Jump to content

  • Quick Navigation
Photo

Cheese brine specifications for yeast and mold

Share this

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

crismcl

    Grade - Active

  • IFSQN Active
  • 7 posts
  • 0 thanks
0
Neutral

  • Portugal
    Portugal

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.
 
 


Naamfon

    Grade - MIFSQN

  • IFSQN Member
  • 83 posts
  • 49 thanks
0
Neutral

  • Thailand
    Thailand
  • Gender:Female
  • Interests:Searching , Finding & learning new knowledge, create good friends, Travel , share good thing , eat and eating.

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.

Thousands of candles can be lit from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared.

crismcl

    Grade - Active

  • IFSQN Active
  • 7 posts
  • 0 thanks
0
Neutral

  • Portugal
    Portugal

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.





Share this


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users