Publications By Kaitlyn Casulli

Acidified Foods Series: Preserving Acidified Foods Using the Hot-Fill-Hold Process (C 1328-03) When processing acidified foods, the hot-fill-hold process involves heating the product to around 180–200 °F, then filling, inverting, and holding for 2–5 minutes to achieve commercial sterility. High…

Acidified Foods Series: Producing Shelf-Stable Acidified Foods Using Hot-Fill-Hold (C 1328-02) Using Hot-Fill-Hold: A Thermal Preservation Process. Processors of acidified foods are required to comply with federal, state, and local regulations (when applicable) for thermal processing to ensure …

Acidified Foods Series: What is an Acidified Food, and How Can I Formulate One? (C 1328-01) An acidified food is a low-acid food to which acids (such as vinegar, lemon juice, citric acid, etc.) or acid foods (such as fruits or tomatoes) have been added to bring the equilibrium pH of the food…

Harvesting and Propagating Wild Yeast for Brewing Beer (C 1318) Wild yeast fermentations are an emerging trend in brewing that can provide a unique sensory experience for the consumer compared to beers brewed with commercial yeast strains. Wild yeast allows brewer…