List of top Dairy Science Questions

Food Safety Standards Authority of India has included the following pathogens in the food safety criteria of pasteurised milk.
The type of mastitis spread by head flies is _________
Given below are two statements:
Statement (I): Scarlet fever is caused by Streptococcus pyogenes
Statement (II): Dick test is used for screening susceptible individuals to scarlet fever.
In light of the above statements, choose the most appropriate answer from the options given below.
If the serving size of a probiotic product is 200g/d, then the minimum probiotic count in the product shall be ________ to meet the FSSAI standards.
Shigella like invasiveness is typical for ............. strain of E. coli.
Gram negative curved spiral rods which are motile by means of single polar flagellum belong to the genus _______
Which of the following are responsible for food infection
Given below are two statements:
Statement (I): Bovine milk contains more lysozyme content than that of human milk.
Statement (II): Gram negative bacteria are more sensitive to lysozyme than gram positive bacteria due to the absence of peptidoglycan component in the cell wall.
In light of the above statements, choose the most appropriate answer from the options given below.
A careful study on the types of organisms predominating in milk film during microscopic examination of a milk smear, gives information on the sources of contamination. Possible cause of an excessive number of rod-shaped bacteria, especially sporeformers could be ........................................
As per Food Safety and Standard Regulations (FSSR), maximum permitted limit of aflatoxin M1 in liquid milk is
The heat stable toxin of Bacillus cereus is responsible for .............................
Musty potato aroma in milk is the result of the production of..................caused by the contamination of milk with Gram negative bacteria.
Which of the following statement is NOT true for lactanins
Given below are two statements:
Statement (I): Moseley count is a sterility test that determines post processing contamination.
Statement (II): Moseley count is determined by taking the count after incubating the samples at 30°C for seven days.
In light of the above statements, choose the most appropriate answer from the options given below.
Silver nitrate and Potassium chromate solutions are reagents used in the test meant for .............................
Which of the following proteins has highest biological value.
Which of the following are the principal precursors for milk fatty acid synthesis in the mammary gland?
Match between milk constituents under List-I and most relevant biological activity under List-II. Choose the correct answer from the options given below:
\begin{tabular{ll} List-I (Constituent in milk) & List-II (Most relevant biological activity)
(A) Conjugated Linoleic acid & (I) Antimicrobial
(B) Lactoferrin & (II) Vitamin carrier
(C) \(\beta\) - Lactoglobulin & (III) Lactose biosynthesis
(D) \(\alpha\) - Lactalbumin & (IV) Anticancerigenic

Choose the correct answer from the options given below:
A\(^1\) and A\(^2\) milk differ in the amino acid residue at 67\(^{th}\) position in bovine \(\beta\)-CN. In the following options which is the correct statement regarding amino acid residues at 67\(^{th}\) position?
Which of the following indigenous enzymes in milk has capability of reactivation from an inactivated state thereby giving a false positive test during a quality check?
Among the following vegetable oils which one contains lowest amount polyunsaturated fatty acids?
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : The redox potential (Eh) of cheese and fermented milk products is more negative than that of milk.
Reason (R) : A rapid decrease in Eh occurs after the available oxygen has been consumed by the bacteria.
In light of the above statements, choose the correct answer from the options given below.
Which of the following represent fermentation of lactose to lactic acid by homofermentative bacteria?
Pectin is a polysaccharide which is a polymer of ________________.
First limiting essential amino acid in wheat and rice is ______