Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2018 Winter 7th Sem New 2171403 Milk And Milk Products Technology Previous Question Paper
Seat No.: ________ Enrolment No.___________
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
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 objectives of addition of stabilizers and emulsifiers in ice
cream preparation?
03
(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
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
OR
Q.3 (a) Give the flow chart of butter preparation. 03
(b) Define the followings:
i) Recombined Milk ii) Toned milk iii) Colostrum iv) Kumiss
04
(c) Describe cheese with respect to its:
i) Classification criterion ii) Composition and nutritive value
07
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Seat No.: ________ Enrolment No.___________
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
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 objectives of addition of stabilizers and emulsifiers in ice
cream preparation?
03
(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
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
OR
Q.3 (a) Give the flow chart of butter preparation. 03
(b) Define the followings:
i) Recombined Milk ii) Toned milk iii) Colostrum iv) Kumiss
04
(c) Describe cheese with respect to its:
i) Classification criterion ii) Composition and nutritive value
07
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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
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:
i) FSSAI specifications for Butter
ii) Judging and grading of butter
07
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
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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This post was last modified on 20 February 2020