Yeast inactive

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to consistency @ ° c: – cm / sec (bostwick) black specks: brown specks: < no per gms. brix @ oc: o min acidity: to (as % anhydrous citric acid w/w) ph @ oc: to consistency@ ° c: – cm / sec (bostwick) black specks: < no per gms brown specks: < no per gms microbiological standards: otal plate count : yeast

and mould count: coliform: absent per gram pathogens: absent per gram "commercially sterile", free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. total plate count: yeast and mould count: coliform: absent per gram pathogens: absent per...

http://www.geewinexim.com/mango-pulp.php

49 e.coli 100 900 8 50 * e.coli(tempo method) 100 900 2 51 mould 100 500 6 52 salmonella (fda bam) 8 53 salmonella(aoac oma method) 3 54 staphylococcus aureus 100 900 5 55 * staphylococcus aureus(tempo method) 2 56 thermostable bacteria 100 600 3 57 * total viable count(tempo method) 100 900 2 58 yeast

100 500 6 59 yeast and mould 100 500 6 60 * yeast and mould (tempo method) 3 authorized by soumya k v page no 3 of 4 issue no. 2 issue date 24-07-2017 quality evaluation laboratory, spices board, tuticorin. details of the analysis on various parameters showing the analytical charges, minimum quantity...

http://www.indianspices.com/sites/default/files/Ttuticorin%20%20QEL%20form%2075.pdf

49 e.coli 100 900 8 50 * e.coli(tempo method) 100 900 2 51 mould 100 500 6 52 salmonella (fda bam) 8 53 salmonella(aoac oma method) 3 54 staphylococcus aureus 100 900 5 55 * staphylococcus aureus(tempo method) 2 56 thermostable bacteria 100 600 3 57 * total viable count(tempo method) 100 900 2 58 yeast

100 500 6 59 yeast and mould 100 500 6 60 * yeast and mould (tempo method) 3 authorized by soumya k v page no 3 of 4 issue no. 2 issue date 24-07-2017 quality evaluation laboratory, spices board, tuticorin. details of the analysis on various parameters showing the analytical charges, minimum quantity...

https://indianspices.com/sites/default/files/Ttuticorin%20%20QEL%20form%2075.pdf