Question is ⇒ Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?, Options are ⇒ (A) Bacillus , (B) Clostridium, (C) both (a) and (b), (D) Saccharomyces, (E) , Leave your comments or Download question paper.

Question is ⇒ Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?, Options are ⇒ (A) Bacillus , (B) Clostridium, (C) both (a) and (b), (D) Saccharomyces, (E) , Leave your comments or Download question paper. Previous question Next question


Q1.	Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
A.	Bacillus [Correct Answer]
B.	Clostridium [Wrong Answer]
C.	both (a) and (b) [Wrong Answer]
D.	Saccharomyces [Wrong Answer]
View Answer 1 -2 Explanation:- Answer : A Discuss it below : !! OOPS Login [Click here] is required to post your answer/result Help other students, write article, leave your comments

Previous question Next question

Also Read Similar Questions Below :

⇒ The immediate source of the flat sour bacteria is usually the
plant equipment
sugar
starch
soil

⇒ Canned poultry is more often spoiled by
putrefactive than by Saccharolytic Clostridia
Saccharolytic Clostridia than by putrefactive
Saccharomyces species
Micrococcus species

⇒ 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
C. butyricum
C. pasteurianum
both (a) and (b)
C. sporogenes

⇒ 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?
Plant equipment
Cooling water
Highly acidic medium
High sugar content

⇒ Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
Bacillus
Clostridium
both (a) and (b)
Saccharomyces

⇒ Sulfur stinker spoilage, caused by is uncommonly found in
low acid foods
medium acid foods
high acid foods
any of these

⇒ Canned sweetened condensed milk may become thickened by
Bacillus species
Clostridium species
Micrococcus species
Saccharomyces species

⇒ Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
B. coagulans
Saccharolytic anaerobe
both (a) and (b)
none of these

⇒ The ability of B. coagulans to grow in tomato juice depends upon the
number of spores present
the availability of oxygen
the pH of the juice
all of these

⇒ 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. putrifaciens
both (a) and (b)
C. butyricum

⇒ 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

⇒ Canned meat and fish exhibit spoilage by
Bacillus species
Clostridium species
both (a) and (b)
Saccharomyces

⇒ Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
Aspergillus
Penicillium
Citromyces
All of these

⇒ High acid foods with a pH above 5.3 are especially subjected to
flat sour spoilage
putrefaction
both (a) and (b)
TA spoilage

⇒ The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is
>4.5
<4.5
>5.3
<5.3

⇒ Flat sour spoilage of acid foods is caused by
B. coagulans
B. pepo
both (a) and (b)
B. stearothermophillus

⇒ The putrifactive anaerobes grow best in the
low acid canned foods
medium acid canned foods
high acid canned foods
any of these

⇒ High acid foods with a pH < 3.7 undergo spoilage by
Saccharolytic anaerobe
B. coagulans
both (a) and (b)
do not undergo spoilage by microorganisms

⇒ The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
increasing acidities of foods
increasing temperature of storage
imperfection in the tinning and lacquering
all of these