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 >4.5 >5.3 <5.3 <4.5 >4.5 >5.3 <5.3 <4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage 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 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 all of these 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? Saccharomyces Clostridium both (a) and (b) Bacillus Saccharomyces Clostridium both (a) and (b) Bacillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the plant equipment soil starch sugar plant equipment soil starch sugar 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%? All of these Penicillium Citromyces Aspergillus All of these Penicillium Citromyces Aspergillus ANSWER DOWNLOAD EXAMIANS APP
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