List of top Dairy Science Questions

Typical glue like odour in sweetened condensed milk is caused by __________.
Packaging of khoa at __________ °C extends its shelf life to 14-21 days at 37 °C.
When cream is heat treated in excess of 121 °C for 3 minutes it is termed as __________.
‘Musty potato' aroma in milk is caused by __________.
Match List-I with List-II.
List-I (Causative organisms) & List-II (Indicator)
(A) Coliforms & (I) late blowing in canned products
(B) Pseudomonas & (II) bitterness
(C) Anaerobic sporeformers & (III) faecal contamination
(D) Bacillus spp & (IV) water contamination
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : In UHT sterilization treatments spore destructions is higher while chemical changes are minimal.
Reason (R) : The \(Q_{10}\) value for bacterial endogens ranges between 8 to 30 while the \(Q_{10}\) value for chemical changes is 1.5 -- 2.0.
In light of the above statements, choose the most appropriate answer from the options given below.
Slimy or ropy cream is due to excessive growth of
Match List-I with List-II.
List-I (Discolouration/Off-flavour) & List-II (Causative Organism)
(A) Fruity flavour & (I) Pseudomonas syncyanea
(B) Blue colour & (II) Pseudomonas synxantha
(C) Yellow colour & (III) Pseudomonas fragi
(D) Greenish Colour & (IV) Pseudomonas fluorescens
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Clostridium tyrobutyricum is responsible for late blowing in cheese.
Reason (R) : Clostridium tyrobutyricum ferments lactose and produces \(\text{CO}_2\) leading to late blowing in cheese.
In light of the above statements, choose the most appropriate answer from the options given below.
In a plating experiment of milk, 1 ml of each \(10^{-2}\) and \(10^{-3}\) dilutions were plated out in duplicate. The volume of the actual milk sample used in the experiments is
The Bottler's standard for yeast and molds [cfu/10g] in granulated sugar for use in ice-cream shall not exceed __________.
Match List-I with List-II.
List-I (Defect) & List-II (Causative metabolite)
(A) Putrid odour in butter & (I) acid and gas
(B) Frothiness in sour cream & (II) isovaleric acid
(C) Phenolic flavour in sterilized milk & (III) 3-methyl butanol
(D) Malty flavour & (IV) cresols
The sequence of metabolic events in raw milk held at room temperature for long period is
(A) Streptococci converts lactose to lactic acid
(B) Mold grow on the surface and reduce acidity by oxidizing lactic acid to \(\text{CO}_2\) and \(\text{H}_2\text{O}\)
(C) Lactobacilli further converts remaining lactose to lactic acid
(D) Proteolytic sporeformers degrade casein fraction and lipolytic bacteria utilize fat fraction
Coagulation of evaporated milk accompanied by gas and cheesy odour is carried by
The main purpose of thermization is to __________.
Which of the following reagent is used in the presumptive determination of somatic cells in mastitic milk?
According to the process hygiene criteria prescribed by FSSAI for pasteurised milk, which of the following is applicable for coliforms?
Tumbling motility is typical for ________.
Which of the following pairs of milk constituents form the specific factors of antimicrobial systems in milk?
In Eijkmans test, inoculum from positive PCT tubes is transferred to MacConkey's broth tubes and incubated at ________.
Given below are two statements:
Statement (I): Moseley count gives a better index of shelf life than aerobic mesophilic count as it determines the growth rate of bacteria when stored at low temperature.
Statement (II): Flavor rating at $7^\circ\text{C}$ is a useful shelf test as most of the enzymes responsible for off flavors are optimally produced and more active at this temperature.}
In light of the above statements, choose the most appropriate answer from the options given below.
Aerobic spore former that produce bitty cream defect in pasteurized milk is ________.
Which of the following compounds is not generally elaborated by staphylococcal species?
Enzymes involved in the formation of ethyl esters leading to the development of fruity flavour in milk are ________.
'Emetic Syndrome' is associated with ________.