Seat No:______________ Enrollment

No:______________
PARUL UNIVERSITY
FACULTY OF …………..
UG/PG Course name, Summer2019-20 Examination
Semester: 1/2/3… Date:
……………….
Subject Code: ………….. Time: 1 Hr. 30 Min.
Subject Name: …………………. Total Marks: 60

Important information: The question paper contains first question – MCQ Type, second question – Answer
in One line. Question Paper Setter is requested to fill the answers in the ANSWER KEY section of this
template.

Q.1 Multiple Choice Questions (1 Mark each, attempt any 30 out of 40 questions) (30
Marks)

1. Milk is formed by water

(a)67% (b)90%
(c)87% (d)83%
2. Inorganic constituent of milk contains
(a)protein (b)carbohydrates
(c)lipid (d)vitamin
3. Which is main and most dominant milk protein
(a)casein (b)lactglobulin
(c)b-lactalbumin (d)whey
4. Human and cow milk contain __ amount of lipid
(a)4.5% (b)7%
(c)3.5% (d)2%
5. Milk is deficient in which vitamin
(a)B (b)E
(c)A (d)D
6. Dry period of Cow is
(a)4months (b)3 months
(c)2 months (d)5 months
7. Disease which effect the milk yield of cow is known as
(a)mastitis (b)plague
(c)Ebola (d)bacterial
8. A cow can secrete milk upto__ of its body weight
(a)7% (b)9%
(c)8% (d)8%
9. Protein content of cheese ranges from
(a)4-40% (b)5-50%
(c)8-80% (d)3-30%
10. The principle carbohydrate in milk is
(a)glucose (b)lactose
(c)fructose (d)galactose
11. Cheese is a good source of
(a)vitamin A, B12 (b)vitamin B
(c)vitamin D (d)vitamin K
12. Milk fermentation to produce cheese is done initially by
 (a)saccharomyces cerevisiae (b)streptococcus lactis and
lactobacillus spp.
(c)acetobacter and (d)lactobacillus bulgaries
glucobacter
13.. Cheese is normally chilled at
(a)2-3°C (b)6°C
(c)4-5°C (d)1°C
14. ______milk is used in khoa making
(a)cow (b)goat
(c)camel (d)buffalo
15. ______ is the example of soft cheese
(a)cheddar (b)swiss
(c)brick (d)cottage
16. In which weather milk yield of cow decreases
(a)cold and dry (b)warmy
(c)hot and humid (d)cold
17. Which enzyme is tested for cream pasturisation
(a)plasmin (b)peroxidase
(c)catalase (d)phosphate
18.. The process of raising or lowering the percent of fat in
milk or cream to a desirable standard is known as
(a)fortification (b)standardisation
(c)pasteurisation (d)sterilisaton
19. The high nutritive value of chesse is due to
(a)high mineral content (b)high protein content
(c)high vitamin content (d)high carbohydrate
content
20. Temperature used in UHT treatment is
(a)40-100°C (b)100-120°C
(c)40-125°C (d)130-140°C
21. Lactose is a disaccharide containing
(a)glucose and fructose (b)glucose and galactose
(c)glucose and lactose (d)glucose and glucose
22. Milk is _______ emulsion
(a)oil in water (b)water in oil
(c)oil in oil (d)oil in starch
23. Specific gravity of milk is
(a)0.20 (b)0.02
(c)0.93 (d)0.98
24. Yellow colour of milk is due to the presence of
(a)vitamin D (b)caratinol
(c)calcium (d)folic acid
25. Freezing point of milk is
(a)0°C (b)-1°C
(c) -0.55°C (d)1.55°C
26. Boiling point of milk is
(a)100-101°C (b)105-110°C
(c)102-105°C (d)115-117°C
27. Butter milk contain _____ amount of fat
(a)70% (b)80%
(c)90% (d)95%
28. Butter milk is a fluid produce from the manufacturing of
(a)cheese (b)cottage cheese
(c)ice cream (d)butter
29. The part of mammary gland where milk is produced
(a)capillary (b)alueolus
(c)chine (d)teatcistern
30. In gouda cheese manufacturing how much amount of hot
water is used
(a)30% (b)20%
(c)10% (d)5%
31. Cheese with firm ,hard tough and somewhat elastic
consistency is called as
(a)crumbly (b)corky
(c)curdy (d)medy
32. The fruity flavour defect is described as _____ flavour in
cheese
(a)mango (b)raspberry
(c)pineapple (d)both b and c
33. Mould will grow in cheddar cheese only when
(a)co2 gais entry (b)O2 gain entry
(c)air gain entry (d)dust entry
34. What is the temperature of stereilsation
(a)121-132°C (b)100-110°C
(c)120-140°C (d)130-150°C
35. Full form of UHT
(a)ultra heat treatment (b)ultra heating time
(c)ultra high temperature (d)ultra homogenisation test
36. _________ is a cereal based pudding
(a)kheer (b)makkhan
(c)burfi (d)shrikhand wadi
37. What is the moisture content in buffalo milk khoa
(a)21.4 (b)23.14
(c)22.34 (d)24.34
38. The optimum temperature for the holstein cow is ____
(a)20°C (b)10°C
(c)15°C (d)25°C
39. What is the percentage of lactalbumin in milk
(a)30% (b)32%
(c)35% (d)40%
40. The amount of mineral present in cow milk is
(a)0.8 (b)0.6
(c)0.4 (d)1.2

