45 + Interview Questions in Micro-Organisms In Milk in Dairy Engineering Page 1 InterviewSolution

1.	Which of the following is due to molds?(a) Discoloration(b) Off-flavor(c) Discoloration and off-flavor(d) FreshnessThe question was posed to me in class test.My question is taken from Molds in division Micro-organisms in Milk of Dairy Engineering
Answer» CORRECT answer is (c) Discoloration and off-flavor The best I can explain: Molds on the surfaces of CHEESE and BUTTER can cause discoloration and also give the product an off-flavor. Strict hygiene is necessary in the DAIRY in order to PREVENT products from being affected by moulds during processing.

Discussion

2.	Milk mold is also called __________(a) Penicillium roqueforti(b) Stachybotrys chartarum(c) Geotrichum candidum(d) Penicillium camembertiI have been asked this question by my college director while I was bunking the class.This intriguing question comes from Molds in section Micro-organisms in Milk of Dairy Engineering
Answer» The correct answer is (c) Geotrichum candidum The explanation: The MILK mould Geotrichum candidum is on the borderline between yeast and mould. The MOLD occurs on the surface of CULTURED milk as a fine, white VELVETY coating.

Discussion

3.	Camembert mold is __________(a) Penicillium roqueforti(b) Stachybotrys chartarum(c) Aspergillus niger(d) Penicillium camembertiThe question was asked in my homework.Origin of the question is Molds topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» The correct choice is (d) PENICILLIUM camemberti The explanation: Penicillium due to their powerful protein and FAT splitting properties make them the chief agents in the ripening of Blue CHEESE, Camembert, ETC. the Camembert mold is Penicillium camemberti.

Discussion

4.	Blue Cheese mold is __________(a) Penicillium roqueforti(b) Stachybotrys chartarum(c) Aspergillus niger(d) Penicillium camembertiThis question was posed to me by my college professor while I was bunking the class.My question is taken from Molds topic in section Micro-organisms in Milk of Dairy Engineering
Answer» Correct option is (a) Penicillium roqueforti The EXPLANATION: The genus Penicillium is ONE of the most common TYPES of mould. The Blue-cheese mold is CALLED Penicillium roqueforti.

Discussion

5.	The chief type of spoilage in sweetened condensed milk may not be __________(a) Gas formation by sucrose fermenting yeast(b) Thickening caused by micrococci(c) Molds colonies growing on surface(d) Cleaning in PlaceI got this question in my homework.The query is from Molds topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» The correct answer is (d) Cleaning in Place For explanation I would say: GAS formation by sucrose fermenting yeast is a kind of SPOILAGE indicator in sweetened CONDENSED milk. Thickening caused by MICROCOCCI and MOLDS colonies growing on a surface are also spoilage indicator in sweetened condensed milk.

Discussion

6.	In diatoms, auxospores help in __________(a) Metabolism(b) Spore formation(c) Reproduction(d) GrowthI got this question at a job interview.My question comes from Molds topic in division Micro-organisms in Milk of Dairy Engineering
Answer» RIGHT option is (c) REPRODUCTION To explain I WOULD say: AUXOSPORES play a ROLE in sexual reproduction or dormancy. They have no effect on metabolism.

Discussion

7.	Kingdom protista includes __________(a) Life cycle showing sporic meiosis(b) Life cycle showing gametic meiosis(c) Life cycle showing zygotic meiosis(d) Life cycle showing zygotic meiosis and gametic meiosisThis question was addressed to me during a job interview.Enquiry is from Molds in chapter Micro-organisms in Milk of Dairy Engineering
Answer» The correct answer is (d) Life CYCLE showing zygotic MEIOSIS and gametic meiosis For explanation: Zygotic Meiosis is the PROCESS in which the organism spends most of its life cycle in haploid CONDITION. In gametic meiosis the organism spends most of its life cycle in the 2n condition. Kingdom PROTISTA shows both zygotic meiosis and gametic meiosis.

