Corn Puree

PHYSICO‐CHEMICAL
º Brix (uncorr) 14.0 ‐ 18.0
Acidity (%w/v) ACA 0.05 ‐ 0.25
pH 6.0 ‐ 7.0
ORGANOLEPTICS
Color Typical
Taste Typical not cooked
Flavour Typical of fresh vegetable
MICROBIOLOGICS
Total count (CFU/mL) < 1
Yeats & Moulds (CFU/mL) < 1
Salmonella Absent in 25g
Listeria monocitogenes Absent in 25g
Total Coliforms (CFU/ml) < 1
E. Coli (CFU/mL) < 1

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