B.Sc. III (Semester VI) (CGPA) Examination, 2018
Biotechnology
Food and Dairy Technology
Day and Date Friday, 2-11-2018 Max. Marks 70
Time 10.30 a. m. to 1.00 p. m.
Instructions All questions are compulsory.
Figures to the right indicate full marks.
Draw neat labeled diagram wherever necessary.
1. Choose the correct alternative and rewrite the sentence again 14
Available water or water activity is decreased using
pasteurization drying filtration canning
ii) Indian pickles are preserved due to
hypertonic condition hypotonic condition
isotonic condition isoelectric point
iii) has been called the 'Father of Canning'.
Pasteur Robert Hook
Tyndall Nicolas Appert
iv) The cow milk contain of lactose sugar generally.
2 3 4 5
The cow milk contain of casein protein generally.
1.5 2.5 3.5 4.5
vi) Pasteurization is the process of
sterilization drying disinfection vaccination
vii) Milk's Phosphate test is used to determine the
quality of milk
efficiency of pasteurization
quantity of milk
lactose in milk
P.T.O.
Set P
viii) In quality control microbial examination of finished product as well as ingredients products in process, equipments, environment and personnel is known as
control at source hazard
criteria quality
ix) Unacceptable contamination, microbial growth, toxins, enzymes responsible for food spoilage is microbial
severity criteria examination hazard
As per MBRT test decolourization after 8 hours indicates that milk has quality.
better good excellent poor
xi) Most probable number of milk is used to determine
presence of all microbes
presence of coliforms
presence of pyscrophilic microbes
presence of thermophilic microbes
xii) Halophilic microbes are observed in
beer pickle cheese yoghurt
xiii) Sauerkraut is fermented product of cabbage and contains
high salts lactic acid
glucose both and
xiv) Penicillium camemberti is used for ripening of
Roqueforti cheese Camembert cheese
Cheddar cheese Swiss cheese
2. Define and explain any seven of the following 14
Indicator organisms
ii) Record keeping
iii) SPC
iv) Perishable food
Toxin
vi) MPN
vii) Disinfection
viii) Spoilage of food
ix) Pickles.
3. Answer any two of the following 10
Explain genetic and immunological methods used for determination of food spoilage by toxins and microbes.
ii) Explain microbial spoilage of eggs and poultry products.
iii) Explain quality systems with examples in food industry.
Define pasteurization and explain methods of pasteurization. 4
4. Answer any two of the following 14
Explain dye reduction tests in detail with its significance.
ii) Explain the production, spoilage, preservation and nutritional value of Vinegar.
iii) Explain the general methods of food preservation.
5. Answer any two of the following 14
Explain Hazard Analysis and Critical Control Points (CACCP) system in detail.
ii) Explain the production, spoilage, preservation and nutritional value of Cheese.
iii) Explain microbial spoilage of vegetables and fruits.