3 replies to this topic

[crismcl]

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]

 

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.

[crismcl]

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.

[alhosking]

See this resource: https://www.usdairy....12324-Final.pdf