In this post, you will find the objective for the subject AHDS-353 Technology of milk and milk products. These questions are from the previous year question papers. Studying this will help you in the Semester End Theory Examination.
AHDS-353 Objective Questions Year Wise
Year 2009-10
Do as directed
- Enlist the stabilizers used in ice-cream. – Edible gelatin, sodium alginate, guar-gram
- Write the long form of IBS. – Bureau of Indian standard.
- Mention any two bio-preservatives used in milk and milk products. – nisin and blfidin.
- Give the name of coagulant use in the paneer preparation. – citric acid
- Write the name of by products obtained during manufacturing of chakka. – whey
Fill in the blanks
- Double tonned milk contains 1.5% fat.
- Standardization is the process of adjustment of fat and snf %of milk if desired value so as to confirm to the legal or other requirement prescribed.
- Yellowish creamy white colour of cow milk is due to carotene .
- Table butter contains 80% of fat.
- India ranks 1st in the world in milk production.
State true or false.
- Basundi is heat acid coagulate products. False
- Colour of Buffalo milk is pale yellow. False
- Freezing point of cow milk is 0.547 degree Celsius. True
- Over run in ice cream is due to the incorporation of air. True
- Ghee contains more than 99.9 %fat. False
Year 2010-11
Fill in the blanks.
- Milk is practically free from colostrum after 5 days.
- Addition of sugar in milk increases the specific gravity.
- Thermophilic bacteria can grow at temp above 50 degree Celsius
- The normal freezing point of milk is -0.530 degree Celsius
- Milk is rich source of calcium.
State true or false.
- Foremilk contains higher fat percentage than strippings. False
- Skim milk has less specific gravity than whole milk. False
- Average titratable acidity of fresh cow milk is 14%. False
- The optimum growth rate of microorganisms will be found at temp between 40-60 degree Celsius. True
- Homogenization prevents separation of fat into cream layer during storage. True
Match the pair
- Starch in milk – iodine test
- Table butter – 80% fat
- Over run – Ice-cream
- Double toned milk – 1.5% fat
- Table cream – 20-25 %fat
Year 2011-12
Do as Directed.
- Write the full form of CAC. Codex Alimentarious Commission
- Mention fat % of tonned milk. 3%
- Write the standard plate count for pasteurized milk according to BIS standard. less than 30,000
- Give the name of three types of khoa. Pindi, Dhap, Danedar
Match the pairs.
- Lassi – Beverage
- Ropiness – long thread of milk
- Standardized milk – 4.5% fat
- Butter – 80%fat
Year 2012-13
Do as direct.
- Name of stabilizer the commonly use in ice-cream preparation. Edible gelatin, sodium aliganate, gurgram
- Give the fat % in pindi type of this. not less than 20%
- Give the name of preservatives generally used in milk. citric acid, lactic acid, ascorbic acid
- Give the name of chemical used for coagulation of milk. citric acid, tartaric acid
Write true or false.
- As per the PFA rule stabilizer milk contain 4.0% fat. True
- The freezing point of Buffalo milk is 31.01 degree fariength. True
- The process of forcing and subdividing the fat globules is known as hybridization. False
- BIS standards are related to milk and milk product. True
Year 2014-15
State only.
- Freezing point and boiling point of milk
Freezing point CM -0.547 degree Celsius
BM=-0.549 degree Celsius
Boiling point = 100.17 degree Celsius - Fat percent in foremilk and strippings. fore milk 0.1%, stripping 10%
- Bacterial culture commonly used for Dahi making. lactobacillus lactococous
- Spell out abbreviations of ISI and PF with respect to legal standard. Indian standard institute, preservation of food adulteration.
State true and false.
- Energy value of milk fat is 4.6 calorie per gram. True
- Lactose present in milk in the form of colloidal suspension. False
- Pasteurization under vacuumz is termed as vacation.
- Fresh milk is slightly alkaline in reaction. False
Year 2015-16
Do as directed.
- Give full form of BIS. Bureau of Indian Standard
- Write current milk production of India. 176.35 MT (2017-18)
- Mention fat % in standardized milk. 5%
- NDDB stands for. National Dairy Development Board.
Fill in the blanks.
- As per Indian standard pasteurized milk should not have less than 30,000 SPC per ml
- Approximately whey contain 6.5 percent of total solid
- Coagulants generally used in the preparation of paneer are citric acid, ascorbic acid, lactic acid, tartaric acid.
- By product obtained during manufacturing of butter. cream (white ghee).
Year 2016-17
State only.
- Fat percentage in fore milking and striping. Fore milk 0.1%, stripping 10%
- Types of homogenizer.
- Single stage high pressure,
- Two stage low pressure
- Spell out abbreviation of ISI and PFA with respect to legal standards. Indian Standard Institute, Preservation of Food Adulteration.
Match the following pairs.
- Lecithin – phospholipid
- Xanthophylls – pigments
- Carotene – vitamin “A”
- NPN – dissolved nitrogen
For detailed notes of 5th Semester: Click Here
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