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 Sulfur stinker spoilage, caused by is uncommonly found in medium acid foods any of these low acid foods high acid foods medium acid foods any of these low acid foods high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? C. butyricum C. sporogenes both (a) and (b) C. putrifaciens C. butyricum C. sporogenes both (a) and (b) C. putrifaciens 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 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 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 Cooling water Plant equipment High sugar content Highly acidic medium Cooling water Plant equipment High sugar content ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans B. pepo B. stearothermophillus both (a) and (b) B. coagulans B. pepo B. stearothermophillus both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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