Dairy Chemist/ Dairy Bacteriologist/ Dairy Microbiologist Questions with Answers | Past Papers @biologyexams4u

 Question1:-Roughage feeding improved the concentration of ______________ in milk.

A:-Casein

B:-Fat

C:-Lactose

D:-Fibre

Correct Answer:- Option-B

Question2:-The protein essential for the mammary synthesis of lactose is

A:-Beta-Casein

B:-Alfa-Casein

C:-Beta-Lactoglobulin

D:-Alfa-Lactalbumin

Correct Answer:- Option-D

Question3:-The milk protein most susceptible to plasmin action is

A:-Beta-Casein

B:-Alfa-S1-Casein

C:-Alfa-S2-Casein

D:-Kapa-Casein

Correct Answer:- Option-A

Question4:-MFGM is rich source of enzyme

A:-Catalase

B:-Lipase

C:-Xanthine oxidase

D:-Glucokinase

Correct Answer:- Option-C

Question5:-The fraction of casein which is hydrophilic and most soluble in water

A:-Beta-Casein

B:-Alfa-S1-Casein

C:-Alfa-S2-Casein

D:-Kapa-Casein

Correct Answer:- Option-D

Question6:-The specific gravity of milk fat is

A:-1.023

B:-1.032

C:-0.093

D:-0.93

Correct Answer:- Option-D

Question7:-White colour of milk is due to

A:-Casein

B:-Fat globules

C:-Both 1 and 2

D:-Carotenoids

Correct Answer:- Option-C

Question8:-Pycnometer is used to determine

A:-Density

B:-Viscosity

C:-Surface tension

D:-Temperature

Correct Answer:- Option-A

Question9:-Specific rotation of alfa-lactose monohydrate is

A:-+35.5°

B:-+35.0°

C:-+89.0°

D:-+89.4°

Correct Answer:- Option-D

Question10:-Enzyme in milk used as indices for the mastitic infection of animal is

A:-Plasmin

B:-Lactoperoxidase

C:-Catalase

D:-Alkaline phosphatase

Correct Answer:- Option-C

Question11:-C-terminal amino acid residue of beta-casein is

A:-Valine

B:-Arginine

C:-Proline

D:-Lysine

Correct Answer:- Option-A

Question12:-The lactose concentration is inversely proportional to _________ content of milk.

A:-Fat

B:-Phospholipid

C:-Glucose

D:-Ash

Correct Answer:- Option-D

Question13:-Milk is an excellent source of

A:-Calcium

B:-Phosphorous

C:-Riboflavin

D:-All of the above (1), (2), and (3)

Correct Answer:- Option-D

Question14:-The principal kind of immunoglobulin found in bovine milk is

A:-IgG1

B:-IgG2

C:-IgA

D:-IgM

Correct Answer:- Option-A

Question15:-Cystine to methionine ratio in human milk is

A:-2:1

B:-1:2

C:-1:1

D:-2:3

Correct Answer:- Option-A

Question16:-Lactolose is a disaccharide of

A:-Glucose and fructose

B:-Glucose and galactose

C:-Galactose and fructose

D:-Glucose and maltose

Correct Answer:- Option-C

Question17:-Which of the following is not a fat constant ?

A:-Pyne's constant

B:-Saponification value

C:-Iodine value

D:-Refractive index

Correct Answer:- Option-A

Question18:-The characteristic fatty acid of milk fat is

A:-Oleic acid

B:-Palmetic acid

C:-Butyric acid

D:-Capric acid

Correct Answer:- Option-C

Question19:-Heat stability of unconcentrated milk is tested at _______________ temperature.

A:-100°C

B:-120°C

C:-130°C

D:-140°C

Correct Answer:- Option-D

Question20:-Gluconic acid delta lactone is used in the preparation of

A:-Cheddar cheese

B:-Mozzarella cheese

C:-Parmigiano cheese

D:-Swiss cheese

Correct Answer:- Option-B

Question21:-The synthetic antioxidant permitted in ghee as per FSSAI

A:-BHA

B:-BHT

C:-TBHQ

D:-None

Correct Answer:- Option-D

Question22:-As per FSSAI, Skim milk powder should not contain more than __________ % moisture.

