Desserts and puddings
The quality, taste and texture of ready made desserts and puddings is easily spoiled if the product has microbial contamination.
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Soups and Sauces
Microbial contaminations can influence the taste of soups and sauces negatively, which increases the need for test methods.
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Non Dairy Creams and Sauces
With the increased production of substitute milk products without saturated fats, the need for rapid test results confirming the quality of the products is high.
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Wine
The Promicol system is used to check the microbial status in a wide range of wines.
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Beer
Sterile and pasteurised beers are routinely monitored after production for the presence of microorganisms.
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