M.Sc. (Semester IV) (CBCS) Examination Nov/Dec-2018
Microbiology
FOOD AND DIARY MICROBIOLOGY
Time: 2½ Hours Max. Marks: 70
Instructions: Part-I, question 1 is compulsory.
Attempt any four questions from Part II
Figures to the right indicate full marks.
Answers to the Part I and Part II are to be written in same answer
book.
PART I
Q.1 Rewrite the sentences by choosing correct answer from given alternatives: 14
Slime production in milk is caused by
Lactic streptococci Leuconostoc
Coxiella Lactobacilli
The fruity aroma of milk produced by Pseudomonas fragi is due to the
production of
Indole Dimethyl sulphide
Esters Trimethyl amine
Streptococcus agalactiae is associated with
Mastitis Sore throat
Scarlet fever Listeriosis
Chemically the typical aroma of butter consist of as the major
factor.
Diacetyl CO2
NO2 Aldehyde
The commonly occurring pathogen in ice-cream and related product is

Shigella Salmonella
Proteus Rickettsia
Maximum amount of titrable acidity in milk is produced by member of

Pediococcus Leuconostoc
Lactobacillus Streptococcus
is the most widely used medium for the cultivation of lactic acid
bacteria.
Potato dextrose agar Corn meal agar
Nutrient agar MRS agar
The therapeutic potential of fermented milk products was first suggested by

Alexander Metchnikoff
Pasteur Koch
is the acid alcohol fermented milk product.
Yoghurt Kefir
Srikhand Bulgarian sour milk
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SLR-VP-448
10) The alcohol content in Kumiss ranges from
1 to 2 3 to 5
6 to 8 9 to 10
11) The late blowing in processed cheese is due to
Clostridia Leuconostoc
Penicillium Pseudomonas
12) Penicillium roqueforti is member of starter used for type of cheese
manufacturing.
Swiss Blue
Cheddar Cottage
13) Dahi provides an unfavourable medium for the proliferation of pathogens due
to environment.
Neutral Alkaline
Acidic Salty
14) Faecal coliforms in dairy products are detected by test.
Catalase Widal
Oxidase Eijkman
PART II
Attempt any four questions from part II.
Q.2 What is spoilage of food? Explain spoilage of meat and meat products. 14
Q.3 Write an essay on food preservation. 14
Q.4 Write an essay on Microbiological examination of milk. 14
Q.5 Describe in brief:- (Any Two) 14
Prevention and control of Milk born diseases.
Phosphatase test
Manufacture of swiss cheese.
Q.6 Write short notes (Any Two) 14
Yoghurt
Application of ultra violet light in food industry.
Nutritive and food value of milk.