2 replies to this topic

[scaime]

Good Morning all you microbiologists out there.

 

I have a hot fill-and-hold beverage with a pH of 3.9.

Primary ingredients 60% water, 40% oil and less than 3% of dairy and other trace.

 

Recommended micro to test for?

[kfromNE]

How high is your cook temperature. This will make a difference. I attached an article about thermal processing for foods with a pH of 4.1 to 4.6. This might help. 

Attached Files

•  4.1_4.6ThermalProcessing.pdf   288.59KB   39 downloads

[Charles.C]

How high is your cook temperature. This will make a difference. I attached an article about thermal processing for foods with a pH of 4.1 to 4.6. This might help. 

 

Hi kfromNE,

 

Not my area but there seem to be a variety of hot-fill processes for pasteurization.

 

Typical Beverages (is it?)  seem to run at ca 90degC area but based on precisely what maths is elusive, eg -

 

 Hot-Fill-Processing-of-beverages.pdf   1.58MB   23 downloads

 

As to the micro question, presumably APC plates should incubate clean for starters.??

 

PS - as per composition of OP, dairy would seem to be <<<<3%

 

@ scaime - what is the reason for yr query ?