What are the common defects of Concentrated Milk? Give their causes and their preventive measures.
See Answer →Explain the process and steps involved in the manufacture of Evaporated Milk (EM).
See Answer →Give flow diagram for preparation of rabri making through improved methods.
See Answer →Describe the continuous methods of Khoa making with merits and demerits of each.
See Answer →How the shelf life of paneer can be extended?
See Answer →Describe the factors which influence the quality of paneer.
See Answer →Name various Khoa based sweets. Describe the method for preparation of Burfi.
See Answer →Name different types of Khoa available in the market. Give gross chemical composition of Khoa from buffalo milk and cow milk. Enumerate the factors affecting quality and yield of Khoa.
See Answer →State the basic principle involved in manufacture of low fat spreads. Describe the procedure for preparation of aqueous and fat phases for spread manufacture.
See Answer →Name the adulterants most commonly used in Ghee. Describe the tests used to detect these adulterants.
See Answer →Write the formulas for:
a) Calculating yield of butter.
b) Calculation of over-run in butter.
c) Amount of water to be added for moisture adjustment in butter.
d) Calculating quantity of salt in butter.
e) Calculating quality of neutrilizer.
See Answer →What is the principle of manufacture of Ghee? List different method of manufacturing of Ghee and describe the creamery butter method in detail. Give procedure for the AGMARK grading of Ghee.
See Answer →What do you understand by the term Ghee Constants? Describe different factors affecting composition and analytical constants of Ghee.
See Answer →Describe different defects in butter and how these defects can be controlled?
See Answer →Describe the steps with flow diagrams and processing parameters involved in making creamery butter from milk.
See Answer →Define churning and explain theories of churning.
See Answer →What are different types of cream manufactured in a dairy plant? Describe various defects which develop in cream during its storage.
See Answer →Explain different types of cream separators, factors influencing fat percentage in cream and fat losses in skim milk.
See Answer →What are different types of can washers used in the dairy industry? Explain principle and operation of a can washer.
See Answer →What are the main considerations and precautions in using sanitizers?
See Answer →