Description
This standard covers the production of Mageu.
TABLE OF CONTENTS
| Contents | Page |
| 1 Scope | 1 |
| 2 Definitions | 1 |
| 3 Requirements for the factory and employees | 2 |
| 3.1 General | 2 |
| 3.2 Factory conditions, construction and layout | 2 |
| 3.3 Plant, equipment and utensils | 3 |
| 3.4 Requirements for employees engaged in the manufacture of mageu | 5 |
| 4 Requirements for raw materials | 6 |
| 4.1 Condition of raw materials | 6 |
| 4.2 Lactic acid | 6 |
| 4.3 Maize meal and wheaten products | 6 |
| 5 Requirements for the product | 6 |
| 5.1 General | 6 |
| 5.2 Preservatives | 6 |
| 5.3 Starters | 6 |
| 5.4 Additives | 6 |
| 5.5 Flavour, odour, appearance and consistency | 6 |
| 5.6 Chemical requirements | 6 |
| 5.7 Microbiological requirements | 6 |
| 6 Packing and marking | 7 |
| 6.1 Packaging | 7 |
| 6.2 Outer containers | 7 |
| 6.3 Marking | 7 |
| 7 Inspection and methods of chemical analysis | 7 |
| 7.1 Inspection | 7 |
| 7.2 Test sample | 7 |
| 7.3 Preparation of test sample | 8 |
| 7.4 Determination of total solids content | 8 |
| 7.5 Determination of preservative (benzoic acid) content | 8 |
| 7.6 Determination of alcohol content | 9 |
| 8 Microbiological examination | 11 |
| 8.1 General | 11 |
| 8.2 Equipment and glassware | 11 |
| 8.3 Preparation of media and reagents | 11 |
| 8.4 Test samples | 11 |
| 8.5 Escherichia coli. | 11 |
| 8.6 Clostridium organisms | 11 |
| 8.7 Efficacy of cleaning of plant, equipment and utensils | 11 |
| Appendix A | 12 |
| Appendix B | 13 |