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.
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