Discussion

8.	Which of the following combination of characters is true for slime moulds?(a) Parasitic, Plasmodium with true walls, spores dispersed by air currents(b) Saprophytic, Plasmodium without walls, spores dispersed by water(c) Parasitic, Plasmodium without walls, spores dispersed by water(d) Saprophytic, Plasmodium without walls, spores dispersed by air currentsI got this question in homework.My enquiry is from Molds topic in portion Micro-organisms in Milk of Dairy Engineering
Answer» Correct choice is (d) Saprophytic, Plasmodium without walls, spores DISPERSED by AIR currents Explanation: Slime MOLD is a soil-dwelling amoeba. It is a brainless, single-celled ORGANISM, often CONTAINING multiple nuclei. Out of the above options “Saprophytic, Plasmodium without walls, spores dispersed by air currents” is correct.

Discussion

9.	Red tide is caused by __________(a) Noctiluca(b) Gonyaulax(c) Gymnodinium(d) Noctiluca, Gonyaulax and GymnodiniumI had been asked this question at a job interview.I'm obligated to ask this question of Molds topic in portion Micro-organisms in Milk of Dairy Engineering
Answer» The correct ANSWER is (d) NOCTILUCA, Gonyaulax and Gymnodinium The explanation: Red tide is caused by ALGAL blooms during which algae BECOME so numerous that they discolor COASTAL waters. It is caused by Noctiluca, Gonyaulax and Gymnodinium.

Discussion

10.	Which of the following is not a character of protista?(a) Protista are prokaryotic(b) Body organization is cellular(c) Some protists have cell walls(d) Membrane bound organelles are present in cellsThe question was asked in semester exam.My doubt is from Molds topic in division Micro-organisms in Milk of Dairy Engineering
Answer» The correct OPTION is (a) Protista are PROKARYOTIC Easiest explanation: All SINGLE celled organisms are PLACED under the KINGDOM Protista. Protista are thus prokaryotic.

Discussion

11.	Single celled eukaryotes are included in __________(a) Fungi(b) Archae(c) Monera(d) ProtistaThe question was asked in a job interview.This interesting question is from Molds topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» The CORRECT answer is (d) Protista The EXPLANATION is: The SINGLE celled eukaryotes are CLASSIFIED under the kingdom “PROTISTA”. It is being a paraphyletic group. They are first eukaryotes, having a well ORGANIZED nucleus and complex membranous organelles.

Discussion

12.	The slime moulds are characterized by the presence of __________(a) Elaters(b) Pseudoelaters(c) Capillitium(d) SournessI got this question by my college professor while I was bunking the class.The above asked question is from Molds in section Micro-organisms in Milk of Dairy Engineering
Answer» Right answer is (C) Capillitium Best explanation: Slime molds have pseudo elaters. The RESULT is one large bag of CYTOPLASM with MANY DIPLOID nuclei.

Discussion

13.	Protista differs from monera in having __________(a) Cell wall(b) Nuclear membrane(c) Flagella(d) Autotropic nutritionThis question was posed to me in an interview for job.Origin of the question is Molds topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» The correct answer is (b) NUCLEAR MEMBRANE Best explanation: Monera is a kingdom which contained unicellular organisms with a prokaryotic cell organization EXAMPLE Bacteria. Protista has a Nuclear membrane as OPPOSED to monera which LACKS it.

Discussion

14.	Bioluminescence is exhibited by __________(a) Chlorella(b) Chlamydomonas(c) Hirudinaria(d) CeratiumThis question was addressed to me by my college professor while I was bunking the class.This interesting question is from Molds in chapter Micro-organisms in Milk of Dairy Engineering
Answer» The CORRECT CHOICE is (d) CERATIUM The best explanation: Bioluminescence is the phenomenon of production and emission of light by a living organism. Ceratium exhibits Bioluminescence.

Discussion

15.	Kingdom protista includes organisms like __________(a) Euglena, Spirogyra and Penicillium(b) Amoeba, Spirogyra and Penicillium(c) Amoeba, Euglena and Penicillium(d) Amoeba, Euglena and DiatomsThe question was posed to me in an interview.This interesting question is from Molds topic in division Micro-organisms in Milk of Dairy Engineering
Answer»

Discussion

16.	“Perfect stage” of a fungus means __________(a) When the fungus is perfectly healthy(b) When it reproduces asexually(c) When it forms perfect sexual spores(d) When form no sporesThe question was posed to me in an interview for internship.The question is from Fungi topic in division Micro-organisms in Milk of Dairy Engineering
Answer» The correct choice is (C) When it FORMS perfect SEXUAL spores To explain I would say: Fungus undergoes reproduction. FORMATION of perfect sexual spores can also be TERMED as “Perfect stage” of fungus.

