Tmat3001 - Study guides, Class notes & Summaries
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Microial spoilage of milk and milk products.pptx
- Presentation • 29 pages • 2022
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The spoilage bacteria in raw milk are mostly aerobic Gram-negative psychro trophic rods, such as Alcaligenes, Flavobacterium, Pseudomonas, and some coliforms. About 65–70% of psychrotrophic microorganisms in raw milk is Pseudomonas spp.
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food microbiology_Microbial Spoliage of meat and meat products
- Presentation • 18 pages • 2022
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K2 The candidate has an overview of the taxonomy and characteristics of the major microorganisms applied in industrial microbiology, as well as microorganisms that causing quality deterioration or food borne disease 
 
K3 The candidate can explain how preservation methods inhibit microorganisms and how food preservation contributes to reduce food waste 
 
K4 The candidate can explain mechanisms that preserve and alter the genetic properties of the bacteria 
 
K5 The candidate can explain importa...
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Microbial spoilage of fruits, vegetables and grains.docx
- Class notes • 4 pages • 2022
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What is microbial fruit and vegetable spoilage? 
Spoilage is any change occurring in fruits and vegetables, making them inedible for human. Fresh vegetables and fruits contain natural microflora coming from soil, water, air, and other sources.
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Microbial Spoliage of meat and meat products.pptx
- Class notes • 18 pages • 2022
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What are the causes of milk spoilage? 
Spoilage of milk and milk products results from growth of fermentative bacteria when storage temperatures are sufficiently high for psychrotrophs. Heat-resistant proteinases of psychrotrophic bacteria cause spoilage in processed milk because of enzyme-retaining activity after the heat treatment.
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