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Q. Use of Propionates acid in microorganisms?
Propionic acid is formed from lactic acid or lactates, as a result of the bacterial action during the manufacturing of swiss cheese. It serves as a developed preservative up to 1% and prevents the growth of moulds. The calcium and sodium propionates are extensively used in the bakery products to prevent the 'rop' by B, mesentericus. They do not have much effect on yeasts and bacteria. The inhibition of moulds is best between the pH 3.5 to 4.5.
The use of the gums in various foods may affect the following functional properties: 1. Water-binding capacity 2. Rheological properties 3. Capacity to form film or gel
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