Cream liqueur

Dear Saferpakers,

I'm seeking scientific papers on the risk assessment of milk pathogens survival in cream liqueurs (> 15% alcohol).

Needless to say that Google didn't help me out.

Thanks in advance.

Franco

Dear Saferpakers,

I'm seeking scientific papers on the risk assessment of milk pathogens survival in cream liqueurs (> 15% alcohol).

Needless to say that Google didn't help me out.

Thanks in advance.

Franco

I searched for 1 1/2 hours for you mate but to no avail.

Simon

I searched for 1 1/2 hours for you mate but to no avail.

Thanks mate Franco

Dear Franco,

Interesting post. I'm not sure I correctly understand what cream liqueur is but I assumed it was the class of drinks like Bailey's Irish Cream etc. If not, you can probably ignore what comes next.
Like Simon I haven't found any scientific masterpieces yet, however I found a couple of perhaps related links via google for which I enclose the relevant chunks below. As you can see they are unfortunately not in total agreement with each other however the content might be of some interest.
(1) There is a second class of liqueurs that bears some consideration - cream liqueurs and egg liqueurs. Despite alcohol's great disinfectant properties, every liqueur book I've ever read cautions people against trying to keep cream or egg liqueurs for more than a few weeks to a month, and then only in the refrigerator. rced to make the same recommendation. Even with the alcohol, treat it like fresh milk or fresh eggs. If you would throw out milk that had been in your fridge for that long, you should throw out your liqueurs. So these should be made immediately before they are to be consumed. It is perhaps possible to keep cream liqueurs longer, but in order to experimentally determine how long they can last, I would be required to, on at least one occasion, consume spoiled cream or egg liqueur. And that I have no strong urge to do.
Again, commercial liqueurs last considerably longer. Eierlikör and Bailey's Irish Cream both have much longer shelf life than four weeks. But it is because they know what they're doing that they can get long shelf lives. As long as we're just puttering in our kitchens, we should be a good bit more careful.
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(2) As oddball as sone of the ingredients sound, This is better than most of the off-brand "Bailey's" imitators out there. For those of you worried about the raw eggs in the recipe, the alcohol in the whiskey does in any bacteria, as well as preserves the mixture. Keep refrigerated.
The links are-

http://www.guntheran...urs/storage.htm

http://everything2.c...eys Irish Cream

I didn't pursue any further in case I had misunderstood yr requirement. If not I will search a bit more although I wouldn't put yr hopes too high.
Rgds / Charles.C

I didn't pursue any further in case I had misunderstood yr requirement. If not I will search a bit more although I wouldn't put yr hopes too high.
Rgds / Charles.C

I'm pretty sure Franco does mean cream liquer's 'a-la' Baileys.

Once again you outdo me with your superior googling skills Charles.

Regards,
Simon

I'm not sure I correctly understand what cream liqueur is but I assumed it was the class of drinks like Bailey's Irish Cream etc.

Dear Charles,

yes it is that sort of liqueurs I'm studying right now.

I actually have found a study regarding egg liqueurs from BfR (German Institute for Risk Assessment) and it does give precise informations.
Homemade egg liqueur - BfR position paper

Unfortunately I found nothing similar about cream liqueurs.

BTW Google Master Diploma is yours !!!

Franco,

We subscribe to a library of food technical journals / papers. I did a search on scientific papers released since 1973 and the combination "cream" and "liqueur" came up 0 times!

Looks like you've found an area of original research!

We subscribe to a library of food technical journals / papers. I did a search on scientific papers released since 1973 and the combination "cream" and "liqueur" came up 0 times!

Thank you so much Yorky

If its Pathogens in milk your after, drop me a mail and i can forward on plenty of information to you.

Caz x

If its Pathogens in milk your after, drop me a mail and i can forward on plenty of information to you.

That's very kind of you, but I'm looking for milk pathogen survival in alcoholic (> 15%) environment. Thank you very much. Rgds. Franco

Dear Saferpakers,

I'm seeking scientific papers on the risk assessment of milk pathogens survival in cream liqueurs (> 15% alcohol).

Needless to say that Google didn't help me out.

Thanks in advance.

Franco

I work for the company that makes Amarula cream liquer. This is 17% alc. No pathogens can live in this, besides the cream is pateurised.

I would like to get our research microbiologists input here, so I will see what he has to say , if he can point to any specific papers.

I would like to get our research microbiologists input here, so I will see what he has to say , if he can point to any specific papers.

I would be glad Meanwhile we're performing a study at the University with our product.