Microbial spoilage/contamination of various foods- ii

Below is the list of microbial spoilage of milk, butter, cheese, canned foods, and soft drinks. This list is part-2 of the previous post. This list will help you in the ASRB NET 2019 exam as at least 2 questions are asked every time related to spoilage of milk, meat, poultry, fish, egg, bakery, confectionery. The milk and milk product spoilage and spoilage microorganisms will be uploaded in the second post as soon as possible.

Food Product	Spoilage	Microorganism
1. Milk	Sweet Curding	Pseudomonas fluorescens
	Ropiness (top)	Alcaligenes viscolactis
	Proteinase Production	Pseudomonas fluorescens
	Ropiness (throughout milk)	Enterobacter aerogens
	Burnt or Caramel flavour	Streptococcus lactis
	fishiness	Aeromonas hydrophilla
	Blue milk	Pseudomonas syncyanea
	Yellow milk	Pseudomonas  synxantha
	Alkali forming bacteria	Pseudomonas fluorescens
	Brown Milk	Pseudomonas putrefaciens
	Red Milk	Serratia marcescens
2. Butter	Orange-Yellow colour	Oospora lactis
	Maltiness	Streptococcus lactis
3. Cheese	Dark Colour	Cladosporium herbarum
	Skunk like flavour	Pseudomonas mephitica
	Rusty Spot	Lactobacillus Plantarum
4. Canned Food	Flat Sour spoilage	Bacillus
	TA Spoilage	Thermophillic, Anaerobic Bacteria
	Sulphide Stinker	Desulfotomaculum nigrificans
	Spoilage of Canned  Fruits	Byssochlamys fulva
	Black  Beet	Bacillus betanigrificans
5. Soft drinks	Spoilage	Torulopsis, candida

Moreover, we are coming with the mock test in a few days so you guys can prepare for ASRB NET and GATE XL Food technology also.

Below are the links of books which are I suggest to study for the ASRB NET and GATE food technology.

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