Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Saccharomyces Clostridium Bacillus both (a) and (b) Saccharomyces Clostridium Bacillus both (a) and (b) 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? Cooling water Plant equipment High sugar content Highly acidic medium Cooling water Plant equipment High sugar content Highly acidic medium 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 all of these imperfection in the tinning and lacquering increasing temperature of storage increasing acidities of foods all of these imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by Saccharolytic anaerobe none of these B. coagulans both (a) and (b) Saccharolytic anaerobe none of these B. coagulans both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the high acid canned foods medium acid canned foods low acid canned foods any of these high acid canned foods medium acid canned foods low acid canned foods any of these ANSWER DOWNLOAD EXAMIANS APP
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