Good morning all!
I was wondering whether one of you might be able to assist: We are busy with factory trials of a fermented maize drink and I would like to take some precautionary measures:
In the case of the pH of the final product being too low, what would you suggest can I add to increase the pH to the desired pH which will not have an effect on the flavor? I was thinking of using Tri-sodium citrate to increase the pH in case a situation like this does occur. Do any of you have experience with such a situation? Or any product you might suggest?