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Cheese brine specifications for yeast and mold

brine cheese

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#1 crismcl

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Posted 14 January 2019 - 06:46 PM

I have been looking for cheese brine specifications recently, regarding yeast and mold, and I have found a call for action in brine for yeast and mold of >50 cfu/ml. Does anyone have any suggestion on this? Regarding antimicrobial additives which one is more effective for cheese brines? Chlorine or Hydrogen Peroxide? What target concentration should be used? 
 
Brine Average parameters: pH ≈ 5.2 ; Degrees Baumé ≈ 19.7 ; Temp ≈ 11°C.
 
If anyone here has this experience I would greatly value their advice.
 
Thank you.
 
 


#2 Naamfon

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Posted 15 January 2019 - 06:12 PM

 

I have been looking for cheese brine specifications recently, regarding yeast and mold, and I have found a call for action in brine for yeast and mold of >50 cfu/ml. Does anyone have any suggestion on this? Regarding antimicrobial additives which one is more effective for cheese brines? Chlorine or Hydrogen Peroxide? What target concentration should be used? 
 
Brine Average parameters: pH ≈ 5.2 ; Degrees Baumé ≈ 19.7 ; Temp ≈ 11°C.
 
If anyone here has this experience I would greatly value their advice.
 
Thank you.
 

 

 

Hope this can guide you

 

https://hartdesign.c...olds-in-cheese/


Edited by Naamfon, 15 January 2019 - 06:12 PM.

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#3 crismcl

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Posted 17 January 2019 - 05:52 PM

Hope this can guide you

 

https://hartdesign.c...olds-in-cheese/

 

Naamfon, thank you for your reply!

 

Does anyone have an additional opinion?

 

Thank you.







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