DEPARTMENT OF
MICROBIOLOGY
FOOD AND DAIRY
MICROBIOLOGY IAT-II
TIME:3
HOURS MAXIMUM:75
MARKS
ANSWER
ALL THE QUESTIONS. 5×1=5
1. Which of the
following microbe is used in the production of blue cheese?
a) Streptococcus thermophilus b) Lactobacillus bulgaricus
c) Penicillium roqueforti d) Rhizopus stolonifer
2. Pickled cucumber is made from fermented salt-stock pickles.
a) True
b) False
a) Streptococcus thermophilus b) Lactobacillus bulgaricus
c) Penicillium roqueforti d) Rhizopus stolonifer
2. Pickled cucumber is made from fermented salt-stock pickles.
a) True
b) False
3. The principal
microorganism for yogurt is ______________
a) Streptococcus thermophilus b) Leuconostoc citrovorum
c) Lactobacillus acidophilus d) Streptococcus lactis
a) Streptococcus thermophilus b) Leuconostoc citrovorum
c) Lactobacillus acidophilus d) Streptococcus lactis
4. Louis
Pasteur established the modern era of food microbiology in 1857 when he showed
that microorganisms cause ______ spoilage
(A) Beer (B) Wine (C) Juice (D) milk
5. Watery soft rot is found mostly in
a) fruits b)vegetable c)cereals
d)all of these
ANSWER ANY 5 OF THE FOLLOWING
QUESTIONS. 5×2=10
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11. Define –Asepsis.
12. Name of the
microbes causing fruit spoilage.
13. Define –food spoilage.
14. Name of the test
used for checking the quality milk.
15. MBRT
ANSWER ANY 3 OF THE FOLLOWING QUESTIONS. 3×5=15
16. a) Give an
account on Blanching?
b) Describe about the microbial spoilage
of milk
17. a) Discuss
about the MBRT method.
b) Write short notes on vegetable
spoilage types.
18. a) Discuss about
fruit spoilage.
b) Give a short notes of food spoilage
microbes.
ANSWER
ANY 2 OF THE FOLLOWING 10×2=20
20.a) Explain in the
detail about cereals and vegetables spoilage
(or)
b) Give an detailed account on spoilage
of fish & sea foods.
21. a) Explain in the
detail about the types of milk products and their spoilage.
(or)
b)Give an detailed account on microbial
spoilage of fish.
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