Series OSS                                                                                                                               Code No. 119

                                                                          MILK AND MILK PRODUCTS
                                                                                  (Theory) Paper I

Time allowed : 2 hours                                                                                                Maximum Marks : 30

Instructions : Attempt all questions.

1. Write full forms of the following
(i)   TMDD
(ii)  MMPO
(iii) NCDFI
(iv) DMS
(v)  ICDP
(vi) AMUL

 

2. (a) How is milk marketed in urban areas of our! country ?
    (b) List different systems of milk collection being adopted in the country. Which of these systems is the best system and why ?

 

3. (a) For grading the raw milk, what type of tests are conducted ? List any 2  of the organoleptic, chemical and microbiological tests conducted at chilling center.
    (b) For improving the keeping quality of milk which treatments are given to it ? Explain the objectives/purpose  of clarification and bactofugation of milk.

 

4. (a) Define recombined milk. How is it different from reconstituted milk ?
    (b) Give the flow diagram for the manufacturing of double toned milk.

 

5. What is the importance of the following in the quality of ice-cream ?    6x1=6
(i) Balanced mix
(ii) Ageing of the mix
(iii) Homogenization of mix
(iv) Stabilizers and emulsifiers
(v) Hardening
(vi) Over-run
                                   OR
Explain the role of the following in the quality of butter
(i) Neutralization of cream
(ii) Pasteurization of cream
(iii) Ripening of cream
(iv) Ageing of cream
(v) Addition of salt
(vi) Working of butter

 

6. Write the AGMARK standard for special grade of ghee on all-India basis.    5
                                    OR
    Write the PFA standard for plain ice-cream.