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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.
Q. Fats requirement in chronic diarrhoea? Total amount of fat may be restricted as its digestion and absorption is compromised. In order to increase on the calorie density of t
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