B.Sc. II Entrepreneurship (CGPA) (Semester IV) Examination, 2018
Microbial biotechnology
food and dairy technology (Paper VI)
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 labelled diagrams wherever necessary.
Figures to the right indicate full marks.
1. Rewrite the following sentences by choosing correct alternatives from given
below. 14
The preservation techniques using radiation is also known as
Hot sterilization Cold sterilization
Heat sterilization Dry sterilization
ii) Fermentation process the nutritive value of food.
Increases Decreases
Modifies Preserve
iii) Microbial quality of milk is determine by test.
Caseinase Amylase
Crowded plate MBRT
iv) is main sugar present in milk.
Maltose Lactose
Sucrose Dextrose
Phosphatase test is used in the analysis of
Milk Water Tea All of these
Seat
No. Set P
P.T.O.
vi) In cow's milk generally protein is present.
10 7 4.9 3.3
vii) Fishiness in butter is caused by
E.coli Pseudomonas
Aeromonas hydrophila Bacillus subtilis
viii) species involved in curdling of milk.
Rhizobium Lactobacillus
Azotobacter Bacillus thuriengenesis
ix) Afla toxin in food is produced by
Aspergillus Azolla
Azotobacter Bacillus
Souring of milk is due to production of
Acetic Lactic
Malic Butyric
xi) Food grains are mainly preserved by
Centrifugation Drying
Filtration Solvent extraction
xii) is example of perishable food.
Milk Egg
Onion Potato
xiii) is degradation of fatty foods.
Fermentation Putrefaction
Rancidity Sacchacrification
xiv) Rennin enzyme is used in manufacturing of
Vitamin Biodiesel
Citric acid Cheese
SLR-SK 38 *SLRSK38*
Set P
2. Answer any seven of the following 14
Define Cream.
ii) What is ultra pasteurization
iii) Define Fermentation.
iv) What is water activity
Define food poisoning.
vi) Define Psychrophilic microorganisms.
vii) Homogenized Milk.
viii) Grading of Milk.
ix) Define Canning.
3. Answer any two of the following 10
Describe in brief manufacture of flavored milk.
ii) Explain in brief composition and uses of cheese.
iii) Write in detail microbial food poisoning.
Discuss composition, uses and defects of butter. 4
4. Answer any two of the following. 14
Describe in detail microbial spoilage of meat and poultry products.
ii) Write in detail preservation of food by using chemical preservatives.
iii) Write in detail preservation of food by heat.
5. Answer any two of the following. 14
Explain in detail various methods of milk pasteurization.
ii) Describe in detail microbial spoilage of cereals and vegetables.
iii) Describe in detail ice-cream production.