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!