Quality juice. (juice pasteurization)

From: Dairy Foods | Date: June 1, 1996 | Copyright information

Pasteurization is the process of deactivating potentially detrimental microbes in fluid foods. The presence of osmotolerant yeast in fruits renders fermentation which could shorten the shelf-life of fruit juices. Acid phosphatase (ACP) is highly concentrated in fruits and their presence enables the fruit juice processors to monitor complete pasteurization. The Fluorophos ACP test is a fast, one-step test for assessing the complete pasteurization of juices. Its application involves the use of a compact, software-controlled, bench-top instrument FLM 200 Fluorophos Test System.

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