3. The use of higher concentration of milk in condensing plant is limited by
4. The raw material cost in per cent of the sale price of dairy products except liquid milk is highest in case of
5. The vacuum concentration of milk help in
6. The minimum fat per cent required in the Evaporated Milk as per FSSA is
7. The minimum fat per cent required in the Sweetened Condensed Milk as per FSSA is
8. The minimum sucrose addition as per BIS in Full Cream Sweetened Condensed milk is
9. The maximum Bacterial Spore Count in 0.1 g Sweetened Ultra High Temperature (UHT) Treated Condensed Milk as per BIS Specifications is
10. The minimum Sucrose per cent by mass in Sweetened Ultra High Temperature (UHT) Treated Condensed Milk as per BIS Specifications is
11. Quality of raw milk is important for
12. A recombined milk product is
13. The quality of raw milk to be used should be judged with respect to
14. The high quality raw milk
15. The quality of raw milk used for manufacture of condensed milks and milk powders
16. Raw milk for the manufacture of concentrated and dried milk is subjected to various pretreatments which influence
17. The process of microfiltration helps to remove bacteria from milk upto
18. Bactofugation is a process which works on the principle of
19. Forewarming of milk prior to concentration helps to
20. Homogenization of milk/concentrate prior to spray drying
21. The modern vacuum pan has appreciably increased evaporative capacity due to
22. The falling film evaporator has practically replaced the forced recirculation evaporator because
23. The multiple effect condensers are economical because
24. The vacuum in the condensing plant is maintained by
25. Separator in the milk condensing plant separates
26. Condensed milks are the milks having
27. Condensed milks in our country is used
28. Evaporated milk is known as
29. Sweetened condensed milk has
30. Filled Evaporated milk contains specially
31. The sugar added in the SCM is up to the level of
32. The homogenization pressure if employed for milk to be converted to SCM is
33. The sugar ratio of 62.5% is adequate to protect the product from
34. The discolouration defect in SCM added with dextrose can be avoided by
35. The preservation of SCM is by
36. The fouling of SCM condenser mainly occurs because of
37. The term “Striking” refers to
38. Baum’e hydrometer Scale for SCM ranges from
39. The cooling of the SCM after taking out of the condenser helps in
40. Forced crystallization aims at
41. Evaporated milk
42. The fore warming of milk for EM preparation has effect on
43. Homogenization of Evaporated milk
44. Homogenization of Evaporated milk
45. The casein stabilizers are added in Evaporated milk
46. The amount of stabilizer to add to any given batch of EM is determined by
47. The primary purpose of sterilization of EM is
48. The ratio of temperature - time exposure for EM
49. The precautions that are taken after sterilization of EM are
50. Factors that Decrease the Viscosity of the EM are
51. The main advantages of recombined process are
52. The Recombination process involves
53. Skim milk powder used for recombined SCM preparation
54. In absence of agglomeration and instantization, the WMP for reconstitution purposes faces difficulties in
55. Anhydrous Milk Fat is a traditional source of fat for Recombined Milk products because of
56. Usually the powder and fat is mixed for recombining
57. For blending of the high TS content in recombined products
58. The area of recombination is steadily expanding and diversifying because of
59. Because of the concentration of milk, water activity
60. One of the factor for Low heat stability in EM may be
61. Fat separation in case of EM can be minimized by
62. Protein separation in case of EM is
63. High viscosity in EM can result due to
64. When sugars are heated with milk proteins
65. Cooked flavour in milk is the result of
66. When milk is heat treated during concentration
67. The main change in SCM during storage is
68. For forced crystallization
69. The heat-induced change in milk likely to lead to protein coagulation may be
70. The milk showing a very pronounced maximum (~ pH 6.7) and minimum (~ pH 6.9) in stability in HCT/ pH curve is termed as
71. Based on the maximum (~ pH 6.7) and minimum (~ pH 6.9) in stability in HCT/ pH curve, buffalo milk is classified as
72. Chemical stabilizers affect the heat stability of milk by
73. With respect to heat stability, Human milk is quite heat stable and shows stability characteristics of
74. Heat stability is important in the processing operation of
75. The major basis of the commercial sterilization of evaporated milk is
76. Fresh evaporated milk has approximate pH of
77. The heat stability of concentrated milk could be enhanced to a greater extent by
78. For concentrated (evaporated) milk sterilization
79. The Maillard reactions are affected by
80. Bacterial lipases and proteinases due to growth of psychrotrophs may develop
81. In-container sterilization of EM can destroy
82. The milk must be preheated before evaporation in such a way that
83. The creaming in EM can be minimized by addition of
84. Generally gelation is
85. Age thickening and gelation tend to occur
86. As compared to the viscosity of milk, SCM has
87. The turbidity observed in SCM is largely due to
88. Means to control viscosity of recombined SCM are
89. The sandiness in SCM is generally due to the presence of
90. Sugar sedimentation in SCM is not observed if
