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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
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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 legal standards for ice cream? (3)
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(b) Discuss the following steps in the preparation of cheddar cheese: (4)
- Addition of starter culture
- Renneting
(c) Shortly explain the technology of butter preparation. (7)
Q.2 (a) Write the advantages of preparation of: (3)
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- Toned milk
- Flavoured milk
- Standardized milk
(b) How the vanilla and chocolate flavour is extracted? Explain. (4)
(c) Define Khoa. Discuss the composition and types of khoa. (7)
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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)
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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)
- Recombined Milk
- Sterilized milk
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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
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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)
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(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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This download link is referred from the post: GTU BE 2019 Summer Question Papers || Gujarat Technological University
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