Miscellaneous Foods Which of the following (s) is/are the major spoilage of soft drinks from the marked growth of yeasts and bacteria? Flat sour spoilage Cloudiness and ropiness Pin-spot molding Superficial fungal spoilage Flat sour spoilage Cloudiness and ropiness Pin-spot molding Superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most important organism involved in manufacture of Koji is Aspergillus oryzae Lactobacillus lactis both (a) and (b) Aspergillus soyae Aspergillus oryzae Lactobacillus lactis both (a) and (b) Aspergillus soyae ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Mined salt has been reported to contain about 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus 60% Micrococcus, 20% Coryneforms and 14% Bacillus 70% Micrococcus, 20% Coryneforms and 4% Bacillus 70% Micrococcus, 20% Coryneforms and 10% Bacillus 50% Micrococcus, 10% Coryneforms and 14% Bacillus ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods Ropiness in bread is caused by Bacillus subtilis A. niger P. expansum R. nigricans Bacillus subtilis A. niger P. expansum R. nigricans ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The manufacture of baker's yeast involve Bacillus subtilis S. cerevisiae S. thermophillus none of these Bacillus subtilis S. cerevisiae S. thermophillus none of these ANSWER DOWNLOAD EXAMIANS APP
Miscellaneous Foods The most commonly used medium for the build up of cultures and the production of baker's yeast consist of molasses and minerals molasses molasses, lactose molasses, minerals and salts molasses and minerals molasses molasses, lactose molasses, minerals and salts ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS