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2015 General B.Sc Microbiology BSc (CBCS) degree examination November2015/Dairy microbiology/Manonmaniam Sundaranar University. Question paper



Course: B.Sc Microbiology   University/board: Manonmaniam Sundaranar University

Are you a microbiology student? Are you searching for dairy microbiology previous year question paper. This is original question from manonmaniam Sundaranar University. if you want this question for preparation please download from here. Use this question properly for preparation and score well.



CODE: 30977 SUB CODE: GMMI5B
BSC (CBCS) DEGREE EXAMINATION, NOVEMBER 2015
FIFTH SEMESTER
MICROBIOLOGY – MAIN
DAIRY MICROBIOLOGY
PART A (1 * 10 = 10)
CHOOSE THE CORRECT ANSWER:
1. What make milk an excellent medium for microbial growth?
(a) Its moderate PH
(b) Its high water activity
(c) It has all nutrients
(d) all of these
2. The principal components found in milk are ______________
(a) Protein, urea, water and fats
(b) Water, fat, protein and lactose
(c) Fat, calcium, iron and amino acids
(d) Sulphate, water, iron and amino acids
3. The expansion of APC
(a) Aerobic plate count
(b) Allergic product culture
(c) Anaerobic plate count
(d) All protein count
4. Which one of the following is more difficult practically?
(a) Surface sampling
(b) Tissue maceration
(c) Tissue excision
(d) All of these
5. Ropiness of milk is due to the presence of
(a) Fungi
(b) Viruses
(c) Bacteria
(d) All of these
6. Fermented dairy products usually contain
(a) propionic acid
(b) Lactic acid
(c) Hydrochloric acid
(d)Other organic acids
7. For virus transmission food materials serve as
(a) Only carriers
(b) Medium for growth
(c) Both
(d)Inert materials
8. The most common bacteria responsible for milk spoilage is
(a) Streptococcus lactis
(b) E.COLI
(c) Staphylococcus aureus
(d) Pencillium notatum
9. The common preservative used to preserve chocolate
(a) Benzoate
(b) Caramel
(c) Tein
(d) Butyric acid
10. The original temperature relation for pasteurization were worked with_____________
(a) E.COLI
(b) Mycobacterium leprae
(c) Pseudomonas putida
(d) Mucobacterium tuberculosis

PART B – (5 * 5 = 25 MARKS)
ANSWER ALL QUESTIONS. CHOOSING EITHER (a) OR (B)

11. (a) Give brief account on the biochemical types of microbes found in milk.
Or
(b) Brief on the harmful microorganisms found in milk and their pathogenecity

12. (a) What is milk grading? Explain.
Or
(b) Write how pasteurization is helpful in milk preservation.

13. (a) Explain the preservation of fermented milk.
Or
(b) Give an account on the spoilage of cheese and milk cream.

14. (a) Illustrate the properties of dairy product borne viruses.
Or
(b) Describe how Yersinia species causes diarrhea when contaminated milk is consumed.

15. (a) Give a short account on the preservation used in dairy products.
Or
(b) How is radiation used in milk preservation?

PART C – (5 * 8 = 40 MARKS)
ANSWER ALL QUESTIONS. CHOOSING EITHER (a) OR (B).

16. (a) Classify the microbes found in milk according to their pathogenecity and write their significance.
Or
(b) Explain the different sources of microorganism in milk.
.
17. (a)Describe the bacteriological examination of milk.
Or
(b) Give a detailed account on the milk preservation.

18. (a)Discuss the role of lactobacillus as starters in the manufacture of dairy product.
Or
(b) Write in detail the contamination, spoilage and preservation of any two dairy products.

19. (a) Explain how aspergillus flavus does cause necrosis in liver and kidney of domestic animals and how it may be controlled.
Or
(b) Explain the disease caused by Salmonella typhimurium in milk and its control measures.

20. (a) Discuss on the different preservation methods used in dairy industries.
Or
(b) Describe any two analytical procedure used in dairy industries.





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