Grade - Active
Posted 11 December 2014 - 02:39 PM
I'm doing a little research project on Almond Milk and I'm having a bit of a struggle finding information. I'm assuming the target organisms are the usual suspects; E. Coli, Salmonella, and Listeria, which would all be controlled by pasteurization. As for spoilage organisms, what is the best way to prevent/limit those? Super sanitized equipment? Temperature control? Any information on almond milk processing would be appreciated.
IFSQN...it's My Life
Posted 15 December 2014 - 11:00 AM
Can anyone help out with this query?
Thanks.
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Grade - SIFSQN
Posted 15 December 2014 - 01:25 PM
I tried talking to our PA. We have a dairy plant but really only do creamers and ice cream bases! Sorry SLadd, Im gonna keep asking around! Apparently almond milk is still kind of a niche business!
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