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Jaipur National University JNU Jaipur
B.Tech Biotechnology
04th Semester End Examination May 2011
Dairy Technology
Time: 3 hours
Max Marks: 70
Attempt five questions selecting one from every unit. All question carry equal marks
Unit-1
Q1. Give the definitions of milk,toned milk and double toned milk as per the PFA rules.discuss in details the composition value of market milk and the factors affecting it.also discuss the nutritional importance of milk in human diet. [Marks 14]
or
a. Discuss the physio-chemical properties of milk. [ Marks 7]
b .Define the terms in details "milk secretion and lactation". [ Marks 7]
Unit-2
Q2. What is the importance of microbiology in Dairy technology? Discuss various value added conversions possible and the relevant microbes involved for these conversions of milk.[ Marks 14]
or
a. Describe the auto oxidation of milk fats and its effect on quality of milk. [Marks 7]
b. Explain the hydrolytic rancidity in milk and milk products.[Marks 7]
Unit-3
Q3. Define pasteurization of milk.enlist the various methods of pasteurization.give the detailed working principle of low temperature long time (LTLT) pasturization. [Marks 14]
or
write detailed short notes on:-
a.Sterilization of milk. [marks 7]
b.Homogenization of milk. [marks 7]
Unit-4
Q4. Explain the manufacturing process with a detailed flowchart of the following milk products:
a. Cheese.[marks 7]
b. Cream.[marks 7]
or
writs about:
a. Butter. [marks 7]
b. Dried milk. [marks 7]
Unit-5
Q5. Explain the methodology of cleaning and sanitization of dairy equipment and why it is so important. [marks 14]
or
Write detailed notes on:-
a. Adulteration of milk. [marks 7]
b. Dairy waste disposal . [ marks 7]
Jaipur National University JNU Jaipur
B.Tech Biotechnology
04th Semester End Examination May 2011
Dairy Technology
Time: 3 hours
Max Marks: 70
Attempt five questions selecting one from every unit. All question carry equal marks
Unit-1
Q1. Give the definitions of milk,toned milk and double toned milk as per the PFA rules.discuss in details the composition value of market milk and the factors affecting it.also discuss the nutritional importance of milk in human diet. [Marks 14]
or
a. Discuss the physio-chemical properties of milk. [ Marks 7]
b .Define the terms in details "milk secretion and lactation". [ Marks 7]
Unit-2
Q2. What is the importance of microbiology in Dairy technology? Discuss various value added conversions possible and the relevant microbes involved for these conversions of milk.[ Marks 14]
or
a. Describe the auto oxidation of milk fats and its effect on quality of milk. [Marks 7]
b. Explain the hydrolytic rancidity in milk and milk products.[Marks 7]
Unit-3
Q3. Define pasteurization of milk.enlist the various methods of pasteurization.give the detailed working principle of low temperature long time (LTLT) pasturization. [Marks 14]
or
write detailed short notes on:-
a.Sterilization of milk. [marks 7]
b.Homogenization of milk. [marks 7]
Unit-4
Q4. Explain the manufacturing process with a detailed flowchart of the following milk products:
a. Cheese.[marks 7]
b. Cream.[marks 7]
or
writs about:
a. Butter. [marks 7]
b. Dried milk. [marks 7]
Unit-5
Q5. Explain the methodology of cleaning and sanitization of dairy equipment and why it is so important. [marks 14]
or
Write detailed notes on:-
a. Adulteration of milk. [marks 7]
b. Dairy waste disposal . [ marks 7]
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