Polysaccharides cloudiness

Before the advent of UF, juice precessors hydrolyzed cloud-stabilizing polysaccharides such as pectin and starch with pectinase, coagulated with gelatin, and then clarified the cloudy cider with a diatomaceous earth filter. The materials collected on the filter provided an ideal substrate on which to grow and multiply bacteria. This resulted in high microbial counts in the juice, but high temperature pasteurization is not desirable because of its effect on flavor. 

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