A:-0.5

B:-1.0

C:-1.5

D:-5.0

Correct Answer:- Option-D

Question23:-The acidity of ice cream is expressed in terms of

A:-Percentage lactic acid

B:-Percentage acetic acid

C:-Percentage citric acid

D:-Percentage oleic acid

Correct Answer:- Option-A

Question24:-Typical flavor of butter from ripened cream is

A:-Lactone

B:-Acetone

C:-Diacetyl

D:-Acetaldehyde

Correct Answer:- Option-C

Question25:-Lactose exist in milk powder as

A:-Lactose glass

B:-Alfa lactose mono hydrate

C:-Andhydrous beta lactose

D:-Both (2) and (3)

Correct Answer:- Option-A

Question26:-As per BIS method, while calibrating the butyrometer, the mercury pipette dispenses exactly _______ ml mercury which fills up the tube corresponding to 2.5% fat graduation limits.

A:-0.625

B:-0.500

C:-0.175

D:-0.3125

Correct Answer:- Option-D

Question27:-To prepare 1N NaOH _______ of NaOH needs to be dissolved in 100 ml of water.

A:-4 g

B:-40 g

C:-20 g

D:-2 g

Correct Answer:- Option-A

Question28:-_________ works on the Archimedes' principle.

A:-Polarimter

B:-Potentiometer

C:-Lactometer

D:-Spectrophotometer

Correct Answer:- Option-C

Question29:-The NABL (National Accreditation Board for Testing and Calibration Laboratories) accreditation certificate issued to a laboratory is valid for a period of ______________ years.

A:-3

B:-2

C:-1

D:-5

Correct Answer:- Option-B

Question30:-Glucose is increasingly used as an adulterant in milk and Barfoed's reagent is used to detect its presence. The major ingredient of Barfoed's reagent is

A:-Copper acetate

B:-Lead acetate

C:-Zinc acetate

D:-Lithium acetate

Correct Answer:- Option-A

Question31:-Name the test which is not used to determine the presence of formalin in milk.

A:-Leach test

B:-Hehner test

C:-Chromotropic acid test

D:-Rosalic acid test

Correct Answer:- Option-D

Question32:-The antibiotic, streptomycin falls under the main class

A:-β-lactam compounds

B:-Aminoglycosides

C:-Macrolides

D:-Sulfonamides

Correct Answer:- Option-B

Question33:-The permissible maximum limit of lead in increase in parts per million by weight is

A:-1

B:-2

C:-0.5

D:-5.0

Correct Answer:- Option-A

Question34:-Biological Oxygen Demand (BOD) is the amount of dissolved oxygen consumed by microorganisms for biochemical oxidation of organic solids in water. One gram of milk fat has a BOD of ____________ g

A:-1.03

B:-0.65

C:-0.89

D:-0.63

Correct Answer:- Option-C

Question35:-Food safety and standards' Rules of FSSAI has come into existence in the year

A:-2011

B:-2015

C:-2012

D:-2006

Correct Answer:- Option-A

Question36:-The headquarter of ISO (International Organisation for Standardization) is in

A:-Canada

B:-Geneva

C:-New York

D:-Brussels

Correct Answer:- Option-B

Question37:-The equivalent weight of sulphuric acid is

A:-36 u

B:-49 u

C:-98 u

D:-52 u

Correct Answer:- Option-B

Question38:-Vanadium Pentoxide Test is used to determine the presence of _______________ in milk.

A:-Salicylic acid

B:-Starch

C:-Hydrogen peroxide

D:-Sugar

Correct Answer:- Option-C

Question39:-The Gerber's acid is _____________ % of concentrated sulphuric acid by mass.

A:-96 - 99

B:-85 - 89

C:-83 - 85

D:-90 - 91

Correct Answer:- Option-D

Question40:-The zeal lactometer is designed to determine the specific gravity of milk at

A:-27 °C

B:-32 °C

C:-29 °C

D:-40 °C

Correct Answer:- Option-C

Question41:-All aminoacids except _____________ show optical activity.

A:-Alanine

B:-Glycine

C:-Leucine

D:-Isoleucine

Correct Answer:- Option-B

Question42:-Cellulose is a polymer of ____________ units.

