Kvasny Prum. 1963; 9(11): 265-266 | DOI: 10.18832/kp1963043

Standardization of stability properties of non-alcoholic beverages.Peer-reviewed article

J. MARKVART

The author specifies main sources of contamination effecting unfavourably the stability properties and durability of non-alcoholic beverages. They can be found in the state of raw materials, in manufacturing premisses, bottling shops, storing rooms etc. Contamination can be prevented and excellent microbial conditions secured by introducing microbial analyses in plants making soda water and lemonades. Preventive measures and cleanliness are main factors in extending the durability and storing time limits sof fruit lemonades.
(In Czech, English summary only)

Keywords: non-alcoholic beverages, stability, standadization

Published: November 1, 1963