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You will find MILK AND DIARY TECHNOLOGY-2014,2015,2016,2017,2018 past question PDF which can be downloaded for FREE on this page. MILK AND DIARY TECHNOLOGY-2014,2015,2016,2017,2018 is useful when preparing for FST503 course exams.

MILK AND DIARY TECHNOLOGY-2014,2015,2016,2017,2018 past question for the year 2018 examines 500-level Engineering students of FUTO, offering FST503 course on their knowledge of milk, cheese, yogurt, pasteurization

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Past Questions related to MILK AND DIARY TECHNOLOGY-2014,2015,2016,2017,2018

Abattoir management and animal products handling 2017 & 2020

Year: 2020

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: AST503

Topics: Abattoir management, animal products handling, milk composition, alveolus, concentrate feeding, pasture feeding, milk production plan, milk handling, milk processing, egg formation, egg shell thickness, eggs, lairage, animal slaughter, livestock judging, carcass evaluation, meat quality, meat color, meat tenderness, meat processing, breeding systems, sheep, goat, smoking meat, meat smoking methods, flat yolks, egg processing, milk pasteurization

Fundamentals of food processing

Year: 2020

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST303

Topics: Food processing, chilling, precooling, pasteurization, food spoilage, food refrigeration, thermal processing, food preservation, fermentation, wine production, amelioration, aging, food irradiation, food blanching, food dehydration, food concentration

Sheep and goat production

Year: 2020

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: AST507

Topics: Sheep production, goat production, mating, Helminthiasis, business plan, sheep production, sheep management, milk product, sheep milk

PROCESSING AND STORAGE OF AGRICULTURAL FOOD PRODUCTS

Year: 2018

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: AGR306

Topics: quality control, bio materials, meat processing, natural casing, milk, slaughtering, stunning, fish preservation, water quality, silage, snail, timber processing

FOOD PROCESSING FUNDAMENTALS

Year: 2010

School: Federal University of Technology, Owerri

Department: Agriculture and Veterinary Medicine

Course Code: FST303

Topics: thermal processing, enthalpy, psychrometrics, refrigeration, food preservation, pasteurization, drying process, fermentation

Books related to MILK AND DIARY TECHNOLOGY-2014,2015,2016,2017,2018

Dairy Microbiology Handbook The Microbiology of Milk and Milk Products, 3rd edition

Author: Richard Robinson

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: Dairy Microbiology, milk microbiology, milk product microbiology, milk composition, milk components, milk processing, raw milk microflora, market milk microbiology, cream microbiology, butter microbiology, Condensed milk, Evaporated Milk, Sweetened Condensed Milk, Retentate, dried milk powder production, Manufacturing Processes, dried milk microflora, ice cream, Starter Culture Technology, Lactic Fermentations, Yeast-Lactic Fermentations, Mold-Lactic Fermentations, soft cheeses, Starter Bacteria, Smear-Ripened Cheeses, cheese spoilage, waste disposal, water supplies microbial control

Milk Processing and Quality Management

Author: Adnan Tamime

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: Milk Processing, Mastitis, Milking equipment, Animal health management, feed control, Milking operations, Milking machine design, milk concentration, milk Heat treatment, milk composition, milk constituents, lactose, milk salts, lipids, proteins, milk enzymes, Creaming, raw milk microflora, Microbial analysis, Mastitic milk, Raw Liquid Milk safety, Bovine spongiform encephalopathy, Thermisation, tyndallisation, milk heat treatment, pasteurisation, In-container sterilisation, Microfiltration, Liquid Milk Dairies

MILK AND DIARY TECHNOLOGY

Author: MRS ODUM

School: Federal University of Technology, Owerri

Department: Engineering

Course Code: FST503

Topics: milk, frozen desserts, cheese, diary, egg technology, diary technology

Handbook of dairy foods and nutrition, 3rd edition

Author: Gregory Miller, Judith Jarvis, Lois McBean

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: dairy foods, nutrition, energy, protein, carbohydrate, fat, vitamins, Pasteurized Milk Ordinance, milk treatments, milk products, flavored milk, cheese, Whey products, dairy foods, dairy nutrients, coronary heart disease, dietary fatty acids, dietary cholesterol, hypertension, cancer, colon cancer, breast cancer, Conjugated Linoleic Acid, Sphingolipids, Butyric Acid, milk proteins, bone health, Fluoridation, Lactose Digestion, lactase expression decline, Lactose Maldigestion, milk intolerance, Cow’s Milk Allergy

