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Total No. of Pages: 5
Register Number: 7499
Name of the Candidate:
DIPLOMA EXAMINATION - 2011
(LIVESTOCK PRODUCTS TECHNOLOGY)
(paper – I)
110. TECHNOLOGY OF DAIRY PRODUCTS
(Common with N.R. & O.R.)
December) (Time: 3 Hours
Maximum: 100 Marks
I. Choose the Correct Answer: (10 × 1 = 10)
a. Paneer b. Khoa c. Kumiss d. Rabri
2. / The enzyme leading to rancid flavour is
a. Lipase b. Phosphatase c. Peroxidase d. Catalase
3. / carotene yields 2 molecules of
a. Vitamin C b. Xantrophyll c. Vitamin A d. Calcium
4. / Milk protein is also called
a. Lactose b. Carotene c. Phospholipid d. Casein
5. / Percentage of overrun in softy ice cream is
a. 30-50% b. 10-20% c. 70-80% d. 90-100%
6. / Percentage of overrun in packaged ice cream is
a. 30-50% b. 10-20% c. 70-80% d. 90-100%
7. / Energy value of milk fat
a. 9.3 c/g b. 4.1 c/g c. 1 c/g d. 60 c/g
8. / The instrument which is used to detect adulteration of milk with water is
a. Gerber centrifuge b. Lactometu c. Clarfies d. filters
9. / The process of dipping the cheese in meeled paraffin is done to
a. help absorption b. reduce loss of moisture
c. increase fat % d. improve rind formation
10. / Makkhan is otherwise called
a. ghee b. rabri c. lassi d. butter
II. Fill up the blanks with suitable words: (10 × 1 = 10)
2. / Milk minus fat globules is called ______
3. / Milk Plasma minus cosein is ______
4. / The per milk fat in whipping cream is ______
5. / Cream is rich in ______Vitamins.
6. / ______is done to determine the amount of chemical stabilizer to be added to evaporate milk for testing heat stability.
7. / Skim milk powder may not contain more than ______milk fat.
8. / ______is also called milk win.
9. / Excessive openness defect in Pheddar cheese is due to the CO2 by strains of ______
10. / Early blowing defect in cheese is due to ______
III. Define any FIVE of the following: (5 × 1 = 5)
3. Yoghurt
5. Food intoxication
7. Nutritine value of whey / 2. Paneer
4.Purity test in starters
6. Specific gravity
IV. Write short notes on any FIVE of the following: (5 × 5 = 25)
2. / Cleaning In-Place.
3. / Grading of cream.
4. / Preparation of Dahi.
5. / Microbiological defects in condensed milk.
6. / BIS standards for raw milk.
7. / Uses of Butter.
V. Write essay on any FIVE of the following: (5 × 10 = 50)
2. / Preservatives used in milk.
3. / Preservation of starter cultures.
4. / Factors affecting clean milk production.
5. / Milk carbohydrate.
6. / Role of various ingredients in ice cream making.
7. / Agmark stnadrads for ghee and a short-note on ghee residue.
jkpHhf;fk;
I.rhpahd tpiliaj; njh;e;bjLj;bjGJ:(5 × 1 = 5)
(m) gd;dPh;
(M) nfhth
(,) Fkp!; (<) uhg;hp
2. / rpf;foj;jYf;Ff; fhuzkhd behjp
(m) ypg;ng!;
(M) gh!;gnl!;
(,) bguhf;!pnl!;; (<) fhl;lny!;
