@dilaragm,
if you are implying traditional methods of preparing date syrup using gravity or pressure to obtain syrup,from the fruit then it has high microbial count mostly osmotolerant microbes that can promote fermentation.
Pasteurization won't inactivate its nutrients and it will remain nutritious to consumers..
Food R&D Emeritus reply
postedPasteurize or heat treat it before using ..
Ufuk Ayyıldız reply
postedThat's all.
dilara reply
postedIf heat treatment is applied, will the beneficial nutrients in its content not be damaged?
Alan reply
postedLook up HPP -High-Pressure Processing - no heat required
Mani reply
postedUsing antimicrobial agents
Lyndon Angus reply
postedAre there any you recommend, specifically an agent thay doesnt have scent or flavor?
Michael Bryanton reply
postedDoes date syrup not already go through a thermal process when it is made?
Oya reply
postedActually, HPP can be the solution to your salmon egg question.
Lyndon Angus reply
postedOriginally I thought all of these answeres were on my thread.
Only after answering 5 or so responses did I realize I was on the wrong thread lol. This website isn't optimized for mobile.
Food R&D Emeritus reply
posted@dilaragm,
if you are implying traditional methods of preparing date syrup using gravity or pressure to obtain syrup,from the fruit then it has high microbial count mostly osmotolerant microbes that can promote fermentation.
Pasteurization won't inactivate its nutrients and it will remain nutritious to consumers..