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:
2. The safe foods should not contain
3. Possibility of presence of pathogens is high in
4. The desired texture, flavour of many cheeses is largely due to the development of _____ microorganisms during manufacture and ripening
5. Foods standards indicates that under desirable conditions the numbers of ______ will not exceed certain levels
6. The microorganism responsible for the spread of mastitis among herd is
7. The most common aerobic spores of genus Bacillus not found in milk
8. The predominant genera present in the interior of udder
9. The most common spores found in milk are of
10. The microbial counts of air in sheds should not exceed
11. Personal hygiene of animal handlers means
12. The following practices should be routinely employed to get high quality milk
13. Health of a milk yielding animal will be maintained by checking
14. During storage and transport the following parameters should always be maintained
15. The milker should never be allowed for milking the animal if he is suffering with
16. Ropiness in milk and milk products is generally caused by:
17. Lactic acid bacteria are classified as:
18. Microorganism that can survive to varying extent of pasteurization temperature is
19. Fruity flavour in dairy products is due the contamination of:
20. Lipolytic mold found in milk or its products is
21. According to Sherman’s classification streptococci are classified into __ groups
22. Which of the following is NOT true about Streptococcus pyogenes
23. The significant features of Streptococcus dysgalactiae is _____
24. Lactococcus lactis spp lactis does not
25. Lactococcus lactis spp lactis biovar diacetylactis produces ____ from citrate
26. Homofermentative bacilli having therapeutic properties is
27. A bacilli L. bulgaricus along with a cocci is used for the production of yogurt
28. ________ is a flavour producer in the presence of lactic acid.
29. Life-threatening nosocomial infections in humans, especially in the hospital environment are caused by
30. Pediococcus are
31. Water soluble fluorescent greenish-brown pigment known as ‘Pyoverdin’ is produced by:
32. _______ is an opportunistic pathogen that causes mastitis in dairy animals and human infection.
33. ______ causes ropiness in milk and milk products.
34. ________ is a pseudolactic acid bacteria
35. A natural inhabitant of intestine is:
36. Typhoid is caused by _______________
37. A bacterial species named from Greek meaning the ‘golden grape-cluster berry’
38. The genus having a pathogen known to cause serious diseases in mammals, i.e. tuberculosis, is:
39. An organism that produce yellow to deep orange red carotenoid pigments and used for preparation of surface ripened Limburger type chesses, is:
40. The strain used in cheese making to create CO2 bubbles that become ‘eyes’, round holes in the cheese is:
41. Produces ‘sweet curdling’ by coagulating milk at lower acidity
42. Late blowing condition in cheeses is caused by ______________
43. The main target of milk sterilization
44. Used in the detection of antibiotics in milk
45. A Gram-positive anaerobic spore former
46. The mould generally used for the preparation of blue veined cheeses is_____
47. Bacteriophages are the
48. Aflatoxins are produced by the species of
49. All viruses contains
50. Techniques routinely followed to prevent starter failure are
51. Psychrotrophs are capable of growing:
52. The two predominant psychrotrophic pathogens found in milk products are:
53. The most frequently reported psychrotroph in raw milk.
54. A major spoilage factor of pasteurized stored milk produced by psychrotrophic bacteria
55. The suggested standards of psychrotrophs for satisfactory raw milk are:
56. SPC of very good quality raw milk
57. The DMC of good quality raw milk
58. Thermoduric count of good quality milk
59. Q-fever is caused by
60. It is unlikely that _____ ever live in the udder of an animal.
61. The main cause of spoilage of refrigerated raw milk samples is the production and secretion of _________ and various other thermo-resistant enzymes.
62. The maximum hygienic parameter for fecal coliforms is
63. At low-temperature storages only ___________ will grow that produces heat resistant enzymes that causes off flavour
64. The final quality of a milk product is directly related to hygienic quality of
65. A decrease in temperature from _________ increases the keeping time of milk approximately the same number of days as did cooling from 35-5º C
66. The test provides a rapid indication of the quality of liquid milk products and, at the same time, supplies a permanent record of the quality.
67. The test is insensitive if the bacterial load is very less
68. __________ count is taken at low temperature.
69. Metabolic reactions caused by bacteria are difficult to measure in _____ quality products
70. The electrical impedance in a culture medium remains fairly constant until a threshold of _____ cells per milliliter is reached, when major changes in impedance start to occur
71. The oxidation-reduction potential of good quality milk while testing
72. The number of microbes at the time of decolorizing of methylene blue will be nearly
73. The dye reduction tests are of little value as an index of the bacterial content of
74. The Lovibond comparator is used in
75. The bacteria which reduces resazurin more quickly than methylene blue
76. The method which is useful for a rapid estimation of the total bacterial population (both live and dead cells) of a milk sample is:
