I want to know the pre requisites for mayonnaise manufacturing as to control growth of lactobacilli. What can become the source of lactobacillus growth. From what major source it can come in ready to eat mayonnaise.
Posted 20 February 2018 - 08:13 AM
I want to know the pre requisites for mayonnaise manufacturing as to control growth of lactobacilli. What can become the source of lactobacillus growth. From what major source it can come in ready to eat mayonnaise.
Posted 21 February 2018 - 10:34 PM
Check your raw materials. I found a particularly nasty one over twenty-five years ago that was isolated from juice concentrate. I had to modify some growth medium to isolate this particular organism. You may need to check your processing lines for growth niches ... consider scoping your equipment and if needed repair or replace. Then passivate equipment.
Thanked by 1 Member:
|
|
Posted 22 February 2018 - 04:13 AM
Check your raw materials. I found a particularly nasty one over twenty-five years ago that was isolated from juice concentrate. I had to modify some growth medium to isolate this particular organism. You may need to check your processing lines for growth niches ... consider scoping your equipment and if needed repair or replace. Then passivate equipment.
@Ronin59. Issue arise in mayonnaise manufacturing.
Like what control can we work on?
Thanks
Food Safety Topics →
HACCP - Food Products & Ingredients →
Implementation of HACCP in the school canteenStarted by Alem Beisembaeva, 13 Mar 2024 HACCP, school canteen and 1 more... |
|
||
Food Safety Topics →
HACCP - Food Products & Ingredients →
Cooking Salsa, Bean, Queso products and chilling under 40F HACCPStarted by FSQAworld, 10 Mar 2024 HACCP |
|
||
Food Safety Topics →
Metal Detection, X-ray Inspection, Magnets & Sieving →
Foreign Material Handling for product with meat fillingStarted by Utama, 22 Feb 2024 foreign material, haccp, ccp |
|
||
Food Safety Topics →
HACCP - Food Products & Ingredients →
HACCP Plans for Academic PurposesStarted by naj12, 15 Feb 2024 haccp, hazard analysis, ccp |
|
||
Food Safety Topics →
Food Microbiology →
Microbiological testing of whole herb (berry, root, etc.)Started by matthewcc, 15 Feb 2024 microbiology, dietary supplement and 1 more... |
|
0 members, 0 guests, 0 anonymous users