INSTRUCTIONS. In exercises 12 through 15, match the product in Column A with the
microbial condition in Column B. Each microbial condition in Column B may be used
only once.
COLUMN A
COLUMN B
12.
____Sauerkraut
a.
Ropy.
13.
____Canned apricots.
b.
14.
____Fruit juice.
c.
Putrid swell.
15.
____Bread.
d.
Buttermilk flavor.
e.
Yeasty.
f.
Softening.
g.
Pink color.
INSTRUCTIONS. In exercises 16 through 20, match the texture change in Column A
with its cause in Column B. The cause in Column B may be used more than once.
COLUMN A
COLUMN B
16.
____Caking.
a.
Breakdown due to improper
storage.
17.
____Friability.
b.
Microorganisms.
18.
____Coagulation.
c.
Loss of moisture.
19.
____Sedimentation.
d.
High temperature.
20.
____Crystallization.
e.
Freezing.
f.
Gain in moisture.
g.
Chill injury.
MD0723
6-14