List of top Dairy Science Questions

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.

Lactic acid bacteria are ________.

Repasteurization and prolonged holding of milk at pasterurization temperature leads to predominance of ________.

Peptonising bacteria leads to ropiness in milk through production of ________ from nitrogenous substances.

Which of the following is a non-leucoform dye used in the rapid test utilizing starter cultures for the detection of antibiotic residues in milk?

Barritts reagent is used in ________.

Given below are two statements:
Statement (I): Chances of survival of thermodurics are relatively more in HTST when compared to holder method of pasteurization.
Statement (II): Control of thermoduric species is an operational problem involving both dairy farms and milk plant.
In light of the above statements, choose the most appropriate answer from the options given below.

Which among the following is responsible for foodborne toxi- infection?

Given below are two statements:
Statement (I): Lysozyme is present in cow milk in considerable amounts but is absent in human milk.
Statement (II): Gram negative bacteria are generally more resistant to lysozyme than Gram positive bacteria.
In light of the above statements, choose the most appropriate answer from the options given below.

Hotis test is used for differentiating, which of the following two mastitis causing pathogens?