M.Sc Microbiology (Semester-IV) (CBCS) Examination, 2017
FOOD AND DAIRY MICROBIOLOGY
Day Date: Wednesday, 26-04-2017 Max. Marks: 70
Time: 02.30 PM to 05.00 PM
Instructions Part I Question 1 is compulsory
Attempt any four questions from Part II
Figures to the right indicate marks.
Answer to the two parts should be written in
the same answer book.
PART-I
Q.1 A Rewrite the following sentences by selecting the correct
answer from given alternatives
14
Propionibacterium shermanii is member of starter used for
…. Type of cheese manufacturing.
Cheddar Swiss
Cottage Camembert
Discolouration of cheese is caused by ……………
Aspergillus Niger Penicillium rogueforti
Saccharomyces cerevisae Penicillium camemberti
Acetaldehyde is the major flavor compound in ……
Cheese Yoghurt
Kefir Kumiss.
Slime production in milk is caused by…..
Leuconostoc Lactic streptococci
Lactobacilli Coxiella
Non protein nitrogen constitutes about ……..% of the total
nitrogen of milk
5 3 50 15
Milk serum is milk plasma minus…….
Calcium Casein micelles
Lactose Water
Mastitis is caused by…….
Shigella dysenteriae Penicillium
Streptococcus agalactiae Klebsiella.
Page 1 of 2
The fast precent in mastitic milk is ……. Normal milk
Same as in More than
Increased than Less than
…. of milk are also called milk microsomes.
Lipoprotein particles Sterols
Calcium Citrate
10) Rancidity of cream is due to the breakdown of …. In
cream
Proteins Fats
Carbohydrates Lactose
11) Chemically the typical aroma of butter consist of …. as the
major factor.
NO2 Aldehyde
Diacetyl CO2
12) Minimum temperature of freezing of ice-cream is ….0F.
25 55 37 21
13) …… is the acid alcohol fermented milk product.
Yoghurt Bulgarian sour milk
Srikhand Kefir
14) One part of rennet liquid (about protein) is used to clot
about ……… parts of milk during cheese making.
500 5 50 5000
PART II
Q2 What is microbiological examination of milk? Explain merits and
demerits of SPC.
14
Q3 What is spoilage of foods? Explain spoilage of fish and poultry. 14
Q4 What is food preservation? Explain canning of foods. 14
Q5 Attempt any two of the following 14
What is food infection? Explain field investigations of food
born outbreaks.
Explain manufacture of cheddar cheese.
Explain adulteration and contamination of foods with
harmful microorganisms.
Q6 Write Short notes on (any two) 14
Afla toxin
Production of ice-cream
Antibiotics in food preservation.