SPC Limits for Heavy Cream Testing
Hi all, i am unable to locate any regulatory limits set by FDA/USDA/CDFA in regards of SPC testing for heavy cream.
Can someone please direct me if they know where i can find this info?
Thank you so much for your help!!
Raw or pasteurized?
For USA, the PMO should have both -as I recall
Sorry, I meant Pasteurized Heavy Cream. I was not able to find in PMO...
Sorry, I meant Pasteurized Heavy Cream. I was not able to find in PMO...
From memory, I believe 20,000 cfu /ml TPC. <10cfu/ml coliform
@kingstudruler1, right as usual!
From memory, I believe 20,000 cfu /ml TPC. <10cfu/ml coliform
I found this USDA document. I cannot find anything for heavy cream specifically.
The bacterial limits for multiple product begin on page 58.
https://www.ams.usda...MO_IDFA_340.pdf
They group "pasteurized milk products" and cream together in multiple spots.
I think you should be okay to use this as a starting point.
If you need something more concrete, you could try reaching out to a collegiate branch of the USDA.
I've had good luck with the one at NDSU. They're used to students asking questions.
Thank you all for your help!
@kingstudruler1, right as usual!
I found this USDA document. I cannot find anything for heavy cream specifically.
The bacterial limits for multiple product begin on page 58.
https://www.ams.usda...MO_IDFA_340.pdf
They group "pasteurized milk products" and cream together in multiple spots.
I think you should be okay to use this as a starting point.
If you need something more concrete, you could try reaching out to a collegiate branch of the USDA.
I've had good luck with the one at NDSU. They're used to students asking questions.
Yes table 1 of the PMO (attached doc). They do not have different standrards for individual products.