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MCQs

Total Questions : 43 | Page 3 of 5 pages
Question 21.  The ability of B. coagulans to grow in tomato juice depends upon the
  1.    number of spores present
  2.    the availability of oxygen
  3.    the pH of the juice
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Question 22.  The immediate source of the flat sour bacteria is usually the
  1.    plant equipment
  2.    sugar
  3.    starch
  4.    soil
 Discuss Question
Answer: Option A. -> plant equipment
Question 23.  Flat sour spoilage of acid foods is caused by
  1.    B. coagulans
  2.    B. pepo
  3.    both (a) and (b)
  4.    B. stearothermophillus
 Discuss Question
Answer: Option A. -> B. coagulans
Question 24.  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?
  1.    Plant equipment
  2.    Cooling water
  3.    Highly acidic medium
  4.    High sugar content
 Discuss Question
Answer: Option B. -> Cooling water
Question 25.  The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by
  1.    increasing acidities of foods
  2.    increasing temperature of storage
  3.    imperfection in the tinning and lacquering
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Question 26.  Sulfur stinker spoilage, caused by is uncommonly found in
  1.    low acid foods
  2.    medium acid foods
  3.    high acid foods
  4.    any of these
 Discuss Question
Answer: Option A. -> low acid foods
Question 27.  Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
  1.    flat sour spoilage
  2.    putrefaction
  3.    both (a) and (b)
  4.    TA spoilage
 Discuss Question
Answer: Option D. -> TA spoilage
Question 28. . Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
  1.    B. coagulans
  2.    Saccharolytic anaerobe
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 29. . Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
  1.    Bacillus
  2.    Clostridium
  3.    both (a) and (b)
  4.    Saccharomyces
 Discuss Question
Answer: Option A. -> Bacillus
Question 30. . 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.    C. butyricum
  2.    C. pasteurianum
  3.    both (a) and (b)
  4.    C. sporogenes
 Discuss Question
Answer: Option C. -> both (a) and (b)

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