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Yeasts and moulds acceptable levels in hard cheese (cheddar)

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AgaN

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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

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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   22 downloads

 

Attached File  chE(1).pdf   106.58KB   18 downloads

Attached File  chE(2).pdf   384.28KB   15 downloads

Attached File  chK.pdf   399.78KB   14 downloads

Attached File  ch(I).pdf   510.31KB   16 downloads

 

PS - one more -

 

Attached File  chK(2).pdf   255.49KB   18 downloads


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

Kind Regards,

 

Charles.C




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