Quick chilling composite dairy based sauce
Hello
I would value feedback from forum members on their views on the need to 'quick chill' a composite dairy-based sauce with particulates that is cooked at 90 deg C for 10 minutes (C botulinum cook), then hot filled into 'flexi pillow bags' (10kg product mass) at 72 deg C or higher and then sealed with a bung. If 'quick chilling' is necessary, what timescales would you apply for the product to reach 5 deg C?
TIA
Hello
I would value feedback from forum members on their views on the need to 'quick chill' a composite dairy-based sauce with particulates that is cooked at 90 deg C for 10 minutes (C botulinum cook), then hot filled into 'flexi pillow bags' (10kg product mass) at 72 deg C or higher and then sealed with a bung. If 'quick chilling' is necessary, what timescales would you apply for the product to reach 5 deg C?
TIA
Why the "C.botulinum" cook (terminology reserved for sterilization?) ?
Is it MAP or vacuum sealed ?
Intended shelf-life ?
Not MAP or vacuum sealed.
Shelf life of up to 60 days chilled.
Hello
I would value feedback from forum members on their views on the need to 'quick chill' a composite dairy-based sauce with particulates that is cooked at 90 deg C for 10 minutes (C botulinum cook), then hot filled into 'flexi pillow bags' (10kg product mass) at 72 deg C or higher and then sealed with a bung. If 'quick chilling' is necessary, what timescales would you apply for the product to reach 5 deg C?
TIA
Hi Prof,
The answer may involve the specific nature of yr product, eg pH, composition, etc.
I anticipate that yr query is closely similar to this post/thread which contains references to some official, generic, UK chilling times -
https://www.ifsqn.co...es/#entry176166.
(8degC is a common UK reference point in addition to 5 degC due the typical UK refrigeration philosophy)
I suggest you also study the attached UK document which analyses the related microbiological aspects and (I deduce) categorises yr product into a "Long shelf-life" item. If so, it appears that additional requirements may need to be satisfied as indicated in document's Fig 1.
micro quality - chilled-pasteurised-foods,Campden.pdf 597.6KB 5 downloads
Many thanks Charles - I shall take a look at these references.