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Microbial Distributions in liquid product "milk or cheese"

Started by , Feb 20 2018 12:18 AM
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Dears,

 

can anyone support me to understand the microbial distribution in contaminated batch of cheese or milk. 

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Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES) Microbial Validation your container, container closure, and headspace treatment process Microbial Limits for Ingredients or blends Microbial counting Regulations for Microbial Environmental Monitoring in South Africa
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Dears,

 

can anyone support me to understand the microbial distribution in contaminated batch of cheese or milk. 

 

Hi Mohammed,

 

Can you clarify what you mean by "microbial distribution" ?

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