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I appeared for an interview in Jan 2025.
Milk is typically packed at a temperature of around 4 degrees Celsius to ensure freshness and prevent bacterial growth.
Milk is usually packed at a temperature of 4 degrees Celsius to maintain its quality and freshness.
Packaging milk at a lower temperature helps to slow down bacterial growth and extend its shelf life.
Temperature-controlled packaging facilities are used to ensure that milk is stored and packed at the cor...
Curd is typically packed at room temperature.
Curd is usually packed at room temperature to maintain its freshness and texture.
Packing curd at a higher temperature can lead to spoilage and growth of harmful bacteria.
On the other hand, packing curd at a lower temperature can affect its taste and consistency.
Milk is typically packed at a temperature of around 4 degrees Celsius to ensure freshness and prevent bacterial growth.
Milk is usually packed at a temperature of 4 degrees Celsius to maintain its quality.
This temperature helps to slow down bacterial growth and extend the shelf life of the milk.
Packaging milk at a lower temperature also helps to preserve its nutrients and flavor.
For example, pasteurized milk is often pa...
Curd is typically packed at room temperature.
Curd is usually packed at room temperature to maintain its freshness and texture.
Packing curd at a higher temperature can lead to spoilage and growth of harmful bacteria.
On the other hand, packing curd at a lower temperature can affect its taste and consistency.
Milk is typically packed at a temperature of around 4 degrees Celsius to maintain freshness and quality.
Milk is usually packed at a temperature of 4 degrees Celsius to ensure it stays fresh and maintains its quality.
Packaging milk at a lower temperature helps to slow down bacterial growth and extend its shelf life.
Temperature control is crucial in the dairy industry to prevent spoilage and ensure product safety.
Curd is typically packed at room temperature.
Curd is usually packed at room temperature to maintain its freshness and texture.
Packing curd at a higher temperature can lead to spoilage and growth of harmful bacteria.
On the other hand, packing curd at a lower temperature can affect its taste and consistency.
Milk is typically packaged at a temperature of around 4 degrees Celsius.
Milk is usually packaged at a temperature of 4 degrees Celsius to maintain freshness and quality.
Packaging milk at a lower temperature helps to slow down bacterial growth and extend its shelf life.
Some milk packaging processes involve pasteurization, which heats the milk to a higher temperature before cooling it down for packaging.
Curd is typically packed at a temperature of around 4-6 degrees Celsius.
Curd is usually packed at a refrigerated temperature to maintain freshness and prevent spoilage.
The ideal temperature for packing curd is between 4-6 degrees Celsius.
Packaging curd at higher temperatures can lead to faster bacterial growth and spoilage.
Maintaining a cold chain during transportation is crucial to preserve the quality of packed curd.
pH of milk is around 6.5
The pH of milk typically ranges from 6.5 to 6.7
The pH level of milk can vary depending on factors such as temperature and processing methods
Milk with a lower pH may indicate spoilage or contamination
I applied via Referral and was interviewed in Jul 2023. There were 2 interview rounds.
3 parts
Part a -attention to details -25 questions-5mins
Part b-logical reasoning -15 questions-15mins
Part c- ques related to percentage distance calculation -10 questions -15 mins
I applied via Campus Placement and was interviewed before May 2022. There were 4 interview rounds.
Heat treatment temperatures for milk and milk products
Heat treatment is used to kill harmful bacteria and extend the shelf life of milk and milk products
The temperature and duration of heat treatment vary depending on the specific product
Common heat treatment methods include pasteurization and sterilization
Pasteurization typically involves heating milk to a temperature between 63-72°C for a specified time, such as 15-3...
HTST treatment holding time for milk is the time duration for which milk is held at a specific temperature to kill harmful bacteria.
HTST stands for High-Temperature Short-Time treatment.
The holding time for milk during HTST treatment is usually around 15-20 seconds.
The temperature at which milk is held during HTST treatment is around 72°C (161°F).
Curd milk heat treatment is done at 90 degrees Celsius to kill harmful bacteria and enzymes.
Heating milk to 90 degrees Celsius helps to destroy pathogenic bacteria present in the milk.
It also denatures enzymes that can cause spoilage and affect the quality of the curd.
The heat treatment ensures the safety and shelf life of the curd product.
Lower temperatures may not effectively kill all the bacteria, while higher tempe...
I am a Technical Officer with expertise in various technical areas.
I have a strong background in computer science and engineering.
I have experience in managing and troubleshooting technical systems.
I am skilled in programming languages such as Java, C++, and Python.
I have worked on projects involving network administration and cybersecurity.
I am familiar with hardware and software installation and maintenance.
I have ex...
I am open to discussing salary based on the responsibilities and requirements of the position.
I am flexible and open to negotiation.
I am looking for a salary that is competitive within the industry.
I would like to be compensated fairly for my skills and experience.
I am interested in discussing the benefits package as well.
I applied via Campus Placement and was interviewed in Dec 2021. There were 4 interview rounds.
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I applied via Recruitment Consultant and was interviewed in Oct 2021. There was 1 interview round.
I applied via Approached by Company and was interviewed before Feb 2021. There was 1 interview round.
posted on 2 Feb 2024
I applied via LinkedIn and was interviewed in Aug 2023. There were 3 interview rounds.
Mirror images, quantitative aptitude
Modern dam in 2023 time: 15 minutes for 8 people
Rankine cycle is a thermodynamic cycle used in power plants to convert heat into mechanical work.
Rankine cycle is a theoretical cycle that represents the operation of a steam power plant.
It consists of four processes: heating, expansion, cooling, and compression.
The cycle uses a working fluid, typically water or steam, to transfer heat and perform work.
The heat source is usually a boiler where fuel is burned to produce...
Runner power is the amount of work done by a runner in a given time. Impulse momentum principle states that the change in momentum of an object is equal to the impulse applied to it.
Runner power is a measure of how much work a runner can do in a specific time period.
It is calculated by dividing the work done by the time taken.
For example, if a runner completes a 10 km race in 1 hour, their power can be calculated by di...
posted on 21 Jul 2023
based on 5 interviews
1 Interview rounds
based on 40 reviews
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