Investigating the value of pasteurisation optimisation for beverages
In this video, Greg Rachon, Section Lead, Brewing Microbiology Research, discusses the value of pasteurisation optimisation for beverage manufacturers, and how we have made our pasteurisation optimisation process for clients even more efficient while maintaining quality.
While pasteurisation remains one of the most crucial processes for stabilising microbiologically sensitive beverages, the problem for many manufacturers is that they don’t know the minimum pasteurisation level for their drinks, leading to potential time, energy and monetary waste. Not only this, but the sheer number of unusual beverages now on the market including non-alcoholic beers, non-alcoholic spirits, wines, cocktails, ciders, beer wine mixes, functional beverages, kombuchas and seltzers only compounds this issue further.
Traditionally the most common approach for tackling this challenge prior to pasteurisation, has been to identify the most heat-resistant microorganism that can spoil each of these products - but this is often time-consuming and expensive.
Alternatively, in our pasteurisation optimisation research, we set out to identify the most heat-resistant microorganism that we could potentially use for any type of beverage. This would offer certainty that if we were able to kill it, we could also be certain that we could eliminate anything else that might spoil these products.
Subsequently, in this video Greg Rachon discusses our pasteurisation optimisation approach in more detail focusing on:
- How we identified the right microorganism for this process.
- Why our selected microorganism is so effective in eliminating other spoilage pathogens.
- How our pasteurisation optimisation service enables us to calculate the temperature and time limit required to eliminate a 6-log reduction in microorganisms.
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