Wdrazanie systemu oraz tworzenie procedury HACCP w browarze

The foaming power of the beer is presented as the factor of its quality. The parameters of foaming power and sensory and instrumental methods of its analysis are discussed. The characterisation of beer foam, the conditions of its coming to being and its physical-chemical properties are presented. Basing on the world literature relative to foaming power there are discussed the factors influencing on the quantity of the foam and its stability, structure and appearance. This problem was discussed in rela­tion to the beers produced with conventional methods and with the high gravity brewing method. The criteria used by consumers during the estimation of beer foaming power are discussed.