Kvasny Prum. 1965; 11(10): 231-234 | DOI: 10.18832/kp1965032

Stability of pasteurized non-alcoholic beverages.Peer-reviewed article

H. TRNKOVÁ, L. ŠTROBLOVÁ

Three most popular, carbonated non-alcoholic beverages had been chosen for tests in which they were pasteurized at various temperatures. After pasteurization lasting 20 minutes at 65˚C only a minimum number of mesophiles represented by sporulating microorganisms was present in the beverages, whereas the yeast there was none.
(In Czech, English summary only)

Keywords: stability, pasteurization, non-alcoholic beverages

Published: October 1, 1965