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precise reasons for this are not known. It is thought that nitrite acts as an antioxidant to inhibit lipid degradation in the me ...

4.5.4 Natamycin Natamycin (Figure 4.14), formerly know as pimaricin, is a polyene macrolide antibiotic produced by the bacterium ...

3.2.4) have attracted some attention in this respect. Attention has also been paid to the bacteriocins produced by food-grade mi ...

such as humidity and the presence of fat. Polyvinylidene chloride, PVDC, is a material commonly used as a gas barrier; the oxyge ...

workers failed to isolateC. botulinumor detect toxin in more than 500 samples analysed. When they deliberately inoculated these ...

it can also delay the development of oxidative rancidity. Oxygen is included in the gas flush mixtures for the retail display of ...

4.7 Control of Water Activity The water activity of a product can be reduced by physical removal of liquid water either as vapou ...

food products (Figure 3.9), but the fact that microbial spoilage is not possible given proper storage conditions, does not mean ...

development of new shelf stable foods. Novel humectants such as glyc- erol, sorbitol and propylene glycol were often used to adj ...

temperatures up to 260 1 C at the top of a tower. The droplets dry very rapidly and fall to the base of the tower where they are ...

water phase (Figure 4.15). It has a higher fat content than milk (80%) and uses pasteurized cream as its starting point. Typical ...

‘worked’ to ensure further removal of moisture and an even distribution of water and salt throughout the fat phase. In properly ...

capacity to support the growth of different spoilage organisms. If there is some potential for microbial growth to occur, this i ...

CHAPTER 5 Microbiology of Primary Food Commodities In this chapter we will examine aspects of the microbiology of some specific ...

A general feature of microbial spoilage is its relatively sudden onset – it does not appear to develop gradually, day by day a l ...

with spoilage, so called specific spoilage organisms (SSO). This approach has met with some success with aerobically stored fish ...

C 16 ,C 18 , and C18:1fatty acids and is present in fresh milk mainly in the form of fat globules surrounded by a phospholipid r ...

by chymosin during cheese production and leads to the micelles sticking together to form a coagulum (see Section 9.6). The balan ...

high numbers of polymorphonuclear leukocytes which can rise to levels of 10^7 ml
^1 in infected milk. In addition to acute masti ...

(5) washing teats with warm water containing disinfectant and drying individually with paper towels; (6) keeping the milking par ...