91. The age thickening in SCM may be due to
92. Rancidity in SCM can be controlled by
93. Fat separation in SCM results because of
94. The causes of curdiness in EM due to heat coagulation may be
95. The curdiness in EM can be prevented by
96. To avoid objectionable fat separation during storage in EM it should be
97. Mineral deposits in EM during storage can be due to
98. The bloats in EM during storage are caused due to
99. The keeping quality of SCM is mainly governed by
100. The remedies for microbial spoilage include
101. The mold button number and size formation in SCM depend upon
102. The bloat of sweetened condensed milk can be controlled by
103. The usual bacterial flavour defects observed in SCM are due to
104. The evaporated milk generally
105. The common bacterial defects of evaporated milk are
106. The characteristic bloats in EM are caused by
107. Bacterial coagulation defect in EM results in to
108. The intense bitterness defect in EM may suggest
109. Freeze concentration is applied where focus is on
110. The modern freeze concentration processes consist of
111. Freeze-drying is also known as
112. The modern freeze drying plants offers advantages such as
113. Re-hydration of Freeze dried products is
114. The basis for using membrane filtration in the dairy industry is
115. The process to remove water from product to increase solids content is known as
116. The process to remove mainly the monovalent ions from whey i.e. partly demineralization and water removal is known as
117. The process using a low-pressure cross-flow for separating colloidal and suspended particles in the range of 0.05-10 microns i.e. bacteria etc. is known as
118. The selective fractionation process using pressures up to 145 psi (10 bars) is known as
119. The ultimate aim of the dry milk industry is to obtain dry products
120. The first usable commercial production of dried milk was invented by
121. The main purpose of the manufacture of milk powder is to
122. The Instant Powder is the powder
123. In 2008 Chinese Sanlu Infant formula milk was found adulterated with
124. The growth of Psychrotrophic Gram-negative rods producing proteinases and lipases in raw milk can be prevented by
125. To kill bacterial spores such as B. cereus and C. perfringens, the heat treatment required is
126. The evaporation stage of milk concentrate decides the functional properties of powders such as
127. The viscosity of milk concentrate
128. The viscosity in milk concentrate generally increases abruptly when TS is higher than
129. The quantity of drum dried milks have been drastically reduced because of
130. Economically the drum drying process for the small volume as compared to spray drier
131. Speed of the drums is important as it affects
132. The roller dried product may be damaged and scorched if there is
133. The starting of the drier is accomplished by
134. The process of Freeze drying consists of
135. The Freezing in Freeze Drier is done to
136. Heating in the Freeze Drier to evaporate moisture can be done by
137. The method of Freeze Drying have disadvantage because
138. The Foam Drying product is exposed to a temperature not exceeding
139. The objectives of Spray Drying are
140. The Spray Drying process is more in use than any other process of drying as
141. The direct burning of natural gas in the drying air though very economical, is undesirable and generally illegal as
142. In a Spray Drier, air and liquid usually enter in
143. The aggregation of powder particles in a Spray Drier is achieved by
144. The most commonly used air filter in Spray Dryer is
145. The advantages of Direct and Semi Direct Air Heating systems in Spray Drier are
146. The advantages of Indirect Air Heating systems in Spray Drier are
147. The parallel flow of milk and air in drying chamber is advantageous because
148. The Direct and Semi Direct method of Air Heating Systems in Spry Dryer have the disadvantage of
149. The objective of atomizing is to
150. The average particle size of the milk fog provided by efficient atomization has a diameter of
151. The advantages of use of Hydraulic Pressure Jet type of atomizers are
152. The pressure is not applied for atomization in
153. It is common practice to control the water content of the powder by
154. It is necessary to remove the dried powder particles from heating air
155. The products separated from the air in the drier can be removed from the drier by
156. An explosion can occur if temperature of the organic material reaches to
157. The principle of cooling powder outside the drier involve
158. The solids losses observed when separating air from dried powder particles on an average is
159. Better efficiency in drying by spray drier can be achieved by
160. The stickiness problem of powder when it is discharged from the first stage drying chamber is not faced when the powder leaving has moisture content
161. The final drying stage in multi-stage drier is often known as a fluid bed drier, because
162. Conditions for fluidization are
163. The limitations of Foam Spray Dried powder are
164. The whey protein denaturation of milk processed for Low Heat NFDM should be
165. The control of moisture content in powder is carried out on the drying plant generally by
166. The TS content of the milk feed for drying Low Heat NFDNM is generally maintained at
167. For manufacture of Low Heat NFDM, the major precautions to be taken are
