Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by all of these increasing acidities of foods imperfection in the tinning and lacquering increasing temperature of storage all of these increasing acidities of foods imperfection in the tinning and lacquering increasing temperature of storage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Micrococcus species Bacillus species Clostridium species Saccharomyces species Micrococcus species Bacillus species Clostridium species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by none of these both (a) and (b) B. coagulans Saccharolytic anaerobe none of these both (a) and (b) B. coagulans Saccharolytic anaerobe ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by both (a) and (b) B. stearothermophillus B. pepo B. coagulans both (a) and (b) B. stearothermophillus B. pepo B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the soil starch plant equipment sugar soil starch plant equipment sugar ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods 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? Highly acidic medium Plant equipment Cooling water High sugar content Highly acidic medium Plant equipment Cooling water High sugar content ANSWER DOWNLOAD EXAMIANS APP
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