Semester End Practical Examination

Course No. ASDS-353 Title:- Technology of Milk and Milk Products

Exam Pattern
Q.1) Write the procedure of (Any One) (05)
Q.2) Answer in brief (Any Two) (10)
Q.3) Spotting (15)
Q.4) Objectives (05)
Q.5) Viva (05)

Q.1) Procedure -----------------------

1. Write the procedure determination of fat in milk
2. Enlist Platform test. Explain any one (Organoleptic test/ Clot on boiling test/Alcoholic
test/ Resazurin test)
3. Write the procedure determination of acidity of Milk
4. Write the procedure determination of specific gravity of Milk

Q.2) Answer in brief

1. Define Ghee. Write the procedure and flow diagram of Ghee making
2. Define Khoa. Types of Khao. Write the procedure and flow diagram of Khao making
3. Define Shrikhand. Write the procedure and flow diagram of Shrikhand making
4. Define Paneer. Write the procedure and flow diagram of Paneer making
5. Define Dahi. Write the procedure and flow diagram of Dahi making

Q.3) Spotting/Identification
1. Milk can – Used for Collection , Storage and Handling of milk
2. Plunger - ISI specification is 1 meter long handle with a disc having diameter of 150 mm
and with 6 holes in the disc. Through mixing of milk
3. Long handle dipper - ISI specification is solid handle at least 150 mm long and capacity
shall not be less than 80 ml. Take sample of milk
4. Sample bottle: - Collection of milk sample with 100,150,250 ml.
5. Dairy float thermometer – Record temperature of milk
6. Sulphuric acid - (sp. gr. 1.82-1.84) used in determination of fat in Milk
7. Amyl alcohol - ([Link]. 0.82-0.83) used in determination of fat in Milk
8. 10 ml automatic tilt measure to take H₂SO4 for determination of fat in Milk
9. 1 ml automatic tilt measure to take amyl alcohol for determination of fat in Milk
10. 10.75 ml pipette to take milk for determination of fat in Milk
11. 10.00 ml pipette to take milk for different testing
12. Dairy floating thermometer to measure temperature of milk
13. Gerber's centrifuge machine – Used for determination of fat in Milk. Revolving at
speed of 1100 RPM for 04 minutes
14. Gerber's Butyrometer - Used in determination of fat in Milk.
15. Butyrometer stand – Keeping Butyrometer for drying
16. Rubber stopper – To make Butyrometer air tight and leak proof.
17. Guiding pin or key – To fit stop rubber in butyrometer.
18. 0.1 N NaOH solution used to determine acidity of milk
19. Phenolphthalein indicator used to determine acidity of milk
20. Lactometers are used for determination of specific gravity of milk. Two types of
lactometer are used. a) Quevenne's type and b) ISI lactometer
21. Lactometer Jar used to float lactometer should not touch to the sides of jar cylinder.
22. Hot air oven – To determine specific gravity of milk
23. Hot water bath – Used for different platform tests of milk.
24. Dairy floating thermometer – Record temperature of milk
25. Tongs – Handle hot utensils and glassware
26. Rubber ring or Gasket : Fitted at bottom of the bowl base makes the bowl leak proof
27. Distributor: It distributes the milk into the three notches at the bottom periphery.
28. Bottom disc: Has projections on the outer as well as on inner surface and three holes. It
is also called as separating disc
29. Intermediate disc: 6 to 7 in number have projections on the outer periphery only. With
three holes. The increase number of discs increases the efficiency of separation.
30. Top disc: Called as separating or dividing disc with an outlet for the cream and a screw
in its neck. Thickness of cream can be adjusted by adjusting this screw
31. Bowl Hood: It fits over the top and covers the whole bowl parts
32. Bowl spanner: Its function is to tighten the bowl nut.
33. Supply can: It holds the milk to be separated
34. Faucet: It is used for allowing the flow of milk from the supply can in the bowl
35. Regulator: It regulates the flow of milk into the bowl.
36. Float: It allows only a definite quantity of inflow of milk into bowl through the regulator.
37. Skim milk outlet – Removal of skim milk from cream seperator
38. Cream outlet - Removal of skim milk from cream seperator
39. Crank Gear – Apply speed to cream separator
40. Crank handle: Apply the speed generally 60-70 revolutions per minute are sufficient.
41. Karahi – Preparation or manufacture of milk product
42. Kunti – Stirring of milk during manufacture of milk products.
43. Sugar – Sweetening of milk and milk products
44. Salt – Neutralization of acidity on milk products.
45. Paneer :- Type of Product – Coagulated milk product, Coagulant used – Citric acid
46. Shrikhand – Base material – Chakka
47. Dahi :- Type of product - Fermented milk product
48. Cow milk – Yellow colour due to Carotene content
49. Muslin Cloth (Strainer) : - Straining of milk and milk products coagulum
50. Buffalo Milk – Milk is Creamy white
51. Ghee – Type of product – Clarified milk product
52. Cheese - Type of Product – Coagulated milk product, Coagulant used – Citric acid
53. Citric acid – Used as coagulant in making of coagulated milk product.

