That depends on the species of bacteria in your culture. I assume you mean airborne? Can you be specific without completely blowing confidentiality?
John Kabel
London, Ontario
How strict are the steam requirements for your application? Can you get by with filtered steam, or do you require separate culinary steam?
Many UHT milk suppliers, for example, do not bother with culinary, and simply use carbon-filtered steam, from a boiler with USDA chemical treatment.
I need a solubility curve for dextrose monohydrate, preferably one showing areas of supersaturation and/or metastability. Can anyone help?
John Kabel
jjkabel@rogers.com