DMC 121 INTRODUCTORY DAIRY MICROBIOLOGY

I. Objective type question.

Set I
a. Fill in the blanks
1. Microbial quality of milk procured under organized sector is ------------------ than the one obtained from
unorganized sector.
2.-------------------------- are used to reduce the microbial load to a safer level.
3.----------------------------- are used to remove extraneous material from the surfaces.
4.Based on the oxygen requirement microorganisms are classified in to ---------------------,----------------,
-------------------------------- and --------------------------.
5. Viruses are classified based on the envelope in to ------------------ and ----------------------- viruses.
6. ---------------------- is the predominant microorganism in the raw milk.
b. Write True or False
1. Microbial quality of raw milk produced under unorganized sector is inferior to the organized sector.
2.Viruses infecting moulds are called bacteriophages
3. Lactococci are predominant group of bacteria that contaminate the milk
4.Fore milk contains more of Micrococci
5.Thermodurics are group of bacteria that can withstand pasteurization temperature.
6.Spirochaetes are usually pathogenic than spoilage groups
7.Thermophiles have an optimum growth temperature of 55 C
8. Machine milking reduces the bacterial load of milk.
9.MBRT is the direct method used to assess the microbial load of milk
10.The pH of the mastitic milk is usually acidic.
c. Match the following
1.
L.lactis ssp.lactis
a)
Rickettsial organism
2.
L.acidophillus
b)
High in udder infection
3.
Coxiella burnetii
c)
Affects man
4.
Somatic cell count
d)
High acid producer
5.
Mycobacterium tuberculosis
e)
Unclean odour
6.
L.icterohaemorrhagica
f)
Grow at 7C
7.
Brucella melitensis
g)
Low acid producer
8.
Psychrotrophs
h)
Lactiferous ducts
9.
Escherichia coli
i)
Infects sheep and goat
10.
Micrococcus variens
j)
Severe jaundice
d. Choose the correct answer
1. Staphylococcus aureus produces
a.Beta haemolysis b.Exotoxin c.Enterotoxin d. All the three.
2.Scarlet fever is produced by
a. Brucella melitensis b. Streptococcus pyogenes c. Streptococcus dysgalactiae d. Streptococcus bovis
3.. Mastitis can be detected by
a. CMT b. SCC c. pH d. All the three
4. Aflatoxin is a carcinogenic toxin produced by
a. Aspergillus flavus b Aspergillus niger. c Aspergillus fumigatus d. Penicilium notatum
5. Pseudomonas syncyanea produce --------- colour in milk products
a. Pink, b Blue,c Orange,d. Black .
6. ------------------is an indicator organisms of sanitation in the dairy industry
a. Clostridium b E.coli. c Aspergillus fumigatus d. Penicilium notatum
7. Flavour compounds are produced in fermented milk by
a. L.diacetylactis b Leuconostoc c. Both d. None
8. Bacillus cereus produce
a. Food poisoning b Enterotoxin, c Bitty cream defect, d. All the three
9.Gassy fermentation is produced by
a. Clostridium b E.coli. c Both d. None

10.Sweet curdling in milk products is caused by

a. Bacillus cereus b E.coli. c Both d. None
II. Write Short answer on
1.Lactic acid bacteria
2.Mastitis
3.B.cereus
4.Compositional changes in milk during mastitis
5.Thermophilics in milk
III. Write short notes on any three of the four
1.Somatic cell count of milk
2.Food infections
3.Lysozymes
4.Toxi-infection
IV Write an essay on any three of the four
1.Detection of mastitis
2.Indirect test for quality assessment of milk
3.Proteolysis
4. Abnormal flavours in milk

5x3=15

3x5=15

3x10=30

DMC 121 INTRODUCTORY DAIRY MICROBIOLOGY

Set II
I. Objective type question.
a. Fill in the blanks
1. ----------------- milking is usually done under unorganized system of milk production.
2. -------------------------- are used to reduce the extraneous matter on the surface.
3. ----------------------------- is the common sanitizer used in dairy processing.
4. Based on the optimum growth temperature microorganisms are classified in to
---------------------,
-----------------------, and --------------------------.
5. Viruses are classified based on the envelope in to ------------------ and ----------------------- viruses.
6. ---------------------- is the predominant microorganism in the lactiferous ducts.
7. ----------------------- organism produces red discolouration in milk products
b. write True or false
1. Chilling improves quality of raw milk
2. Viruses infecting bacteria are called bacteriophages.
3. Lactobacilli are predominant group of bacteria contaminate the milk
4. Foremilk contains more of Micrococci
5. Thermodurics are group of bacteria that can withstand pasteurization temperature.
6. Spirochetes are usually pathogenic than spoilage groups
7. Thermophiles have an optimum growth temperature of 55C
8. Machine milking reduces the bacterial load of milk.
9. DMC is the indirect method used to assess the microbial load of milk
10. Proteolysis causes release of fatty acids from fat.
c. Match the following
1.
Lipolysis
a)
Rickettsial organism
2.
Bitty cream
b)
High in udder infection
3.
Coxiella burnetii
c)
Affects man
4.
Somatic cell count
d)
B.cereus
5.
Mycobacterium tuberculosis
e)
Unclean odour
6.
LAB
f)
Grow at 7C
7.
Brucella melitensis
g)
Free fatty acids
8.
Psychrotrophs
h)
Lactiferous ducts
9.
Escherichia coli
i)
Infects sheep and goat
10.
Micrococcus variens
j)
curdling
d. Choose the correct answer
1. S. aureus produces
a.Beta haemolysis b. Exotoxin c.Enterotoxin d. All the three.
2. Scarlet fever is produced by
a. Brucella melitensis b. Streptococcus pyogenes c. Streptococcus dysgalactiae d. Streptococcus bovis
3. Mastitis can be detected by
a. CMT b. SCC c. pH d. All the three
4. Aflatoxin is a carcinogenic toxin produced by
a. Aspergillus flavus b Aspergillus niger. c Aspergillus fumigatus d. Penicilium notatum
5. Pseudomonas syncyanea produces --------- colour in milk products
a. Pink, b Blue, c Orange, d. Black.
6. ------------------is an indicator organisms of sanitation in the dairy industry
a. Clostridium b. E.coli . c Aspergillus fumigatus d. Penicilium notatum
7. Flavour compounds are produced in fermented milk by
a. L.diacetylactis b Leuconostoc. c Both d. None.
8. Bacillus cereus produce
a. Food poisoning b Enterotoxin ,c Bitty cream defect, d. All the three
9. Gassy fermentation is produced by
a. Clostridium b E.coli. c Both d. None

10. Sweet curdling in milk products is caused by

a. Bacillus cereus b E.coli . c Both d. None
II. Write short answer on
1. Sweet curdling of milk
2. M.avium
3. B.cereus
4. Compositional changes in milk in mastitis
5. Thermophilics in milk
III. Write short noteson any three of the four
1. GHP during milking
2. Food infections
3. LP system of milk preservation
4. Coxiella burnetii
IV. Write an essay on any three of the four
1. Effect of chilling on the quality of milk
2. Diseases communicable through milk
3. Significance of psychrotrophs in milk
4. Abnormal flavours in milk

5x3=15

3x5=15

3x10=30