Soft drinks, fruit juices, concentrates, and fruit preserves
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Soft drinks, fruit juices, and fruit preserves represent well-defined and unique ecosystems because of their particular combination of physical and chemical characteristics. Microbiological stability is largely determined by low pH, low oxygen content, pasteurization, and preservatives. This chapter surveys the compositional characteristics of these products and their influence on the microflora of raw materials and end products. It also outlines and discusses the hygienic, preservation, and control requirements for the different product types.
KeywordsLactic Acid Bacterium Fruit Juice Soft Drink Orange Juice Apple Juice
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