EXAMIANS
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
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Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
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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?
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Flat sour spoilage of acid foods is caused by
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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
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The ability of B. coagulans to grow in tomato juice depends upon the
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The putrifactive anaerobes grow best in the
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Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
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The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
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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?
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