Dairy Science

ICAR Offline Ecourse DM-2 INTRODUCTORY DAIRY MICROBIOLOGY 1. The production of clean, wholesome milk free from pathogens, maintenance of this condition from farm to the consumers is called: Commercial dairying Food spoilage Dairy microbiology Milk hygiene 2. The safe foods should not contain Probiotics Starter cultures Pathogens Useful microorganisms 3. Possibility of presence of pathogens is high in Fermented milk Boiled milk Pasteurized milk Raw milk 4. The desired texture, flavour of many cheeses is largely due to the development of _____ microorganisms during manufacture and ripening Undesirable microorganisms Desirable microorganisms Pathogenic microorganisms Spoilage microorganisms 5. Foods standards indicates that under desirable conditions the numbers of ______   will not ex­ceed certain levels Immunoglobulins Leucocytes Microorganisms Somatic cells 6. The microorganism responsible for the spre...