Hello, I need a document on technical analysis microbiological cheese, can you help me ?

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Arizaldo Castro

Hello, Dorea,

You might find what you need from the following link: https://www.iso.org/obp/ui/#iso:std:iso:14461:-1:ed-1:v1:en

Hope this helps.

All the best,

Arizaldo

Abdel Moneim Elhadi Sulieman

Firstly you should make a general microbial analysis to determine the total viable counts of bacteria, fungi, then the counts of possible spoilage and pathogenic microorganisms such as colifoms, staphylococci, Bacillus , salmonella, Listeria.....etc. And then identifying the species and strains of the contaminating microograns