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Parag Milk Foods Executive Production Interview Questions, Process, and Tips
Parag Milk Foods Executive Production Interview Experiences
1 interview found
I applied via Campus Placement and was interviewed before Nov 2019. There were 5 interview rounds.
Interview Questionnaire
8 Questions
- Q1. What is pasteurizer ?
- Ans.
A pasteurizer is a machine used to heat liquids to a specific temperature to kill bacteria and extend shelf life.
Used in food and beverage industry
Commonly used for milk, juice, and beer
Can be batch or continuous process
Temperature and time are critical factors
Helps to preserve nutrients and flavor
- Q2. How to calculate the pasteurizer efficiency ?
- Ans.
Pasteurizer efficiency can be calculated by measuring the temperature and time of the pasteurization process.
Measure the temperature of the product before and after pasteurization
Measure the time it takes for the product to pass through the pasteurizer
Calculate the heat input and output of the pasteurizer
Use the formula: Efficiency = (Heat Output / Heat Input) x 100%
Example: If the heat input is 1000 kJ and the heat ou...
- Q3. How to increase the yield of paneer ?
- Ans.
Increasing yield of paneer can be achieved through various methods.
Using high-quality milk with high fat content
Adding food-grade acid like lemon juice or vinegar to curdle the milk
Using a cheesecloth to strain the curdled milk
Pressing the paneer to remove excess water
Using a paneer press to shape and compact the paneer
Using additives like calcium lactate or citric acid to improve texture and yield
- Q4. What is the purpose of first step and step pressure?
- Ans.
First step and step pressure are important in production process to ensure quality and efficiency.
First step is the initial stage of production process where raw materials are gathered and prepared for further processing.
Step pressure refers to the pressure applied during each step of the production process to ensure consistency and quality of the final product.
Both first step and step pressure are crucial in maintaini...
- Q5. What is defference between market milk and raw milk.?
- Ans.
Market milk is pasteurized and homogenized, while raw milk is not.
Market milk is heated to kill harmful bacteria, while raw milk is not.
Raw milk may contain harmful bacteria such as E. coli and Salmonella.
Market milk is standardized to ensure consistent quality and taste.
Raw milk may vary in taste and quality depending on factors such as the cow's diet and health.
Market milk is often fortified with vitamins and mineral...
- Q6. What is your future plan in dairy
- Ans.
My future plan in dairy is to increase production efficiency and expand product line.
Implementing new technology to improve milk production and quality
Developing new dairy products to meet changing consumer demands
Expanding distribution channels to reach new markets
Investing in employee training and development to improve skills and productivity
- Q7. How to introduce yourself?
- Q8. What is the principal of fat determination?
- Ans.
The principle of fat determination involves extracting fat from a sample and measuring its weight or volume.
Fat is extracted using solvents or physical separation methods.
The extracted fat is then weighed or measured to determine its quantity.
Different methods may be used depending on the type of sample being analyzed.
Common methods include Soxhlet extraction, acid hydrolysis, and gravimetric analysis.
The principle is ...
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Kishore Sadagopan
posted on 14 Jan 2025
(3 Questions)
- Q1. About your company experience
- Q2. Situation example
- Q3. Your expected working years
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- Q1. Family background
- Q2. Expected salary
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Mrs Bector's Food Specialities
Anonymous
posted on 18 Jul 2024
Selected
I applied via Recruitment Consulltant and was interviewed before Jul 2023. There were 2 interview rounds.
(2 Questions)
- Q1. Tell me about yourself.
- Q2. Why are you looking for change and motivation for joining our company
- Ans.
I am seeking new challenges and opportunities for growth in a dynamic and innovative company.
Seeking new challenges to enhance skills and knowledge
Interested in working in a dynamic and innovative environment
Looking for opportunities for personal and professional growth
(2 Questions)
- Q1. Your day to day activities.
- Q2. Technical Questions regarding your previous experience.
Selected
I applied via Walk-in and was interviewed before Oct 2023. There was 1 interview round.
(2 Questions)
- Q1. Types of Couplings
- Ans.
Couplings are mechanical devices used to connect two shafts together at their ends for the purpose of transmitting power.
Types of couplings include rigid couplings, flexible couplings, fluid couplings, and magnetic couplings.
Rigid couplings do not allow for any misalignment between the shafts, while flexible couplings can accommodate some degree of misalignment.
Fluid couplings use hydraulic fluid to transmit power betw...
- Q2. Pet line Flowchart
Selected
I applied via Campus Placement and was interviewed before Jul 2019. There was 1 interview round.
