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 Cloudiness and ropiness Superficial fungal spoilage Pin-spot molding Flat sour spoilage Cloudiness and ropiness Superficial fungal spoilage Pin-spot molding ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 70% Micrococcus, 20% Coryneforms and 4% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve S. cerevisiae S. thermophillus Bacillus subtilis none of these S. cerevisiae S. thermophillus Bacillus subtilis none of these ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by P. expansum R. nigricans A. niger Bacillus subtilis P. expansum R. nigricans A. niger Bacillus subtilis ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Grains spoiled by molds are a potential animal or human health hazard as well as a great economic loss. Which is/are the common species of molds in the spoilage of stored grains by molds? Aspergillus Fusarium All of these Penicillium Aspergillus Fusarium All of these Penicillium ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Lactobacillus lactis Aspergillus soyae both (a) and (b) Aspergillus oryzae Lactobacillus lactis Aspergillus soyae both (a) and (b) Aspergillus oryzae ANSWER DOWNLOAD EXAMIANS APP
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