B.Sc. II (Entrepreneurship) (Semester IV) Examination, 2018
Microbial Biotechnology (Paper VIII)
Food and Dairy technology (New CBCS)
Day and Date Thursday, 13-12-2018 Total Marks 70
Time 10.30 a.m. to 1.00 p.m.
N.B. All questions are compulsory and carry equal marks.
Draw a neat labeled diagram wherever necessary.
Figures to the right indicate full marks.
1. Rewrite the following sentences by choosing correct alternatives from given below. 14
Irradiation is also known as
Hot sterilization Cold sterilization
Heat sterilization Dry sterilization
ii) HTST pasteurization stands for
A High Time slow Treatment B High temperature slow treatment
High Temperature short Time High Thermal slow time
iii) pigment responsible for yellow color of milk.
A Casein B Lactose
Chlorophyll Carotene
iv) is main sugar present in milk.
A Maltose B Lactose
Sucrose Dextrose
Phosphatase test is used to determine efficiency of
A Pasteurization B Sterilization
Disinfection A sepsis
vi) MPN test is used for the analysis of
A Meat B Water
Fish Cereals
Seat
No. Set P
P.T.O.
vii) A ll the following techniques are household preservation technique
except
A Smoking B Salting
Dehydration Lyophilization
viii) is the father of canning.
A Mendel B John Hall
Louis Pasteur Nicolas Appert
ix) The causative agent of Botulism is
A A.flavus B C.botulinum
A.vanelandii B.anthrax
Psychrophiles grow at a temperature of °C.
A 75 B 45 37 0
xi) Food grains are mainly preserved by
A Centrifugation B Drying
Filtration Solvent extraction
xii) pH of fresh cow milk is
A 5.5 to 6.5 B 6.5 to 6.7
7.5 to 8.5 None of the above
xiii) is degradation of fatty foods.
A Fermentation B Putrefaction
Rancidity Sacchacrification
xiv) Rennin enzyme is used in manufacturing of
A Vitamin B B iodiesel
Citric acid Cheese
2. A nswer any seven of the following 14
Define Asepsis.
ii) What is ultra pasteurization
iii) Define Fermentation.
iv) What is Butter
Define food poisoning.
SLR-SK 32 *SLRSK32*
Set P
vi) Composition of Ice-cream.
vii) What is SNF
viii) Name any two bacteria and two molds involved in spoilage of meat.
ix) Write the approximate composition of milk.
3. A nswer any two of the following 10
Describe spoilage of egg.
ii) Explain in brief methods of pasteurization.
iii) Differentiate Endotoxin and Exotoxin.
B Discuss in brief composition, uses and defects of cheese. 4
4. Answer any two of the following 14
Describe in detail microbial spoilage of meat.
ii) Describe in detail microbial spoilage of cereals and vegetables.
iii) Explain in detail various methods of milk pasteurization.
5. A nswer any two of the following 14
Explain preservation by high temperature.
ii) Write in detail preservation of food by using chemical preservatives.
iii) Write in detail the important steps in production of ice cream.