Fundamental Food Microbiology, 5th Edition

Author: Arun Bhunia, Bibek Ray

School: Edo University

Department: Science and Technology

Course Code: MCB411

Topics: Food microbiology, food fermentation, food spoilage, microbial growth, Biofilm Formation, Microbial Sporulation, microbial Germination, mold spores, yeast spores, bacterial spores, gene transfer, gene cloning, plasmids, Protein Targeting, Protein Engineering, Genome Mapping, genome Sequencing, lactic acid bacteria, Bioengineered Bacteriocins, Drug-Delivery System, Bacteriophages, cell death, cell injury, Fermented Food Production, Fermented Dairy Products, Fermented Milk Products, Yogurt Fermentation, cheeses, cottage cheese, Cheddar Cheese, Fermented Meat Products, Fermented Vegetable Products, Intestinal Bacteria, Probiotics, Bioengineered Probiotics, Food Preservatives, Food Packaging, liposomes, Nanoencapsulation, Microbial Proteins, Food Additives, Single-Cell Proteins, amino acids, Nutraceuticals, Vitamins, Flavor Compounds, Flavor Enhancers, Exopolysaccharides, Microbial Food Spoilage, Food Spoilage Molds, Food Spoilage Yeasts, Eggs, Egg Products, Fish, Crustaceans, Mollusks, Microbial Food Spoilage indicators, microbial foodborne disease, Foodborne Intoxications, Foodborne Bacterial Infections, Salmonella enterica, Listeria monocytogenes, Pathogenic Escherichia coli, Shigella Species, Campylobacter Species, Yersinia enterocolitica, Foodborne Toxico-Infections, Clostridium perfringens, Bacillus cereus, Vibrio cholerae, Enterotoxigenic Escherichia coli, Opportunistic Bacterial Pathogens, Aeromonas hydrophila, Plesiomonas shigelloides, molds, mycotoxins, parasites

Preparation Of Dairy Products, 6th edition

Author: Pauline Ebing, Karin Rutgers

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: Dairy Products Preparation, infant nutrition, lactose intolerance, pasteurisation, creaming, starter cultures, sour cream, butter, buttermilk, sour milk, Ghee, Koa, Rabi, yoghurt, Kefir, Cheese, milk coagulation, separating curd, separating whey, cheese recipes

Introduction to Animal Products Processing and Preservation

Author: Olukayode Anthony Makinde

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: Animal Products Processing, Animal Products Preservation, Animal Products Industry, animal growth, animal development, meat production, meat processing, slaughter, meat preservation, meat storage, egg formation, egg production, Egg processing, egg Storage, milk production, milk processing, milk quality, milk storage

Food biochemistry and food processing, 2nd edition

Author: Benjamin Simpson

School: Edo University

Department: Medical, Pharmaceutical and Health science

Course Code: BCH315

Topics: Food biochemistry, food processing, food analysis, enzymes, browning reaction, water chemistry, biochemistry, enzymology, enzyme classification, enzyme nomenclature, biocatalysis, enzyme engineering, enzyme activities, protein cross-linking, peptic enzyme, seafood enzymes, meat, poultry, seafoods, seafood processing biochemistry, fish collagen, fish gelatin, fish processing, fish quality, milk, diary products, equid milk, milk processing biochemistry, fruits, vegetables, cereals, protein biochemistry, fruit processing biochemistry, vegetable processing biochemistry, non-enzymatic browning, bakery, cereal products, beer fermentation, Rye processing, health foods, probiotics, natural food pigments, food processing, minimally processed foods, food safety, food allergens

Dairy technology, Part 1

Author: Walstra, Geurts, Noomen, Jellema, MAJS Van Boekel

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: Dairy technology, milk components, lactose, lactic acid fermentation, salts, Colloidal Calcium Phosphate, lipids, autoxidation, proteins, serum proteins, casein, enzymes, milk enzymes, enzyme activity, Contaminants, Fat Globules, creaming, lipolysis, Casein Micelles, milk microbiology

Ruminant animal production

Author: Grace Jokthan

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP509

Topics: Ruminant animal production, small ruminants, Small Ruminant Housing, Disease Prevention measures, Cattle Breeds, cattle classification, dairy cows management, milking process, milk processing, milk preservation, beef cattle management, cattle disease, cattle parasites

Essentials of Food Science, 4th edition

Author: Vickie Vaclavik, Elizabeth Christian

School: University of Ilorin

Department: Agriculture and Veterinary Medicine

Course Code: AFS201, BCH421, ICH312

Topics: evaluation of food quality, water, carbohydrate, starch, pectin, gum, grain, vegetable, fruit, protein, egg, egg products, milk, milk product, fat, oil products, food emulsions, foams, sugar, sweetener, confections, baked products, dough, food preservation, food additives, food packaging, food safety

