Define milk. Explain the composition and physicochemical properties of milk.
[5 marks]Discuss the grading of milk and factors affecting the composition of milk.
[5 marks]Explain the flowchart of market milk processing.
[5 marks]Describe pasteurization methods: LTLT, HTST and UHT.
[5 marks]Explain cream separation and the working of a centrifugal cream separator. Discuss filtration, clarification and standardization
[5 marks]Write short notes on skim milk, toned milk and double toned milk.
[5 marks]Explain the method of preparation of condensed milk and evaporated milk.
[5 marks]Describe flavoured milk and reconstituted milk with examples.
[5 marks]Discuss the process of producing standardized and recombined milk.
[5 marks]Explain the process of butter and cheese manufacturing.
[5 marks]Describe the manufacturing of paneer and khoa.
[5 marks]Write short notes on Channa, Shrikhand and Ghee.
[5 marks]Explain spray drying of milk powder and instantization.
[5 marks]Explain Cleaning-in-Place (CIP) system and cleaning solutions used in dairy.
[5 marks]Describe sterilization-in-place (SIP) system and personal hygiene in dairy plants.
[5 marks]Discuss methods of cleaning used in dairy industry.
[5 marks]Explain the steps in CIP cleaning procedure and cleaning efficiency. Page 1 of 1
[5 marks]