MAHARASHTRA AGRICULTURAL UNIVERSITIES EXAMINATION BOARD, PUNE

SEMESTER END THEORY EXAMINATION

B.Sc.(Hons.)Agriculture
: First Academic Year : 2022-23
Semester V(New) Term
Couse No. : AHDS 353 Technology of Milk and Milk Products
Title
Credits : 2(1+1)
Dav & Date Thursday, 02.02.2023 Time : 14:00 to 16:00 hrs. Total Marks : 40

Note: 1. Solve ANY EIGHT questions from SECTION »A'.

2. Allquestions from SECTION B' are compulsory.
3 All questions carry equal marks.
4. Draw neat diagram wherever necessary.
SECTION A'

Q.1 Write down in brief about following physico-chemical properties of milk.

a)pi b) Freezing point c) Viscosity d) Specific heat
Q.2 Enlist important properties to be considered for selection of packaging material and
explain about vacuum packaging.
Q.3 Write short notes on (Any Two):
a) HACCP b) Utilization of whey c)Significance of microorganisms in milk
Q4 Classify indigenous milk products according to manufacturing methods with suitable
examples.
Q.5 Difterentiate between:
a) Butter and Butter oil b) Kulfi and Ice cream
Q.6 Deseribe in short about nutritional importance of milk protein and lactose.
Q.7 Write down in short about the present scenario of dairy industry in India.
Q.8 Explain in brief various factors affecting chemical composition and yield of milk.
Q.9 Enlist various methods for preservation of milk and milk products. Explain in short about
biological method of preservation.
Q.10 Define pasteurization. Enlist the methods of pasteurization and explain in detail about
HIST method of pasteurization.
SECTION B'
Q.1l Define the following terms:
!) Market milk
) Homogenization
3) Standardization
4) Can immersion cooling
Q.12 Fill in the blanks:
1) Over run is found more in preparation.
2) As per the PFA, buffalo milk should not contain less than % fat.
3) Boiling point of milk is °C.
4) is the principal protein found in milk.
 MAHARASHTRA AGRICULTURAL UNIVERSITIES Model Answer Paper
SEMESTER END THEORY
B. Sc.
EXAMINATION
EXAMINATION BOARID, PUNE
Semester V (New) (Hons.) Agriculture
Term
Course No. Academic Year 2022-23
Credits :AHDS-353 Title
:|2(1+1) Technology Milk and Milk Products
of
Day & date
Note: Time 2.00 Hrs
1. Solve ANY Total Marks
2. AllquestionsEIGHT
40
questions from SECTION 'A'.
3. All from SECTION B' are
4. Drawquestions carry compulsory.
neat diagramsequal marks.
wherever necessary.
Q.1 SECTION A'
Write down in brief about
following
fresh, normal andphysico-chemical
Ans: 1. pH of milk:- pH of
sweet milk of cow
properties of milk? (1 mark each)
milk. Higher pH values for is 6.4 to 6.6 and 6.7 to 6.8 for
pH of fresh is milk with fresh milk indicate udder infection and lower values, buffalo
2. Freezing point of
species, breed, individuality, stage of lactation, health of the bacterial action.
milk:- Milk animal etc.
presence of soluble substances suchfreezes at temperatures
slightly lower than water
as
treezing point. The average freezing pointlactose, soluble salts etc, which lower or due to the
of cowmilk may be taken as depress the
0.549°C. Freezing point depression lower than 0.547°C and buffalo milk
3. Viscosity:- this value indicates added
Viscosity means resistance offered by liquid water.
water. Its viscosity ranges between 1.8 to 2.2 to flow. Milk is more
centipoise with average value of 2.0 centipoise. viscous than
At lower temperature
viscosity of milk increases due to
milk is minimum on the
temperature between 25 to 65 C.
solidification of fat. Viscosity of
4. Specific Heat:-
Specific heat is defined as
substance by i 'C. The specific heat of normal amount milk
of heat required to raise
is 0.93. temperature of g
Q.2 Enlist important properties to be
about vacuum packaging. considered for selection of packaging material and explain
Ans:
Important properties of packaging materials are fallows
Should not be alter the physico chemical and (2 marks)
2.
microbial attributes of packed foods.
should be made from permitted ingredients,
3 It must barriers to light,
temperature, gases and moisture.
The packing film must have adequate strength.
Ease to labeling.
6. *Should be convenience to contain, to protect and
helps selling the products.
7
Facilitating the handling, storage and distribution.
8
Greater sealing properties,
9 Eco- friendly.
10. Should be easy for disposal i.e. solid waste disposal after
use.
Vacuum packaging: (2 marks)
This nethod useful to extend the shelf life of perishable product without addition of
preservatives. The purpose of packaging is to stop microbiological and non-microbial deterioration
of the products and thereby increases its shelf lite. It removes air from the
packaging with no gas
replacement resulting in skin tight film package. In normal packaging, the presence of oxygen in tlhe
 air causes oxidation of fat. The eliminating of air through vacuum package the product spoilage
checked and shelf life is increased.
Q.3 Write down short notes on (any two). (2 marks each)
Ans: 1. HACCP: Hazard Analysis and Critical Control Points (HACCP) is a prevention based food
safety system. It provides a systematic method for analyzing food processes, determing the
possible hazards and designating the critical control points necessary to prevent unsafe food
from reaching the consumers. HACCP is the most internationally recognized system based on
production of safe food from a preventive approach. A HACP based system is a
requirement in several countries, including USA and UE, at all levels of the food chain withlegal the
exception of primary production. It can be used by any organization directly or
