Tiêu đề Objectives AHDS 353.pdf ✅

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 1 st 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 ***