Solapur University Question Paper
B.Sc. – II (Semester – IV) (Entrepreneurship) Examination, 2014
MICROBIOLOGY AND BIOTECHNOLOGY
Paper – VIII : Food and Dairy Technology
Day and Date : Wedn esday, 30-4-2014 Max. Marks : 50
Time : 11.00 a.m. to 1.00 p.m.
N.B. : 1) All questions are compulsory.
2) Figures to the right indicates full marks.
3) Draw neat labelled diagrams wherever necessary.
1. Rewrite the sentences by selecting correct answers from given alternative : 10
i) Bacteria growing at low temperature are called _______________
a) Thermophilic b) Mesophilic
c) Thermoduric d) Psychrophilic
ii) ________________ is an example of perishable food.
a) Meat b) Sugar
c) Potato d) Onion
iii) _____________ sugar is present in milk.
a) Glucose b) Sucrose
c) Latose d) Fructose
iv) _____________ is an example of food poisoning.
a) Salmonellosis b) Botulism
c) Shigellosis d) Amoebiasis
v) ______________ test is used for determination of efficiency of pasteurisation
of milk.
a) MBRT b) Phosphatase
c) MPN d) BOD
vi) Roquefort cheese is an example of _______________ cheese.
a) Semihard b) Hard
c) Soft d) Liquid
SLR-E – 30
vii) Canning process is used for food _______________
a) Processing b) Harvesting
c) Preservation d) Spoilage
viii) Case in is main protein present in ____________
a) Fish b) Egg
c) Meat d) Milk
ix) Butter is made from _______________
a) Cream b) Carbohydrates
c) Proteins d) Vitamins
x) Candling is used for defection of ____________ spoilage.
a) Fish b) Meat
c) Fruit d) Egg
2. Answer in short any five of the following : 10
i) Define Pasteurisation.
ii) What is fermentation ?
iii) Define food spoilage.
iv) What is cheese ?
v) Define preservatives.
vi) What is food infection ?
3. A) Write any two of following : 6
i) Composition of milk
ii) Composition of icecream
iii) MBRT Test.
B) Describe the process of cheese manufacture. 4
4. Describe any two of following : 10
i) Preservation of food by high temperature.
ii) Pasteurisation process of milk.
iii) Production and uses of cream.
5. Describe any two of the following : 10
i) Fermented milk
ii) Food preservation by chemicals.
iii) Preservation of meat and fish.
_____________________
B.Sc. – II (Semester – IV) (Entrepreneurship) Examination, 2014
MICROBIOLOGY AND BIOTECHNOLOGY
Paper – VIII : Food and Dairy Technology
Day and Date : Wedn esday, 30-4-2014 Max. Marks : 50
Time : 11.00 a.m. to 1.00 p.m.
N.B. : 1) All questions are compulsory.
2) Figures to the right indicates full marks.
3) Draw neat labelled diagrams wherever necessary.
1. Rewrite the sentences by selecting correct answers from given alternative : 10
i) Bacteria growing at low temperature are called _______________
a) Thermophilic b) Mesophilic
c) Thermoduric d) Psychrophilic
ii) ________________ is an example of perishable food.
a) Meat b) Sugar
c) Potato d) Onion
iii) _____________ sugar is present in milk.
a) Glucose b) Sucrose
c) Latose d) Fructose
iv) _____________ is an example of food poisoning.
a) Salmonellosis b) Botulism
c) Shigellosis d) Amoebiasis
v) ______________ test is used for determination of efficiency of pasteurisation
of milk.
a) MBRT b) Phosphatase
c) MPN d) BOD
vi) Roquefort cheese is an example of _______________ cheese.
a) Semihard b) Hard
c) Soft d) Liquid
SLR-E – 30
vii) Canning process is used for food _______________
a) Processing b) Harvesting
c) Preservation d) Spoilage
viii) Case in is main protein present in ____________
a) Fish b) Egg
c) Meat d) Milk
ix) Butter is made from _______________
a) Cream b) Carbohydrates
c) Proteins d) Vitamins
x) Candling is used for defection of ____________ spoilage.
a) Fish b) Meat
c) Fruit d) Egg
2. Answer in short any five of the following : 10
i) Define Pasteurisation.
ii) What is fermentation ?
iii) Define food spoilage.
iv) What is cheese ?
v) Define preservatives.
vi) What is food infection ?
3. A) Write any two of following : 6
i) Composition of milk
ii) Composition of icecream
iii) MBRT Test.
B) Describe the process of cheese manufacture. 4
4. Describe any two of following : 10
i) Preservation of food by high temperature.
ii) Pasteurisation process of milk.
iii) Production and uses of cream.
5. Describe any two of the following : 10
i) Fermented milk
ii) Food preservation by chemicals.
iii) Preservation of meat and fish.
_____________________
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