sample="quota" bates="88523806" isource="ll" decade="1990" class="ui" date="19930700" RESEARCH AND DEVELOPMENT PROJECT STATUS REPORT DATE: JUL 93 PROJECT NO.: B-514 PROJECT NAME: RL PRESERVATION PROJECT DESCRIPTION: The goal of this project is to develop strategies for extending the useful storage life of KRL to six months or more. Identification of the factors (bacteria type, storage conditions) that cause the deterioration (souring) will continue, as well as the means for mitigation of the undesirable reactions. Modifications of the composition of the RL (addition of selective agents), the manufacturing conditions and its storage conditions will continue to be investigated. The effect of the ambient storage on the temperature and water activity within the cube, on RL received in different months, will continue to be studied. The basic concepts of Project B-395 (RL and shredded stem study) will be incorporated into this project; namely the oranoleptic evaluation of fresh, monthly production and the evaluation of RL produced to achieve superior taste character or other specific taste attributes. III. MONTHLY ACTIVITY The probe experiment continues to go fine. Room temperature averaging about 5 degrees F above last year, resulting in cube internal temperature up about 2 degrees F. Meet with Sean Kelly and UNCG personnel to discuss set up of this month's peroxide test in which the hydrogen peroxide is to be added into the system (via wire pit waters) at the start of the run. Larson has developed a test whereby we can monitor the peroxide content in the various aqueous systems. An 8-hour run was conducted on July 19th. The production system did not operate exactly as KC though it would. Peroxide was either used up or lost further than expected. The peroxide apparently was almost completely used up in the extractor as detected little or no peroxide in the SEL and CEL waters. A lot of samples were taken by UNCG, frozen and returned to GSD for analysis. Bacteria counts exploded when peroxide content got low. Bacteria counts in finished sheet sort of normal. Still hope peroxide may have destroyed or changed bacteria which will afford a long lasting product. R. B. Pattesron PREPARED BY SD APPROVED