DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination CO
June, 2012
CZ)
BPVI-014 : DAIRY PRODUCTS-I
O O
Time : 2 hours
Maximum Marks : 50
Note : Attempt any five questions. All questions carry equal marks. 1.
Define the following terms. Attempt any ten : (a) Coffee - cream lx10=10 (b) Slime (c)
Butter - oil
(d) Standardization of Butter (e) Impurmeability (f)
Crumby texture of Butter
(g) Ripening (h) Clarifixator (i) (j)
Chelating agent Scum
(k) Sponification number (I) BPVI-014
Tallowy - flavour 1
P.T.O.
2. (a) Name the different methods of 4 manufacturing Ghee. Which of these is most commonly used in Dairy plants ? (b) Name the most commonly used packaging material for bulk packaging of Ghee and butter oil. What are its benefits ?
3.
4.
5.
6
Differentiate between : 2
(a)
Ghee and butter oil
(b)
Emulsifiers and stabilizers.
2
(c)
What are the sources of fat and protein used in low fat - spreads ?
4
(d)
Give the importance of additives used in 2 spred - making.
(a) Write chemical composition of Cow and Buffalo milk cream.
4
(b)
What is titratble acidity of cream ? How do you calculate it ?
4
(c)
Give the storage temperature of Butter and 2 Ghee.
(a) Name the categories of Ghee graded under 'Agmark'. Which tests are conducted for serening of raw material for Agmark grading ?
6
(b)
Write about Table Butter.
2
(c)
What are the principles of fat sepration ?
2
BPVI-014
2
6.
(a) Describe the factors affecting the fat content in cream.
4
(b)
4
(c)
7.
8.
Calculate skimming efficiency of a centrifugal cream - seprator, which produces 9.5 kg of cream containing 40% fat from 100 kg of milk testing 35% fat ? What do you understand by pre stratification in Ghee manufacturing ?
(a) Explain the role of antioxidant in extending keeping quality of Ghee and Butter oil. Which anti - oxidents are allowed in Ghee and at what level ? (b) Give the flow diagram with Temperature, pressure and % of additives and also % of colour, setting time of manufacture of low fat spread.
2
5
5
Attempt any two of the following. 2x5=10 (a) What are factors influencing the shelf -life of Ghee and cream ? (b) Give the flow - diagram for the preparation of whipping cream. (c) Which method is most commonly used for manufacture of Butter - oil by organised dairies ? What are its main disadvantages and advantages ? (d) Describe the nutritive value of Butter having 75% fat ? Write the difference between cooking Butter and creamery Butter.
BPVI-014
3
P.T.O.
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