Quality information of a sample of sweetened condensed milk: A...

All Subjects Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging Dairy Process Equipment, Plant Design & Computer Applications Fluid Mechanics, Refrigeration, Heat Transfer, Mechanical & Electrical Engineering

ICAR AIEEA PG 2024 - Dairy Technology

Match the Following

The percentage of distribution of milk-constituents in cow milk chhana is given in the table. Match Milk constituents (List-I) with Percentage of distribution in cow milk chhana (List-II):

(ii) 48

(iii) 89

(iv) 7

गाय के दूध के छेना में दुग्ध-घटकों के वितरण का प्रतिशत तालिका में दिया गया है। सूची-I को सूची-II के साथ सुमेलित करें:

(ii) 48

(iii) 89

(iv) 7

List - I		List - II
A	Protein Protein	I	58 58
B	Lactose Lactose	II	48 48
C	Mineral Mineral	III	89 89
D	Total solids Total solids	IV	7 7

(A) - (II), (B) - (I), (C) - (IV), (D) - (III) (A) - (II), (B) - (I), (C) - (IV), (D) - (III) (A) - (III), (B) - (IV), (C) - (II), (D) - (I) (A) - (III), (B) - (IV), (C) - (II), (D) - (I) (A) - (III), (B) - (I), (C) - (IV), (D) - (II) (A) - (III), (B) - (I), (C) - (IV), (D) - (II) (A) - (IV), (B) - (III), (C) - (I), (D) - (II) (A) - (IV), (B) - (III), (C) - (I), (D) - (II)

During acid-heat coagulation of cow milk into chhana:

Protein $\rightarrow$ (III) 89% (casein is completely precipitated along with coprecipitated whey proteins, while soluble whey proteins remain in whey).
Lactose $\rightarrow$ (IV) 7% (water-soluble lactose predominantly partitions into chhana whey, leaving ~7% in curd moisture).
Mineral $\rightarrow$ (II) 48% (insoluble colloidal calcium and phosphorus are retained in curd, while soluble salts drain in whey).
Total solids $\rightarrow$ (I) 58% (fat, protein, and some minerals together recover ~58% of initial milk total solids).

Thus, (A)-(III), (B)-(IV), (C)-(II), (D)-(I).

गाय के दूध के अम्ल-ऊष्मा स्कंदन (acid-heat coagulation) से छेना (chhana) बनने के दौरान घटकों की पुनर्प्राप्ति (recovery):

प्रोटीन (Protein) $\rightarrow$ (III) 89% (कैसीन पूरी तरह से सह-अवक्षेपित मट्ठा प्रोटीन के साथ अवक्षेपित हो जाता है)
लैक्टोज (Lactose) $\rightarrow$ (IV) 7% (पानी में घुलनशील लैक्टोज मुख्य रूप से छेना मट्ठे में चला जाता है, केवल ~7% थक्के में बचता है)
खनिज (Mineral) $\rightarrow$ (II) 48% (अघुलनशील कोलाइडल कैल्शियम और फास्फोरस थक्के में बने रहते हैं)
कुल ठोस (Total solids) $\rightarrow$ (I) 58% (वसा, प्रोटीन और खनिज मिलकर प्रारंभिक दूध के ~58% कुल ठोस को पुनः प्राप्त करते हैं)

अतः सही सुमेलन (A)-(III), (B)-(IV), (C)-(II), (D)-(I) है।

Explanation not matching this question? क्या व्याख्या इस प्रश्न से मेल नहीं खा रही? Report

ICAR AIEEA PG 2024 - Dairy Technology

MCQ (Single Correct)

Condensed milk contains 30% total milk solids and 45% added sugar. What is the sugar ratio?

कंडेंस्ड मिल्क (संघनित दूध) में 30% कुल दुग्ध ठोस (total milk solids) और 45% अतिरिक्त चीनी होती है। चीनी अनुपात (sugar ratio) क्या है?

5% 5% 8% 8% 3% 3% 75% 75%

ICAR AIEEA PG 2024 - Dairy Technology

MCQ (Single Correct)

Quality information of a sample of sweetened condensed milk: A sample of condensed milk has been tested with 9% fat, 22% solids-not-fat, 42.5% sucrose, 26% water and 12% lactose. The sample has been detected with 80,000 lactose crystals per cubic mm and the crystal size is found to be $12\;\mu\text{m}$ (length of longest edge). How do you grade the textural quality of the sample?

