List of top Diary Technology Questions on Introduction to Dairy Microbiology asked in CUET (PG)

Which of the following is not a natural inhibitory substance found in raw milk?

Lactococcus lactis ssp. lactis produces which of the following antibacterial substances during fermentation:

The most important bacteriocins used as bio-preservatives include:

The pH-neutral, water-soluble, low molecular weight substance, which is non-bacteriocin and resistant to nuclease, protease, and lipolytic enzymes, is:

The main end product (metabolite) of homofermentative lactic acid bacterial cultures is ...... during milk fermentation is:

The isoelectric pH of casein is:

In human milk, the major factor concerned for germicidal action is:

A yellow color in the creamy layer of milk may be caused by—

Late blowing (bulging of cans) defect in canned foods is caused by:

What is the best pH range for the growth of most bacteria in milk and milk products?