Miscellaneous Foods The most commonly used medium for the build up of cultures and the production of baker's yeast consist of molasses, lactose molasses and minerals molasses, minerals and salts molasses molasses, lactose molasses and minerals molasses, minerals and salts molasses ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by Bacillus subtilis P. expansum R. nigricans A. niger Bacillus subtilis P. expansum R. nigricans A. niger ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? Flat sour spoilage Superficial fungal spoilage Cloudiness and ropiness Pin-spot molding Flat sour spoilage Superficial fungal spoilage Cloudiness and ropiness Pin-spot molding ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve none of these S. thermophillus S. cerevisiae Bacillus subtilis none of these S. thermophillus S. cerevisiae Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is both (a) and (b) Lactobacillus lactis Aspergillus soyae Aspergillus oryzae both (a) and (b) Lactobacillus lactis Aspergillus soyae Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 50% Micrococcus, 10% Coryneforms and 14% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS