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Juices

Package “S”

 

Declaration
Sensory test
Total content
Density (20°C)
pH-value
Brix
Total acids, calculated as citric acid
Sample preparation Microbiology
Total mesophilic count
Lactic-acid-producing bacteria
Yeasts and Mould fungi
Spoilage agent fruit juice, aerobic
Spoilage agent fruit juice, CO2

 

For juices with apples, there is an additional test:

Patulin

Package “M”

 

Declaration
Sensory test
Total content
Density (20°C)
Nutritional value analysis big 8 without fatty acid spectrum (determination of dry matter, fat, protein, ash, dietary fiber, total acid, total sugar, sodium incl. digestion and calculations)
pH-value
Brix
Total acids, calculated as citric acid
Ethanol content (enzym.)
Volatile acid
Lactic acid D- and L
Glucose, fructose and sucrose
Pesticides
Sample preparation Microbiology
Total mesophilic count
Lactic-acid-producing bacteria
Yeasts and Mould fungi
Spoilage agent fruit juice, aerobic
Spoilage agent fruit juice, CO2

 

For juices with apples, there is an additional test:

Patulin

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