Jump to content

  • Quick Navigation
Photo

Yeast level in Yogurts

Share this

  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic
- - - - -

olenazh

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,363 posts
  • 439 thanks
432
Excellent

  • Canada
    Canada
  • Gender:Female
  • Location:Toronto
  • Interests:My job, church, reading, gym, horror movies

Posted 07 December 2021 - 02:03 PM

Hey guys; I recall, we've already had some topics regarding Yeast and Mold in food. Now, I'm looking for scientific background of maximum level of yeast in yogurts. I've been searching regulations, but found only this one (attached) from Canadian Dairy Commission. Actually, I've always been in the belief that Y&M level is not regulated and should be established by a manufacturer basing on a product nature, history of lab tests, deviations, complaints, etc., etc. However, I'm still wondering whether I've checked all options or missed something. Does anyone have scientific articles or other solid base of yeast level in yogurts? Any help would be appreciated.

Attached Files



Sarah_E_W

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 3 thanks
2
Neutral

  • United Kingdom
    United Kingdom

Posted 07 December 2021 - 11:05 PM

There are a few threads on here with info you will find useful, when you search spell it both ways Yogurt/Yoghurt not sure if that will make a difference when searching. 



kingstudruler1

    Grade - PIFSQN

  • IFSQN Principal
  • 825 posts
  • 284 thanks
242
Excellent

  • United States
    United States

Posted 08 December 2021 - 05:24 AM


eb2fee_785dceddab034fa1a30dd80c7e21f1d7~

    Twofishfs@gmail.com

 


Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

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

Posted 08 December 2021 - 09:11 AM

Ref maybe a bit old albeit interesting/detailed.

 

Sarah is correct.

From memory the limits mentioned in yoghurt threads here varied (with sources) between max 10 and max 100cfu/g for the "normal"  shelf-life type of yoghurt/yogurt, ie in sort of agreement with OP (current extract ?).


Kind Regards,

 

Charles.C




Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users