List of top Dairy Technology Questions on Introduction to Dairy Microbiology asked in ICAR AIEEA (PG)

Sweetened condensed milk contaminated with rennin like enzyme producing bacterial strain may cause:

Contamination of condensed milk with yeast, Torulalactis condensi may cause:

Bloats in evaporated milk is caused by

When non sporing organisms are responsible for spoilage in sterilized products the defective can is called

Mold button formation in sweetened condensed milk is caused by

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): The fruity flavor in milk is due to the production of esters.
Reason (R): The esters are produced by lipases and esterases elaborated by Pseudomonas spp.
In light of the above statements, choose the correct answer from the options given below.

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Leuconostocs spp. produce diacetyl from citrate metabolism, but Lactococcus lactis spp. lactis do not do the same
Reason (R): The plasmid coding for citrate utilization genes are present in Leuconostocs, but not in Lactococcus lactis spp. lactis
In light of the above statements, choose the most appropriate answer from the options given below.

The medium used for detecting Staphylococci in dairy products

Presence of which of the following bacteria in sterilized evaporated milk causes, a non-acid curd that develops into a brownish liquid with a bitter taste.

The following statements are describing the production of vitamins through from fermentation of whey. Choose the correct answer from the options given below:
(A) Vitamin B12 production by Propionibacterium shermanii can be done by using several substrates including cheese whey
(B) This organism (P. shermanii) grows aerobically and produces propionic acid, which accumulates in the medium.
(C) Most industrial processes for the production of vitamin B12 by P. shermanii require neutralization of the accumulated propionic acid to keep the culture growing logarithmically.
(D) The formation of vitamin take place during the later part of the fermentation after the organism approaches maximum growth.

The defect, known as "mould buttons" in sweetened condensed milk is caused by :

Ricotta is a soft, unripened variety of whey cheese. Ricotta cheese may be considered as a protein co-precipitate having low shelf-life. Probiotic Ricotta cheese was prepared by incorporation of probiotic organism in Ricotta cheese. Ricotta cheese is a good carrier medium of probiotic organism because of high moisture, high pH, low salt and oxygen.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): It was observed during the study that survival of probiotic organism in Ricotta cheese matrix is higher as compared to MRS medium during experimental digestion process.
Reason (R): Higher salt content of cheese might be helpful to provide better protection to organism during harsh digestive condition.
In light of the above statements, choose the correct answer from the options given below.

Match List-I with List-II
\begin{tabular{ll} List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration

Choose the correct answer from the options given below :

Given below are two statements pertaining to bacteria used in cheese making.
Statement (I) : Propionibacteria species are Gram +ve rods that cause eye by lactate metabolism in Swiss type of cheese.
Statement (II) : Leuconostoc mesemteroids subsp. cremoris is Gm +ve cocci produce eye in Gouda and Edam cheese by lactate metabolism.
In light of the above statements, choose the most appropriate answer from the options given below.

Given below are the characteristics of Breribacterium linens, a secondary flora of cheese.
(A) Gram +ve, mesophilic organism, rod-shaped colonies
(B) Produces a yellow orange carotenoid pigment that colours the surface of cheese, colour production is enhanced by exposure to light.
(C) It grows best at neutral pH, use lactose or citrate, grows well at high salt concentration.
(D) Highly proteolytic, degrade whey protein and casein, contribute to flavour production in surface ripened cheese by producing metabolites.
Choose the correct options associated with the given bacteria :

Which of the following is NOT responsible for flat flavour in Cheddar cheese?

Which among the following is NOT a physical sense?

Which of the following microorganisms is responsible for gassy body in sweetened condensed milk?

Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: Milk is heated to high temperature (90--95$^{\circ}$C) prior to coagulation during paneer preparation.
Reason R: It imparts desirable cooked flavour in paneer, enhances shelf life of paneer, helps in rapid isoelectric precipitation, helps to develop typical body and texture attribute of paneer.
In light of the above statements, choose the most appropriate answer from the options given below

The pour size of reverse osmosis membrane is about

ISSHE type heat exchanger could be used in the continuous production of

Which of the following is NOT a whey protein?

Statement I: Arrhenius equation relates reaction rate constants with molar volume distribution.
Statement II: The basis of Arrhenius equation is the activated complex theory of chemical reactions which depends on temperature.
In light of the above statements, choose the most appropriate answer from the options given below: