DAIRY TECHNOLOGY

 

Fat Rich Dairy Products

Compiled By: - Mr. Shubham Kapoor

 

Q. The fat globules are surrounded by a __________ membrane that stabilizes the globules in the serum (water) phase of milk.

A. Protein and Phospholipid

 

Q. Milk undergoes which process so as to reduce the size of the large globules to less than 1 μm, create a uniform distribution of globules throughout the serum phase, and minimize creaming?

A. Homogenization

 

Q. Enzymes that degrade fat are called as?

A. Lipases

 

Q. The yellow Colour of cow milk is due to the presence of which component?

A. Beta Carotene

 

Q. Milk fat contains on a range how much cholesterol?

A. 0.23 to 0.1 %

 

Q. Alkaline phosphatase and xanthine oxidase, as well as certain important minerals like iron and copper, are preferentially attached to the ________ part of milk system.

A. Fat globule membrane

 

Q. As per latest standards of FSSAI, Milk fat (%m/m) in low fat cream?

A. Minimum 10 per cent and less than 40 per cent

 

Q. As per latest standards of FSSAI, Milk fat (%m/m) in medium fat cream?

A. Minimum 40 per cent and less than 60 per cent

 

Q. As per latest standards of FSSAI, Milk fat (%m/m) in high fat cream?

A. Minimum 60 percent

 

Q. Fat spread is which type of emulsion?

A. Water in fat type of emulsion

 

Q. What is cream powder?

A. Cream Powder means the product obtained by partial removal of water from cream obtained from milk of cow and / or buffalo.

 

Q. What is ghee?

A. Ghee means the pure heat clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no colouring matter or preservative has been added.

 

Q. As per FSSAI, Moisture, maximum, %, (m/m) in butter oil ?

A. 0.4

 

Q. As per FSSAI, Milk fat, minimum, %, (m/m) in anhydrous Milk Fat, AnhydrousButter Oil?

A 99.8

 

Q. As per FSSAI, FFA as Oleic Acid, maximum, % in Butter Oil and Anhydrous Milk Fat, AnhydrousButter Oil respectively are?

A 0.4 & 0.3

 

Q. The milk fraction concentrated in fat is

A. Cream

 

Q. Homogenization of cream reduces the size of the fat globules, and the resulting product is less suitable for?

A. Whipping

 

Q. The plasticized foods of water in fat type of emulsion is called as

A. Fat spreads

 

Q. The space between the disks of the cream separator in which the milk is distributed in thin layers is

A. 0.5 – 1.0mm

 

Q. In a normal cream separator, clogging can expected if fat in cream is above

A. 55-60%

 

Q. The most common form of packaging used for cream is

A. Polystyrene

 

Q. The cream used for direct consumption is known as?

A. Market cream

 

Q. For pasteurization of cream , the principle method used in vacuum pasteurization is

A. Reduced atmospheric pressure

 

Q. In volatilizer, the heated cream is discharged from the pasteurizer through ------ valve

A. Float controlled 

 

Q. Clotted cream and cultured creams are essentially used as _____?

A. As topping

 

Q. The common defect observed in frozen cream is

A. Oiling off

 

Q. Cultured Cream will have an acidity of (% lactic acid)

A. 0.6

 

Q. The percent of inoculum of culture to be added for ripening of culture cream is

A. 1-2%

 

Q. The expected keeping quality of frozen cream is in months

A. 12-18

 

Q. Imitation soured cream is made using acidulants such as glucono-lactone and has recently found popularities as a _______?

A. Party-dip

 

Q. A very high fat cream is known as

A. Plastic cream

 

Q. ______ is a flavour producing organism responsible for producing flavour in ripened cream butter

A. Lactissubspdiacetylactis

 

Q.  Why Vacuum working of butter is done ?

A. Vacuum working of butter is done to prevent air incorporation.

 

Q. Sweet cream should have the acidity less than (% lactic acid)

A. 0.2

 

Q. ____ cream should have acidity not more than 0.6%LA.

A. Grade 1

 

Q. Solvents are used in ______method of fractionation

A. Wet method

 

Q. Fractionation can be used to improve ______properties of butter

A. Spreadability

 

Q. According to FSSR-2011 maximum moisture content of ghee is __________

A. 0.5%

 

Q. The highest amount of fatty acid in ghee is ________

A.  Palmitic

 

Q. For local consumption pasteurized cream is packed in

A. Cartons and bottles

 

Q. In industrial method of production, final moisture content of the butteroil is adjusted at,

A. Vacuum chamber

 

Q. ________ is recommended to help prevent caking of dried cream

A. Free flowing agents

 

Q. According to FSSR-2011, fat percentage in the spread should be ______

A. Not more than 80%Fat and not less than 40%Fat by weight.

 

