BPVI-016

No. of Printed Pages : 8

DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination June, 2013 BPVI-016 : DAIRY PRODUCTS-III Maximum Marks : 50 Time : 2 hours Note : Attempt any five questions. All questions carry equal marks. 1.

10x1=10

Define the following : (a)

Pasta-Filta

(b)

Shrinkage in ice cream

(c)

Dry ice

(d)

Coprecipetate

(e)

Atomization

(f)

Syneresis

(g)

Retentate

(h)

Whevit

(i)

Mellorine

(j)

Rheology

BPVI-016

1

P.T.O.

2.

Match the words given under Column B with appropriate statement given under Column A. 10x1=10 Column A (a) Icecream in which butter Fat has been replaced with vegitable animal Fat (b) It occurs without the activity of microbes or enzymes (c) Antimicrobial substance produced by the action of some lactic acid bacteria (d) Biological process in which chemical substrate is

Column B Nisin

(ii)

Mellorine

(iii) Flux

(iv) Probiotic Food

transformed into products by the action of microbes (e) Icecream which is heavy and somewhat wet in appearance (f) Contain culture of live micro

(v)

abiotic spoilage

(vi) Thermigation

organisms and is beneficial effect in human body (g) The rate of extraction of permeate measured in liter/square meter of membrane surface (h) Salt solution used for salting of the curd (i) It is the filtrate, the liquid passing through the membrane (j) Subpasteurization heat treatment used to control psychrotropes and to enhance the shelf life of milk

BPVI-016

2

(vii) Permeate

(viii) Brine (ix) Fermentation

(x)

Sogy body

Write short notes on the following

3.

(a)

Fermented milk

(b)

Starter culture

(c)

Sodium caseinate

(d)

Over-run in ice-cream

5x2=10

(e) Stabilizers

Fill in the blank in the following :

4.

(a)

2

As per PFA the minimum milk fat in the °/0 hard cheese shall be while in processed cheese it shall be c/0

(b)

(c)

As per PFA minimum total solids in `)/0 while in shrikhand is %. icecream it is

2

% minimum total As per PFA % milk fat must be solids and there in softy ice-cream.

2

As recognized in the international trade the technical grade lactose contain % lactose while pharmaceutical % lactose. grade contain

4

(d)

5.

Describe the method of manufacturing and uses 8+2 of acid casein.

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P.T.O.

6.

(a) What is the first step in the preparation of ice-cream ?

2

(b)

List 4 sources of milk fat and 4 sources of MSNF for ice-cream.

(c)

Define over-run in ice-cream and explain 4

2

its importance in the quality of the product. (d)

7.

Explain the causes for coarse texture in ice-cream.

(a) Name the major steps in the manufacture of mozzarella cheese. (b) Discuss the problems in manufacturing of

2

4 4

cheddar cheese from buffalo milk. (c)

BPVI-016

Describe the preparation of bulk starter culture.

4

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BPVI-016

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BPVI-016

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BPVI-016

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