Discussion

17.	Yeast is unlike bacteria in being __________(a) Unicellular(b) Multicellular(c) Prokaryotic(d) EukaryoticThis question was addressed to me in examination.Enquiry is from Fungi in section Micro-organisms in Milk of Dairy Engineering
Answer» The CORRECT answer is (d) EUKARYOTIC The best I can EXPLAIN: While bacteria can be PROKARYOTIC. YEASTS are Eukaryotic organisms.

Discussion

18.	Aflatoxin is produced by ________(a) Bacteria(b) Virus(c) Fungi(d) NematodeThis question was posed to me during an internship interview.This question is from Fungi in division Micro-organisms in Milk of Dairy Engineering
Answer» The correct option is (C) Fungi Easy EXPLANATION: AFLATOXINS are toxins produced by certain fungi that are found on agricultural CROPS such as maize (corn), PEANUTS, cottonseed, and tree nuts.

Discussion

19.	One of the common fungal diseases of man is __________(a) Cholera(b) Plague(c) Ringworm(d) TyphoidI had been asked this question at a job interview.I'd like to ask this question from Fungi topic in section Micro-organisms in Milk of Dairy Engineering
Answer» RIGHT ANSWER is (c) RINGWORM To ELABORATE: Ringworm is a fungal disease. Cholera, Plague and ringworm are not fungal diseases.

Discussion

20.	All fungi are ______(a) Autrophs(b) Saprophytes(c) Parasites(d) HeterotrophsThe question was posed to me during an interview.Origin of the question is Fungi in division Micro-organisms in Milk of Dairy Engineering
Answer» RIGHT answer is (d) Heterotrophs Explanation: It has been FOUND that all fungi are Heterotrophs. They derive its nutritional REQUIREMENTS from COMPLEX organic substances.

Discussion

21.	The fruiting body of Aspergillus is called _______(a) Apothecium(b) Perithecium(c) Cleistothecium(d) HypanthodiumThis question was addressed to me during an internship interview.My doubt stems from Fungi topic in division Micro-organisms in Milk of Dairy Engineering
Answer» Correct answer is (C) Cleistothecium Easiest EXPLANATION: Cleistothecium is the FRUITING body of Aspergillus. They are RESPONSIBLE for REPRODUCTION.

Discussion

22.	Fungi which grow on dung are termed as __________(a) Coprophilous(b) Terricolous(c) Sacxicolous(d) SaxiphilousThe question was asked in exam.My doubt stems from Fungi topic in section Micro-organisms in Milk of Dairy Engineering
Answer» Right choice is (a) Coprophilous The BEST I can EXPLAIN: Some variety of FUNGI GROWS on dung. These are known as Coprophilus.

Discussion

23.	In certain parasitic fungi a hook like structure is formed at the point of contact with the host known as __________(a) Haustoria(b) Appresorium(c) Hold fast(d) HookThe question was posed to me by my school principal while I was bunking the class.This key question is from Fungi topic in portion Micro-organisms in Milk of Dairy Engineering
Answer» Right option is (b) Appresorium To EXPLAIN: Appresorium is the HOOK like STRUCTURE FORMED at the point of contact with the HOST. It is observed in parasitic fungi.

Discussion

24.	Which of the following is a heteroceous fungus?(a) Albugo(b) Phytophora(c) Puccinia(d) UstilagoI got this question in a job interview.My question is taken from Fungi in division Micro-organisms in Milk of Dairy Engineering
Answer» Right ANSWER is (C) PUCCINIA Easy explanation: Puccinia is a heteroceous fungus in the above GROUP of funguses.

Discussion

25.	Penicillium camemberti is used for ripening of __________(a) roqueforti cheese(b) camembert cheese(c) all cheese(d) fruitsI got this question during an interview.Question is from Fungi in section Micro-organisms in Milk of Dairy Engineering
Answer» The CORRECT answer is (b) camembert CHEESE The best explanation: Camembert cheese is a SOFT cheese. It is ripened by PENICILLIUM camemberti.