Functional Anatomy and Physiology of Domestic Animals, 5th edition

Author: William Reece, Eric Rowe

School: Federal University of Agriculture, Abeokuta

Department: Agriculture and Veterinary Medicine

Course Code: ANP211

Topics: domestic animals, cell, embryology, energy production, tissues, body cavities, body water, water balance, dehydration, blood, leukocytes, erythrocytes, iron metabolism, anemia, polycythemia, hemostasis, blood coagulation, plasma, nervous system, nerve impulse, reflexes, meninges, nervous system, cerebrospinal fluid, central nervous system metabolism, sensory organs, Sensory Receptors, Sensory Receptor Responses, pain, taste, smell, hearing, vision, endocrine system, hormones, pituitary gland, thyroid gland, parathyroid gland, adrenal glands, pancreatic gland, prostaglandins, bones, joints, synovial fluid, bone structure, bone formation, bone repair, Skeletal-Muscle Harnessing, muscle, Skeletal-Muscle Contraction, cardiovascular system, heart, pericardium, blood vessels, lymphatic system, spleen, cardiac contractility, electrocardiogram, heart sounds, heart rate, blood pressure, blood flow, capillary dynamics, respiratory system, respiratory apparatus, pulmonary ventilation, oxygen transport, carbon dioxide transport, respiratory clearance, Avian respiration, urinary system, Glomerular Filtration, Nephron, Extracellular Fluid Volume Regulation, aldosterone, micturition, Renal Clearance, Avian Urinary System, Acid–Base Balance maintenance, digestion, absorption, oral cavity, pharynx, intestines, accessory organs, Gastrointestinal Motility, Ruminant Stomach, Ruminant Metabolism, Ruminant Digestion, body temperature, body heat, hibernation, Hypothermia, Hyperthermia, male reproduction, penis, Spermatogenesis, erection, female reproduction, Ovarian Follicle Activity, Sexual Receptivity, Estrous Cycle, pregnancy, parturition, lactation, Mammogenesis, Lactogenesis, Milk Removal, milk composition

Dairy technology, Part 2

Author: P Walstra, ТJ Geurts, A Noomen, A Jellema, MAJS Van Boekel

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP303

Topics: milk collection, milk reception, Centrifugation, Thennobacteriology, Heat Regeneration, Evaporating, drying, Atomization, ultrafiltration, reverse osmosis, electrodialysis, cooling freezing, lactic fermentations, sugar metabolism, citrate metabolism, acetaldehyde, acid production, bacteriophages, disinfection

Agricultural processing and storage

Author: BB Shani

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: CRP405

Topics: Agricultural processing, Agricultural storage, post harvest processing, milk processing, milk handling, agricultural product storage, meat preservation, meat handling

Sterilization & disinfection

Author: AA Akanbi

School: University of Ilorin

Department: Medical, Pharmaceutical and Health science

Course Code: MICROBIOLOGY

Topics: Disinfectants, CHEMICAL AGENTS, detergents, phenol, HYDROGEN PEROXIDE, protein, iodine, Formaldehyde, glutaraldehyde, Ethylene oxide, acid, alkalis, nucleic acid, Pasteurization, FILTRATION, radiation

Frontiers of microbiology

Author: MCB UNILORIN

School: University of Ilorin

Department: Science and Technology

Course Code: MCB206

Topics: Microbiology, Anthony van Leeuwenhoek, Louis Jablot, John Needham, Lazzaro spallanzani, pasteurization, Bacillus anthracis, petri

Sterilization and Disinfection

Author: Olubusola Odeniyi

School: University of Ibadan

Department: Science and Technology

Course Code: MCB121

Topics: Microbiology, Sterilization, Disinfection, Microorganisms, Joseph Lister, Aseptic techniques, antiseptic surgery, infections, wounds, asepsis, antimicrobial agents, antiseptic soaps, disinfection, chemotherapy, antisepsis, pasteurization, sanitization, bacteriostatic

Control of Microorganisms physical and chemical control

Author: MCB UNN

School: University of Nigeria, Nsukka

Department: Science and Technology

Course Code: MICROBIOLOGY

Topics: sterilization, Disinfection, Sanitization, Antisepsis, Chemotherapy, microbial death, autoclaving, Pasteurization, Tyndallization, Dry heat, filtration, Depth filters, microorganisms control, Membrane filters, Laminar flow biological safety cabinets, Ultraviolet radiation, radiation, Ionizing radiation, phenolics, alcohols, halogens, Quaternary ammonium compounds, Aldehydes, sterilizing gases, Ethylene oxide, Betapropiolactone, Vaporized hydrogen peroxide

Animal Husbandry Techniques 1 Ruminant

Author: Jokthan, AA Njidda

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP401

Topics: Animal Husbandry Techniques, Ruminant, sheep fattening, goat fattening, sheep production, goat production, pasture production, pasture management, castration, artificial Insemination technique, Milk glycerol diluent, Egg Yolk citrate diluent, Estrous synchronization, milking utensils, drenching, dehorning, range fencing, body condition score, silage

Modern Livestock and Poultry Production, 9th Edition

Author: Frank Flanders, James Gillespie

School: National Open University of Nigeria

Department: Agriculture and Veterinary Medicine

Course Code: ANP313

Topics: Livestock Production, Poultry Production, domestication, livestock industry, livestock production safety, nutrition, feeding, feed nutrients, feed additives, balancing rations, animal breeding, animal breeding genetics, animal reproduction, animal breeding systems, Beef cattle, marketing beef cattle, swine, feeding wine, swine housing, swine equipment, marketing swine, sheep, goats, sheep feeding, sheep management, horses, horsemanship, horse training, poultry, poultry diseases, poultry parasites, marketing poultry, marketing eggs, dairy cattle, dairy cattle breeds, feeding dairy cattle, dairy herd management, milking management, dairy heard health, dairy housing equipment, marketing milk, rabbits, Bison, ratites, Llamas, Alpacas, Elk

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