Lactic Acid Bacteria Count in low pH foods
Started by kfromNE, Jul 13 2018 02:28 PM
I know there are no standards when testing for lactic acid in foods especially since it's concerning spoilage. But has anyone come across limits for lactic acid in low pH foods.
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what is your average pH?
Just to share, we initially apply the local TPC standard then after enough data are collected we set our own in-plant limits. But usually, lactic acid bacteria have difficulty in adapting with below 3 ph. I would recommend to check your historical data or collect data to analyze and set limits.
what is your average pH?
Our average runs under 4.0
Ok, I'm going to assume you're making an acidified shelf stable something (correct me if i'm wrong on this)
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