List of top Dairy Science Questions

Which one of the following is NOT used as a cryoprotectant during freeze drying of starters?
Psychrotrophic bacteria can grow at very low temperatures owing to the presence of which one of the following in their cell membranes?
Which of the following statements are true for homofermentative lactobacilli?
A. Exclusively ferment hexose sugars to lactic acid by EMP
B. Includes L. delbrueckii ssp. bulgaricus and L.casei
C. Ferment pentose sugars
D. Grow at a temperature higher than other 2 groups of lactobacilli
Choose the correct answer from the options given below:
The component of TWEEN 80 which gives improved stability to lactic cultures is
Galactose fermentation is used to distinguish
Starter interaction where one species is inhibited by the removal of essential nutrients or formation of toxic metabolites
Development of what level of acidity in Horrall-Elliker test indicates a good and active culture for cheese making?
In which one of the following dairy products is the aerobic plate count NOT included in process hygiene criteria, as prescribed by FSSAI?
In fermented milk products, green apple flavour is associated with
Which of the following cheese is prepared using thermophilic starters?
In lactococcal fermentation, acetaldehyde is formed due to
Which one of the following is a lactic acid bacteria that synthesize vitamin B12?
Lactococcus lactis ssp. lactis can be differentiated from Lactococcus lactis ssp. cremoris based on
As stipulated by FSSAI, minimum milk protein and acidity for fermented milk is
Musty potato flavour is due to
3-methylbutanal responsible for malty flavour, is derived from
The enzyme checked for confirmation of Bifidobacterium is
Bifidobacterium is phylogenetically more related to
The type of mastitis spread by head flies is
In Eijkman's test, incubation is done at
The use of which one of the following membranes can check bacterial growth problems during reverse osmosis since higher operating temperatures are possible with these membranes?
Which of the following is NOT correct with respect to Staphylococcus aureus?
MBR time of milk for manufacture of evaporated milk should be
According to FSSAI, the maximum permissible count (in cfu/g) of S. aureus in ice cream is
Given below are two statements:
Statement I: No milk should be left in the udder during milking
Statement II: Elimination of foremilk is recommended as it imparts an unsavoury flavor that may affect the flavor of total milk
In the light of the above statement choose the most appropriate answer from the options given below