Dairy Technology — DU B.A. (Prog) Food Technology as Major Previous Year Question Papers

Q 1. Write a short note on any six of the following: '(3x6=18 Marks) i Give two functions of milk proteins. Significance of milk quality testing. ili. 'List three main constituents of milk carbohydrates. iv. Define pasteurizatiori. V. Freezing point of milk vi. Homogenization vii." Milk'fat vili. Rennet vii. vili. RE : Q:2. Discuss the various factors that influence milk spoilage. Explain the various stages of milk processing. (18 Marks) Q3. Classify different types of market milk. Write a detailed note on standardization and its role in maintaining milk quality. (18 Marks) Ö 4. Discuss the classification, composițion, and processing of different types of cheese. (18 Q5. Define milk cream, Describe the manufacturing process of cream with detailed flowchart. Q6. Explain the significance of starter culture in fermented milk products. Discuss the processing and'storage of curd and yoghurt: (18 Marks) Q. 7. Describe the complete process of milk collection and platform testing. Why are these steps cruçial in ensuring milk quality? (18 Marks) Q 8. Explain the following (any three): - (6X3=18 Marks) i. Describe any three platform tests for milk reception il. Briefly describe Operation Flood ill. Pasteurization of milk iv. Historical development of the dairy industry in India V. Clarification process vi. Explain the role of enzymes in milk spoilage