Discussion

26.	Roquefort cheese is ripened by __________(a) Penicillium roqueforti(b) Penicillium camemberti(c) Penicillium sp(d) Penicillium rhizogenesThe question was posed to me by my college professor while I was bunking the class.This key question is from Fungi topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» Correct answer is (a) PENICILLIUM roqueforti Explanation: Penicillium roqueforti HELPS in the RIPENING of ROQUEFORT cheese. Penicillium is a MOLD.

Discussion

27.	Yeast cells are good source of __________(a) Vitamin A and B(b) Vitamin A and D(c) Vitamin B and D(d) Vitamin KI had been asked this question during an interview for a job.This intriguing question comes from Fungi topic in portion Micro-organisms in Milk of Dairy Engineering
Answer» Correct CHOICE is (c) VITAMIN B and D To EXPLAIN I would SAY: Yeasts are considered to be a very good source of Vitamin B and Vitamin D.

Discussion

28.	Which of the following is the source of Vitamin A?(a) Sterptococcus(b) Rhodotorula gracilis(c) Bacteria(d) YeastI have been asked this question in exam.Question is from Fungi in portion Micro-organisms in Milk of Dairy Engineering
Answer» Correct option is (b) Rhodotorula gracilis To explain I WOULD say: Rhodotorula gracilis is YEAST. It is RICH in vitamin A.

Discussion

29.	Which one of the following is called the ‘brewer’s yeast’?(a) Saccharomyces ludwigi(b) Saccharomyces cerevisiae(c) Saccharomyces boulardii(d) Saccharomyces pastorianusThe question was posed to me in an interview for job.My question is taken from Fungi in division Micro-organisms in Milk of Dairy Engineering
Answer» CORRECT answer is (b) Saccharomyces cerevisiae The EXPLANATION is: Saccharomyces cerevisiae is also known as brewer’s yeast. It helps in the fermentation of BEER.

Discussion

30.	Fungi can be divided as __________(a) Yeast(b) Mold(c) Yeast and mold(d) BacteriaThis question was addressed to me during an online exam.Query is from Fungi topic in division Micro-organisms in Milk of Dairy Engineering
Answer» Correct OPTION is (c) YEAST and mold For EXPLANATION I would say: Fungi are a group of micro-organisms which are frequently found in nature among plants, animals and HUMAN beings. They can be divided into two categories namely yeast and mold.

Discussion

31.	Which of the following species of Clostridium is responsible for the formation of dark green to black colors in cheese?(a) Clostridium tyrobutyricum(b) Clostridium sporogenes(c) Clostridium herbarum(d) None of the mentionedThis question was addressed to me by my college director while I was bunking the class.The doubt is from Bacteria topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» Right choice is (c) Clostridium herbarum To explain I WOULD say: Clostridium herbarum gives the DARK green to BLACK color in cheese. It is one of the SPECIES of clostridium.

Discussion

32.	What is pigment or color production by bacteria called?(a) Cytogenesis(b) Phytogenesis(c) Chromogenesis(d) ChemogenesisI had been asked this question during an interview for a job.My doubt stems from Bacteria in portion Micro-organisms in Milk of Dairy Engineering
Answer» Right answer is (C) Chromogenesis The best explanation: The process of COLOR production is CALLED chromogenesis. The organism CAUSING the production is referred to as CHROMOGENIC.

Discussion

33.	Bacteria which cause diseases in humans, animals and plants are called __________(a) Anaerobic bacteria(b) Aerobic bacteria(c) Pathogenic bacteria(d) Non pathogenic bacteriaI got this question in an interview.My question is from Bacteria topic in portion Micro-organisms in Milk of Dairy Engineering
Answer» CORRECT choice is (c) Pathogenic bacteria Best explanation: Organisms which produce diseases are CALLED pathogenic bacteria. These organisms bring about DISEASE in human beings, ANIMALS and plants by ATTACKING and breaking down living cells and producing poisonous substances.

Discussion

34.	Cheese cancer of Swiss and similar cheese is caused by?(a) Oospora Crustacea(b) Oospora caseovorans(c) Oospora aurianticum(d) S. cremorisThe question was asked in my homework.The above asked question is from Bacteria topic in portion Micro-organisms in Milk of Dairy Engineering
Answer» The correct answer is (b) OOSPORA caseovorans Explanation: Oospora caseovorans spoils swiss CHEESE and is HENCE responsible for cheese cancer. These organisms SPOIL the cheese.

