3 replies to this topic

[DSTechnicalManager]

Hi

 

What process would you recommend for production of ambient stable mayonnaise? It would need to be the cold fill but what would you use as a micro kill step and also what about the packaging / filling process ? 

[kconf]

If you can list your process flow chart, I can tell you what's a kill step. 

[DSTechnicalManager]

If you can list your process flow chart, I can tell you what's a kill step. 

Hi

 

We dont have any yet. Looking to introduce production of this product, but because it is a cold fill one and all of other ones are hot fill we are not sure what we would need to do.

My idea is to sterilize the packaging, maintain low pH of the product.. 

[Scampi]

have a look at this thread

 

https://www.ifsqn.co...ogical-hazards/