ASRB NET and ARS: dairy disciplines · India · Agricultural Scientists Recruitment Board (ICAR)
Original practice questions written to the published syllabus · not past papersThe microflora, spoilage and safety of each dairy product family, from cream to ice cream to traditional products.
In the exams: ICAR AICE subject 36 Units 3 and 5; ICAR AIEEA-PG group 16 (microbiological quality of cream, butter, ice cream, concentrated and dried milks, infant foods and indigenous products)
ASRB NET and ARS — Dairy Microbiology
Recall of product-specific organisms and defects, control measures and standards at Master's depth.
How our questions for ASRB NET and ARS spread across the units of Microbiology of Dairy Products. Difficulty: 19 easy, 5 medium, 1 hard.
| Microbiology of concentrated and dried milks | 3 | |
| Microbiology of fresh cheeses | 3 | |
| Microbiology of ripened cheeses and ripening flora | 3 | |
| Microbiology of cream and butter | 2 | |
| Microbiology of infant milk foods | 2 | |
| Microbiology of ice cream and frozen desserts | 2 | |
| Late blowing and other cheese defects | 2 | |
| Microbiology of fermented milks: dahi, yoghurt, kefir, koumiss | 2 | |
| Yeast and mould spoilage | 2 | |
| Microbiology of traditional and heat-desiccated products | 2 | |
| Microbiological standards for dairy products | 2 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Bitty cream is caused by:
B. Bacillus cereus lecithinase
Lecithinase attacks fat globule membranes, so fat flecks aggregate.
Further reading: Fox et al., Fundamentals of Cheese Science
Which organisms blow cans of sweetened condensed milk?
B. Osmophilic yeasts
At aw about 0.83-0.86 only osmotolerant yeasts produce gas.
Further reading: Fox et al., Fundamentals of Cheese Science
Which pathogens survive for long periods in milk powder and enter mainly after drying?
A. Salmonella and Cronobacter
Both are resistant to drying and contaminate from the plant environment.
Further reading: Robinson (ed.), Dairy Microbiology Handbook
How does freezing affect bacteria in ice cream?
B. It stops growth but kills few
Organisms survive frozen storage for long periods.
Further reading: Fox et al., Fundamentals of Cheese Science
The 1985 California listeriosis outbreak was linked to:
A. Mexican-style soft cheese
Raw milk entering the product was implicated; pregnant women and newborns were mainly affected.
Further reading: Robinson (ed.), Dairy Microbiology Handbook
What is the main source of Clostridium tyrobutyricum spores in cheese milk?
D. Silage
Spores pass from silage through faeces to teats.
Further reading: Fox et al., Fundamentals of Cheese Science
Which medium is used to count Streptococcus thermophilus in yoghurt?
A. M17 agar
M17 for S. thermophilus; acidified MRS for L. bulgaricus.
Further reading: Robinson (ed.), Dairy Microbiology Handbook
Why does khoa spoil quickly after manufacture?
B. Hand handling recontaminates it
Boiling kills vegetative cells, but handling and ambient storage reintroduce organisms.
Further reading: Fox et al., Fundamentals of Cheese Science
Under an ICMSF two-class plan for a pathogen, c is usually:
B. 0
No positive units are tolerated for pathogens.
Further reading: Fox et al., Fundamentals of Cheese Science
Under the US PMO, Grade A pasteurised milk may contain no more than how many coliforms per millilitre?
C. 10
Coliforms at most 10/mL; SPC at most 20,000/mL.
Further reading: Robinson (ed.), Dairy Microbiology Handbook
Ten here, 25 in the app. The Laisha app has every practice question we have written to ASRB NET and ARS in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.
Free for ten days, then one subscription of US$10 a month. We would rather say so here than have you find it later.
An AI operating system for agriculture: free guides, manuals and tools written for every country.