Parle Agro Interview Questions, Process, and Tips

Adulteration in milk refers to the addition of foreign substances to milk to increase its volume or shelf life.

• Water

• Starch

• Urea

• Formalin

• Detergents

• Vegetable oil

• Glucose

• Salt

• Melamine

• Hydrogen peroxide

HTST stands for High Temperature Short Time, a method of pasteurization used in the dairy industry.

• HTST is a method of pasteurization that involves heating milk to a high temperature (usually around 72°C) for a short period of time (usually around 15 seconds).

• This process helps to kill harmful bacteria in the milk while preserving its nutritional value and taste.

• HTST is commonly used in the dairy industry to pasteurize...read more

Pasteurisation is a mild heat treatment that kills most bacteria, while UHT involves heating milk to a higher temperature for a shorter time to kill all bacteria.

• Pasteurisation involves heating milk to 72°C for 15 seconds, while UHT involves heating milk to 135°C for 1-2 seconds.

• Pasteurised milk has a shelf life of 2-3 weeks, while UHT milk can last for several months without refrigeration.

• UHT milk has a slightly diffe...read more

HACCP ensures food safety by identifying and controlling potential hazards in the production process.

• HACCP helps to prevent contamination and reduce the risk of foodborne illnesses.

• It involves identifying potential hazards, implementing control measures, and monitoring the process to ensure safety.

• HACCP is a legal requirement for food production and is recognized internationally.

• Examples of hazards include biological, ...read more