Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 7th Sem New 2171403 Milk And Milk Products Technology Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? VII (New) EXAMINATION ? WINTER 2019
Subject Code: 2171403 Date: 28/11/2019
Subject Name: Milk & Milk Products Technology
Time: 10:30 AM TO 01:00 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) State the role of stabilizers and emulsifiers used in preparation of ice cream. 03
(b) Define chhana. Explain the flow diagram of preparation of chhana. 04
(c) Discuss briefly the factors affecting quality and quantity of milk obtained
from source animal.
07
Q.2 (a) Write the legal requirements for the followings:
i) Standardized milk
ii) Single toned milk
iii) Double toned milk
03
(b) Explain briefly the important platform tests useful for quality evaluation of
milk.
04
(c) Briefly describe the important steps in the preparation of Cheddar cheese. 07
OR
(c) Write short notes on:
i) Processed cheese
ii) Classification of cheese
07
Q.3 (a) State the legal standards for ice cream? 03
(b) State the types of neutralizers to be added for cream neutralization and write
the correct procedure for neutralization.
04
(c) Define butter and explain briefly the following steps involved in preparation
of butter:
i) Churning of cream
ii) Ripening of cream
iii) Working of butter
07
OR
Q.3 (a) Write a short note on ?Freezing step in preparation of ice cream?. 03
(b) State the principle and methods of cream separation. 04
(c) Describe shortly the flow diagram of butter preparation. 07
Q.4 (a) State the importance of neutralization step in butter preparation? 03
(b) Write the legal requirements for butter and discuss briefly the different types
of butter.
04
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? VII (New) EXAMINATION ? WINTER 2019
Subject Code: 2171403 Date: 28/11/2019
Subject Name: Milk & Milk Products Technology
Time: 10:30 AM TO 01:00 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) State the role of stabilizers and emulsifiers used in preparation of ice cream. 03
(b) Define chhana. Explain the flow diagram of preparation of chhana. 04
(c) Discuss briefly the factors affecting quality and quantity of milk obtained
from source animal.
07
Q.2 (a) Write the legal requirements for the followings:
i) Standardized milk
ii) Single toned milk
iii) Double toned milk
03
(b) Explain briefly the important platform tests useful for quality evaluation of
milk.
04
(c) Briefly describe the important steps in the preparation of Cheddar cheese. 07
OR
(c) Write short notes on:
i) Processed cheese
ii) Classification of cheese
07
Q.3 (a) State the legal standards for ice cream? 03
(b) State the types of neutralizers to be added for cream neutralization and write
the correct procedure for neutralization.
04
(c) Define butter and explain briefly the following steps involved in preparation
of butter:
i) Churning of cream
ii) Ripening of cream
iii) Working of butter
07
OR
Q.3 (a) Write a short note on ?Freezing step in preparation of ice cream?. 03
(b) State the principle and methods of cream separation. 04
(c) Describe shortly the flow diagram of butter preparation. 07
Q.4 (a) State the importance of neutralization step in butter preparation? 03
(b) Write the legal requirements for butter and discuss briefly the different types
of butter.
04
(c) Highlight the important characteristics of ?Spray drying? as a milk drying
system.
07
OR
Q.4 (a) Explain the different types of khoa with their composition. 03
(b) Briefly discuss the classification of frozen desserts. 04
(c) Write short notes on:
i) Types of condensed milk
ii) Malted milk food
07
Q.5 (a) Comments on ?Freezing point of milk? 03
(b) List out the common flavour defects observed in milk and state their possible
causes and prevention.
04
(c) Explain the extraction process of vanilla and chocolate flavour. 07
OR
Q.5 (a) Write the significance of the important phases of operation flood. 03
(b) Explain the terms: i) Colostrum ii) Late lactation milk. 04
(c) Discuss the role of constituents present in ice cream. 07
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This post was last modified on 20 February 2020