ICAR AIEEA-PG: Dairy Science (group 16) and Dairy Technology (group 17) · India · NTA for 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)
ICAR AIEEA-PG — Dairy Science (group 16)
Microbiology of cream, butter, ice cream, condensed and dried milks, infant foods, cheese, fermented milks and indigenous products; their spoilage and standards.
How our questions for ICAR AIEEA-PG spread across the units of Microbiology of Dairy Products. Difficulty: 30 easy, 38 medium, 14 hard.
| Microbiology of fermented milks: dahi, yoghurt, kefir, koumiss | 9 | |
| Microbiology of concentrated and dried milks | 8 | |
| Late blowing and other cheese defects | 8 | |
| Yeast and mould spoilage | 8 | |
| Microbiological standards for dairy products | 8 | |
| Microbiology of cream and butter | 7 | |
| Microbiology of infant milk foods | 7 | |
| Microbiology of ice cream and frozen desserts | 7 | |
| Microbiology of fresh cheeses | 7 | |
| Microbiology of ripened cheeses and ripening flora | 7 | |
| Microbiology of traditional and heat-desiccated products | 6 |
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
Why do milk powders not support microbial growth?
D. Their aw is too low
Low water activity prevents growth; spores and some vegetative cells survive.
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
A cheese has 1.8 per cent salt and 38 per cent moisture. What is its salt in moisture?
B. About 4.5 per cent
1.8/(1.8 + 38) x 100 = 4.5%. 4.7 divides by moisture only.
Further reading: Fox et al., Fundamentals of Cheese Science
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
About how many C. tyrobutyricum spores per litre of milk can be enough to cause late blowing?
C. A few hundred
Very low spore numbers can cause the defect in susceptible cheeses.
Further reading: Robinson (ed.), Dairy Microbiology Handbook
A yoghurt sample gives 56 colonies on a plate from 0.1 millilitre of a 1 in a million dilution. What is the count?
D. 5.6 x 10^8 cfu per gram
56 / (0.1 x 10^-6) = 5.6 x 10^8. 5.6 x 10^7 forgets the 0.1 mL.
Further reading: Fox et al., Fundamentals of Cheese Science
Kulfi made without effective pasteurisation after mixing carries risks similar to:
B. Ice cream
It is a frozen dairy dessert with similar contamination routes.
Further reading: Fox et al., Fundamentals of Cheese Science
Rasogolla keeps reasonably well mainly because it is:
C. Stored in sugar syrup
The syrup lowers water activity; canning extends shelf life.
Further reading: Robinson (ed.), Dairy Microbiology Handbook
If 2 per cent of units in a lot are contaminated and five samples are tested with c = 0, about how often is the lot accepted?
B. About 90 per cent
(1 - 0.02)^5 = 0.904, so the lot is accepted about 90 per cent of the time despite contamination.
Further reading: Fox et al., Fundamentals of Cheese Science
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