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Yeast and mould recommended guidelines for pasteurized milk


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faiz anuar

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Posted 30 October 2018 - 01:57 AM

Hi,

 

I'm trying to find out the yeast and mould recommended guidelines for pasteurize milk. Can anyone help me? Thanks,

 

Faz



RoundEggs

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Posted 30 October 2018 - 04:22 PM

Hello, 

 

I used to be a lab technician in a dairy. We had a limit of less than or equal to 10 on all products made with past milk ( for both yeast and mold). 

 

I am not sure what nationality you are - but you could always check with applicable regulations for your country and there is quite a lot of information online in regards to the dairy industry. 



faiz anuar

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Posted 31 October 2018 - 02:08 AM

Thank you for reply,

 

 

Hello, 

 

I used to be a lab technician in a dairy. We had a limit of less than or equal to 10 on all products made with past milk ( for both yeast and mold). 

 

I am not sure what nationality you are - but you could always check with applicable regulations for your country and there is quite a lot of information online in regards to the dairy industry. 

Thank you,

 

By the way im from malaysia, right now we are making pasteurized milk for consumer. I have an nc from audit last week, its said i need to find a microbiological limit for yeast & mould for our pasteurized milk but at malaysia we dont have standard limit for that. So i have to follow another country standard limit for yeast & mould. Im looking at the website but didnt find anything regarding this issue. 






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