Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by do not undergo spoilage by microorganisms both (a) and (b) Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) Saccharolytic anaerobe B. coagulans 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) Clostridium Bacillus Saccharomyces both (a) and (b) Clostridium Bacillus Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Aspergillus Penicillium Citromyces All of these Aspergillus Penicillium Citromyces All of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by all of these increasing temperature of storage increasing acidities of foods imperfection in the tinning and lacquering all of these increasing temperature of storage increasing acidities of foods imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the plant equipment sugar starch soil plant equipment sugar starch soil 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 <5.3 >4.5 >5.3 <4.5 <5.3 >4.5 ANSWER DOWNLOAD EXAMIANS APP
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