Friday, 3 January 2020

DEPARTMENT OF MICROBIOLOGY FOOD AND DAIRY MICROBIOLOGY


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
3. The principal microorganism for yogurt is ______________
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
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.


SHARE THIS

Author:

Etiam at libero iaculis, mollis justo non, blandit augue. Vestibulum sit amet sodales est, a lacinia ex. Suspendisse vel enim sagittis, volutpat sem eget, condimentum sem.

0 Comments: