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FIFTH SEMESTER B.A./B.Sc. DEGREE EXAMINATION, NOVEMBER 2021
(CUCBCSS—UG)
Microbiology
MBG 5B 07—FOOD AND DAIRY MICROBIOLOGY
(2018 Admissions)
Time : Three Hours Maximum : 80 Marks
Part A

Answer all questions in a word or sentence.
Each question carries ¥2 mark.

Ergotism is caused by ——————.
Name the yeast that cause spoilage of honey.
is the enzyme used in cheese production.
The time-temperature combination for HTST pasteurization of milk is

To control spoilage of food, one can decrease water availability by the addition of ‏لل‎

ae ‏بب‎ SP

The eyes in Swiss cheese are formed by the metabolic activity of which bacteria ?

7. Name the Gram-positive cocci used in the manufacture of yoghurt.

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radiation is mainly used for of food preservation by irradiation.
causes thermophilic flat-sour defect in canned foods.
10. Green rot of egg is caused by
11. Name the chemical preservative commonly used injams.
12. Give an example for a chemical leavening agent.
(12 x %= 6 marks)
Part B (Short Answer Questions)

Answer all questions.
Each question carries 2 marks.

Briefly explain :
13. SCP.
14. Aflatoxin.
15. Freeze drying.

16. Viable colony count.
Turn over

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