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 both (a) and (b) C. pasteurianum C. sporogenes C. butyricum both (a) and (b) C. pasteurianum C. sporogenes C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans both (a) and (b) none of these Saccharolytic anaerobe B. coagulans both (a) and (b) none of these Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Micrococcus species Saccharomyces species Bacillus species Clostridium species Micrococcus species Saccharomyces species Bacillus species Clostridium species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans Saccharolytic anaerobe do not undergo spoilage by microorganisms both (a) and (b) B. coagulans Saccharolytic anaerobe do not undergo spoilage by microorganisms 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%? Penicillium Aspergillus All of these Citromyces Penicillium Aspergillus All of these Citromyces 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 imperfection in the tinning and lacquering increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering increasing acidities of foods increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
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