Discussion

35.	Non bacterial ropiness or sliminess in milk and milk products may be due which of the following reasons?(a) Stringiness due to mastitis and in particular by fibrin and leucocytes from the cow’s blood(b) Sliminess resulting from the thickness of the cream(c) Stringiness due to thin films of casein or lactalbumin during cooling(d) CleanlinessThis question was addressed to me during an interview for a job.I want to ask this question from Bacteria topic in portion Micro-organisms in Milk of Dairy Engineering
Answer» The CORRECT option is (d) Cleanliness To EXPLAIN: Stringiness due to mastitis and in particular by fibrin and leucocytes from the COW’s blood; SLIMINESS resulting from the thickness of the cream and Stringiness due to thin films of casein or LACTALBUMIN during cooling may contribute to non bacterial ropiness in milk.

Discussion

36.	The yoghurt is made from ________(a) Lactobacillus bulgaricus(b) Streptococcus thermophilus(c) S. cremoris(d) Mixed culture ofLactobacillus bulgaricus and Streptococcus thermophilusThis question was addressed to me by my college director while I was bunking the class.My question is from Bacteria in section Micro-organisms in Milk of Dairy Engineering
Answer»

Discussion

37.	Which bacteria are also known as “The cheese destroyer”?(a) Propionic acid bacteria(b) Coliform(c) Lactic acid bacteria(d) Butyric acid bacteriaThe question was asked by my school principal while I was bunking the class.The doubt is from Bacteria in portion Micro-organisms in Milk of Dairy Engineering
Answer» Right option is (d) Butyric ACID bacteria Explanation: Clostridium tyrobutyricum and Clostridium butyricum are both butyric acid bacteria also KNOWN as “CHEESE DESTROYERS”.They are responsible for SPOILAGE of cheese.

Discussion

38.	Presence of coliform in milk pipelines after pasteurization indicates __________(a) Excessive hygiene(b) Poor sanitation(c) Rusting(d) CoatingThis question was addressed to me in an interview for job.Enquiry is from Bacteria in chapter Micro-organisms in Milk of Dairy Engineering
Answer» Correct option is (b) Poor sanitation The explanation: Coliform bacteria are found in milk and pipelines after the PASTEURIZER, this is a sign of reinfection. It indicates that cleaning and DISINFECTION ROUTINES NEED to be IMPROVED.

Discussion

39.	Coliform bacteria leads to _________(a) Off-flavor and smell(b) Gas formation(c) Off-flavor, smell and gas formation(d) Fruity tasteThe question was asked in unit test.This key question is from Bacteria topic in division Micro-organisms in Milk of Dairy Engineering
Answer» Correct choice is (c) Off-flavor, SMELL and gas FORMATION Easy explanation: Coliform bacteria can CAUSE serious trouble in cheese making. Besides causing off flavor, the relatively STRONG gas formation will result in an unwanted texture.

Discussion

40.	Which bacteria is responsible for ripening Emmenthal cheese?(a) Lactobacillus helveticus and Lb. bulgaricus(b) L.acidophilus(c) Bifidobacteria(d) Streptococcus diacetylactisThis question was posed to me in an online interview.This interesting question is from Bacteria topic in section Micro-organisms in Milk of Dairy Engineering
Answer» The CORRECT OPTION is (a) Lactobacillus helveticus and Lb. bulgaricus The BEST explanation: Lactobacillus helveticus and Lb. bulgaricus are the bacilli responsible for ripening Emmenthal cheese. They are added to cheese milk as a pure CULTURE together with Str. THERMOPHILUS.

Discussion

41.	Which among the following is not a bacterial group which occurs in milk?(a) Lactic acid bacteria(b) Coliform bacteria(c) Putrefaction bacteria(d) Carboxylic acid bacteriaThis question was posed to me during an internship interview.The above asked question is from Bacteria topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» Right ANSWER is (d) Carboxylic acid bacteria The EXPLANATION is: The groups of bacteria which OCCUR in milk can be divided into LACTIC acid bacteria, coliform bacteria, BUTYRIC acid bacteria, propionic acid bacteria and putrefaction bacteria.

