Which of the following is true about mold inhibition?
(a) Sorbic acid is used as a mold inhibitor in cheese
(b) The quantity of Sorbic acid required for mold inhibition is one third the amount of sodium benzoate required
(c) Propylene glycol and tri ethylene glycol have germicidal properties
(d) All of the mentioned
I have been asked this question by my school teacher while I was bunking the class.
My query is from Principles of Chemical Preservation of Food-2 in portion Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors of Food Engineering