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The chief type of spoilage in sweetened condensed milk may not be __________(a) Gas formation by sucrose fermenting yeast(b) Thickening caused by micrococci(c) Molds colonies growing on surface(d) Cleaning in PlaceI got this question in my homework.The query is from Molds topic in chapter Micro-organisms in Milk of Dairy Engineering

Answer»

The correct answer is (d) Cleaning in Place

For explanation I would say: GAS formation by sucrose fermenting yeast is a kind of SPOILAGE indicator in sweetened CONDENSED milk. Thickening caused by MICROCOCCI and MOLDS colonies growing on a surface are also spoilage indicator in sweetened condensed milk.



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