LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION – FOOD CHEMISTRY
SECOND SEMESTER – April 2009
WD 60
FP 2802 - CHEMISTRY OF DAIRY PRODUCTS
Date & Time: 24/04/2009 / 1:00 - 4:00 Dept. No.
Max. : 100 Marks
PART- A
Answer ALL questions:
10 x 2 = 20
1. What are the factors that affect the redox properties of milk?
2. Write a note on interfacial tension.What is interfacial tension of milk?
3. Draw the structure of bixin and norbixin.
4. What are the rheological properties of milk?
5. What is Koestler’s chloride-lactose test.?
6. Mention the enzymes present in milk.
7. Is phosphoric acid present in milk. Justify the answer.
8. Is vitamin B2 stable to light.Give reason.
9. Define fermented milk.
10. Give the method involved in determining added water in milk.
PART- B
Answer any EIGHT questions:
8 x 5 = 40
11. What are the difference between the caseins and whey proteins?
12. What are colligative properties? Estimate the freezing point of milk by Hortvert
cryoscope.
13. What is Maillard reaction? Explain with suitable example.
14. Explain the mutarotation properties of lactose.
15. Discuss the structure of ∞ -lactose hydrate.
16. Write a note on lactose-glass.
17. Write briefly about the hydrolysis of primary casein by plasmin.
18. How the addition of acid and alkali affect the milk salt equilibria?
19. Explain the role of vitamin-A in vision.
20. What is the function of vitamin-C in milk?
21. What are the factors affecting rennet coagulation in cheese manufacturing process?
22. Give the method for detecting inadequate pasteurization of milk.
PART- C
Answer any FOUR questions:
4 x 10 = 40
23. (i) Describe the buffering capacity of milk by hyteresis titration curve.
(ii) Explain thermo plasticity of lactose.
24. (i) Explain the solubility of lactose using solubility curve.
(ii) How to determine the lactose concentration using polarimetry method?
25. (i) Write a note on (a) gel filtration. (b) Rennet coagulation.
(ii) Explain the manufacturing of sweetened condensed milk.
26. Describe the role of vitamin-D in the human system.
27. Explain the analysis of butter by modified Kohman test.
28. Give the manufacture of yoghurt.
********************