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 Acid foods with a pH between 4.5 and 3.7 usually are spoiled by Saccharolytic anaerobe both (a) and (b) B. coagulans none of these Saccharolytic anaerobe both (a) and (b) B. coagulans none of these 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
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? Plant equipment Highly acidic medium Cooling water High sugar content Plant equipment Highly acidic medium Cooling water High sugar content ANSWER DOWNLOAD EXAMIANS APP
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 <5.3 >4.5 >5.3 <4.5 <5.3 >4.5 >5.3 <4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Saccharomyces species Bacillus species Micrococcus species Clostridium species Saccharomyces species Bacillus species Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
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