involved in the food chain including food service providers, farm, fisheries, indirectly
of food for both human and livestock dairies, processors
consumption and supporting service like transporters and
distributors.
2. Utilization of whey: Whey is an important
chhana and chakka, It is rich in lactose and water byproduct produced during manufacturing of
soluble vitamins. Previously it was mare waste
and its disposal was problem. However attempts were
made for its
added products. It is found that whey can successfully utilize for utilization to prepare value
value added products like
beverages and soups. Similarly whey concentrates and whey powder can also be
whey. Enrichment of whey by vitamins to produce vitamin rich prepared from
of its commercial utilization. beverages is also one of the ways
3. Significance of microorganisms in milk:
1. Information on microbial content of milk can be used to
judge its sanitary quality and the
conditions of production.
2. If permitted tomultiply, bacteria in can cause spoilage of
3. Milk is potential susceptible to contamination with
products.
pathogenic microorganisms. Precaution
must be taken to minimize this possibility and to destroy
entrance.
pathogens that may be gain
4. Certain microorganisms produce chemical changes that are desirable in the production of
dairy products.
5. The microorganisms are of both natures. Few groups harmless and flavoured as well as other
groups are harmful. Both the types are important from economical point of view. The groups
are responsible for to restore the nutritive value of milk and milk products.
Q.4 Classify indigenous milk products according to manufacturing methods with suitable
examples. (4 marks)
Ans: Complete classification of various milk products on the basis of method of preparation with
suitable examples is as follows,
Heat Desiccated milk products -
a. Partially desiccated- Basundi, Rabri, Kheer, etc.
b.Maximum /complete desiccated up to seniisolid consistency Khoa and khoa based products
like Peda, Kalakand, Burfi, Gulabjamun, etc.
2. Heat and acid coagulated milk product: - Channa, paneer, Channa based sweets like Rasogolla,
Rasmalai, Channa podo, Cham-cham, Rajbhog, etc.
3. Cultured of fermented milk product :- Dahi, Chakka, Srikhand, Lassi, Matta, Kadi
4 Fat rich milk product: - Cream, Butter, Ghee, etc.
5. Frozen milk products :- Kulfi, lce-cream, softy ice-cream, sharbats and milk shekes
6. Dried milk products: - Milk powder, Khoa powder, Gulabjam mix, Instant foods, etc.
7. Western milk product: - Cheese, Condensed milk, Clotted cream, etc.
HARA'
Q.5 Differentiate between
Ans: 1. Butter and butter oil:
(2 marks)
Butter Butteroil
1. Conversion of milk or
cream 1. Conversion of butter or cream
It contains 80 % fat
2. It contains 99.5. to 99.8 % fat
3. Use for preparation of ghee 3. Use for preparation of recombined milk
4 Moisture contains 16 to 17% 4. Moisture contains 0. l to 0.3 %
S. Less keeping quality S. More keeping quality
2. Kulfi and Ice cream: (2 marks)
Kulf; Ice cream
1. Indian frozen desert Western frozen product
2. Composition is variable 2. Fixed standards
3. No incorporation of air 3. Incorporation of air
4. No need to add stabilizer 4. Need to add stabilizer & emulsifiers
5. Less self life S. more self life
Q.6 Describe in short about nutritional importance of nilk protein and lactose.
Ans: Nutritional importance of milk protein: (2 marks)
It issource of energy, it supplies 4.1 Kcal energy.
2 It is composed of a large number of amino acids..
3. Onhydrolysis, proteins furnish a mixture of aminoacids.
Casein exists only in milk and is found in the form of calciumcaseinate, phosphate complex.
5. Blactoglobulins and a lactoalbumin are also known as whey or serum proteins.
Nutritional importance of milk lactose (2 marks)
i. It gives sweet taste to milk.
It is also called as milk sugar or carbohydrates.
Being Disaccharides it yields one molecule of D-glucose and one molecule D-galactose
4 It is true solution in the milk and crystallization from water it forms hard gritty crystals. It is
responsible for the sandiness defect of ice cream.
It is alsoa valuable source of energy
It is fermented by bacteria to yield lactic acid and other organic acid.
Q.7 Write down in short about the present scenario of dairy industry in India? (4 marks)
Ans: Students are expected to describe recent pattern in milk production, per capita consumption, milk
utilization pattern, employment generation, Advances in dairy processing, product manufacturing
technology, Import & export of dairy products.
Q.8 Explainin brief various factors affecting chemical composition and yield of milk. (4 marks)
Ans: a. All the miik contain the same kind of constituents, but in varying amounts, Milk from
individualcows shows greater variation than mixed herd milk.
b. The factors affecting the chemical composition of milk and its should be explain in brief.
I Species 2. Breed 3. Individuality 4. Interval of milking 5. Completeness of m1lk1ng
9 Frequency of milking 7. Irregularity of milking 8. Day to day milking 9. Disease and
abnormal condition 10. Portion of milking 1. Stag of lactation 12. Yield 13. feeding 14.
Season 15. Age 16. xcitement 17.Administration of drugs and hormones.
Q.9 Enlist various methods for preservation of milk and milk products. Explain in short about
biological method of preservation.
Ans: Preservation methods: (1 marks)
I. Chemical method 2. Physical method 4. Herbal method
3. Biological method

