Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Clostridium both (a) and (b) Bacillus Saccharomyces Clostridium both (a) and (b) Bacillus Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by none of these Saccharolytic anaerobe both (a) and (b) B. coagulans none of these Saccharolytic anaerobe both (a) and (b) B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans both (a) and (b) Saccharolytic anaerobe do not undergo spoilage by microorganisms B. coagulans both (a) and (b) 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 all of these increasing temperature of storage increasing acidities of foods imperfection in the tinning and lacquering all of these increasing temperature of storage increasing acidities of foods imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharolytic Clostridia than by putrefactive Saccharomyces species Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Saccharomyces species Micrococcus species putrefactive than by Saccharolytic Clostridia ANSWER DOWNLOAD EXAMIANS APP
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