Hello,
We make margarita mixes (pH <3.3). Our process involved cooking the product to 92 C, filling, inverting, and then cooling.
I recently came across a Tetra Pak study stating that there should be no loss in safety or quality if second pasteurization is complemented at 85 C. - (there is also a paper but this may be easier for reference)
As we got fill, if we lowered the pasteurization temperature to 85 C, the product would likely be around 80-81 C by the time it is filled and capped.
What would the risks be (if any) if we lowered our pasteurization temperature to 85 C.
Side note the reason we are looking at this is an estimated reduction in carbon footprint of 21%.
Thanks for any insight
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