Q.4) Objectives -
1. Least variable constitute of milk – Lactose
2. Example of Concentrated / partially desiccated products milk product – Khoa, Rabri,
Basundi
3. Example of Frozen milk products - Kulfi
The PFA standards for standardized milk. fat of 4.5% and SNF of 8.5%
4. Example of Heat and acid coagulated milk products - Paneer, Chhana
5. Name any two chemical preservatives added in milk and milk products. Formalin,
Caustic Soda, sodium benzoate, potassium sorbate, and natamycin.
6. Example of Fermented milk products - Dahi Chakka Shrikhand
7. Name organic preservatives added in milk and milk products. Nisin, Natamycin 50%
NaCl, Natamycin 50% Lactose, Natamycin 95%, Cultured Dextrose, Polylysine
8. Example of Cereal based milk puddings - Kheer
9. Full form of MAP is Modified Atmospheric Packaging
10. % Fat content of Ghee – 99.95 %
11. Example of Fat rich milk products - Makkhan Ghee butter Malai
12. Incubation period for Dahi – 16 – 18 hrs.
13. Preheating temperature of milk for processing is - 35 to 40 0C
14. After collection before reaching milk processing plant temperature of milk should be
below - 5 0C
15. Father of White revolution - Dr. Varghese Kurien
16. Head quarter of National Dairy Development Board is located at – Kernal
17. Established in 1948, is the apex body of the dairy industry in India - Indian Dairy
Association (IDA)
18. Milk fat, Casein and Lactose are True constituents of milk – True
19. Freshly drawn milk is --------- in nature – Amphoteric
20. Cow milk contents Milk Fats % - 3.5 to 4.0 SNF % - 8.5
21. Buffalo milk contents Milk Fats % - 6.0 SNF % - 9.0
22. Tonned milk contents Milk Fats % - 3.0 SNF % - 8.5
23. Double tonned milk contents Milk Fats % - 1.5 SNF % - 9.0
24. Standard milk contents Milk Fats % - 4.5 SNF % - 8.5
25. Coliforms count for raw milk should not be more than - 10/ml
26. Milk with Standard plate count (SPC) not more than 2,00,000 is graded as - very good
27. Natural acidity of Buffalo milk ranges - 0.13 to 0.14 %
28. Higher pH value for fresh milk indicates - Udder infection (mastitis)
29. Specific gravity of milk is determine by – Lactometer
30. Cow milk yellowish creamy
31. Buffalo milk creamy white.
32. Skim milk bluish in colour.
33. Whey greenish yellow colour.
34. Lactose is less variable constituent of milk
35. Fat is more variable constituent of milk.
36. Contributes to the richness flavour of milk. – Phospholipids
37. The refractive index of milk is - 1.3440 to 1.3485
38. First drawn milk (fore milk) during milking is low in fat may contain 1-2% fat whereas at
the end of milking (Stripping) fat % may be 5-10%. – True
39. Lactose is in true solution form
40. Fat globules are present in Emulsion form.
41. Protien in colloidal form
42. Carbohydrate provides energy at the rate of - 4.0 kilocalories per gram.
43. Standard plate Count (SPC) is not a rapid platform test performed for raw milk testing
44. Flat or insipid flavour in butter is due to - Excess washing of butter granule
45. Hydrolytic rancidity in butter is due to - Action of lipase on fat to produce free fatty acids
46. The prescribed microbiological standard for ice-cream as per Bureau of Indian Standards
- Standard Plate Count per gram not more than 2,50,000
47. The optimal temperature for growth of lactic starters is - 27-32°C
48. The freezing point of cow milk is - 0.555°C
49. The bound water in milk is - 50% held by casein and 30% by albumin and globulin
50. Sandy texture defect in ice-cream is due to - High lactose, Temperature fluctuation and
Long storage
51. Which of the following method is not used in determining the lactose content - Rose-
Gottlieh method
52. The Central Institute for research on cattle is located in – Meerut
53. Indian Grassland and Fodder research institute is located in Jhansi
54. The audio autobiography of Dr. Varghese Kurien - The man who made the Elephant
dance
55. The defeciency of which of the trace mineral can lead to anaemia Iron, Copper, Cobalt
56. Which of the following hormone provide the stimulus which lead to parturition – Cortisol
57. Paneer manufactured using citric acid as coagulant give – Hardness
58. The fat content of milk in general increase in - Final stripping’s from the udder,
Indigenous breeds as compared to exotic breeds and More roughage portion in diet
59. Which Cream contain 65-85 percent milk fat - Plastic cream
60. The viscosity of the cream can be increased by - Ageing of cream
61. If the standard plate count per milliliter of raw milk is in the range of 2, 00,000 to 1
million, the grade recommended by Indian Standards Institution is – Good
62. The khoa based sweet is prepared by mixing khoa with maida in about 3:1 ratio –
Gulabjamun
63. Lactose is the principal Carbohydrate in milk
64. Pasteurizing raw milk it must be heated to for 15 seconds at 171°F
65. The principal protein in milk is Casein
66. The activity/inactivity of the enzyme is the basis for confirming the adequacy of
pasteurization of milk – Phosphatase
67. The off-flavor in milk generally caused by exposure to sunlight or fluorescent light is
oxidized flavor.
68. Table
[Link]. Milk Product Base material used
1 Peda Khoa
2 Chakka Dahi
3 Sandesh Channa
4 Rasgolla Channa
5 Burfi Khoa
6 Ghee Butter
7 Buttermilk Dahi
8 Makkhan Dahi
9 Gulabjamun Khoa
10 Shrikhand Chakka