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 Aspergillus Citromyces All of these Penicillium Aspergillus Citromyces All of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the number of spores present the pH of the juice the availability of oxygen all of these number of spores present the pH of the juice the availability of oxygen all of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by both (a) and (b) C. pasteurianum C. sporogenes C. butyricum both (a) and (b) C. pasteurianum C. sporogenes C. butyricum ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the high acid canned foods medium acid canned foods any of these low acid canned foods high acid canned foods medium acid canned foods any of these low acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Micrococcus species Bacillus species Clostridium species Saccharomyces species Micrococcus species Bacillus species Clostridium species Saccharomyces species 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 High sugar content Plant equipment Highly acidic medium Cooling water High sugar content Plant equipment Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS