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.