Shelf Life
Location
Seasons
(A) PHYSICAL PARAMETERS: | ||||
S.No. | Test/Parameter | Limit/Standard | Remark | |
Colour | Yellow | Complies | ||
Flavour | Sweet, crisp, floral, and tart | Complies | ||
Taste | sweet and acidic | Complies | ||
Appearance | uniform, free of foreign matters | Complies | ||
Foreign matter | Absence | Complies | ||
Ice Crystals | Unacceptable | |||
(B) CHEMICAL PARAMETERS: | ||||
Brix | 10-16ºBrix | Complies | ||
Acidity | 0.3 -0.8 % w/w Citric Acid | Complies | ||
Ph | 3.6 – 4.2 AD | Complies | ||
Consistency – Bostwick (20 ± 2°C ) | 8 - 14 cm/ 30 seg | Complies | ||
(C) MICROBIOLOGICAL ANALYSIS: | ||||
Total Plate Count cfu/ ml | <1000 | Complies | ||
Yeast & Mould Count cfu / ml | 200 | Complies | ||
Coliform Count cfu /gm | <10 | Complies | ||
E.Coli | Absent/gm | Complies | ||
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