Download GTU BE/B.Tech 2019 Summer 7th Sem New 2171403 Milk And Milk Products Technology Question Paper

Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Summer 7th Sem New 2171403 Milk And Milk Products Technology Previous Question Paper

Seat No.: ________ Enrolment No.___________

GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER ?VII(NEW) EXAMINATION ? SUMMER 2019
Subject Code:2171403 Date:16/05/2019

Subject Name:Milk & Milk Products Technology

Time:02:30 PM TO 05:00 PM Total Marks: 70

Instructions:

1. Attempt all questions.

2. Make suitable assumptions wherever necessary.

3. Figures to the right indicate full marks.


Q.1 (a) What are the legal standards for ice cream? 3
(b) Discuss the following steps in the preparation of cheddar cheese:
4
i) Addition of starter culture ii) Renneting
(c) Shortly explain the technology of butter preparation. 7

Q.2 (a) Write the advantages of preparation of:
3
i)Toned milk ii) Flavoured milk iii) Standardized milk
(b) How the vanilla and chocolate flavour is extracted? Explain. 4
(c) Define Khoa. Discuss the composition and types of khoa. 7

OR
(c) Explain the flow diagram of preparation of paneer and chhana. 7
Q.3 (a) Differentiate between normal milk and abnormal milk. 3
(b)
Write the role of stabilizers and emulsifiers used in ice cream
preparation.
4
(c)
What are the objectives of preparation of homogenized milk? Explain
the process flow chart of its preparation.
7

OR
Q.3 (a) Comment on ?Role of NDDB in dairy development in India? 3
(b) State the role of constituents present in ice cream. 4
(c) Explain the flow diagram with technical details for the preparation of
7
i) Recombined Milk ii) Sterilized milk
Q.4 (a) Write a brief note on ?classification of cheese? 3
(b)
Write the legal requirements for butter and discuss the different types
of butter.
4
(c) Briefly describe the important physico-chemical properties of milk. 7

OR
Q.4 (a)
Give the flow diagram of preparation of cheddar cheese with technical
details.
3
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Seat No.: ________ Enrolment No.___________

GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER ?VII(NEW) EXAMINATION ? SUMMER 2019
Subject Code:2171403 Date:16/05/2019

Subject Name:Milk & Milk Products Technology

Time:02:30 PM TO 05:00 PM Total Marks: 70

Instructions:

1. Attempt all questions.

2. Make suitable assumptions wherever necessary.

3. Figures to the right indicate full marks.


Q.1 (a) What are the legal standards for ice cream? 3
(b) Discuss the following steps in the preparation of cheddar cheese:
4
i) Addition of starter culture ii) Renneting
(c) Shortly explain the technology of butter preparation. 7

Q.2 (a) Write the advantages of preparation of:
3
i)Toned milk ii) Flavoured milk iii) Standardized milk
(b) How the vanilla and chocolate flavour is extracted? Explain. 4
(c) Define Khoa. Discuss the composition and types of khoa. 7

OR
(c) Explain the flow diagram of preparation of paneer and chhana. 7
Q.3 (a) Differentiate between normal milk and abnormal milk. 3
(b)
Write the role of stabilizers and emulsifiers used in ice cream
preparation.
4
(c)
What are the objectives of preparation of homogenized milk? Explain
the process flow chart of its preparation.
7

OR
Q.3 (a) Comment on ?Role of NDDB in dairy development in India? 3
(b) State the role of constituents present in ice cream. 4
(c) Explain the flow diagram with technical details for the preparation of
7
i) Recombined Milk ii) Sterilized milk
Q.4 (a) Write a brief note on ?classification of cheese? 3
(b)
Write the legal requirements for butter and discuss the different types
of butter.
4
(c) Briefly describe the important physico-chemical properties of milk. 7

OR
Q.4 (a)
Give the flow diagram of preparation of cheddar cheese with technical
details.
3
(b)
Define Churning of cream. Discuss the factors affecting churnability of
cream.
4
(c)
Highlight the nutritional significance of milk and state the
characteristics of the major constituents present in milk.
7
Q.5 (a) Write short notes on ?Processed cheese? 3
(b)
Define Condensed milk and briefly explain the process of its
production.
4
(c)
What are the objectives of neutralization of cream during butter
preparation? Discuss the types of neutralizers to be added and correct
procedure for neutralization.
7

OR
Q.5 (a) Write short notes on ?Composition and nutritive value of cheese? 3
(b)
Highlight the important characteristics of ?Spray drying? as a milk
drying system.
4
(c) Explain the importance of ?Platform Tests? in dairy industry. 7

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