Hey folks, I’ve been helping out at a small kombucha startup my cousin runs, and we’re finally at the stage where we need to start doing proper lab testing — mostly for pH levels, yeast counts, and anything that might mess with shelf life. I’ve never worked in a food lab before, so I’m kind of overwhelmed by all the options. Like, how fancy do we actually need to get with the equipment? Any tips for figuring out what’s essential and what’s just nice to have?
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