Sensory indicators: milk has aroma, fruit juice has flavor, oat has flavor, the aroma of peanut milk, delicacy.
For example, the spicy and bitter unqualified, this is the sensory detection.
Physical and chemical indicators: protein, drink drinks in order to intake of nutrition, so how much protein content, how much fat content.for example:
100 KG oats get 1% protein, I add 25 KG oil and get 2.5% -3% fat. And there are all kinds of vitamins, which are called physical and chemical indicators. What is the calcium content on our drink? Is to show how high the nutritional value of the product, and the cost and profit of your product.
Microbial index: the drink is good or not, is not milk, whether the product has a unique fragrance. The standard of commercial sterility is commercial sterility, if bitter, swelling, flow, that is the microbial index is not qualified.
So what caused the liquid deterioration and the swelling? That’s the microbe. What is a microbe?
Microorganisms can be understood as a very, very small person under a microscope, and what they need. People need to drink milk to get protein and other nutrients, if there are microorganisms inside the milk, the microorganisms will first eat the nutrients inside the milk, that person to drink, what is drinking? It’s bacterial excrement, so the milk we see is getting bad and bloated.
So if the microbes do not meet the standards, the sensory indicators are not available, and there is no way to drink them. Although he ranked third in the quality index, he rejected the first two items.
As a result, it fails to get microbes during the shelf life. Therefore, filling milk, plant protein products, including the pretreatment of sterilization machine, as well as aseptic filling machine requirements are very high, only to produce each link carefully well, to ensure the production of qualified sterile drinks.
Small case:
There is a batch of unqualified milk in the industry, get the quality supervision bureau to test, the inspector first detect microorganisms, the results did not detect microorganisms, but the fact that the milk is already broken, then what is the reason for this?
A: There are too many microorganisms, and all the nutrients in the milk are eaten up, and there is no other nutrients to eat, so it was starved to death, so it was not detected. In addition, Mr Ho says, his sensory indicators have seen that he are broken, so there is no need to detect microbes.
