B.Sc. III (Biotechnology) (Semester VI) (CGPA) Examination, 2018
food and dairy technology
Day and Date Wednesday, 4-4-2018 Max. Marks 70
Time 10.30 a.m. to 1.00 p.m.
Instructions All questions are compulsory.
Figures to right indicate full marks.
1. Rewrite the sentences by selecting correct answer from the given alternatives 14
The efficiency of pasteurization of milk is detected by
Phosphatase test MPN
MBRT SPC
ii) In sauerkraut fermentation, salt added must be within the range of
w/w w/w w/w None of these
iii) Baird-Parker agar is used for enumeration of
E.Coli Salmonella typhi
Staphylococcus aureus Moulds
iv) Quaternary ammonium compounds (QUATs) which having charge
on it.
Positive Negative No None of these
Number of coliforms present in the water is determined by test.
MBRT Most probable number
Resazurin Phosphatase
vi) In ISO 9000, ISO stands for
International Standard Organisation
International Selection Organisation
International state organisation
International standard opportunity
vii) The spoilage of canned foods mainly caused due to
Staphylococcus aureus E.Coli
Salmonella typhi Clostridium spp.
viii) Vinegar is produced by using
Acetobacter and Gluconobacter Saccharomyces cerevisiae
Lactobacillus and Leuconostoc None of these
ix) Slim production in the milk is due to growth of in it.
E.Coli Salmonella typhi
Serretia marcescens Alcaligenes Viscolactis
In LTH method of pasteurisation temperature is used.
71.7°C for 15 sec. 62.8°C for 30 min.
120°C for 1 sec. None of these
xi) are the rapid methods for detection of specific organisms and
toxins in food.
ELISA PCR
DNA/RNA Methodology All of these
xii) is an indicator organism of water pollution.
Staphylococcus aureus Streptococcus faccalis
Salmonella typhi E.Coli
xiii) The commercial production of beer is carried out by using
E.Coli
Aspergillus niger
Lactobacillus plantarum and leuconostoc mesenteroides
Saccharomyces cerevisiae var. cerevisiae and saccharomyces cerevisiae
var. carlsbergensis
xiv) Mycotoxins are produced by
Bacteria Yeast Fungi Viruses
2. Answer any seven of the following 14
Give starter culture used for cheese production.
ii) Define pasteurisation and give its different methods.
iii) Define canning.
iv) Define milk and give composition of milk.
Give 2 names of quality systems of food.
vi) Give any four facilities and operations in food industries.
vii) Name of microorganisms used in sauerkraut production.
viii) Characteristics of indicator organism of food spoilage.
3. Answer any two of the following 10
Methylene Blue Reduction Time Test (MBRT).
ii) Bread fermentation.
iii) Use of food additives and radiations in food preservations.
Explain microbial spoilage of different milk and milk products. 4
4. Answer any two of the following 14
Explain chemical and physical properties of food affecting microbial growth.
ii) Explain phosphatase and resazurin test.
iii) Rapid methods for detection of specific microorganisms and toxins in food.
5. Answer any two of the following 14
Explain use of high temperature for preservation of food.
ii) Explain different enumeration methods for microbiological examination of
foods.
iii) Explain hazard analysis and critical control points (HACCP).