M.Sc. (Semester IV) (CBCS) Examination Nov/Dec-2018
Microbiology
FOOD AND DAIRY MICROBIOLOGY
Time: 2½ Hours Max. Marks: 70
Instructions: Part Q.1 is compulsory.
Attempt any four questions from Part II.
Figures to the right indicate full marks.
PART I
Q.1 Rewrite the sentences by choosing correct answer from given alternatives: 14
Rot type spoilage of egg is carried out by
Salmonella spp. Lactobacillius spp.
Proteus spp. Bacillus spp.
Conversion of carbohydrates to acids, alcohols and CO2 by saccharolytic
bacteria is called
Fermentation Rancidity
Putrefaction Taint
is perishable food.
Potato Onion
Sugar Milk
Food infection is caused by
Clostridium Salmonella
E. Coli B. Subtilis
In ultra high temperature of pasteurization milk is heated at
200oC for 1 sec. 68.8oC for 30 min.
71.7oC for 15 sec. 50oC for 10 min.
is main sugar present in milk.
Glucose Maltose
Sucrose Lactose
Red milk spoilage occurs due to
Pseudomonas E. Coli
Serratia Marcescens Bacillus
Salts are used for preservation of
Milk Eggs
Pickles Sugars
Eggs may retain quality as long as in cold storage.
6 days 6 months
1 year 2 years
10) enzyme is destroyed during proper Pasteurization.
Phosphatase Cotalase
Amylase Rennin
11) is an example of semihard cheese.
Cheddar Cottage
Roquefort Stilton
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SLR-VP-441
12) Aflatoxicosis is caused by
Brucella abortus Salmonella enteritidis
Streptococcus pyogenes Aspergillus flavus
13) In cheese production enzyme added for coagulation of milk.
Rennin Amylase
Phosphatase Catalase
14) Cow's milk contains antimicrobial substance.
Lactose Lactoferrin
Complement Interferon
PART II
Q.2 What are the sources of contamination of milk? And describe the milk borne
diseases.
14
Q.3 Give the principles and methods of food preservation. 14
Q.4 Write an essay on fermented foods. 14
Q.5 Attempt any two of the following. 14
Food as a substrate
Pasteurization methods
Production of cheese
Q.6 Attempt any two of the following. 14
Food borne diseases
Quality and safety assurance in food industry
Microbial flavours in food and dairy industry