A:-L-glucose

B:-L-fructose

C:-D-glucose

D:-D-fructose

Correct Answer:- Option-C

Question43:-The enzyme glutathione peroxidase contains

A:-Selenium

B:-Zinc

C:-Chromium

D:-Molybdenum

Correct Answer:- Option-A

Question44:-The defatting of bones in the production of gelatin is facilitated by using _______ hydrolysis.

A:-Amylase catalysed

B:-Invertase catalysed

C:-Lipase catalysed

D:-Protease catalysed

Correct Answer:- Option-C

Question45:-The fat globule membrane and/or whey proteins may participate in mallard browning with lactose and the cysteine may undergo β-elimination to dehydroalanine which may then react with lysine to form

A:-Arginine

B:-Aspartic acid

C:-Lysinoalanine

D:-Lanthionine

Correct Answer:- Option-C

Question46:-Find out the protein with the following properties; molecular weight-36,000 dalton, isoelectric point-5.2, heat labile and gets denatured on heating.

A:-β-lactoglobulin

B:-Alpha-lactolabumin

C:-Lactoferrin

D:-Blood serum albumin

Correct Answer:- Option-A

Question47:-Type-II galactosemia is caused by

A:-Deficiency of enzyme galactokinase

B:-Deficiency of galactose - 1 - phosphate uridylyl transferase

C:-Deficiency of enzyme UDP galactose epimerase

D:-Deficiency of phenylalanine hydroxylase

Correct Answer:- Option-A

Question48:-The viable number of organisms in food with added probiotic ingredients shall be _________ CFu in the recommended serving size per day.

A:-≥`10^6`

B:-≥`10^8`

C:-≥`10^5`

D:-≥`10^4`

Correct Answer:- Option-B

Question49:-The nutritive value of milk fat is ______________ kilocalories/g.

A:-4.5

B:-6

C:-4

D:-9

Correct Answer:- Option-D

Question50:-The half life of isotope is

A:-5 years

B:-7 years

C:-8 days

D:-25 days

Correct Answer:- Option-C

Question51:-One hour Resazurin disc numder 3.5 to 1.0 indicate the grade of raw milk as

A:-Very good

B:-Good

C:-Fair

D:-Poor

Correct Answer:- Option-C

Question52:-_______________ is a thermoduric bacteria that is mostly derived from milking equipment which shows 100% survival during pasteurization.

A:-Clostridium botulinum

B:-Enterobacter aeroginosa

C:-Streptococcus uberis

D:-Mycobacterium lacticum

Correct Answer:- Option-D

Question53:-____________ are more sensitive to lytic action of lysozyme.

A:-Gram positive bacteria

B:-Gram negative bacteria

C:-Both 1 and 2

D:-Spore formers

Correct Answer:- Option-A

Question54:-The non specific antimicrobial factor which is present in considerable amount in cow milk but absent in human milk

A:-Lactanin

B:-Lysozyme

C:-Lactoferrin

D:-Lactoperoxidase

Correct Answer:- Option-D

Question55:-Which one of the following is psychrotrophic gram negative bacteria ?

A:-Flavobacterium

B:-Clostridium

C:-Bacillus

D:-Streptococcus

Correct Answer:- Option-A

Question56:-In case of ____________ involvement of even one person contributes an out break.

A:-Salmonellosis

B:-Shigelosis

C:-Botulism

D:-Q fever

Correct Answer:- Option-C

Question57:-Widal test is used for the diagnosis of

A:-Q fever

B:-Typhoid fever

C:-Scarlet fever

D:-Milk fever

Correct Answer:- Option-B

Question58:-As per FSSA microbiological standards, limit for coliform count in pasteurized milk is

A:-m=0

B:-m<10/ml

C:-m<1/ml

D:-m<100/ml

Correct Answer:- Option-B

Question59:-The enzyme of bacterial origin that contributes to bitty cream defect in milk

A:-Lysozyme

B:-Catalase

C:-Lecithinase

D:-Protease

Correct Answer:- Option-C

Question60:-The microorganism that produce strawberry like aroma in milk and butter held at low temperature

A:-Pseudomonas fragi

B:-Pseudomonas fluroscence

C:-Pseudomonas mucidolens

D:-Pseudomonas syncyanea

Correct Answer:- Option-A

Question61:-High total count but low coliform count in cream indicates

A:-Poor hygiene in manufacture but storage at <5°C

B:-Good hygiene but storage at high temperature

C:-Inadequate heat treatment

D:-Good hygiene except aerial contamination

Correct Answer:- Option-B

Question62:-______________ ppm of residual chlorine in water have been found effective in ensuring good quality butter.

