Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
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%? Citromyces Penicillium All of these Aspergillus Citromyces Penicillium All of these Aspergillus 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 Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium High sugar content 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. sporogenes C. butyricum both (a) and (b) C. putrifaciens C. sporogenes C. butyricum both (a) and (b) C. putrifaciens ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Micrococcus species Saccharomyces species Clostridium species Bacillus species Micrococcus species Saccharomyces species Clostridium species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage ANSWER DOWNLOAD EXAMIANS APP
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