By Products Technology (2+1)

I.State true or false:-1. The disadvantage of processing whey into powder is no by product residues
produced
2. Annual whey production in india by paneer and channa industry is about 5
million tones/annum
3. Paneer/channa whey is acidic and has high protein content
4. Mineral content is substantially lower in acid casein than in rennet casein
5. During attrition drying of acid casein, overall average particle size of dried
casein is 100
6. The protein content in lactic casein is more than 95% of the dry matter
7. Casein can replace a part of carbon black in rubber
8. Quality of plastics produced from rennet casein is inferior to that from acid
casein
9. Caseins combined with acrylates become a protective coating against graying
of cotton
10.Low solids of sodium caseinate solution produces a spray dried powder with a
bulk density
II.Fill up the blanks:-1. Heat treatment of whey destroys -----------------------------2. Protein content of acid whey is -----------------------------3. Essential amino acid content of casein is approximately------------------------------4. In addition to normal milk constituents lassi is also a rich source of
-----------------------5. Efficiency of centrifugation process for recovery of ghee from ghee residue is
about---------------6. Shelf life of chocolate prepared from ghee residue is about-------------------7. Buttermilk improves the textural properties of rasogolla due to their
-------------------------------8. In beer, wine industries casein products are mainly used
as----------------------------------9. Greater amount of WPC In khoa produces --------------------------------10.Hydrolysis of lactose in whey beverage avoids ----------------------------------------III.Differentiate:-1. WPC and WPI
2. Crude lactose and edible lactose
3. Rennet casein and edible casein
4. Whey and whevit
5. Condensed buttermilk and dried buttermilk
6. Buttermilk and skim milk
7. Ghee and Ghee residue
IV.Differentiate:-1. Whey powder and whey drinks
2. Lassi and ghee residue
3. Condensed whey and dried whey
4. Refining and Hydrolyzing

5. Deproteinized and demineralized

6. Acid casein and rennet casein
7. Chhana whey and cheese whey
V.Write short notes on any eight:-1. Types of lactose
2. Buttermilk
3. Types of commercial casein
4. Sodium and Calcium caseinates
5. Co-precipitates
6. Whey beverages
7. Industrial uses of caseins
8. WPC
9. Application of Whey powder
10.Byproducts from skim milk
VI.Write short answers on any five:-1. Brief about physic-chemical characteristics and nutritive value of dairy byproducts
2. Explain about commercial casein manufacturing processes with basic
principle involved
3. Recent advances in dairy by products utilization
4. Write about types of lactose and specifications, methods for industrial
production
5. Short notes on buttermilk processing
6. Explain about co - precipitates types and their specification

KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY

B.Tech (DSc & Tech)-2012-IVthSemester Final Examination

Cat.No: DT 2206- By Products Technology3 (2+1)
KEY- SET I
State true or false:-1. True
2. True
3. False
4. True
5. True
6. True
7. True
8. False
9. True
10.False
Fill up the blanks:-1. Bio active peptides
2. 12%
3. 51%
4. Vitamins
5. 46%
6. >3month
7. High lecithin content
8. Fining/clarifying/to reduce colour/astringency
9. Bigger grains
10.Protein precipitation
Differentiate:-1. Whey protein concentrate contains 25-89% protein.
Whey protein isolate - Whey isolates are the purest protein. Whey protein
isolates may
contain the protein concentrations about 90% or
higher than that.
2. Crude lactose is the product obtained in the first stage of the common
process of manufacture and contains many impurities.
Edible lactose contains less impurities than crude. It is suitable for use in
infant foods.
3. Rennet casein is normally light yellow in colour for cow and whitish for
buffalo milk has a faint agreeable odour, is tasteless and contains not more
than 10% moisture and approximately 7.5% ash
Edible casein casein which has been isolated from skim milk by taking
special precautions to ensure its suitability for use in patented food and
pharmaceutical preparations.
4. Whey as a by-product of cheese industries used for production of fermented
beverages.
Whevit utilization of whey in the production of a soft drink called whevit
5. Condensed buttermilk it is semi-solid buttermilk, this is usually sweet cream
buttermilk which has been ripened and condensed.

Dried buttermilk Buttermilk powder may be prepared from sweet sour and
high-acid buttermilks.
6. Buttermilk is a by-product of churning cream for butter making.
Skim milk is a by-product obtained from cream
7. Ghee refers to the fat-concentrate obtained mainly from butter or cream by
the removal of practically all the water and solids-not fat content.
Ghee residue this refers to the charred (burnt) light to dark brown residue
which is obtained on the cloth strainer after the ghee prepared and filtered. It
is by-product of the ghee industry
Differentiate:-1. Whey powder contains about 11-14.5% protein content. It has several
application in food industry .
Whey drink - whey obtained as a by-product of cheese industries used for
production of fermented beverages. One of the soft drink called whevit.
2. Lassi is the by-product obtained when churning curled whole milk with crude
indigenous devices for the production of desi butter.
Ghee residue - refers to the charred (burnt) light to dark brown residue which
is obtained on the cloth strainer after the ghee prepared and filtered. It is byproduct of the ghee industry.
3. Condensed whey this is made by pasteurizing the separated whey and
draining the hot liquid into the vacuum pan. The whey may be condensed to
any degree up to 70% total solids.
Dried whey dried whey or whey powder, because of high lactose content of
whey solids creates difficulties in the manufacture of dry whey. Heat causes
the lactose to become sticky.
4. Refining it is a process of making more purity and improving the quality
Hydrolyzing it is a process of removal of water.
5. Deproteinized is a process of removal of protein, demineralized is a
process of removal of minerals.
6. Acid casein the casein precipitated by various acids is called acid casein,
free casein or casein.
Rennet casein casein precipitated by rennet is called rennet casein.
7. Chhana whey is a by-product obtained during chhana manufacturing, cheese
whey it is one obtained from cheese manufacturing.