मीठे संघनित दूध के एक नमूने की गुणवत्ता की जानकारी: एक नमूने में 9% वसा, 22% SNF, 42.5% सुक्रोज, 26% पानी और 12% लैक्टोज पाया गया है। नमूने में प्रति घन मिमी 80,000 लैक्टोज क्रिस्टल पाए गए हैं और सबसे लंबे किनारे की लंबाई के रूप में क्रिस्टल का आकार 12 माइक्रोन ($12\;\mu\text{m}$) पाया गया है। आप नमूने की बनावट गुणवत्ता (textural quality) को कैसे वर्गीकृत करेंगे?

Good अच्छा Pasty पेस्टी Mealy दानेदार Sandy रेतीला

In sweetened condensed milk textural classification based on lactose crystal size (Hunziker scale):
$\lt 10\;\mu\text{m}$ and $\gt 400,000\text{ crystals/mm}^3$: Smooth / Excellent / Good texture (indiscernible on the tongue).
$10\text{--}15\;\mu\text{m}$ and $\sim 80,000\text{ crystals/mm}^3$: Pasty texture (crystals felt slightly as a pasty sensation).
$15\text{--}25\;\mu\text{m}$: Mealy texture.
$\gt 25\text{--}30\;\mu\text{m}$: Sandy / Gritty texture (distinct coarse crystals on palate).

Hence, with $12\;\mu\text{m}$ and $80,000\text{ crystals/mm}^3$, the sample is graded as Pasty.

लैक्टोज क्रिस्टल आकार के आधार पर मीठे संघनित दूध (Sweetened condensed milk) का बनावट वर्गीकरण (हुंज़िकर पैमाना / Hunziker scale):
$\lt 10\;\mu\text{m}$ और $\gt 400,000\text{ crystals/mm}^3$: चिकनी / उत्कृष्ट बनावट (Smooth/Excellent, जीभ पर महसूस नहीं होती)।
$10\text{--}15\;\mu\text{m}$ और $\sim 80,000\text{ crystals/mm}^3$: पेस्टी बनावट (Pasty texture) (क्रिस्टल हल्के पेस्ट के रूप में महसूस होते हैं)।
$15\text{--}25\;\mu\text{m}$: मीली बनावट (Mealy texture)।
$\gt 25\text{--}30\;\mu\text{m}$: रेतीली बनावट (Sandy / Gritty texture, तालू पर खुरदुरे क्रिस्टल महसूस होते हैं)।

अतः, $12\;\mu\text{m}$ और $80,000\text{ crystals/mm}^3$ के साथ, नमूने को पेस्टी (Pasty) के रूप में वर्गीकृत किया जाता है।

Explanation not matching this question? क्या व्याख्या इस प्रश्न से मेल नहीं खा रही? Report

ICAR AIEEA PG 2024 - Dairy Technology

Assertion & Reason

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R):

Assertion (A) : The higher the acidity and lower the pH, the lower the heat-stability; and vice versa.

Reason (R) : Addition of acid to milk results in decrease of ionic calcium, which in turn disturbs the salt balance and lowers the heat stability.

In light of the above statements, choose the correct answer from the options given below:

नीचे दो कथन दिए गए हैं, एक को अभिकथन (A) और दूसरे को कारण (R) के रूप में लेबल किया गया है:

अभिकथन (A) : जितनी अधिक अम्लता और कम pH होगा, ताप-स्थिरता उतनी ही कम होगी; और इसके विपरीत।

कारण (R) : दूध में अम्ल मिलाने से आयनिक कैल्शियम में कमी आती है, जो बदले में लवण संतुलन को बिगाड़ता है और ताप स्थिरता को कम करता है।

उपरोक्त कथनों के आलोक में, नीचे दिए गए विकल्पों में से सही उत्तर चुनें:

Both (A) and (R) are true and (R) is the correct explanation of (A) (A) और (R) दोनों सही हैं और (R), (A) की सही व्याख्या है Both (A) and (R) are true but (R) is NOT the correct explanation of (A) (A) और (R) दोनों सही हैं लेकिन (R), (A) की सही व्याख्या नहीं है The statement (A) is true but (R) is false कथन (A) सही है लेकिन (R) गलत है The statement (A) is false but (R) is true कथन (A) गलत है लेकिन (R) सही है

Assertion (A) is true: increasing developed acidity lowers milk pH, neutralizing negative surface charges on casein micelles and sharply reducing heat coagulation time (HCT). Reason (R) is false: addition of acid does NOT decrease ionic calcium; rather, lowering pH solubilizes colloidal calcium phosphate (CCP) from casein micelles into the serum phase, INCREASING the concentration of free ionic calcium ($\text{Ca}^{2+}$), which accelerates calcium-bridging and thermal coagulation.