77. The indirect method for tracing the sources of contamination of milk is:
78. In DMC, the milk smear is prepared on ___ square centimetre area.
79. In DMC, the milk smear is stained with a special stain called
80. Milk for making smear in DMC test is taken with the help of a sterile
81. The test useful in the estimation of number of viable microorganisms in the given sample of milk
82. The SPC of very good quality raw milk.
83. The purpose of making serial dilutions in this test is aimed to reduce the bacterial number to ____ level while adding to Petri dish
84. The SPC of pasteurized milk
85. The quantity of the previously melted and cooled sterilized standard plate count agar to each Petri dish is
86. Coliforms are Gram's negative, oxidase negative, non-spore forming rods that can grow aerobically or facultative in presence of
87. Coliforms are able to ferment______ with the production of acid and gas within 48 h. at 37°C.
88. Presence of coliforms in milk or milk products indicates, possible contamination with
89. Raw milk is graded/ accepted as criterion of satisfactory quality, based on the absence of coliforms in
90. In addition to the presence of faecal coliforms, the faecal streptococci and Clostridium perfringens are likely to exist in the gut of all warm-blooded animals, and their presence in milk will also indicate the source of faecal contamination. Hence, this coliform test is called as:
91. Micro-organisms capable of growing at refrigeration temperature (7-10°C) are:
92. The media used for the isolation and identification of the proteolytic micro-organisms of milk is:
93. The plates for psychrotrophic count are incubated in a refrigerator at 7-10°C for
94. The Plates for estimating thermophilic microorganisms are incubated at ___ for 24 to 48 h and colonies are counted.
95. Proteolytic psychrotrophic colonies identification can be enhanced by flooding the plates with a solution of
96. The media used for the enumeration of yeast and moulds from milk is
97. The pH of the medium used for enumeration of yeast and mould should be
98. The most important source of contamination of milk with yeasts and moulds is
99. The following is the most important dairy yeast
100. An important mould in dairy industry is:
101. The main goals of all living forms are
102. An interaction between two or more species, where species derive a mutual benefit
103. The relationship between two species which interact but do not affect each other
104. Production of antibiotic or inhibitory substances by one organism that affect the growth or survival of another organism can be called
105. The relationship between microorganisms in which one organism benefits from the association but the other organism is not affected, denotes
106. Micro-organisms that are able to survive the acidity already produced and in turn produce more acidity are:
107. Micro-organism, which may establish itself on the surface of the coagulated milk and oxidize lactic acid to H2O and CO2:
108. When lactose is exhausted the micro-organisms that develop and decompose the casein are:
109. The organic matter like ____ of uncared milk after prolonged storage, has been ‘mineralised’ that is reduced to simple inorganic substances like carbon dioxide, ammonia and hydrogen sulphide:
110. The pH of uncared milk after prolonged storage is:
111. The production of gas mainly CO2 and acid by certain micro-organisms in dairy products is responsible for a defect called:
112. Micro-organism that ferment lactose of milk or cream into gas and acid and cause early gas production:
113. The organism which ferment lactose of milk or cream into gas and acid and cause ‘late gas production’:
114. The lactose fermenting yeast is:
115. Ropy fermentation is brought about by the growth of ____ bacteria leading to change in consistency of the produce that forms threads of viscous masses when poured:
116. The milk obtained from animals suffering from the udder infection is called:
117. The mastitic milk has:
118. Natural inhabitant of udder and mastitis causing micro-organism is:
119. Summer mastitis is caused by:
120. Environmental mastitis is caused by:
121. In case of milk obtained from infected udder, the oxygen liberated with catalase on adding hydrogen peroxide will exceed:
122. CAMP test is very specific for the detection of mastitis caused by:
123. In milk obtained from healthy udder the leucocytes count will be less than:
124. Very long chains of micro-organisms in a smear of mastitic milk is indicative of:
125. Rusty brown colour colonies in Hotis test is indicative of
126. Botulism poisoning is the severest of all the food poisonings, as it affects the _______ and is often extremely fatal:
127. Unhygienic practices appear to be chiefly responsible for the eruption of outbreak:
128. The “infantile diarrhea or Travellers’ diarrhea” characterized by watery diarrhea leading to dehydration & shock is caused by:
129. The common food poisoning caused by canned foods is due to:
130. Alatoxins are mycotoxins produced by:
131. Milk borne tuberculosis is directly or indirectly related to consumption of raw milk from infected dairy herds and the causative microorganism is
132. Corynebacterium diphtheriae is a causative microorganism mainly parasitic to man and is usually found in ________ of the infected or healthy carriers
133. Most heat resistant pathogenic microorganism which can be used as indicator organism for pasteurization
134. Infectious hepatitis is caused by
135. Like many other diarrheal diseases, poliomyelitis occurs commonly in _______ ,
136. Specific naturally occurring anti microbial substances in milk
137. Non-specific naturally occurring anti microbial substances in milk
138. The chief immunoglobulin of milk and confers passive immunity
139. Invading of pathogens by leucocytes for the protection of udder from mastitis
140. The milk contains bifidus factor responsible for the dominance of a bacterium Bifidobacterium bifidus in infants
141. Most pathogenic bacteria are classified as _____________ for their growth temperature requirements
142. Bacteria require nitrogen for the synthesis of _______ :
143. Through metabolism, pathogens often produce acids that interfere with their own growth, hence, ________ are added to media to control pH changes
144. A microorganism that can grow at 4°C and 25°C both but grows best at 20°C would be classified as ______ :
145. Which of the following types of media is designed to suppress the growth of unwanted bacteria and encourage the growth of desired microbes?