If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

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asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing?

(a) Because the bacteria get stuck in the oil phase

(b) This statement is incorrect

(c) It is relative with respect to waster and hence better preserver

(d) None of the mentioned

I had been asked this question by my school principal while I was bunking the class.

The question is from Principles of Food Preservation by Canning-3 topic in division Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

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