The candidate should ensure tht thie question ‘paper contains 3 printed pages. ~ B.Sc. (Pt. 1) ® 8004-11 Br402 B.Sc. (Part II) (Integrated) EXAMINATION, 2014 (Facutty oF Science) (Common to Three and Five Year Integrated Course) BIO-TECHNOLOGY Pare BT-402 Dairy Technology) ‘Time ALLowep : Taree Hours (Food Maximum Marks— 50 (1) No supplementary answer-book will be given to any candidate. Hence the candidates should write the ‘answers precisely in the Main answer-book only. (2) All the parts of one question should be answered at one place in the answer-book. One complete question should not be answered at different places in the answer-book. Question No. 1 is compulsory. Attempt rive questions in all, selecting ons question from each Section. Tum over‘Answer the questions in brief-— @ @) © @ © o @ () @ o ‘What are algal proteins? Give one example also. Define food additives. What is sauerkraut? Name any two enzymes used widely for food processing. How does salt function as food preservative? Define milk. What is rancidity of milk products? What is skimming of milk? Define pasteurization. Name two alcoholic beverages. ix10=10 Section A. Describe the use of micro-organisms for production of fermented cheese and idli. 10 Or Write notes on following:— @ Mushroom (ii) Food flavours. 5+5=10 Section B . Describe the post-harvest technology and process for food perservation. 10 soon Or Write notes on following: (i) Classification of fruit juice (ii) Beer mashing and chill-proofing. 545=10 Section C 4. Describe the microbial spoilage of milk in detail. Or Write notes on the following:-— (Factors affecting milk composition 10 Gi) Chemical and functional properties of milk com- ponents. Secrion D 54+5=10 5. Describe in detail milk quality control and adulteration 10 of m: Or Write notes on the following:— (i) Homogenization and sterilization of milk (ii) Ice cream manufacture. S004 3