Yeast level in Yogurts
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
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.
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 ?).