3. / gPl;lh fnuhl;Odpy; ,Ue;J 2 khypf;fpa{y; fpilf;Fk;
(m) itl;lkpd; C
(M) fhd;njhgpy;
(,)itl;lkpd; A (<) fhy;rpak;
4. / ghyp!; cs;s g[ujk;
(m) yhf;nlh!;
(M) fnuhl;Od;
(,) gh!;nghypg;gpl; (<) nfrpd;
5. / bkd;ik tif I!;fphPkpd; mjpf cw;gj;jpj;jpwdpd; rjtpfpjk;
(m) 30-50 rjtpfpjk;
(M) 10-20 rjtpfpjk;
(,) 70-80 rjtpfpjk; (<) 90-100 rjtpfpjk;
6. / Milf;fg;gl;l I!;fphPkpd; mjpf cw;gj;jp jpwdpd; rjtpfpjk;
(m) 30-50 rjtpfpjk;
(M) 10-20 rjtpfpjk;
(,) 70-80 rjtpfpjk; (<) 90-100 rjtpfpjk;
7. / ghy; bfhGg;gpd; vhprf;jp mst[
(m) 9.3 fnyhhp/fpuhk;
(M) 4.1 fnyhhp/fpuhk;
(,) 1 fnyhhp/fpuhk; (<) 60 fnyhhp/fpuhk;
8. / jz;zPh; fye;j ghiy fz;Lgpof;fg; gad;gLj;jg;gLk; cgfuzk;
(m) bfh;gh; gok tpirf; fUtp
(M) yhf;nlhkPl;lh;
(,) fpshhpigah; (<) gpy;lh;
9. / ghyhilf; fl;ofis cUfpa ghugpd; bjhl;ofspy; eide;J vLg;gjd; nehf;fk;
(m) jz;zPiu cwp";Rtjw;F
(M) <u ,Hg;ig Fiwg;gjw;F
(,) bfhGg;g[ rjtpfpjj;ij mjpfhpf;f (<) hpd;l; cUthf;Ftjw;F
10. / kf;fhd; vd;gjw;F kw;bwhU bgah;
(m) bea;
(M) uhg;hp
(,) y!;!p (<) btz;bza;
II. nfhol;l ,l';fis epug;g[f:(10 × 1 = 10)
1. / ______bfhz;L ghy; fwit ,ae;jpuj;jpy; cs;s ug;gh; ghf';fisf; fGtyhk;.2. / bfhGg;g[ cUz;ilfs; eP';fpa ghiy ______vd;W miHf;fyhk;
3. / ghy;g[ujk; ikd!; nfrpd; ______
4. / tpg;gp'; tif ghnyl;oy; cs;s bfhGg;gpd; rjtpfpjk; ______MFk;.
5. / ghnyl;oy; mjpfkhf cs;s itl;lkpd;fs; ______
6. / ______ghpnrhjid _yk; Mtpahf;fg;gl;l ghypy; vt;tst[ ,urhad epiy epWj;jpfisr; nrh;j;jhy; btg;gk; jh';Fk; jd;ikiaf; fz;lwpayhk;.
7. / bfhGg;g[ ePf;fg;gl;l ghy; gt[lhpy; bfhGg;gpd; mst[______rjtpfpjj;jpw;F kpfhky; ,Uf;f ntz;Lk;.
8. / ghy; xapd; vd;gJ ______
9. / brlhh; ghyhilf; fl;oapy; kpifahf jpwf;fg;gl;l vd;Dk; FiwghL Vw;gLtjw;F ______fhuzkhFk;.
10. / ghyhilf; fl;oapy; Vw;gLk; cg;g[jy; Fiwghl;ow;Ff; fhuzk; ______MFk;.
III. VnjDk; Ie;jpw;Fr; rpWFwpg;bgGJ:(5 × 1 = 5)
1.ghypy; E]y; nghd;w khw;wk; / 2.gd;dPh;3.nahfh;l; / 4.bjhlf;f Ez;Qaph;f; fyitapd;
J]a;ikg; ghpnrhjid.
5.czt[ ,d;lhf;!pnf\d; / 6. !;bgrpgpf; fpuhtpl;o
7.nt-g[ujj;jpy; ,Uf;Fk; rj;Jg;
bghUl;fs;.
IV. VnjDk; Ie;jpw;Fr; rpW tpilasp: (5 × 5 = 25)
1. / ghypy; fyg;glk; bra;ag;gLk; bghUl;fs;.2. / ,Ue;j ,lj;jpy; Rj;jk; bra;jy;.
3. / ghnyl;il kjpg;gPL bra;ag;gLk; tiffs;.
4. / japh; jahhpf;Fk; Kiw.
5. / mlh;j;jpahd ghypy; fhzg;gLk; Ez;Qaph;f; FiwghLfs;.
6. / gjg;gLj;jhj ghypd; BIS Ez;ktpay; nfhl;ghL.
7. / btz;bzapd; gad;ghLfs;.
V. VnjDk; Ie;jpw;F kl;Lk; tphpthd tpilasp: (5 × 10 = 50)
1. / ghyhilf; fl;o jahhpf;Fk; Kiw gw;wp jahhpg;gpd; tiuglk; _yk; tpsf;Ff.2. / ghypy; gad;gLj;jg;gLk; ghJfhg;ghd;fs;.
3. / bjhlf;f Ez;Qaph;f; fyitia ghJfhf;Fk; Kiwfs;.
4. / Rj;jkhd ghy; cw;gj;jpiag; ghjpf;Fk; fhuz';fs;.
5. / ghy; kht[r; rj;J.
6. / I!;fphPk; jahhpf;fg; gad;gLk; _yg; bghUl;fspd; g';F.
7. / bea;apd; mf;khh;f; juk; kw;wk; bea;Jfs;fs; gw;wp rpWFwpg;g[ tiuf.
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