Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans both (a) and (b) 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%? Citromyces All of these Aspergillus Penicillium Citromyces All of these Aspergillus Penicillium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the soil sugar starch plant equipment soil sugar starch plant equipment ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Saccharomyces species Micrococcus species Bacillus species Clostridium species Saccharomyces species Micrococcus species Bacillus species Clostridium species 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. sporogenes C. pasteurianum C. butyricum both (a) and (b) C. sporogenes C. pasteurianum C. butyricum both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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