Good Evening to all,
Hope you can help me on my study regarding the acceptable retention time of Ice cream mixes in the tanks during machine/filling stoppages.
Any suggestion on how can i validate the mixes retained in the tanks on possible microbial growth specifically Coliform Growth.
We used to analyze the retained Ice cream mixes for Titrable Acidity (%TA) and temperature for us not to discard the mixes after 3 hours retention but results shows that passed results in TA and temperature will not guarantee the absence/presence of coliform in the finished product. Any suggestion as to how can we ensure that Mixes retained cannot be favorable for coliform growth?
Thanks,
kiss_lee
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