At normal temperatures, the normal progression of changes in fruit juices is alcoholic fermentation by yeasts, followed by oxidation of the alcohol to acetic acid by acetic acid bacteria. When enough acetic acid is created, vinegar is the result. Vinegar is a condiment produced from sweet or starchy sources through alcoholic fermentation followed by acetic … Read more
For its production, fermented milk and cheese require a specific fermentation or series of fermentations. Therefore, any abnormalities in these fermentations will harm the product’s quality and may even cause it to spoil. Even the final product may be susceptible to deterioration by microbes. Fermented Milks Cheese Cheese defects may be caused by mechanical or … Read more
Molds are used in the manufacture of the majority of the Oriental fermented dishes listed here. In the starter, known as koji in Japan and chou in China, moulds serve as suppliers of hydrolytic enzymes, including amylases to hydrolyze the starch in the grains, proteinases, lipases, and several more. For the most part, starters are … Read more
What is Botulism Food Poisoning? Botulism food poisoning is a severe and potentially life-threatening illness caused by the consumption of food contaminated with botulinum neurotoxins (BoNTs). Here are the key points about botulism food poisoning: Preventing botulism food poisoning involves proper food handling and storage practices, such as ensuring adequate heat treatment during cooking, avoiding … Read more
The discussion of poultry focuses primarily on chicken meat, but the principles also apply to the meat of turkey, geese, ducks, and squab. Contamination of Poultry Preservation of Poultry 1. Asepsis 2. Use of Heat 3. Use of Low Temperatures a. Chilling b. Freezing 4. Use of Preservatives 5. Carbon Dioxide Atmosphere 6. Use of … Read more
Contamination of Fish and Other Seafoods Contamination of fish and other seafood can occur through various factors throughout the harvesting, handling, and processing stages. Understanding these potential sources of contamination is crucial for ensuring the safety and quality of seafood products. Here are some key factors that contribute to the contamination of fish and other … Read more
Milk and milk products that provide nutrition have been of fundamental importance since ancient times. These are aids for improving the economic status of farmers and sellers, as well as the health of consumers. However, microbial contamination may cause these products to spoil, resulting in the potential loss of not only producers and sellers, but … Read more
Contamination of Vegetables And Fruit Preservation of Vegetables Microorganisms on the surfaces of freshly picked fruits and vegetables comprise not just the regular surface flora, but also microorganisms from the soil and water, and possibly plant diseases. Additionally, a variety of moulds and occasionally a few yeasts may be present. Some germs may thrive between … Read more
The term “yeast”, which is similar to mold, is often used, but it can be difficult to define. It refers to fungi that are not filamentous, but unicellular, ovoid, or spheroid, and can reproduce by budding and fission. Yeasts can be beneficial or harmful to foods. Yeast fermentations play a role in the production of bread, wine, vinegar, and surface-ripened dairy products. Yeasts can be grown for enzymes or for food. When yeasts cause spoilage in sauerkraut, fruit juices and sirups as well as honey, jellies, meats and wine, they are considered undesirable.
What are food additives? According to the Food Safety Standard Authority of India (FSSAI). Food additive may be defined as any substance not normally consumed as a food by itself or used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a … Read more
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