A:-0.5-1

B:-1-5

C:-5-10

D:-10-15

Correct Answer:- Option-B

Question63:-Fishiness in butter is due to the production of

A:-Acetaldehyde

B:-Diacetyl

C:-Trimethyl amine

D:-All of these

Correct Answer:- Option-C

Question64:-As per FSSA microbiological standards, sampling plan for Enterobacter sakazakii in infant milk foods are

A:-n=30; c=0

B:-n=5; c=0

C:-n=30; c=2

D:-n=5; c=2

Correct Answer:- Option-A

Question65:-The enzyme invertase produced mainly by _______________ convert sucrose to glucose and fructose in sweetened condensed milk and cause bloat.

A:-Coliforms

B:-Bacillus

C:-Clostridium

D:-Yeast

Correct Answer:- Option-D

Question66:-In microbiological terms recovery of fine powders after spray drying appears safest by using _________ system.

A:-Cyclone

B:-Fabric filter

C:-Both

D:-None

Correct Answer:- Option-A

Question67:-The polysaccharide gum 'Kefiran' in kefir grains is composed of

A:-Glucose + Fructose

B:-Glucose + Glucose

C:-Glucose + Galactose

D:-Glucose + Mannose

Correct Answer:- Option-C

Question68:-The breakdown of fat into lower chain free fatty acids and glycerol by microbial lipase can cause

A:-Acidity

B:-Hydrolytic rancidity

C:-Ketonic rancidity

D:-Oxidative rancidity

Correct Answer:- Option-B

Question69:-Citrate permease, an enzyme involved in citrate metabolism is active below pH

A:-6

B:-4.3

C:-6.6

D:-7

Correct Answer:- Option-A

Question70:-Limit (m) for E-coli in pasteurized butter as per FSSA microbiological standards is

A:-<1/g

B:-<10/g

C:-<50/g

D:-Absent/g

Correct Answer:- Option-D

Question71:-___________ are the set of activities intended to ensure that quality requirements are actually being met.

A:-Quality control

B:-Quality assurance

C:-Food safety

D:-CCP

Correct Answer:- Option-A

Question72:-______________ provides a description of adverse health effects that may result from ingestion of a microorganism.

A:-Hazard identification

B:-Exposure assessment

C:-Hazard characterisation

D:-Risk characterisation

Correct Answer:- Option-C

Question73:-The guidelines for establishing quality management system is provided by

A:-ISO 9001:2000

B:-ISO 9004:2000

C:-ISO 22000

D:-ISO 9000:2000

Correct Answer:- Option-B

Question74:-Risk group 4 includes microorganisms with

A:-No or low individual and community risk

B:-Moderate individual risk and low community risk

C:-High individual risk and low community risk

D:-High individual and high community risk

Correct Answer:- Option-D

Question75:-HEPA filtered air from __________ biosafety cabinet can be safely recirculated back into the laboratory environment if the cabinet is tested and certified at least annually and operated according to manufacture recommendations.

A:-BSL I

B:-BSL II

C:-BSL III

D:-BSL IV

Correct Answer:- Option-B

Question76:-The microbiological limit that separates unsatisfactory from satisfactory in a 3 class sampling plan

A:-c

B:-m

C:-M

D:-n

Correct Answer:- Option-C

Question77:-Among milk solids higher BOD value is for

A:-Fat

B:-Protein

C:-Lactose

D:-Lactic acid

Correct Answer:- Option-B

Question78:-People who acquire and harbour a pathogen through close contact with an infected person but do not acquire the disease

A:-Contact carrier

B:-Convalescent carrier

C:-Chronic carrier

D:-None

Correct Answer:- Option-A

Question79:-Air sanitation system applied to control air borne contamination in dairy processing area

A:-Fogging

B:-UV light

C:-Ozone

D:-All of these

Correct Answer:- Option-D

Question80:-One of the primary changes between PFA and FSSA is in the responsibility of food safety on

A:-Food inspector

B:-Manufacturer

C:-Consumer

D:-Quality control labs

Correct Answer:- Option-B

Question81:-Freeze drying is also known as

A:-Stassanisation

B:-Spray drying

C:-Lyophilisation

D:-HPLC

Correct Answer:- Option-C

Question82:-Thermophilic lactic starter cultures can be used for the preparation of

A:-Acidophilus Milk

B:-Yoghurt

C:-Dahi

D:-All of the three options

Correct Answer:- Option-D

Question83:-____________ is not a homo-fermentative starter culture.