अभिकथन (A) सत्य है: विकसित अम्लता बढ़ने से दूध का pH कम हो जाता है, जिससे कैसीन मिसेल पर ऋणात्मक सतह आवेश उदासीन हो जाते हैं और ऊष्मा स्कंदन समय (Heat Coagulation Time - HCT) तेजी से घट जाता है।
कारण (R) असत्य है: अम्ल मिलाने से आयनिक कैल्शियम कम नहीं होता है; बल्कि, pH कम होने से कैसीन मिसेल से कोलाइडल कैल्शियम फॉस्फेट (CCP) सीरम चरण में घुल जाता है, जिससे मुक्त आयनिक कैल्शियम ($\text{Ca}^{2+}$) की सांद्रता बढ़ जाती है, जो कैल्शियम-ब्रिजिंग और थर्मल स्कंदन को तेज करती है।

Explanation not matching this question? क्या व्याख्या इस प्रश्न से मेल नहीं खा रही? Report

ICAR AIEEA PG 2024 - Dairy Technology

Match the Following

The judging and grading parameters for condensed milk with their scores are listed in the table. Match parameters (List-I) with their perfect score (List-II):

(ii) 10

(iii) 25

(iv) 30

संघनित दूध (condensed milk) के निर्णय और ग्रेडिंग मापदंडों को उनके अंकों के साथ तालिका में सूचीबद्ध किया गया है। मापदंडों (सूची-I) को उनके पूर्ण स्कोर (सूची-II) के साथ सुमेलित करें:

(ii) 10

(iii) 25

(iv) 30

List - I		List - II
A	Flavour & odour Flavour & odour	I	5 5
B	Body & texture Body & texture	II	10 10
C	Colour Colour	III	25 25
D	Sugar Sugar	IV	30 30

(A) - (II), (B) - (III), (C) - (IV), (D) - (I) (A) - (II), (B) - (III), (C) - (IV), (D) - (I) (A) - (III), (B) - (I), (C) - (IV), (D) - (II) (A) - (III), (B) - (I), (C) - (IV), (D) - (II) (A) - (IV), (B) - (III), (C) - (I), (D) - (II) (A) - (IV), (B) - (III), (C) - (I), (D) - (II) (A) - (III), (B) - (IV), (C) - (I), (D) - (II) (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

17 Topics

Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems Technology of Frozen Dairy Desserts: Ice Cream Mix Formulation, Freezing, Overrun, Hardening & Novelties Dairy By-Product Utilization & Whey Processing: Casein, Caseinates, Whey Powder, WPC, WPI & Lactose Recovery Sensory Evaluation of Dairy Products: Discrimination Tests, Hedonic Scaling, Scoring Systems & Flavor Defect Profiling Concentrated Milks: Evaporated Milk, Sweetened Condensed Milk, Standardization & Pilot Sterilization Active Fluid Milk Reception, Chilling, Clarification, Standardization & Homogenization Ghee Technology: Traditional, Cream-Butter, Pre-Stratification & Continuous Methods, Packaging & AGMARK Dried Milks: Roller & Spray Drying, Atomization, Powder Properties, Instantization & Specialty Infant Formulas Cheese Manufacture: Coagulation, Curd Handling, Cheddaring, Pressing, Salting & Curing of Hard & Semi-Hard Cheeses Butter Technology: Batch Churning, Continuous Butter Making (CBM), Working, Salting & Rheology Traditional Heat-Desiccated & Acid-Coagulated Indian Dairy Products: Khoa, Paneer, Chhana & Their Sweets Membrane Filtration in Dairy Processing: Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) & Microfiltration (MF) Soft, Acid-Coagulated & Mold-Ripened Cheeses: Cottage, Mozzarella, Camembert, Roquefort & Fresh Cheeses Technology of Fermented & Probiotic Milks: Dahi, Yoghurt, Cultured Buttermilk, Lassi, Kefir & Koumiss Technology of Fat-Rich Products: Cream Separation, Processing, Neutralization & Cream Varieties Traditional Fermented, Fat-Rich & Frozen Indian Dairy Confections: Shrikhand, Rabri, Kulfi & Ghee Residue

