Spoilage

Microbial spoilage of canned foods and its preservation (Canning)

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Microbial spoilage of canned foods and its preservation

Classification of the food based on pH The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Low-acid canned food (pH > 5.2) includes meat products, milk, dairy products, and seafood. Acid canned food (pH 4.5-3.7) includes tomatoes, pears, figs, oranges, apricots, pineapples, etc. High acid canned food (pH < …

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Microbial Spoilage of Milk and Milk Products (Cream, Butter, Cheese, Yoghurt, Ice-cream)

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Spoilage of Milk and Milk Products (Cream, Butter, Cheese, Yoghurt, Ice-cream)

Introduction Milk is known to be balanced food as well as highly nutritious food as it is rich in proteins, fats, carbohydrates, vitamins, minerals, essential amino acids, etc. Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms (i.e., bacteria, viruses, fungi, and protozoans). The microbial content of raw …

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