Food and Dairy Microbiology — DU B. Sc. (Hons) Microbiology Previous Year Question Papers

(a) Define the following terms (any seven) : 7×2=14 (iii) Drip (v) Smothered milk (vi) Aseptic packaging (vili) Synbiotic. (6) Expand the following terms (any four) : 4×1=4 Differentiate between the following (any.sz.#) : (c!) Dahi and Yoghurt (c) Food-borne infection and Food-borne intoxication (d) TA spoilage and Flat sour spoilage of canned foods (e) Kefir and Knmiss cO Class I and Class 11 preservatives ® Slow and Quick Freezing. (a) Discuss any o7ze of the rapid detection meth.ods for detection of food-borne p athogens. ., 4 (ZZ) Bacillary dysentery 4. (a) Write the principle and lin}itations of HACCP. (a) Explain the effect of moisture content OR temperature on the growth of microorganisms. 5 (c) Give Zzuo examples of naturally occurring anti-microbial substances along with the foods in which they present. 4 (a) Write short notes on, (any three) : 3×5=15 (i) Spoilage of eggs - (ill) Probiotic (iv) Indices of food quality. (b) Name the microorganisms involved in the production of the following foods (any three) : 3x1=3 (i) Cheddar cheese (ii) Acidophilus milk (iti) Soy sauce • (a)' Explain the following (any three) :. 3×2=6. (i) Ropiness of bread (iž) Bacterial soft rot of vegetables (iii) Stormy fermentation of milk (iv) Surface taint of butter. (6) Write the mode of action of the following (any three) : 3×2=6 (i) Ethylene oxide (iii) Nitrate (e) Describe hydrostatic pressure processing as a food preservation method.