(1 Question)
- Q1. Tell me about yourself
- Ans.
Experienced Production Engineer with a background in mechanical engineering and a passion for optimizing manufacturing processes.
Bachelor's degree in Mechanical Engineering
5+ years of experience in production engineering
Proficient in CAD software and process optimization techniques
Led a team to successfully implement lean manufacturing principles, resulting in a 20% increase in production efficiency
Executive Production Interview Questions & Answers
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Kishore Sadagopan
posted on 14 Jan 2025
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- Q1. About your company experience
- Q2. Situation example
- Q3. Your expected working years
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- Q1. Family background
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Anonymous
posted on 18 Jul 2024
Selected
I applied via Recruitment Consulltant and was interviewed before Jul 2023. There were 2 interview rounds.
(2 Questions)
- Q1. Tell me about yourself.
- Q2. Why are you looking for change and motivation for joining our company
- Ans.
I am seeking new challenges and opportunities for growth in a dynamic and innovative company.
Seeking new challenges to enhance skills and knowledge
Interested in working in a dynamic and innovative environment
Looking for opportunities for personal and professional growth
(2 Questions)
- Q1. Your day to day activities.
- Q2. Technical Questions regarding your previous experience.
Selected
I applied via Walk-in and was interviewed before Oct 2023. There was 1 interview round.
(2 Questions)
- Q1. Types of Couplings
- Ans.
Couplings are mechanical devices used to connect two shafts together at their ends for the purpose of transmitting power.
Types of couplings include rigid couplings, flexible couplings, fluid couplings, and magnetic couplings.
Rigid couplings do not allow for any misalignment between the shafts, while flexible couplings can accommodate some degree of misalignment.
Fluid couplings use hydraulic fluid to transmit power betw...
- Q2. Pet line Flowchart
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posted on 30 Jun 2024
Selected
I applied via Naukri.com and was interviewed in Dec 2023. There were 2 interview rounds.
Basic Details About Candidates, Interest.
(5 Questions)
- Q1. What is Food Safety? What are the basic hazards?
- Ans.
Food safety refers to practices and procedures that ensure food is safe to eat by preventing contamination and foodborne illnesses.
Food safety involves proper handling, storage, and preparation of food to prevent contamination.
Basic hazards include biological hazards (e.g. bacteria, viruses), chemical hazards (e.g. cleaning agents, pesticides), and physical hazards (e.g. glass, metal fragments).
Examples of biological h...
- Q2. Describe Milk processing?
- Ans.
Milk processing involves pasteurization, homogenization, and packaging to ensure safety and quality.
Milk is first pasteurized to kill harmful bacteria and extend shelf life.
Homogenization breaks down fat molecules to create a uniform texture.
After processing, milk is packaged in various forms such as cartons, bottles, or bags.
Different types of milk products like skim milk, whole milk, and flavored milk are produced th
- Q3. Why milk loss temperature when in farmers hands?
- Ans.
Milk loses temperature when in farmers hands due to heat transfer from the warm hands to the cooler milk.
Heat transfer occurs from the warm hands of the farmer to the cooler milk, causing the milk to lose temperature.
The milk may also lose temperature due to evaporation when exposed to the warmer environment outside the storage tank.
Proper handling techniques, such as using insulated containers or gloves, can help mini
- Q4. What is HACCP? 7 Principles?
- Ans.
HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the production process.
HACCP stands for Hazard Analysis and Critical Control Points.
The 7 principles of HACCP are: Conduct Hazard Analysis, Determine Critical Control Points (CCPs), Establish Critical Limits, Monitor CCPs, Establish Corrective Actions, Verify Procedures, Maintain Records.
Example: In a food producti...
- Q5. GHP, GMP, GLP, QMS?
Interview Preparation Tips
- Food Safety
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Mrs Bector's Food Specialities
Anonymous
posted on 2 Aug 2023
Selected
I applied via LinkedIn and was interviewed before Aug 2022. There were 2 interview rounds.
(2 Questions)
- Q1. Raw material uses and benifits and process evaluation effeciancy of plant
- Ans.
Raw materials are essential for production, providing necessary components for manufacturing processes.
Raw materials are the basic substances used in the production process to create finished goods.
They can be natural resources like wood, minerals, or agricultural products, or synthetic materials like plastics or chemicals.
Benefits of using raw materials include cost-effectiveness, customization options, and sustainabi...
- Q2. You have to prepare process knowledge and manpower management
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