B.Sc. II Entrepreneurship (Semester IV) (New CBCS) Examination, 2018
microbial biotechnology (paper Vii)
Food and Dairy Technology
Day and Date Friday, 11-5-2018 Max. Marks 70
Time 10.30 a.m. to 1.00 p.m.
instructions All questions are compulsory and carry equal marks.
Draw a neat labelled diagram wherever necessary.
Figures to the right indicate full marks.
1. Rewrite the following sentences by choosing correct alternatives from given below 14
Cottage cheese is an example of
Eye cheese Fresh unripened cheese
Stretched curd cheese Fresh Cheese
ii) Microbial quality of milk is determined by test.
Caseinase Amylase
Crowded plate MBRT
iii) Temperature used in LTH treatment is °C during pasteurization.
50.1 62.8 71.1 92.2
iv) is the principal carbohydrate in the milks of all mammals.
Maltose Lactose
Sucrose Dextrose
Food fermentations include
Leavening bread Pickling
Alcohol production All of these
vi) The preservation techniques using radiation is also known as
Hot sterilization Cold sterilization
Heat sterilization Dry sterilization
vii) is degradation of fatty foods which gives foul smelling.
Fermentation Putrefaction
Rancidity Sacchacrification
viii) Aspergillus flavus produced type of toxin.
Citrate Afla Beta Tetanus
ix) Most variable constituent of milk is
Protein Fat Lactose Mineral
Temperature used during UHT pasteurization is °C.
10-20 60-70 40-50 130-140
xi) The significance of pasteurization is to of milk.
Improve flavour Increase keeping quality
Improve color None of these
xii) is example of non perishable food.
Milk Egg
Onion Cereals
xiii) Yellow color of milk fat is due to presence of
Vitamin D Carotinoids
Calcium Folic Acid
xiv) Tests for proper pasteurization are based on the activity of
enzyme.
Lipases Catalase
Protease Phosphatase
2. Answer any seven of the following 14
Define Canning.
ii) Define Psychrophiles.
iii) Define food infection.
iv) MBRT test.
What is water activity
vi) Define Fermentation.
vii) Define Thermophiles.
viii) What is HTST
ix) Types of Cheese.
Set P
*SLRSB39* SLR-SB 39
3. Answer any two of the following 10
Describe in detail chemical methods of food preservation.
ii) Write in detail composition of ice-cream.
iii) Write in detail microbial food poisoning.
Discuss in detail methods of pasteurization. 4
4. Answer any two of the following 14
Describe in detail cheese production.
ii) Explain in brief microbial examination of milk.
iii) Describe in detail microbial spoilage of meat and poultry products.
5. Answer any two of the following 14
Write a note on food as substrate for microorganism.
ii) Explain in detail various methods of Butter production.
iii) Write in detail preservation of food by using radiation.