A Survey of Iowa Apple Cider

Résumé du livre

The purpose of this study was to evaluate the practices of Iowa cider producers and determine the microbial loads of apples and cider during various points in the process. Questionnaires were mailed to 16 Iowa cider producers and more in depth visits were made to 5 producers, with samples being taken regularly for microbial testing. The majority of cider processors sort apples before washing, uses refrigerated storage for the apples, wash and brush apples before pressing, and do not use drop apples. Only 45% use a chemical sanitizer on the apples. Most producers (73%) pasteurize their cider and several more are considering pasteurization. Standard plate count, coliform/E.coli, and yeasts and molds were tested for on each cider and apple sample. Microbial loads of the cider were in the following ranges: Standard Plate Count: 15 CFU/ml to> 110,000, Coliforms: 1 CFU/ml to2,100, E.coli: