How to control yeast in cheese?
Started by LILDANNY50, Jan 30 2020 09:07 AM
Hi All,
Does anyone have any ideas on how to control Yeast in cheese, specifically in cheese packing?
When conducting shelf life trials of hard cheeses, we generally don't make our target due to Yeast growth in the cheese.
Any suggestions would be most helpful.
Thank you.
Preventive control forms
Is it possible to have no OPRP if we can control through PRPs?
BRCGS 5.4.1 Process control
Document Control
Salary for Quality Control Supervisor
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Measure and control the number of yeasts and molds in the packing environment.
Creatig a clean room is a good idea.
There is also a patented technology virobuster ( https://www.virobuster.com/ ) that drastically reduces the number of microorganisms in any food plant.
It is quite cheap compared to clean rooms, it is proven and I highly recommend it.
1 Thank
Are you gas flushing the packaging at all?
Preventive control forms
Is it possible to have no OPRP if we can control through PRPs?
BRCGS 5.4.1 Process control
Document Control
Salary for Quality Control Supervisor
Questions used to determine the critical control point
How to state Air / Yeast & Mould count ?
Control of nitrile gloves
Does the freezer need to be on the flow chart as a preventative control
Cheese company uniforms