NIFTEM-MILK PROCESSING TECHNOLOGY-FST 222- midterm + End Semester Question Paper June2018- 4th Sem

NIFTEM-MILK PROCESSING TECHNOLOGY-FST 222- midterm + End Semester Question Paper June2018- 4th Sem

The information shared below is only to get a rough idea of NIFTEM’s end semester question paper pattern. However, questions proportion from the syllabus topics may vary every semester.

 

MIDTERM

 

Important points-

  1. Time- 1:30 hours
  2. Total Marks- 50
  3. Three parts A, B & C, in which Part A is compulsory of (15 marks) having Objective questions, MCQs, Fill in the blanks and matching type questions. Students have to answer the questions from Part-A on the paper itself. Time allotted for Part-A is 25 minutes
  4. Part B & part C consists of 25 marks and 10 marks respectively. Have to attempt -Part B- 5 questions of 5 marks each & Part C- 1 Questions of 10 marks. Time for Part-B and C is total of 01:05 hours.

 

 

PART B 

 

Answer any 8 questions from the following-

 

1. Explain the various factors affecting milk composition?

 

2. Make a note on the white revolution in Indian milk industry.

 

3. Describe the various cleaning agents used in the dairy industry.

 

4. Draw neat and clean diagram(s) of milk pasteurizer and explain its working.

 

5. Define adulterants and contaminants? Describe the major adulterants and contaminants in milk?

 

6. What are the different enzymes present in milk? What is/are their role(s) and how they are controlled in milk?

 

7. Explain the Cleaning-In-Place (CIP) of milk pasteurizer?

 

 

PART C

 

Answer any 1 question from the following-

 

1. Explain the following-

(a) Triglycerides and phospholipids

(b) Caseins protein and casein micelles

(c) Serum and fat globules

(d) Emulsion and dispersion
(e) Lactose and glass transition temperature

 

2. What is spoilage probability?

Estimate the spoilage probability of a 50-minute process at 113°C when D(@113°C) = 4 minutes and the initial microbial population is 104 per container.

 

3. Define D-value, Z-value, and F-value. The following data were obtained from a thermal resistance experiment conducted on a spore suspension at 112°C.

Determine the D value of the microorganism. Make necessary assumptions if required.

Time (min) No. of Survivors
0 1.0 × 106
4 1.1 × 105
8 1.2 × 104
12 1.2 × 103

 


 

END SEM

 

Important points-

  1. Time- 3:00 hours
  2. Total Marks- 100
  3. Three parts A, B & C, in which Part A is compulsory of (30 marks) having Objective questions, MCQs, Fill in the blanks and matching type questions. Students have to answer the questions from Part-A on the paper itself. Time allotted for Part-A is 40 minutes
  4. Part B & part C consists of 40 marks and 30 marks respectively. Part B- 8 questions of 5 marks each & Part C- 3 Questions of 10 marks each. Time for Part-B and C is total of 2:20 hours.

 

PART B 

 

Answer any 8 questions from the following-

 

1. Give proximate chemical composition of buffalo milk.

 

2. Enlist the common ingredients used for adulteration in milk. Also, write the purpose for their addition.

.

3. What are the common spoilages in UHT milk? Describe briefly.

 

4. Describe in brief the principle of milk homogenization.

 

5. Write the characteristics of a good cleaning agent used in the dairy industry.

 

6. Write in detail the flow diagram for the manufacturing of paneer starting from milk.

 

7. What are the different factors which affect the keeping quality of Khoa?

 

8. Give the advantages and disadvantages of indirect type UHT sterilizers.

 

9. Describe various milk-borne diseases with the name of causative microorganisms.

 

10. Write a brief about steps to be taken at the milk production and procurement levels to prevent
adulteration of raw milk.

PART C

 

 

Answer any 3 questions from the following-

 

1. Describe the hygienic practices a person employed in dairy plants must follow.

 

2. Delineate various quality control tests applied to milk with their purpose.

 

3. With the help of a neat diagram describe direct type of UHT sterilizers.

 

4. With the help of a flow diagram starting from milk describe the procedure for the production of
ghee using the creamery butter method.

 

5. Describe various methods of collection and transportation of milk in 3 commercial dairy plants with their advantages and disadvantages.

 

 

 

 

Best of Luck !!

See other papers

NIFTEM-Basic Chemistry- End Semester Question Paper Dec 2019- 1st year

NIFTEM-Eng. Properties of Food materials-ENG 124- End Semester Question Paper Jun 2017- 2nd Sem

NIFTEM-Biochemistry- End Semester Question Paper Jun 2017- 2nd Sem

NIFTEM-Marketing Management- End Semester Question Paper Jun 2017- 2nd Sem

NIFTEM-Basic Electrical Engineering- End Semester Question Paper Dec 2019- 1st year

NIFTEM-Physics- End Semester Question Paper Dec 2019- 1st year

Source- Question Papers collected and provided by Soumen Roy

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