Q75: Which of the following is not a desirable characteristic of... - Dairy Process Equipment, Plant Design & Computer Applications - ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper | Agrigyan

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

Which of the following is not a desirable characteristic of a database system?

निम्नलिखित में से कौन सा डेटाबेस सिस्टम की वांछनीय विशेषता नहीं है?

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

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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 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
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