DAIRY TECHNOLOGY - IMPORTANT MCQ
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- Опубликовано: 29 янв 2025
- Important MCQ on Dairy technology for various competitive exams, specially food safety exam.
Specific gravity of milk is 1.028 - 1.032
milk fat - 0.93
protein - 1.346
lactose - 1.666
Salt -4.12
SNF - 1.616
Skim milk - 1.036
Informative
Specific gravity of milk is 1.03
Specific gravity of milk fat is .93
Sorry for the mistake, Please go through the description.
Due to network issues i am unable to replay on time. Sorry for that too. Thank you.
@@eagleswings455 mam whenever you read this comment please respond... It's emergency situation.... Please give me a source for the book from where you take all such question... Please it's a very humble request..... I am waiting for your reply..
Kudurhal videos cheyyami
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Thank u mam
Madam,the fat content of milk is 0.93
First question answer option A അല്ലെ വരുക...? Because pasteurization done for destroy all disease causing pathogens...
Option A is the right answer.
B allae answer
Boiling of milk ( pasterurization ) does not specifically kill only harmful bacteria .... Pasterurization kills all the bacteria ... All bacteria are heat sensitive except thermophilic bacteria
Seperated milk skimmed milk ano
milk left after extraction of the cream- SEPERATED MILK
In dairy industry, the process of separating milk into cream and skim milk is known as separation. Cream comprises of fat concentrate in milk. Milk fat can be removed in the form of cream and the remaining portion is serum referred to as skim milk. The skim milk contains predominantly SNF and is having very little fat.
@@eagleswings455 skimmed milk fat maximum 0.5 allae
@@vineetha.v5954 0.1 to 0.5%
@@eagleswings455 ok thank you
Hlo mam.muje milk procurement assistant ke qustion answer pdf provides krwado mam.mera exam h.mam
hpssc to nhi...hahahaha
@@ankusingh412 unki bilkul
@@kamalkishore6867 gautam clg to ni center aapka
Qstn48)SNF of double toned milk is 9./.
question is which is does not have 8.5 % SNF
Most heat resistant vitamin vitamin B1 alle?
most resistant vitamin in heat treatment is riboflavin, depends on the option you should select the most appropriate answer.
Q no 12: correct answer is 1.03
Thank you.
This is not a same book which you recommend to me sk goyal... All my money is wasted... At least refer from where you took all these questions.... I buy it from Amazon @175 rupee
that book price is 320 not 175
9645999558 whatsapp me i will send photo
Anyone here know from which book all the question is taken... Please let me know..... It's a humble request 🙏😊.. Please
Competition book for food safety officer ( suresh chandra , durvesh Kumari , S.K Goyal ) Jain brothers available in online
26 th 30% allae
1. D e h y d r a t e d m i l k p r o d u c t
2. Definition: Khoa/Mawa/Khoya is a partial dehydrated whole milk product. It is prepared by the action of stirring and heating the milk continuously until it reaches semi-solid (doughy) consistency.
3. According to PFA rules (1976): Khoa is a product obtained from milk of cow or buffalo or a combination of both by rapid drying. The milk fat content should not be less than 20% of the finished product (as per IS:4883, 1968).
4. Classification: Pindi • Fat: 21-26 • Moisture: 31-33 • Sweets: Burfi, Peda etc. Dhap • Fat: 20-23 • Moisture: 37-44 • Sweets: Pantooa, Gulabjamun etc. Dhanedar • Fat: 20-25 • Moisture: 35-40 • Sweets: Kalakand, Gourd barfi etc.
