I was hoping one of you could give me some advice. We are busy developing an ambient yogurt - heat treated after fermentation with a shelf life of 3 months. We make the yogurt from Full Cream milk Powder (reconstituted milk) and not fresh milk.
Regarding the microbial testing of the product, I would suggest testing the final product for the following:
Total aerobic MOS
Yeasts and Moulds
Would you say that these are the absolute minimum that I should test for? Or am I being over concerned?
Should every single batch be tested for all of these? Including the milk powder when received?
This is the first time I am working with dairy and I am not sure if I am going in the correct direction.
Hope someone can assist :)
Thanks in advance - Anna