3
 (3 marks)
Biological method:
using
Biological method refers to the extending storage life and enhanced safety of food
lactic acid
their natural or control micro flora and their antimicrobial products. The diver group of
pediococcus,
bacteria and bacteria belonging to genera lactobacillus, lactococcus, leuonstoc,
peroxide,
streptococcus synthesize a variety of inhibitory compound such as acid, hydrogen
of
ethanol, acetaldehyde, diacetyl, carbon dioxide, bacteriocin etc. That inhibits the growth
small single
undesirable microorganisms particularly enteric bacteria the bacteriocins which are
because of their
or complex protein substance which a wide inhibitory spectrum are interesting
potential to controlthe growth of spoilage and pathogenic flora.
detail about
Q.10 Define pasteurization. Enlist the methods of pasteurization and explain in
HTST method of pasteurization. (Definition: 1 mark)
Ans: The pasteurization means the process of heating every particle of milk to at least 63'C for 30
minutes, or 72 "C for 15 seconds. After pasteurization the milk is immediately cooled to 5 'C or
below. It used to kill the spoilage organism and helps in its preservation.
(1 marks)
Methods of pasteurization:
1. In the bottle pasteurization 2. Batch or holding 3. Low temperature long time (LTLT)
4. High temperature short time (HTST 5. Vacuum pasteurization 6. Stassanization
7. Uperization
Explain about HTST method of pasteurization and function of main parts: (2 marks)
FCBT, Milk pump, plates, Regeneration heating section, Filter, Heating section, Holding section,
Flow diversion valve, Regeneration cooling section and Cooling section.
SECTION B'
0. 11 Define the terms (1 mark each)
1) Market milk: It is refers to fluid whole milk that is sold to individuals usually for direct
consumption, it excludes milk consumed on farm and that used for dairy products.
2) . Homogenization: Refers to the process of forcing milk through a humogenizer with the object
of sub dividing the fat globules less than 2 size.
3) .Standardization: Refers to the adjustment, ie. raising or lowering of fat/SNF percentage of milk
to a desired value, so as to confirm to the legal or other requirements prescribed.
4) d. Can immersion cooling: Milk cansfilled with fresh milk are immersed in chilled water tank or
tough for cooling of milk.
Q. 12 Fillin the blank.
1. Over run is found more in Ice cream preparation.
2. As per the PFA, buffalo milk should not contains less than 6 % fat.
3. Boiling point of milk is 100.17 "C.
4. Casein is the principle protein found in milk.

Signature of coàrse Teacher Signature of Head of Department

Name: Dr. P. A. Kahate Name: Dr: S. D. Chavan
College of Agriculture Department of AH.& Dairy Science
Dr. PDKV, Akola 0 Dr. PDK, Akola
Mob.No. 8275034512 Möb. No. 7588961089
Email: pakahate(@rediffmail.com Email: hdahdspdkv@gmail.com