Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Penicillium All of these Citromyces Aspergillus Penicillium All of these Citromyces Aspergillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Bacillus both (a) and (b) Saccharomyces Clostridium Bacillus both (a) and (b) Saccharomyces Clostridium 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? High sugar content Plant equipment Highly acidic medium Cooling water High sugar content Plant equipment Highly acidic medium Cooling water ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Saccharomyces species Clostridium species Micrococcus species Bacillus species Saccharomyces species Clostridium species Micrococcus species Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species both (a) and (b) Saccharomyces Bacillus species Clostridium species both (a) and (b) Saccharomyces Bacillus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
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