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) Saccharomyces Bacillus Clostridium both (a) and (b) Saccharomyces Bacillus Clostridium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by both (a) and (b) none of these B. coagulans Saccharolytic anaerobe both (a) and (b) none of these B. coagulans Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by C. butyricum C. pasteurianum both (a) and (b) C. sporogenes C. butyricum C. pasteurianum both (a) and (b) C. sporogenes 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? both (a) and (b) C. butyricum C. putrifaciens C. sporogenes both (a) and (b) C. butyricum C. putrifaciens C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharolytic Clostridia than by putrefactive Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharolytic Clostridia than by putrefactive Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
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