Jump to content

  • Quick Navigation
Photo
- - - - -

Yeasts and moulds acceptable levels in hard cheese (cheddar)


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

AgaN

    Grade - Active

  • IFSQN Associate
  • 1 posts
  • 0 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 26 January 2021 - 09:10 PM

Hi all, I hope that you can help here. Could someone advice on yeasts and moulds acceptable levels for hard cheese. I am struggling to find any guidance. Currently the specs we have are: target <1000, rejection >10000. Help appreciated. Thank you



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,981 posts
  • 5284 thanks
1,256
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 27 January 2021 - 07:15 AM

Hi All, I hope that you can help here. Could someone advice on yeasts and moulds acceptable levels for hard cheese. I am struggling to find any guidance. Currently the specs we have are: target <1000, rejection >10000

Help appreciated.
Thank you

 

Hi Aga,

 

Literature Specs are fairly elusive. Available literature data may relate to specific kinds of hard cheese (ie as compared to cheddar) but the former  is unfortunately often not defined. Relevances may also relate to the (current) OP's context (eg see attachment next paragraph.).

 

Yeast and Mould data found varies between max 10 and 250cfu/g (see last 4 files below) however I also saw this comment/caveat -

Attached File  cheese.pdf   29.95KB   10 downloads

 

Attached File  chE(1).pdf   106.58KB   9 downloads

Attached File  chE(2).pdf   384.28KB   5 downloads

Attached File  chK.pdf   399.78KB   7 downloads

Attached File  ch(I).pdf   510.31KB   7 downloads

 

PS - one more -

 

Attached File  chK(2).pdf   255.49KB   11 downloads


Edited by Charles.C, 27 January 2021 - 04:37 PM.
added PS/edited

Kind Regards,

 

Charles.C





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users