Folks, we need help to uncover what we're doing wrong.
We have a facility that cans a natural ethnic brew that's sweet but with a high yeast content. Usually, we fill into cans,seam and seal the cans after CO2-purging the cans, then we pasteurize the sealed cans in a tunnel pasteurizer.
We've done this for 2-3years without incidents, but lately, we find the drink is sour to taste when you open a can say 2 months later!! Usual shelf life was 6-8mths .
What are we doing wrong that's causing the brew to go rancid? Please assist as we have stopped production to troubleshoot and rectify.
We have a facility that cans a natural ethnic brew that's sweet but with a high yeast content. Usually, we fill into cans,seam and seal the cans after CO2-purging the cans, then we pasteurize the sealed cans in a tunnel pasteurizer.
We've done this for 2-3years without incidents, but lately, we find the drink is sour to taste when you open a can say 2 months later!! Usual shelf life was 6-8mths .
What are we doing wrong that's causing the brew to go rancid? Please assist as we have stopped production to troubleshoot and rectify.
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