Hot fill and hold Micro Requirements
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?
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
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 ?