Animal Diseases and Surgery
Anatomy, Pharmacology and Hygiene
Veterinary Public Health
4. Meat Hygiene and Technology
5. LPT Milk

Syllabus & PYQs of LPT Milk

Market Milk:

Quality, testing and grading of raw milk. Processing, packaging, storing, distribution, marketing, defects and their control.
Preparation of the following milks: Pasteurized, standardized, toned, double toned, sterilized, homogenized, reconstituted, recombined and flavoured milks.

Preparation of cultured milks, cultures and their management, yoghurt, Dahi, Lassi and Srikhand. Preparation of flavored and sterilized milks.
Legal standards. Sanitation requirement for clean and safe milk and for the milk plant equipment.

Milk Products Technology:

2.1 Selection of raw materials, processing, storing, distributing and marketing milk products such as Cream, Butter, Ghee, Khoa, Channa, Cheese, condensed, evaporated, dried milk and baby food, Ice cream and Kulfi; By-products, whey products, butter milk, lactose and casein.
Testing, grading, judging milk products BIS and Agmark specifications, legal standards, Quality control and nutritive properties. 2.5 Packaging, processing and operational control. Costing of dairy products



Legal standards for whole milk powder and skim milk powder.
What are the main functions of packaging milk and milk products? Describe various types and forms of packaging materials used for milk and milk products.
Define fermented milk and state its advantages. Describe the complete manufacturing process involved in the production of cultured buttermilk.


Causes of flavor defects in milk.
Describe the method of manufacturing, packaging and storage of butter.
Explain with the help of flow diagrams, the manufacturing of sterilized, homogenized and flavored milk.


a) Reconstituted milk and recombined milk? Describe preparation of Srikhand, Lassi and Yoghurt
b) Grading of raw milk
c) What are indigenous milk products? Describe about sanitation requirement in dairy plant for clean and the safe milk
d) Zoonosis associated with meat and milk
e) Methods of milk pasteurization


a) Utilization approaches of whey
b) Compare physical and sensory prop. of buffalo and cow milk khoa.
c) UHT processing? how do we achieve commercial sterility in aseptic packaging of milk?
d) Sanitation requirement for clean and safe milk production


a) Marketing system of milk products
b) Procedure of testing and grading of raw milk at primary milk collection center


a) Quality assurance program in milk and meat industry
b) Diff. drying methods, their advantage and disadvantage for manufacturing of milk powders including their packaging and storage
c) Processing technology of cheddar cheese including their packaging and storage
d) Role of cooperating societies and O.F. in the development of dairy industry in India


a) Probiotics and their uses in milk products
b) Bacteriological physical, chemical, nutritional effects of processing of milk
c) Reverse osmosis, ultra-filtration, Nano-filtration and micro-filtration technology in milk processing
d) Fortified, reconstituted and flavoured milk
e) Total quality management in processing of milk product


a) role of various ingredients used in ice cream manufacturing (15)
b) Platform test for milk quality (15)
c) discuss principle of heat exchange and process of ( HTST ) method of milk pasteurization including function of each component of HTST equipment (25)


a) Procedure for preparation of cultured milk product of yoghurt and Srikhand (20)