SOLUTIONS TO EXERCISES, LESSON 6
1.
c
(para 6-3a)
2.
b
(para 6-3a(1))
3.
a. Flat sour spoilage;
Bacillus stearothermophilus.
b. TA spoilage; Clostridium thermosaccharolyticum.
c. Sulfide stinker; Clostridium nigrificans.
(para 6-3a(2))
4.
heat; (1) viable forms; public health;
(2) nonhealth; reproducing (para 6-1d)
5.
Gas production.
Swelling of the lid of the container.
Change in the texture.
Change in pH of product.
Increase in number of microorganisms.
para 6-2f)
6.
a
(para 6-3b)
7.
d
(para 6-3b)
8.
c
(para 6-3c(2))
9.
b
(para 6-3d)
10.
d
(para 6-3f)
Saccharomyces bacilli; Lactobacillus fructivorans
(para 6-3e)
11.
(figure 6-1)
12.
g
(figure 6-1)
13.
f
(figure 6-1)
14.
d
(figure 6-1)
15.
a
16.
f
(para 6-5d)
17.
c
(para 6-5b)
MD0723
6-18