An article in Meat Process.com has reported on a new testing procedure to monitor lactic acid levels in food which will help manufacturers assess process quality. The procedure counts lactic acid bacteria in food and drink and uses 3M Petrifilm aerobic count plate, a pH indicator and deMan Rogosa and Sharpe (MRS) bacterial growth media. Kraft have recently validated the process internally and 3M is now releasing its method to food manufacturers globally. It has taken about two years to develop and the method is now being rolled out to the industry.
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