Discussion

42.	Lactic acid bacteria ferment which of the following forming lactic acid?(a) Sucrose(b) Glucose(c) Lactose(d) FructoseI got this question during a job interview.My doubt is from Bacteria topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» Right option is (C) Lactose Best EXPLANATION: Lactic acid bacteria prefer lactose as a SOURCE of carbon. They FERMENT lactose to lactic acid.

Discussion

43.	Which of the following is the characteristic of good quality milk?(a) CFU1000000 per ml(c) CFU=1000000 per ml(d) CFU>1500000 per mlI have been asked this question in an interview for job.The query is from Bacteria in chapter Micro-organisms in Milk of Dairy Engineering
Answer»

Discussion

44.	Which of the following is not a source of infection in milk?(a) Milker and cow(b) Litter(c) Ambient air(d) HeatI have been asked this question in a job interview.I want to ask this question from Bacteria topic in portion Micro-organisms in Milk of Dairy Engineering
Answer» Right answer is (d) Heat The BEST I can explain: When cows are milked by hand, BACTERIA can get into the milk VIA the milker, the cow, the litter and the ambient air. Hence, milker and cow are PRIMARY source of infection.

Discussion

45.	Milk secreted in the udder is virtually sterile.(a) True(b) FalseI have been asked this question in homework.My question is based upon Bacteria topic in chapter Micro-organisms in Milk of Dairy Engineering
Answer» Correct option is (a) True Easy explanation: When milk is secreted in the UDDER it is virtually sterile. Milk, EVEN before it LEAVES the udder it is INFECTED by bacteria which enter through the teat channel.

Discussion

Explore topic-wise InterviewSolutions in .

Which of the following is due to molds?(a) Discoloration(b) Off-flavor(c) Discoloration and off-flavor(d) FreshnessThe question was posed to me in class test.My question is taken from Molds in division Micro-organisms in Milk of Dairy Engineering

Camembert mold is __________(a) Penicillium roqueforti(b) Stachybotrys chartarum(c) Aspergillus niger(d) Penicillium camembertiThe question was asked in my homework.Origin of the question is Molds topic in chapter Micro-organisms in Milk of Dairy Engineering

In diatoms, auxospores help in __________(a) Metabolism(b) Spore formation(c) Reproduction(d) GrowthI got this question at a job interview.My question comes from Molds topic in division Micro-organisms in Milk of Dairy Engineering

Red tide is caused by __________(a) Noctiluca(b) Gonyaulax(c) Gymnodinium(d) Noctiluca, Gonyaulax and GymnodiniumI had been asked this question at a job interview.I'm obligated to ask this question of Molds topic in portion Micro-organisms in Milk of Dairy Engineering

Single celled eukaryotes are included in __________(a) Fungi(b) Archae(c) Monera(d) ProtistaThe question was asked in a job interview.This interesting question is from Molds topic in chapter Micro-organisms in Milk of Dairy Engineering

The slime moulds are characterized by the presence of __________(a) Elaters(b) Pseudoelaters(c) Capillitium(d) SournessI got this question by my college professor while I was bunking the class.The above asked question is from Molds in section Micro-organisms in Milk of Dairy Engineering

Protista differs from monera in having __________(a) Cell wall(b) Nuclear membrane(c) Flagella(d) Autotropic nutritionThis question was posed to me in an interview for job.Origin of the question is Molds topic in chapter Micro-organisms in Milk of Dairy Engineering

Bioluminescence is exhibited by __________(a) Chlorella(b) Chlamydomonas(c) Hirudinaria(d) CeratiumThis question was addressed to me by my college professor while I was bunking the class.This interesting question is from Molds in chapter Micro-organisms in Milk of Dairy Engineering

Yeast is unlike bacteria in being __________(a) Unicellular(b) Multicellular(c) Prokaryotic(d) EukaryoticThis question was addressed to me in examination.Enquiry is from Fungi in section Micro-organisms in Milk of Dairy Engineering

Aflatoxin is produced by ________(a) Bacteria(b) Virus(c) Fungi(d) NematodeThis question was posed to me during an internship interview.This question is from Fungi in division Micro-organisms in Milk of Dairy Engineering

One of the common fungal diseases of man is __________(a) Cholera(b) Plague(c) Ringworm(d) TyphoidI had been asked this question at a job interview.I'd like to ask this question from Fungi topic in section Micro-organisms in Milk of Dairy Engineering

