Microbiological requirements for cheese
Started by Mellab007, Nov 28 2019 02:04 PM
Hi all I am new to dairy specifically cheese where can I look for helpful documents on the microbiological criteria for cheese hard / soft? Our regulations in South Africa aren't very detailed?
Microbiological Test Standard
High risk area with positive pressure and microbiological air filtration
Microbiological testing of whole herb (berry, root, etc.)
Microbiological testing
Microbiological swabs in plastic films industries and it's limit
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Hi all I am new to dairy specifically cheese where can I look for helpful documents on the microbiological criteria for cheese hard / soft? Our regulations in South Africa aren't very detailed?
Can browse the various micro compilations here -
http://www.ifsqn.com...us/#entry127998
http://www.ifsqn.com...ds/#entry127333
I noticed in 1st link that UK refs 3a,3b (3b is a later edition) have data for dairy cheese and soft cheese respectively. IIRC hard cheese is generally regarded as low risk.
Microbiological Test Standard
High risk area with positive pressure and microbiological air filtration
Microbiological testing of whole herb (berry, root, etc.)
Microbiological testing
Microbiological swabs in plastic films industries and it's limit
Procedure for microbiological analysis
Validating microbiological testing in-house
Microbiological Limits for Finished Product Testing
Microbiological Limits for non-dairy ice cream
Microbiological criteria for Instant Noodle based on EU regulation