Molds and yeasts are capable of spoilage of freshly cut fruits but yeasts are more often associated with it because
A. Yeasts are not inhibited by sugars of fruits
B. Yeasts can easily digest cellulosic material
C. Yeasts grow faster than molds
D. Molds are inhibited by fruit sugars
Answer: Option C
This Question Belongs to Biotechnology Engineering >> Food Biotechnology
The most common microorganisms in freshly drawn milk is
A. Staphylococcus epidermidis
B. Staphylococcus aureus
C. Escherichia coli
D. Mycobacterium bovies
Food spoilage may be defined as
A. Any change in the appearance, smell or taste of food products that makes them unacceptable to the consumers
B. Undesirable appearance of food
C. Development of high sugar materials in food
D. A food product that cannot be consumed by a diabetic patient
The shelf life of a perishable product is often determined by the number of microbes present
A. Initially
B. After 24 hours
C. After 48 hours
D. After one week
Which of the following are the examples of perishable food?
A. Meats and fishes
B. Eggs and milk
C. Most of the fruits
D. All the above
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