Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Saccharomyces species Bacillus species Micrococcus species Clostridium species Saccharomyces species Bacillus species Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? both (a) and (b) Bacillus Saccharomyces Clostridium both (a) and (b) Bacillus Saccharomyces Clostridium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is >5.3 <4.5 >4.5 <5.3 >5.3 <4.5 >4.5 <5.3 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans none of these Saccharolytic anaerobe both (a) and (b) B. coagulans none of these Saccharolytic anaerobe both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans? Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium High sugar content Cooling water ANSWER DOWNLOAD EXAMIANS APP
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