity of milk increases due to milk solidification of fat. Viscosity of is minimum on the temperature between 25 to 65 C. Enlist important properties to be considered for selection of about vacuum packaging. packaging material and explain Academic Year 2022-23 2.00 Hrs Ease to labeling. should be made from permitted ingredients, 8 Greater sealing properties, The packing film must have adequate strength. Eco- friendly. Model Answer Paper It must barriers to light, temperature, gases and moisture. Total Marks Vacuum packaging: Should not be alter the physico chemical and microbial attributes of packed foods. 40 * Should be convenience to contain, to protect and helps selling the products. Facilitating the handling, storage and distribution. 10. Should be easy for disposal i.e. solid waste disposal after use. (2 marks) (2 marks) This nethod useful to extend the shelf life of perishable product without addition of preservatives. The purpose of packaging is to stop microbiological and non-microbial deterioration of the products and thereby increases its shelf lite. It removes air from the packaging with no gas replacement resulting in skin tight film package. In normal packaging, the presence of oxygen in tlhe Technology of Milk and Milk Products
Q.3 (2 marks each) Ans: 1. HACCP: Hazard Analysis and Critical Control Points (HACCP) is a prevention based food safety system. It provides a systematic method for analyzing food processes, determing the possible hazards and designating the critical control points necessary to prevent unsafe food from reaching the consumers. HACCP is the most internationally recognized system based on production of safe food from a preventive approach. A HACP based system is a legal requirement in several countries, including USA and UE, at all levels of the food chain with the exception of primary production. It can be used by any organization directly or indirectly of involved in the food chain including food service providers, farm, fisheries, dairies, processors food for both human and livestock consumption and supporting service like transporters and distributors. air causes oxidation of fat. The eliminating of air through vacuum package the product spoilage checked and shelf life is increased. Q.4 Ans: Write down short notes on (any two). 2. Utilization of whey: Whey is an important byproduct produced during manufacturing of chhana and chakka, It is rich in lactose and water soluble vitamins. Previously it was mare waste and its disposal was problem. However attempts were made for its utilization to prepare value added products. It is found that whey can successfully utilize for value added products like beverages and soups. Similarly whey concentrates and whey powder can also be prepared from whey. Enrichment of whey by vitamins to produce vitamin rich beverages is also one of the ways of its commercial utilization. 4 3. Significance of microorganisms in milk: 1. Information on microbial content of milk can be used to judge its sanitary quality and the conditions of production. 2. If permitted to multiply, bacteria in can cause spoilage of products. 3. Milk is potential susceptible to contamination with pathogenic microorganisms. Precaution must be taken to minimize this possibility and to destroy pathogens that may be gain entrance. 4. Certain microorganisms produce chemical changes that are desirable in the production of dairy products. 5. The microorganisms are of both natures. Few groups harmless and flavoured as well as other groups are harmful. Both the types are important from economical point of view. The groups are responsible for to restore the nutritive value of milk and milk products. Classify indigenous milk products according to manufacturing methods with suitable examples. (4 marks) Complete classification of various milk products on the basis of method of preparation with suitable examples is as follows, Heat Desiccated milk products - a. Partially desiccated- Basundi, Rabri, Kheer, etc. b.Maximum / complete desiccated up to seniisolid consistency Khoa and khoa based products like Peda, Kalakand, Burfi, Gulabjamun, etc. 2. Heat and acid coagulated milk product: - Channa, paneer, Channa based sweets like Rasogolla, Rasmalai, Channa podo, Cham-cham, Rajbhog, etc. 3. Cultured of fermented milk product :- Dahi, Chakka, Srikhand, Lassi, Matta, Kadi Fat rich milk product: - Cream, Butter, Ghee, etc. 5. Frozen milk products :- Kulfi, lce-cream, softy ice-cream, sharbats and milk shekes 6. Dried milk products: - Milk powder, Khoa powder, Gulabjam mix, Instant foods, etc. 7. Western milk product: - Cheese, Condensed milk, Clotted cream, etc.
HARA' Q.5 Ans: Q.7 Ans: Ans: Q.9 Differentiate between 2 Ans: 1. Butter and butter oil: Butter 1. Conversion of milk or cream It contains 80 % fat 3. Use for preparation of ghee Moisture contains 16 to 17% S. Less keeping quality 4 4 Ans: Nutritional importance of milk protein: 2. Kulfi and Ice cream: Kulf; 1. Indian frozen desert 2. Composition is variable 3. No incorporation of air 4. No need to add stabilizer 5. Less self life Q.6 Describe in short about nutritional importance of nilk protein and lactose. Nutritional importance of milk lactose i. It gives sweet taste to milk. 1. Conversion of butter or cream 2. It contains 99.5. to 99.8 % fat 3. Use for preparation of recombined milk 4. Moisture contains 0. l to 0.3 % S. More keeping quality It is alsoa valuable source of energy Butteroil It is source of energy, it supplies 4.1 Kcal energy. 2. Fixed standards It is composed of a large number of amino acids.. 3. On hydrolysis, proteins furnish a mixture of amino acids. Western frozen product 3. Incorporation of air S. more self life 4. Need to add stabilizer & emulsifiers Ice cream It is also called as milk sugar or carbohydrates. Preservation methods: I. Chemical method 2. Physical method Casein exists only in milk and is found in the form of calcium caseinate, phosphate complex. 5. B lactoglobulins and a lactoalbumin are also known as whey or serum proteins. (2 marks) It is fermented by bacteria to yield lactic acid and other organic acid. (2 marks) Being Disaccharides it yields one molecule of D-glucose and one molecule D-galactose (2 marks) It is true solution in the milk and crystallization from water it forms hard gritty crystals. It is responsible for the sandiness defect of ice cream. Q.8 Explain in brief various factors affecting chemical composition and yield of milk. (4 marks) a. All the miik contain the same kind of constituents, but in varying amounts, Milk from individual cows shows greater variation than mixed herd milk. (2 marks) Write down in short about the present scenario of dairy industry in India? (4 marks) Students are expected to describe recent pattern in milk production, per capita consumption, milk utilization pattern, employment generation, Advances in dairy processing, product manufacturing b. The factors affecting the chemical composition of milk and its should be explain in brief. I Species 2. Breed 3. Individuality 4. Interval of milking 5. Completeness of m1lk1ng 9 Frequency of milking 7. Irregularity of milking 8. Day to day milking 9. Disease and abnormal condition 10. Portion of milking 1. Stag of lactation 12. Yield 13. feeding 14. Season 15. Age 16. xcitement 17. Administration of drugs and hormones. Enlist various methods for preservation of milk and milk products. Explain in short about biological method of preservation. (1 marks) 3. Biological method 4. Herbal method 3 technology, Import & export of dairy products.