2. Flow chart presentation
The mayonnaise process, which is a stable cold emulsified sauce, requires a number of precautions to avoid health problems. Indeed, egg yolks are potential vectors for bacterial contamination, notably salmonella, and mayonnaise is not heat-treated. Even if egg yolks are pre-treated at pasteurization temperatures, additional protection is provided by adding acid solutions such as vinegar or lemon juice, to lower the pH of the aqueous phase to between 4 and 4.5 (figure 2 ).
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Bibliography
Bibliography
- (1) - - https://www.bloc-notes-culinaire.com
- (2) - ZOMBEK (L.) - Mayonnaise, ketchup... Les sauces froides donnent du goût au télétravail,...
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