I work in dairy industry and I did procedure for release product but all the time have discussion with me colleagues about this.
And I have a lot of questions, please help me:
1. What are microbiological limit for release dairy product (I know the EU 2073/2005 with all the amending but there are only the hygiene and safety criteria, not for release products)?
2. When came the product not safety for costumer, I am interesting for number of coliforms, haw many coliforms can have and product to be safety?
Thk,
maricmargot