Q.2 Answer in One line. (1 Mark each, attempt any 30 out of 40 questions) (30
Marks)
41. What are the organic constituent of milk?
42. What are the inorganic constituent of milk?
43. What is porosity?
44. What is over-run?
45. What is the temperature of pre-heating?
46. What is the full form of HTST
47. What is the full form of LTLT
48. What is sterilization?
49. Write the names of varities of khoa
50. Write any four parts of cream seperator
51. Write the names of method used in the packaging of khoa
52. Write any four defects in khoa
53. Name any four types of cheese
54. What is the shelf life of channa
55. Write four defects in channa
56. Write any four factors that effect the quality and yield of
paneer
57. What is specific heat
58. What is latent heat
59 What is thermal conductivity
60. Name the proteins present in milk
61. Write down the methods used in pasturization
62. Write down the names of khoa based sweets
63. Enlist the types of clarification
64. Name the water soluble vitamin present in milk
65. What is milk sugar
66 Why pre heating is done during milk processing
67. What are the water insoluble vitamins present in milk
68. What is shrikhand
69. Write down the names of fat rich dairy products
70. Enlist any four physio-chemical properties of cream
71. What is the purpose of cream seperator
72. Name the types of filter
73. Name any four indegenious milk products
74. What is coagulum
75. Why pressing is done during chesse making
76. Which acidulant is used in cheese making
77. What are the factors effecting activity of starter culture
78. What is bactofugation
79. What is lipid
80. What is wire gauge filter

ANSWER KEY
1. c
2. d
 3. a
4. c
5. d
6. c
7. a
8. c
9. a
10. b
11. a
12. b
13.. c
14. d
15. d
16. c
17. b
18.. b
19. b
20. d
21. b
22. a
23. c
24. b
25. c
26. a
27. b
28. d
29. b
30. b
31. b
32. d
33. b
34. a
35. c
36. a
37. c
38. b
39. b
40. a
41. Protein lipid and carbohydrates
42. Mineral and vitamin
43. Fraction of total volume of air between particles
44. When air incorporated into a whipped cream /frozen
product the density decreseas .the amount of air
incorporated is measured by over run
45. 35°-40°C
46. High temperature short time
47. Low temperature low time
48. Sterilization refers to any process that eliminates,
removes, kills, or deactivates all forms of life and
other biological agents like prions present in a
 specific surface, object or fluid, for example food or
biological culture media.
49. Dhap
Pindi
danedar
50. Rubber ring
Distributor
Bottom disc
Top disc
Intermediate disc
Bowl head
51. Thermal treatment
UV radiation
52. Smoky
Sour/ acid
Rancid
Stale
Hard body
Coarse texture
Gritty texture
53. Mozzarella
Feta
Cheddar
gouda
54. Up to 3 days at 37°C and 20 days at 4°-5°C
55. Smoky
Sour
Rancid
Stale
Mouldy surface
Coarse texture
56. Type of milk
Quality of milk
Type , strength and temperature of coagulant
Ph of coagulation
57. The specific heat is the amount of heat required to raise a
unit mass through a unit temperature rise .
58. Latent heat changes are involved when phase changes
occur the major being the transition from solids to liquid
and fom liquid to gas / vapour
59 Thermal conductivity is one of the most influential
properties affecting the pasteurization of milk and
is. highly dependent on the milk composition and the
temperature used in the process.
60. Casein
Lactalbumin
Lactglobulin
Milk protein
61. In the bottle pasteurisation
Batch type/holding
High temperature short time (HTST)
62. Barfi
 Kalakand
Milk cake
Gulab jamun
peda
63. Two types of clarification : cold clarification
2. warm clarification
64. Vitamin B and C
65. Lactose is the milk sugar present in milk which comprises
of glucose and galactose
66. It is essential if incoming milk is cold . As the temperature
increases the viscosity of milk decreases results in more
efficient filtration.
67. A,D,E,K
68. Shrikhand is an Indian sweet dish made of strained
dahi.
69. Butter
Cheese
Ghee
Cream
Butter oil
70. Viscosity
Types of milk
Ph
Temperature
71. 1. To obtain a fat-reduced or fat-free milk
2. To concentrate milk fat for the production of high-fat
products
3. To standardize the fat content of milk
4. To recover fat from milk
72. Wire gauge
Filter press
Plate type
Bag type
Built in type
73. Ghee
Khoa
Channa
Paneer
Dahi
shrikhand
74. Coagulation is the push-off-the-cliff that turns milk
into cheese. Liquid milk is converted into a solid
mass. This solid mass is often called “curd”, “gel” or
the “coagulum
75. The last portion of the whey is removed from the curd by
pressing . The whey portion gets removed by pressing .
76. The most common acidulant used in cheese making is
LACTIC ACID which is produced in situ by lacti acid
bacteria present naturally in milk.
77. Temperature
Strain compatibility
Growth medium inhibitors
Bacteriophage
Incubation period
Heat treatment of milk
78. Bactofugation is a physical process through which bacteria
are removed from milk , the size and density of bacteria
being the criteria for their removal.
79. Lipid is the organic constituent of milk which is
responisble for the white colour of milk
80. It is cylindrical in shape.
Large solid particles get filtered .