Parag Milk Foods Technical Officer Interview Questions and Answers for Freshers

Q1. Temperatures for heat treatment of milk and milk products
Ans. 
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...read more
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Q2. Holding time time for milk and milk products
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Q3. Htst treatment holding time for milk
Ans. 
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).
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Q4. 15 sec of time
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Q1. Why curd milk heat treatment is done for 90 degrees celcius
Ans. 
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...read more
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Q1. Give your introduction
Ans. 
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...read more
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Q2. What salary you want
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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.
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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

Q1. Esl milk, types of heat treatment,pasteurisation,milk reception
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Q1. At what temperature milk is packed
Ans. 
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...read more
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Q2. At what temperature curd is packed
Ans. 
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.
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Q1. At what temperature milk is packed
Ans. 
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...read more
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Q2. At what temperature curd is packed
Ans. 
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.
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Q1. At what temperature milk is packed
Ans. 
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.
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Q2. At what temperature curd is packed
Ans. 
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.
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Q1. At what temperature is milk typically packaged?
Ans. 
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.
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Q2. At what temperature is curd typically packed?
Ans. 
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.
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Q1. PH of milk is
Ans. 
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
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Q1. What are your salary expectations?
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Q2. Share details of your previous job.
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Q3. What are your strengths and weaknesses?
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Q4. Tell me about yourself.
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Q1. Any technical questions
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Q2. Dg, Transformer, VCB, ACB,
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Q3. LT Panel All Questions
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Q1. Technical Questions
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Q2. Dg Transformer All types breaks
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Q3. All types Breaks
Ans. 
Different types of brakes used in engineering applications.
• Mechanical brakes: Disc brakes, Drum brakes

• Hydraulic brakes: Hydraulic disc brakes, Hydraulic drum brakes

• Electromagnetic brakes: Eddy current brakes, Magnetic particle brakes

• Pneumatic brakes: Air brakes, Vacuum brakes

• Friction brakes: Single-servo brakes, Dual-servo brakes
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Q1. He asked my CTC, my current company work, position, responsibility and all of relevant of my job.
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Q1. Construction related
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