CLOUD STABILITY TEST FOR PASTEURIZED CITRUS JUICES

摘要

ABSTRACTA 24‐hr storage test is presented for evaluating. the cloud stability of pasteurized citrus juices. Enzymatic flocculation is accelerated by the addition of a special pectin and a barium salt while controlling pH and temperature. A citrus juice which retains greater than 60 of its initial cloud after 24 hr of this storage will have a satisfactory cloud stability for at least 1 yr under normal condition