No. of Printed Pages : 7

BPVI-014

DIPLOMA IN DAIRY TECHNOLOGY (DDT) Term-End Examination CO

June, 2012

CZ)

BPVI-014 : DAIRY PRODUCTS-I

O O

Time : 2 hours

Maximum Marks : 50

Note : Attempt any five questions. All questions carry equal marks. 1.

Define the following terms. Attempt any ten : (a) Coffee - cream lx10=10 (b) Slime (c)

Butter - oil

(d) Standardization of Butter (e) Impurmeability (f)

Crumby texture of Butter

(g) Ripening (h) Clarifixator (i) (j)

Chelating agent Scum

(k) Sponification number (I) BPVI-014

Tallowy - flavour 1

P.T.O.

2. (a) Name the different methods of 4 manufacturing Ghee. Which of these is most commonly used in Dairy plants ? (b) Name the most commonly used packaging material for bulk packaging of Ghee and butter oil. What are its benefits ?

3.

4.

5.

6

Differentiate between : 2

(a)

Ghee and butter oil

(b)

Emulsifiers and stabilizers.

2

(c)

What are the sources of fat and protein used in low fat - spreads ?

4

(d)

Give the importance of additives used in 2 spred - making.

(a) Write chemical composition of Cow and Buffalo milk cream.

4

(b)

What is titratble acidity of cream ? How do you calculate it ?

4

(c)

Give the storage temperature of Butter and 2 Ghee.

(a) Name the categories of Ghee graded under 'Agmark'. Which tests are conducted for serening of raw material for Agmark grading ?

6

(b)

Write about Table Butter.

2

(c)

What are the principles of fat sepration ?

2

BPVI-014

2

6.

(a) Describe the factors affecting the fat content in cream.

4

(b)

4

(c)

7.

8.

Calculate skimming efficiency of a centrifugal cream - seprator, which produces 9.5 kg of cream containing 40% fat from 100 kg of milk testing 35% fat ? What do you understand by pre stratification in Ghee manufacturing ?

(a) Explain the role of antioxidant in extending keeping quality of Ghee and Butter oil. Which anti - oxidents are allowed in Ghee and at what level ? (b) Give the flow diagram with Temperature, pressure and % of additives and also % of colour, setting time of manufacture of low fat spread.

2

5

5

Attempt any two of the following. 2x5=10 (a) What are factors influencing the shelf -life of Ghee and cream ? (b) Give the flow - diagram for the preparation of whipping cream. (c) Which method is most commonly used for manufacture of Butter - oil by organised dairies ? What are its main disadvantages and advantages ? (d) Describe the nutritive value of Butter having 75% fat ? Write the difference between cooking Butter and creamery Butter.

BPVI-014

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P.T.O.

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