A:-Lactobacillus lactis

B:-Lactobacillus helveticus

C:-Lactobacillus gasseri

D:-Lactobacillus bifermentous

Correct Answer:- Option-D

Question84:-___________ is a lactic starter capable of fermenting galactose.

A:-Lactobacillus acidophilus

B:-Lactobacillus helveticus

C:-Lactobacillus bulgaricus

D:-Lactobacillus casei

Correct Answer:- Option-B

Question85:-__________ is a prebiotic.

A:-Bifidobacterium

B:-Lactobacillus

C:-Oligosaccharide

D:-Propionibacterium

Correct Answer:- Option-C

Question86:-The following starter culture is used for Koumiss making is

A:-Saccharomyces unisporus

B:-Aspergillus flavus

C:-Coxiella burnetii

D:-Propionibacterium shermanii

Correct Answer:- Option-A

Question87:-____________ is the principle substrates utilized by LAB for diacetyl production.

A:-Glucose

B:-Galactose

C:-Citrate

D:-Maltose

Correct Answer:- Option-C

Question88:-___________ is a thermophilic dairy starter culture organism.

A:-Lactobacillus

B:-Lactococcus

C:-Leuconostoc

D:-Pediococcus

Correct Answer:- Option-A

Question89:-____________ is not an obligately homofermentative starter culture organism.

A:-Lactobacillus paracasei

B:-Lactobacillus bulgaricus

C:-Lactobacillus kefiranofaciens

D:-Lactobacillus johnsonii

Correct Answer:- Option-A

Question90:-Which of the following starter cultures can utilize aesculin ?

A:-Leuconostoc cremoris

B:-Lactococcus lactis subsp. cremoris

C:-Streptococcus thermophilus

D:-Pediococcus acidilactici

Correct Answer:- Option-C

Question91:-Time required to destroy 90% of viable pathogenic organisms at specific temperature is called

A:-A-Value

B:-F-Value

C:-D-Value

D:-Z-Value

Correct Answer:- Option-C

Question92:-_________ is a sulphide-related spoilage sporeformer organism.

A:-Clostridium nigrificans

B:-Clostridium tetani

C:-Clostridium perfringens

D:-Clostridium botulinum

Correct Answer:- Option-A

Question93:-Bioactive peptide can be released by

A:-Enzymatic hydrolysis by digestive enzymes

B:-Proteolysis by enzymes derived from microorganisms

C:-Food processing

D:-All the above

Correct Answer:- Option-D

Question94:-The maximum allowable number of defective sample units is represented by

A:-n

B:-m

C:-p

D:-c

Correct Answer:- Option-D

Question95:-Mycobacterium species, including M. paratuberculosis can be obtained from the patients suffering from

A:-Crohn's disease

B:-Johnson's disease

C:-Salmonellosis disease

D:-Typhoid disease

Correct Answer:- Option-A

Question96:-The toxin produced by Staphylococcus aureus is known as

A:-Ochratoxin

B:-Enterotoxin

C:-Mycotoxin

D:-Aflatoxin

Correct Answer:- Option-B

Question97:-Clostridium botulinum produces a toxin known as

A:-Thermostable toxin

B:-Alpha toxin

C:-Neurotoxin

D:-Beta toxin

Correct Answer:- Option-C

Question98:-____________ in pathogenic bacteria is known as a big challenge for public health worldwide.

A:-Thermostability

B:-Antibiotic resistance

C:-Mutation

D:-Emergance of new pathogens

Correct Answer:- Option-B

Question99:-_________ is a pathogenic bacteria known to grow very swiftly in chocolate milk.

A:-Yersinia enterocolitica

B:-Vibrio cholera

C:-Giardia lamblia

D:-Listeria monocytogenes

Correct Answer:- Option-D

Question100:-______________ is a non-culture method to detect pathogenic bacteria in dairy products.

A:-PCR

B:-TCR

C:-MCR

D:-CCR

Correct Answer:- Option-A

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