What are the precautions to be taken while taking sample for microbiological analysis of milk and milk products?

Give the procedure for estimating fat in milk by Gerber method and SNF through lactometer.

What are the chemical and microbiological tests generally conducted on raw milk before its acceptance in the dairy plant?

What are the precautions to be taken while taking sample for microbiological analysis of milk and milk products?

Describe different microbiological tests conducted on milk and milk products.

What do you understand by HACCP? Write its five preliminary steps and seven principles.

List the most common flavour defects of milk and dairy products and write one main cause of the each.

Explain role of primary senses in judging dairy products.

What is membrane processing? Give its advantages, and also give the main applications of membrane processing in the dairy industry.

Give the composition, nutritive and anti-oxidative properties of Ghee Residue.

How whey solids are commercially preserved? List the basic steps in the manufacturing of whey powder.

Describe the method of preparation of acid and rennet casein and give the uses of casein and caseinates.

Give the flow diagram for manufacture of mozzarella cheese from buffalo milk using culture.

Enumerate the steps involved in manufacture of cheddar cheese.

Give the flow diagram with processing parameters for manufacture of Shrikhand.

Give the flow diagram with processing parameters for manufacture of Dahi.

Describe in detail the method of manufacturing of yoghurt and method of enhancing its shelf life.

Describe the factors affecting fermentation process of a starter culture and method of preparation of the starter culture.

Describe the storage defect of dried milk and their preventive measures.

Describe the quality attributes of dried milk?