Influencia del tiempo de almacenamiento sobre la calidad microbiológica de la horchata

We have elaborated 31 horchatas (tiger nut milk) according to the procedure established by the legislation. These « horchatas » have been kept at 2 °C for 48 hours and they have been analyzed to count the aerobes and enterobacteria at three moments of the storage period: First, at 0 hours (newly-made horchata), then at 24 h. and finally, at 48 hours. None of the 31 samples exceeds the legal limits in any of the three analyzed moments (0 h-24 h-48 h). The recount of enterobacteria at 48 h is significantly lower than that of 0 h or 24 h.