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MCQs

Total Questions : 43 | Page 2 of 5 pages
Question 11. Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
  1.    Clostridium
  2.    Saccharomyces
  3.    both (a) and (b)
  4.    Bacillus
 Discuss Question
Answer: Option D. -> Bacillus
Question 12. Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
  1.    B. coagulans
  2.    none of these
  3.    both (a) and (b)
  4.    Saccharolytic anaerobe
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 13. 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?
  1.    C. putrifaciens
  2.    C. sporogenes
  3.    both (a) and (b)
  4.    C. butyricum
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 14. 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
  1.    both (a) and (b)
  2.    C. butyricum
  3.    C. sporogenes
  4.    C. pasteurianum
 Discuss Question
Answer: Option A. -> both (a) and (b)
Question 15. Canned poultry is more often spoiled by
  1.    Micrococcus species
  2.    putrefactive than by Saccharolytic Clostridia
  3.    Saccharomyces species
  4.    Saccharolytic Clostridia than by putrefactive
 Discuss Question
Answer: Option B. -> putrefactive than by Saccharolytic Clostridia
Question 16. Canned meat and fish exhibit spoilage by
  1.    Saccharomyces
  2.    Bacillus species
  3.    both (a) and (b)
  4.    Clostridium species
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 17. High acid foods with a pH < 3.7 undergo spoilage by
  1.    both (a) and (b)
  2.    do not undergo spoilage by microorganisms
  3.    B. coagulans
  4.    Saccharolytic anaerobe
 Discuss Question
Answer: Option B. -> do not undergo spoilage by microorganisms
Question 18. The putrifactive anaerobes grow best in the
  1.    medium acid canned foods
  2.    low acid canned foods
  3.    any of these
  4.    high acid canned foods
 Discuss Question
Answer: Option B. -> low acid canned foods
Question 19. High acid foods with a pH above 5.3 are especially subjected to
  1.    putrefaction
  2.    flat sour spoilage
  3.    both (a) and (b)
  4.    TA spoilage
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 20.  Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?
  1.    Aspergillus
  2.    Penicillium
  3.    Citromyces
  4.    All of these
 Discuss Question
Answer: Option D. -> All of these

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