Heated Canned Foods Flat sour spoilage of acid foods is caused by B. pepo B. stearothermophillus B. coagulans both (a) and (b) B. pepo B. stearothermophillus B. coagulans both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? C. butyricum both (a) and (b) C. sporogenes C. putrifaciens C. butyricum both (a) and (b) C. sporogenes C. putrifaciens 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? Saccharomyces Clostridium Bacillus both (a) and (b) Saccharomyces Clostridium Bacillus both (a) and (b) 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 Saccharolytic anaerobe B. coagulans both (a) and (b) none of these Saccharolytic anaerobe B. coagulans both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Micrococcus species Bacillus species Saccharomyces species Clostridium species Micrococcus species Bacillus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
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