Q. Why Venturi assembly is used in spread preparation?

A. Venturi assembly is used in spread preparation for uniform mixing of dry ingredients into the liquid.

 

Q. Best condition for churning is when force of gravity is____________ the centrifugal force

A. Just exceeds

 

Q. For cleaning of batch churn, amount of hot water taken in the churn should be ___

A. 10 - 12% of churn capacity

 

Q. For cleaning of batch type churn __________ are used

A. Hot water

 

Q. High fat cream(80% fat) in Alfa process is in ______________ type emulsion

A. Oil-in-water

 

Q. Frozen transport of butter should be done at temperature of

A. -16 to -18°C

 

Q. Most commonly used packaging material for butter is

A. Parchment paper

 

Q. What is the difference between heavy and plastic cream?

A. This type of cream contains 30 to 40% fat and used in production of butter and ice cream whereas In plastic cream, cream of 30-40% fat re-separated to obtain the cream of 80 per cent and this rich cream is known as plastic cream. Mostly this type of cream is used for ghee production.

 

Q. What is synthetic cream?

A. In the artificial cream, butter fat is substituted with margarine fat and resulted product is known as synthetic cream.

 

Q. The defect caused due to evaporation of moisture from butter surface is called as?

A. Primrose

 

Q. In batch churns, ___________________is not included in the design.

A.  Double Oval

 

Q. The recommended treatment of Butter packaging material to control mold growth on butter is

A. Hot brine and sorbic acid

 

Q.Write the equation for stokes law?

A.  V = (2/9) * Gr2 * (ds - df) / N

V = rate of rise of fat globule in centimeter per seconds

r = radius of fat globule

G = Force of gravity (981 dynes)

N= Viscosity of skim milk

ds = density of skim milk

df = density of fat globule

 

Q. What is scalding method?

A. Heating and cooling of milk slowly causes the formation of cream layer at surface of milk

 

Q. What is Jersey Creamery Method?

A. Milk is heated to 40°C using hot water in the jacketed vat and then cool to 10°C using chilled water in place of hot water in the jacket of Vat. The cream will be separated rapidly on cooling, immediately after heating the milk, by increasing the difference in densities of milk fat and serum.

 

Q. __________(Larger/smaller) gaps between discs are necessary if there is a danger of clogging.

A. Larger

 

Q. Formula to calculate yield of cream?

A. C = M * (fm - fs) / (fc - fs)

Where,

C = weight of cream (kg);

M = weight of milk (kg);

fm= fat percentage of milk;

fs= fat percentage of skim milk;

fc= fat percentage of cream.

 

Q. Fritz Eisenrich process is based on the principle of _____

A. Phase reversal

 

Q. Butter granules are formed in the ___________________of the Fritz process.

A. Twin screw extruder

 

Q. Alfa Process is based on _____

A. Churning

 

Q. Moisture adjustment in Fritz Eisenrich process is adjusted in ___________section

A. Washing

 

Q. The micro flora of cream processed in an unclean plant may include a very high number of _____type of microorganisms?

A. Psychrotrophs

 

Q. The defect in cream caused by the growth of proteolytic bacteria leading to casein break down is

A. Cheesy

 

Q. The vegetable butter colour is extracted from the seeds of the plant

A. BixaOrellana

 

Q. The coal tar dye certified by USDA to be used as butter colourare

A. Yellow AB and Yellow OB

 

Q. If salted butter is made from highly acidic cream, it may develop …….. defect

A. Fishy

 

Q. Quantity of salt to be added in churn is calculated by the equation?

A.  Kg of salt=(Rate of salting×1.25×Kg of fat in churn)/100

 

 

Q. Excessive Salt incorporation in butter makes it texture

A.  Leaky

 

Q. Temperature of judging room for judging and grading of Butter should be

A. 15-21° C

 

Q. Butter should be tempered to …………… before judging

A.  10° C

 

Q. _______ method as a means of calculating proportions of components for standardising.

A. Pearson's square

 

Q. Maximum Carotene (Natural extract) Permitted food additives in butter as per FSSR is ?

A. 100 ppm

 

 

Q. The principal constituent of the majority of lime neutralizers is _________?

 

A. Calcium

 

 

Q. ___________ theory was proposed by Fischer and Hooker in 1927?

 

A. Phase Reversal Theory

 

Q. King‘s theory was proposed in 1930 and 1953 and it is regarded as the __________theory?

 

A. Modern

 

 

Q. Satisfactory chilled water may be sterilized by addition of chlorine sanitizer to give ____________ppm available chlorine content

 

A. 2 ppm

 

 

 

 

References

1.      ICAR  E-Course

2.      NDRI class notes

3.      Previous year question papers