10+ Vasantrao Naik College Of Nursing Interview Questions and Answers

Lactic acid bacteria are responsible for milk fermentation.

• Lactic acid bacteria convert lactose into lactic acid, which causes milk to sour and thicken.

• Common examples of lactic acid bacteria include Lactobacillus bulgaricus and Streptococcus thermophilus.

• These bacteria are used in the production of yogurt, cheese, and other dairy products.

• The fermentation process also helps to preserve the milk and extend its shelf life.

• Proper sanitation and temperature control are important...read more

Microorganisms like yeast are used in bread making to ferment the dough and produce carbon dioxide gas which causes the bread to rise. Aseptic packaging is a method of packaging food products in a sterile environment to prevent contamination.

• Microorganisms like yeast are added to the dough to ferment it and produce carbon dioxide gas.

• The carbon dioxide gas causes the bread to rise and gives it a light and fluffy texture.

• Aseptic packaging involves sterilizing the packaging mat...read more

The bacteria responsible for milk spoilage include psychrotrophic bacteria, coliform bacteria, and lactic acid bacteria.

• Psychrotrophic bacteria can grow at refrigeration temperatures and are commonly found in raw milk.

• Coliform bacteria, such as Escherichia coli, can indicate poor hygiene during milk production.

• Lactic acid bacteria can produce off-flavors and cause milk to sour.

Toned milk has around 3% fat, skimmed milk has less than 0.5% fat, and full cream milk has around 6-8% fat.

• Toned milk typically has around 3% fat content.

• Skimmed milk has less than 0.5% fat content.

• Full cream milk usually contains around 6-8% fat.

• Fat percentage can vary slightly based on the brand and processing methods.

HACCP stands for Hazard Analysis and Critical Control Points. Food safety refers to the measures taken to ensure that food is safe for consumption.

• HACCP is a systematic approach to identifying and controlling hazards in the food production process.

• It involves seven principles: conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation....read more

Aerobic fermentation requires oxygen, while anaerobic fermentation does not.

• Aerobic fermentation produces more ATP than anaerobic fermentation.

• Anaerobic fermentation is used in the production of alcohol, while aerobic fermentation is used in the production of vinegar.

• Aerobic fermentation is more efficient in terms of energy production.

• Anaerobic fermentation can occur in the absence of oxygen, such as in muscle cells during intense exercise.

Factors affecting milk spoilage include temperature, pH, bacteria, light exposure, and contamination.

• Temperature: higher temperatures accelerate spoilage

• pH: acidic conditions promote spoilage

• Bacteria: presence of bacteria can cause spoilage

• Light exposure: can cause oxidation and spoilage

• Contamination: introduction of foreign substances can cause spoilage

Pasteurisation temperature of milk is typically around 72°C for 15 seconds.

• Pasteurisation is a process of heating food to a specific temperature for a set amount of time to kill harmful bacteria.

• The standard pasteurisation temperature for milk is around 72°C (161.6°F) for 15 seconds.

• This process helps to extend the shelf life of milk and make it safer for consumption.

HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety.

• HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

• It involves identifying potential hazards in food production and implementing measures to prevent, el...read more

Fermentation is a metabolic process that converts sugars into acids, gases, or alcohol using microorganisms like yeast or bacteria.

• Fermentation is a anaerobic process, meaning it occurs without the presence of oxygen

• Common examples include the fermentation of sugars to produce alcohol in beer, wine, and spirits

• Yeast is a common microorganism used in fermentation to produce bread, beer, and wine

• Lactic acid fermentation is used in the production of yogurt and sauerkraut

Biological food hazards are risks to food safety caused by living organisms such as bacteria, viruses, parasites, and fungi.

• Biological food hazards can lead to foodborne illnesses and outbreaks.

• Common biological hazards include Salmonella, E. coli, Listeria, and Norovirus.

• Proper food handling, storage, and cooking practices are essential to prevent biological food hazards.

• Regular cleaning and sanitation of food preparation areas can help reduce the risk of contamination.

• Monit...read more