File Details:

Questions:

1. Define specific gravity of cow milk.
2. What are the fat and SNF percentages in standardized milk?
3. What is the principal protein of milk?
4. What is the natural acidity of milk?
5. Which hormone is responsible for the let-down of milk?
6. What is alveolus?
7. Which pigment is responsible for the yellow color in cow milk?
8. Define churning.
9. What is colostrum?
10. Does the addition of fat in milk increase its specific gravity?
11. What do you mean by standardization of milk?
12. Provide the flow diagram for making butter.
13. List the physical and chemical properties of milk.
14. What are the advantages and disadvantages of homogenization of milk?
15. Define pasteurization of milk. Describe the HTST method of pasteurization.
16. Provide the flow diagram for making ice cream.
17. What is milk secretion? Discuss the external anatomy of the udder.
18. What is chhena? Write the procedure for manufacturing chhena. What is the utility of chhena?
19. What is cream separation? Describe the methods of cream separation.
20. Provide the flow diagram for manufacturing dahi and yoghurt.
21. Discuss various sources of contamination of milk and its impact on public health. What measures would you adopt to produce high-quality milk?