Handbook of Multi Choice Questions (MCQs) in Dairy and Food Microbiology: For ICAR-JRF SRF ARS NET GATE and Other Competitive Examination

by Ravinder Kumar Malik, K Nageswara Rao, Chhaya Goyal

ISBN: 9789359194967
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Imprint : Daya Publishing House
Year : 2025
Price : Rs. 16695.00
Biblio : xvi+476p., tabls., figs. ind 25 cm

Author Profile

Dr. Ravinder Kumar Malik is Ex-Joint Director (Research), National Dairy Research Institute, Karnal and Ex-ICAR-Professor Emeritus. He had his Master's and Ph.D degrees in Dairy Microbiology from National Dairy Research Institute, Karnal and Post Doc from Germany under DAAD Fellowship. He has 41 years of research and teaching experience and has worked in the areas of Microbial Enzymes, Metabolites of Lactic Acid Bacteria, Bacteriocins and their Application in Food Safety and Bio-preservation, Probiotics and Functional Dairy Foods. He is recipient of several awards and national and international fellowships. Dr. Malik is currently Chairman of the FSSAI Panel on Milk and Milk Products (SP-14) and Member, Scientific Committee, FSSAI. Dr. Korasapati Nageswara Rao, is the Professor of Dairy Microbiology and the Associate Dean, College of Dairy Technology, SVVU, Tirupati. He had his graduation in B.Sc. (Dairy Technology) and Master's & Ph.D degrees in Dairy Microbiology from National Dairy Research Institute, Karnal and Post-doc from University of Nebraska, Lincoln, USA. The major work areas of Dr. Rao are new product and process development, technology transfer and commercialization of new products, manpower development, food safety and regulatory affairs pertaining to milk and milk products. He has research and teaching experience of 25 years. Dr. Chhaya Goyal is Assistant Professor at Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, BHU, Varanasi. She had her Master's and Ph.D. degrees in Dairy Microbiology from National Dairy Research Institute, Karnal. She has worked in the areas of Metabolites of Lactic Acid Bacteria, Bacteriocins and their Application in Food Safety and Biopreservation, Probiotics and probiogenomics. She was recipient of prestigious Inspire Fellowship by Department of Science & Technology (DST), Government of India, during her Ph.D. program.

About The Book

The handbook provides a repository of over 3200 multi-choice questions on a wide range of topics relevant to Dairy and Food Microbiology. It provides comprehensive and highly valuable information and MCQs on all important microbiological aspects of dairy and food products, covering both the fundamental and applied aspects. The questions specifically focus on the importance and application of microbial science to dairy products, including cream, condensed and dried milks, lactic starters, fermented milks & cheese besides probiotics and prebiotics. In a very logical and integrated manner, the authors have dealt with the questions on various aspects of food spoilage, food fermentation, food preservation and food safety.

Table of Contents

Foreword v Preface vii The Authors xiii 1. General Microbiology 1 2. Raw and Market Milk 31 3. Fat Rich Dairy Products 48 4. Condensed and Dried Milks 60 5. Lactic Acid Bacteria 69 6. Bacterocins of Lactic Acid Bacteria and Biopreservation 83 7. Starter Cultures 104 8. Metabolism of Starter Cultures 146 9. Fermented Milks 170 10. Cheese 208 11. Probiotics, Prebiotics and Gut Microbiota 242 12. Food Microbiology 270 13. Food Safety 354 Answer Keys 455