Dairy Process Equipment, Plant Design & Computer Applications

11 Topics

Process Automation & Computer Applications: PLC, SCADA, PID Controllers, Digital Sensors, Data Acquisition & Plant Informatics Fluid Handling Equipment: Sanitary Pumps (Centrifugal, Rotary, Positive Displacement), Sizing, NPSH & Cavitation Plate Heat Exchangers (PHE) & Tubular Heat Exchangers: Corrugation, Regeneration Efficiency & Gasket Materials Spray Dryers & Atomization Systems: Pressure Nozzles, Rotary Atomizers, Drying Chambers, Cyclones & Bag Filters Dairy Plant Layout & Site Selection: Master Planning, Space Requirements, Clean Room Zoning & Service Distribution Thermal Evaporators & Vapor Compression Systems: Falling Film, Multi-Effect, TVR, MVR & Steam Economy Centrifugal Clarifiers, Cream Separators & Bactofuges: Disc Bowl Geometry, Skimming Efficiency & Desludging High-Pressure Milk Homogenizers: Piston Mechanics, Valve Geometry, Two-Stage Homogenization & Power Calculation Clean-In-Place (CIP) Systems: Spray Balls, Solution Cycling, Flow Dynamics, Temperature-Concentration Control & Sanitization Scraped Surface Freezers & Cheese Processing Equipment: Continuous Ice Cream Freezers, Mechanized Cheese Vats & Block Formers Sanitary Piping, Valves, Fittings & Flow Diversion Systems: Pipe Friction, Head Loss & Layout Principles

Fluid Mechanics, Refrigeration, Heat Transfer, Mechanical & Electrical Engineering

10 Topics

Fluid Statics & Dynamics: Viscosity, Rheology of Dairy Fluids, Reynolds Number, Laminar vs Turbulent Flow & Bernoulli's Theorem Mechanical Power Transmission & Machine Elements: Belts, Pulleys, Gears, Chain Drives, Shafts, Couplings & Bearings Refrigeration Principles & Vapor Compression Systems: P-h Diagrams, COP, Eco-Friendly Refrigerants & Compressors Electrical Engineering & Motors: 3-Phase AC Circuits, Power Factor Correction, Induction Motors, Starters & Variable Frequency Drives (VFD) Conduction & Insulation: Fourier's Law, Steady-State Heat Conduction, Composite Pipe Insulation & Lagging Materials Dairy Refrigeration Equipment & Cold Storage: Condensers, Expansion Valves, DX Evaporators, Ice Bank Tanks (IBT) & Chilled Water Systems Mass Transfer, Psychrometry & Air Conditioning: Psychrometric Properties, Humidity Ratio, Enthalpy & Drying Chamber Kinetics Convection, Radiation & Overall Heat Transfer: Forced Convection, Nusselt Number, LMTD, Radiation & Fouling Factor Steam Generation & Boilers: Boiler Types, Mountings, Accessories, Steam Enthalpy, Steam Traps & Feed Water Softening Materials of Construction & Corrosion Control: Stainless Steel Metallurgy (SS 304, SS 316), Passivation, Pitting & Crevice Corrosion

RPSC Agriculture Exams

4 Exams

Assistant Agriculture Officer Agriculture Officer RPSC Agriculture Research Officer RPSC AARO

RSSB Agriculture Exams

1 Exam

RSSB Agriculture Supervisor

National & PG Entrances

4 Exams

ICAR AIEEA PG Active

CUET UG Rajasthan Agriculture Pre-PG ICAR JRF/SRF

Other Agriculture Examinations

1 Exam

Food Safety Officer

Dairy Technology Subjects

Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

Dairy Process Equipment, Plant Design & Computer Applications

Fluid Mechanics, Refrigeration, Heat Transfer, Mechanical & Electrical Engineering

Previous Year Papers of Dairy Technology

ICAR AIEEA PG 2024 - Dairy Technology

ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper

ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper

Choose Exam

RPSC Agriculture Exams

RSSB Agriculture Exams

National & PG Entrances

Other Agriculture Examinations

Quality information of a sample of sweetened condensed milk: A... | Agrigyan

Dairy Technology Subjects

Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

Dairy Process Equipment, Plant Design & Computer Applications

Fluid Mechanics, Refrigeration, Heat Transfer, Mechanical & Electrical Engineering

Previous Year Papers of Dairy Technology

ICAR AIEEA PG 2024 - Dairy Technology

ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper

ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper

Choose Exam

RPSC Agriculture Exams

RSSB Agriculture Exams

National & PG Entrances

Other Agriculture Examinations