168. For the manufacture of High Heat NFDM, the general practice is to heat the skim milk in a hot well to
169. The factors influencing the keeping quality of WMP are
170. The milk for the manufacture of WMP is homogenized at
171. Intense pre-heating is needed for the milk intended for the manufacture of WMP
172. For the manufacture of WMP, generally, a low exhaust air temperature is preferred
173. For manufacture of WMP using Roller Dryer
174. The instantization is helpful in
175. The principle of instantization is
176. Agglomeration results into wet and/or semi-dry particle with size
177. The process of agglomeration can be
178. Attrition defined as the partial break down of powder agglomerates results due to
179. The process of agglomeration
180. The powder particles size desirable for agglomeration is
181. The agglomeration of skim milk powder can be improved by
182. The gas packaging of dry whole milk requires a maximum limit of headspace oxygen to
183. The amount of lecithin preferred for lecithination of dry whole milk should
184. The dried milk powder has the water activity (aw) of
185. The deterioration of dried milks can occur if sufficient care is not taken for protection from
186. The whole milk and infant milk powders need protection against oxygen and moisture
187. In all situations, the drying time in the drying zone of the drying chamber may very between the smallest and the largest drops by
188. The aroma retention during drying increases with
189. The whey protein nitrogen index (WPN index) is generally used to classify milk powders according to
190. Low heat milk powders have whey proteins nitrogen
191. The inactivation of enzymes and killing of microorganisms during milk drying process greatly depend on
192. The insolubility of milk powders results because of the
193. The reaction rate of autoxidation of lipids in dried milks is high for low water activity product possibly because
194. Good-quality dried milk should
195. The Roller Dried powder has
196. The Spray Dried powder may have air occupying
197. The particles in agglomerated milk powder may be
198. The outlet air temperature of the drying chamber of a Spray drier depends on a large number of factors which are related to
199. If the milk feed to the atomizer of a Spray Drying plant is increased whilst the volume and temperature of the hot air supply remains unchanged, it results in to
200. A powder with a good flowability will increase especially
201. The Fria¬bility of a powder affects
202. Scorched particles are generally a measure for
203. Free fat content of milk powders which can affect both reconstitution and powder stability is
204. Apart from the quality of milk used, the shelf-life of milk powder is dependent on
205. The most important variable determining the rate of undesirable changes in milk powder is
206. The flavour of reconstituted spray powder will be close to that of pasteurized milk if preheating is done at
207. Retardation of the development of oxidative off flavours and off odours can be done by
208. The defects of browning can be reduced by
209. With modern properly managed plant, spray process lumpy powder is more likely to arise from
210. The insolubilization of powders can be inhibited for all practical conditions of storage by
211. The free fat as % of the total fat in spray dried powder have been reported ranging from
212. The free fat as % of the total fat in Roller dried powder have been reported ranging from
213. The major cause of deterioration of lysine content in milk powder is
214. The fat per cent in the Partly Skimmed Milk Powder as per FSSA is
215. The minimum fat per cent as prescribed by FSSA in Cream Powder is
216. The minimum solubility in per cent by mass for Malted Milk Food as per BIS is
217. The maximum Insolubility Index for Extra Grade Spray Dried milk powder as per BIS is
218. The maximum Lactate content in Whole Milk Powder as per BIS specifications is
219. Human milk as compared to any other milk is better for infants younger than 6 months of age because
220. As compared to cow and buffalo milk, human milk contains higher amount of
221. Though human milk and cow milk contain almost equal amount of fat, the human milk fat is unique for
222. Human milk has a higher proportion of
223. The presence of bifidus factor in human milk is important as
224. While human milk is superior for the new born infant, human milk substitutes (HMS) play a necessary role in infant nutrition when
225. Use of hydrolyzed ?S-casein in Infant formula have no relevance as
226. Lactulose is incorporated into infant formulas to
227. Humanized baby foods for infants having age more than 6 months have
228. Malting is a process applied to cereal grains, in which the grains are
229. For microbial deterioration in milk powders to occur, aw should
230. The causes for milk powder to be bacteriologically unacceptable or even unsafe can be:
231. To ensure that a product is bacteriologically safe, the samples should
232. Contamination of the powder can occur at
233. Enzymatic hydrolysis of fat in the milk powders can take place
234. The style of management of a powder plant where the rank is given the responsibilities is known as
235. In the working of the milk powder plant, most important person is
236. The Productivity of the milk drying plant can be best possible by efficient utilization of
237. The most important points to be considered by a plant supervisor is