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Seat No.: Enrolment No.
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-VII (NEW) EXAMINATION - WINTER 2018
Subject Code: 2171403 Date: 26/11/2018
Subject Name: Milk & Milk Products Technology
Time: 10:30 AM TO 01:00 PM Total Marks: 70
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Instructions:
- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
Q.1 (a) What are the objectives of addition of stabilizers and emulsifiers in ice cream preparation? 03
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(b) Write a short note on ‘Tests for quality evaluation of milk’ 04
(c) What is Churning of cream? Write its importance and discuss the factors affecting churnability of cream. 07
Q.2 (a) What do you mean by abnormal milk? Explain with examples. 03
(b) What is processed cheese and how it is prepared? 04
(c) Explain the ‘freezing’ step in preparation of ice cream. 07
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OR
(c) Explain the extraction process of vanilla and chocolate flavour. 07
Q.3 (a) State the principle and methods of cream separation. 03
(b) What are the advantages of preparation of homogenized milk? Explain the flow diagram of its preparation. 04
(c) Define Cheese and briefly describe the process of preparation of Cheddar cheese. 07
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OR
Q.3 (a) Give the flow chart of butter preparation. 03
(b) Define the followings: 04
- Recombined Milk
- Toned milk
- Colostrum
- Kumiss
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(c) Describe cheese with respect to its: 07
- Classification criterion
- Composition and nutritive value
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Q.4 (a) State the role of NDDB in dairy development in India. 03
(b) Briefly describe the process of manufacture of shrikhand. 04
(c) Why the cream neutralize during butter preparation? Discuss the types of neutralizers to be added and correct procedure for neutralization. 07
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OR
Q.4 (a) Write a short note on ‘Ripening of cream’ 03
(b) Discuss chhana with respect to its composition and process of preparation. 04
(c) Write short notes on: 07
- FSSAI specifications for Butter
- Judging and grading of butter
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Q.5 (a) State the FSSAI standards for ice-cream? 03
(b) Describe briefly the various milk drying systems. 04
(c) Discuss the factors affecting quality and quantity of milk obtained from source animal. 07
OR
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Q.5 (a) Write a short note on ‘Types of Ice-cream’ 03
(b) Define Condensed milk and briefly explain the process of its production. 04
(c) Highlight the nutritional significance of milk and state the characteristics of the major constituents present in milk: 07
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