HOW LONG SHOULD THE MAAS BE INCUBATED?

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  pH for Maas should be 4.6 and only then cooled down to 4⁰C - 6⁰C. Don't cool the product down before the pH is 4.6. This is a crucial step in the manufacturing process.

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  AMARYL STARCH is added to the milk and Annatto before pasteurization.

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