I'm at a complete loss and desperate for any information anyone can supply as the internet is failing me on this one.
We buy and sell dairy powders and quite often will buy powder which has been downgraded from UHT to a standard spec due to higher thermophile & mesophile levels. My problem is I have no idea what would realistically be a "safe" level. I understand that these tests are generic so it would be dependant on the specific strain(s) of bacteria giving the higher levels, but I also know that these types of bacteria are pretty common in the standard grade milk powders, they're just not tested for.
I'm looking for any information on safe and unsafe levels of Thermophilic and Mesophilic bacteria and spores (not bacteria specific), specifically in dairy but any information would be useful.