2 replies to this topic

[ram220615]

Hello Guys,

 

I am a newbie here. I just want to ask about the effects of the High APC count in a finished product. For example I am making a fermented cheese and added some cultures on it, but during the results of the analysis it was found out that it has a TNTC count for the aerobic plate count. Regarding the other specific media like e.coli/coliform, staphyloccocus aureus, yeast and molds were not detected. But i am confused about having a TNTC count in APC, is it because of the culture added? hope for a help on its effect to the product which is fermented cheese.

 

Thank you guys!

 

 

[Charles.C]

Hello Guys,

 

I am a newbie here. I just want to ask about the effects of the High APC count in a finished product. For example I am making a fermented cheese and added some cultures on it, but during the results of the analysis it was found out that it has a TNTC count for the aerobic plate count. Regarding the other specific media like e.coli/coliform, staphyloccocus aureus, yeast and molds were not detected. But i am confused about having a TNTC count in APC, is it because of the culture added? hope for a help on its effect to the product which is fermented cheese.

 

Thank you guys!

 

Hi ram,

 

Apparently, typically, yes, eg -

 

 fermented foods.pdf   201.89KB   38 downloads

 

Also see this thread -

 

http://www.ifsqn.com...heese-products/

(eg posts 5,6)

[GMO]

Yes.  TVC / total plate counts are not normally used for fermented dairy products like cheese because legitimately you will have starter cultures present.  More normal indicators are enterobacteriacae or coliforms.