5. Chemical Composition of khoa: Moisture 25.6 Fat 25.7 Protein 19.2 Lactose 25.5 Ash 3.8 Iron 103 (ppm) Cow’s Milk
6. Buffalo’s Milk Moisture 19.2 Fat 37.1 Protein 17.8 Lactose 22.1 Ash 3.6 Iron 101 (ppm)
7. Food & Nutritive Value: It contains the following: Large quantities of Muscle Building proteins Bone forming minerals Energy giving fat and Lactose Fat soluble vitamins A & D Water soluble B vitamin in the original milk
8. Methods of Production Existing Trade Practices Improved method Continuous method Miscellaneous method
9. Existing Trade practices: 2-3 kg. or more milk is taken batch wise and boiled in a karahi. Milk is stirred vigorously in a circular motion by khunti. Constant evaporation of the moisture followed by the thickening of milk takes place. After sometime at a certain conc. the heat-coagulation takes place. This can be seen by the change in the color. Heating is continued with much concentration and speed of stirring is increased. Final stage is reached when it leaves the bottom and sides sticking together.
10. Improved Method: It involves the following: Equipment Conditions of dehydration Quality of milk Equipment: Karahi-open fire heating------------------Stainless steel and steam or water circulated Kunthi-------------------------------------Standard iron stirrer (stirring cum scrapping)
11. Conditions of dehydration: Temperature-----------------------------lowered to 85±3°C Speed of stirring-----------------------96-100 rpm Amount of milk taken per batch------------one fourth to one fifth of the total pan used. Quality of milk: Type of milk---------- Buffalo milk (soft, loose and smooth body, granular texture) Fat level of milk---------- 4% in cow and 5% in buffalo Homogenization of milk-----------results in softer body of khoa in cow/buffalo milk.
12. Continuous method: A large khoa making machine was designed and developed. Principle: Milk is continuously heated in a steam jacketed drum heater, here it is partially concentrated. It is further heated and concentrated in open steam jacketed pans till a viscous semi- solid consistency is obtained. Scrapers are provided to scrape the milk vigorously. Advantages: Khoa can be made on large scale under hygenic conditions Man-hours can be greatly reduced
13. Miscellaneous method: Utilization of aged atmospheric roller-drier skim milk powder and white butter or ghee can be used. Feasibility of using vacuum-concentrated milk has been worked out.
14. Physical changes in Khoa with respect to cow and buffalo milk: Particulars Cow Buffalo Color Straw/pale-yellow, brown tinge Whitish, brown tinge Appearance Moist surface Slightly oily Body Slightly hard Soft Texture Slightly sandy Smooth, granular Smell Rich, nutty Rich, nutty Taste Slightly salted Slightly sweet Suitability for sweets Suitable Highly suitable
15. Yield and Overrun: Yield is influenced by the following: Type of khoa (higher moisture content is certain to yield higher yield) Type of milk Quality of milk (Total solids content; having high total solids content) Extent of dehydration (more the dehydration less the yield) Losses in handling
16. Overrun: It refers to the excess weight of khoa over the amount of total milk solids used in its production It is influenced by the moisture content present inside the khoa. Formula for calculating overrun is given as: % OR = 𝐾 − 𝑇𝑆 𝑇𝑆 × 100 Where K= Total weight of the khoa TS= Weight of the total solids in milk (in kg.).
17. Packaging & Storage: Packaging: Vegetable parchment paper wrappers Polythene film bags/pouches Tin-plate etc. Storage: Storage temperatures (5-10℃) is preferred as it was found to extend the shelf life.
18. Applications of Khoa: As a base filler for the preparation of various indigenous milk sweets such as gulabjamun, peda, barfi, kalakhand, pantooa etc. For direct consumption with added sugar.
Hindi medium question bjo
10 th answer 60% anu
According to FSSR (2011), paneer shall not contain more than 70% moisture and the fat content should not be less than 50% of dry matter. Good quality paneer is characterized by a white color, sweet, mildly acidic flavor, spongy body, and a closely knit texture. Paneer has a high nutritional profile as it retains about 90% of the fat and protein, 50% of the minerals, and 10% of the lactose of the original milk. The proximate composition of paneer is 54% moisture, 17.5% proteins, 25% fat, 2% lactose, and 1.5% minerals.
60% also seen in some books, am also confused.
@@eagleswings455 new std 60% anu
@@vineetha.v5954 thank you.
Please enthengilum correction undengil pinned mag cheyyo
k dear.
Qn 1: option B alle answer
All disease producing pathogens can include spore forming too, but HTST doesn't destroy spores. I thought this way.