All fungi are ______(a) Autrophs(b) Saprophytes(c) Parasites(d) HeterotrophsThe question was posed to me during an interview.Origin of the question is Fungi in division Micro-organisms in Milk of Dairy Engineering

The fruiting body of Aspergillus is called _______(a) Apothecium(b) Perithecium(c) Cleistothecium(d) HypanthodiumThis question was addressed to me during an internship interview.My doubt stems from Fungi topic in division Micro-organisms in Milk of Dairy Engineering

Fungi which grow on dung are termed as __________(a) Coprophilous(b) Terricolous(c) Sacxicolous(d) SaxiphilousThe question was asked in exam.My doubt stems from Fungi topic in section Micro-organisms in Milk of Dairy Engineering

Which of the following is a heteroceous fungus?(a) Albugo(b) Phytophora(c) Puccinia(d) UstilagoI got this question in a job interview.My question is taken from Fungi in division Micro-organisms in Milk of Dairy Engineering

Penicillium camemberti is used for ripening of __________(a) roqueforti cheese(b) camembert cheese(c) all cheese(d) fruitsI got this question during an interview.Question is from Fungi in section Micro-organisms in Milk of Dairy Engineering

Yeast cells are good source of __________(a) Vitamin A and B(b) Vitamin A and D(c) Vitamin B and D(d) Vitamin KI had been asked this question during an interview for a job.This intriguing question comes from Fungi topic in portion Micro-organisms in Milk of Dairy Engineering

Which of the following is the source of Vitamin A?(a) Sterptococcus(b) Rhodotorula gracilis(c) Bacteria(d) YeastI have been asked this question in exam.Question is from Fungi in portion Micro-organisms in Milk of Dairy Engineering

Fungi can be divided as __________(a) Yeast(b) Mold(c) Yeast and mold(d) BacteriaThis question was addressed to me during an online exam.Query is from Fungi topic in division Micro-organisms in Milk of Dairy Engineering

What is pigment or color production by bacteria called?(a) Cytogenesis(b) Phytogenesis(c) Chromogenesis(d) ChemogenesisI had been asked this question during an interview for a job.My doubt stems from Bacteria in portion Micro-organisms in Milk of Dairy Engineering

Bacteria which cause diseases in humans, animals and plants are called __________(a) Anaerobic bacteria(b) Aerobic bacteria(c) Pathogenic bacteria(d) Non pathogenic bacteriaI got this question in an interview.My question is from Bacteria topic in portion Micro-organisms in Milk of Dairy Engineering

Cheese cancer of Swiss and similar cheese is caused by?(a) Oospora Crustacea(b) Oospora caseovorans(c) Oospora aurianticum(d) S. cremorisThe question was asked in my homework.The above asked question is from Bacteria topic in portion Micro-organisms in Milk of Dairy Engineering

Presence of coliform in milk pipelines after pasteurization indicates __________(a) Excessive hygiene(b) Poor sanitation(c) Rusting(d) CoatingThis question was addressed to me in an interview for job.Enquiry is from Bacteria in chapter Micro-organisms in Milk of Dairy Engineering

Coliform bacteria leads to _________(a) Off-flavor and smell(b) Gas formation(c) Off-flavor, smell and gas formation(d) Fruity tasteThe question was asked in unit test.This key question is from Bacteria topic in division Micro-organisms in Milk of Dairy Engineering

Lactic acid bacteria ferment which of the following forming lactic acid?(a) Sucrose(b) Glucose(c) Lactose(d) FructoseI got this question during a job interview.My doubt is from Bacteria topic in chapter Micro-organisms in Milk of Dairy Engineering

Which of the following is the characteristic of good quality milk?(a) CFU1000000 per ml(c) CFU=1000000 per ml(d) CFU>1500000 per mlI have been asked this question in an interview for job.The query is from Bacteria in chapter Micro-organisms in Milk of Dairy Engineering

Which of the following is not a source of infection in milk?(a) Milker and cow(b) Litter(c) Ambient air(d) HeatI have been asked this question in a job interview.I want to ask this question from Bacteria topic in portion Micro-organisms in Milk of Dairy Engineering

Milk secreted in the udder is virtually sterile.(a) True(b) FalseI have been asked this question in homework.My question is based upon Bacteria topic in chapter Micro-organisms in Milk of Dairy Engineering