Yeast and mould recommended guidelines for pasteurized milk

Hi,

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

Faz

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 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.