Download GTU (Gujarat Technological University Ahmedabad) B.Tech/BE (Bachelor of Technology/ Bachelor of Engineering) 2020 Winter 7th Sem 2171403 Milk And Milk Products Technology Previous Question Paper
Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE- SEMESTER?VII (NEW) EXAMINATION ? WINTER 2020
Subject Code:2171403 Date:25/01/2021
Subject Name:Milk & Milk Products Technology
Time:10:30 AM TO 12:30 PM Total Marks: 56
Instructions:
1. Attempt any FOUR questions out of EIGHT questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) Write a note on `Freezing point of milk'
03
(b) Explain the extraction process of vanilla and chocolate flavour.
04
(c) Enlist the factors affecting quality and quantity of milk obtained from
07
source animal and explain any four of them.
Q.2 (a) Write the advantages of preparation of:
03
i) Reconstituted milk ii) Toned milk iii) Fermented milk
(b) Enlist the important platform tests used for quality evaluation of milk and
04
describe any three platform tests.
(c) Define Churning of cream. Discuss the factors affecting churnability of
07
cream.
Q.3 (a) Explain the flow diagram of preparation of paneer.
03
(b) Explain the technology of preparation of sterilized milk.
04
(c) Discuss the following steps in the preparation of cheddar cheese:
07
i) Addition of starter culture ii) Renneting
Q.4 (a) Discuss chhana with respect to its composition and process of preparation.
03
(b) Write the objectives of preparation of homogenized milk and explain the
04
flow chart of its preparation.
(c) What is processed cheese and how it is prepared?
07
Q.5 (a) Classify the ingredients used for preparation of ice cream.
03
(b) Discuss the common defects occur in butter with their possible causes and
04
prevention.
(c) Define Condensed milk and briefly explain the process of its production.
07
Q.6 (a) State the legal standards for ice cream?
03
(b) Write the legal requirements for butter and discuss the different types of
04
butter.
(c) Explain the principle and methods of cream separation.
07
Q.7 (a) Write down the legal standards for whole milk powder and skim milk
03
powder.
(b) What are the role of stabilizers and emulsifiers used in ice cream
04
preparation?
(c) Classify the constituents present in milk and discuss the characteristics of
07
the major constituents.
Q.8 (a) Write a short note on `Overrun in butter'
03
(b) Discuss the role of constituents present in ice cream.
04
(c) Discuss the common flavour defects observed in milk with their possible
07
causes and prevention.
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This post was last modified on 04 March 2021