What do you understand by the term 'non-verbal communication'? What are its advantages?

Describe different factors which increase the growth of microorganisms in milk. Explain how microbial spoilage of milk can be controlled.

What are the physico-chemical properties of milk? How knowledge of physico-chemical properties of milk helps in effective quality control and processing of milk to different value added dairy products?

Describe the different methods of milk procurement along with their merits and demerits. What are the different criteria of milk payment? Which of these is the best and why?

Explain the significance of clean milk production and strategies to improve the quality of milk.

Describe the advantages of cooperative system. Explain Anand pattern of cooperative societies.

What are the various recharge structures available to recharge rainwater into ground? Explain the working of rainwater harvesting system?

Describe the working principles of single and three phase induction motors and explain why the single-phase motors are not self-start?

Describe in detail the boiler mountings (safety and control) and accessories.

Describe the basic principles and components of refrigeration system.

What type of materials are required for fabrication of dairy equipment? Make a product flow diagram for a dairy plant receiving 10,000 litres milk and manufacturing market milk and butter.

Describe various steps of "cleaning in place" process.

Describe different methods used in India for the distribution of processed milk. How does packaging in single use containers reduce the workload in a dairy plant?

Define creaming and creaming efficiency. Explain the factors affecting creaming efficiency and creaming rate.

Explain different theories of homogenization. Give the advantages and disadvantages of homogenized milk.

What considerations are important while planning layout of a milk reception dock? What equipment and devices are required at the reception dock?

Define low fat spread. Give the classification, salient features and ingredient of low fat spread.

What is the principle of manufacture of ghee? List different methods of manufacturing ghee. Describe the creamy butter method in detail.

Define Ghee Constants. Describe the different factors affecting composition and analytical constants of Ghee.

Define butter. Explain different churning theories. Describe the different steps involved in making creamery butter from milk.