Microbiological Parameter For Processed Cheese
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Microbiological Parameter for Processed Cheese as per FSSAI
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498 THE GAZETTE OF INDIA : EXTRAORDINARY [PART IIISEC. 4]
(9)
(10
)(1
1)
(12
)(1
3)
(14
)
1.
To
tal
Pla
te C
ou
nt1
m2
,00
,00
0/g
50
,00
0/g
----
3,0
0,0
00
/g5
0,0
00
/g
M2
,50
,00
0/g
75
,00
0/g
----
5,0
0,0
00
/g1
,00
,00
0/g
2.
Co
lifo
rm C
ou
nt2
m5
0/g
-1
00
/g1
0/g
50
/g5
0/g
M1
00
/gL
ess
th
an
10
/g5
00
/g5
0/g
90
/g9
0/g
3.
E.C
oli
3M
Ab
sen
t/g
Ab
sen
t/g
Less
th
an
10
/gA
bse
nt/
gL
ess
th
an
10
/gL
ess
th
an
10
/g
4.
Salm
on
ell
a4
MA
bse
nt
/25
gA
bse
nt
/25
gA
bse
nt
/gA
bse
nt
/25
gA
bse
nt
/gA
bse
nt
/25
g
5.
Sta
ph
au
reu
s5m
----
10
0/g
50
/g5
0/g
50
/g
(co
ag
ula
se p
osi
tiv
e)
ML
ess
th
an
10
/gL
ess
th
an
10
/g1
00
0/g
10
0/g
10
0/g
10
0/g
6.
Yeast
an
d m
old
co
un
t6m
--
10
/g5
0/g
15
0/g
50
/g
ML
ess
th
an
10
/gL
ess
th
an
10
/g1
00
/g1
00
/g2
50
/g1
00
/g
7.
Sp
ore
Co
un
t:
(a)
Aer
ob
ic7a
(B
.cer
eus
)m
----
----
----
M--
----
----
--
(b)
An
aero
bic
7b
m--
10
/g1
0/g
----
--
(Clo
stri
diu
m P
erf
rin
gern
)M
--1
00
/g1
00
/g--
----
8.
Lis
teri
a
Mo
no
cy
tog
en
es8
MA
bse
nt
/gA
bse
nt
/gA
bse
nt/
gA
bse
nt/
gA
bse
nt/
gA
bse
nt
/g
Hard
ch
eese
Ab
sen
t/ 2
5g
oth
er
ch
eese
s
9.
Sam
pli
ng
Gu
ideli
nes9
n1
-85
55
55
5
c2
1&
22
12
2,5
,62
2,5
,62
1,2
,5,6
21
,2,5
,6
03
,4,5
,6,8
02
-6,7
b,8
03
,4,7
b,8
03
,4,8
03
,4,8
03
,4,8
Sto
rag
e &
-18
oC
or
low
er
4
to 8
oC
4
to 8
oC
0
to 4
oC
0
to 4
0 C
0
to 4
0 C
tra
nsp
ort
Sam
ple
siz
e1
00
g1
00
g1
00
g1
00
g1
00
g1
00
g
1-8
Mic
rob
iolo
gic
al
req
uir
em
en
ts f
or
dif
fere
nt
dair
y p
rod
ucts
Sl.No.
Requirements
Sampling Plan
10
Ice cream, frozen dessert, milk
lolly, ice candy
Processed cheese/ cheese
spread
All other cheeses
12
Yoghurt, Dahi, Chakka
Shrikhand
13
Paneer/ Chhana
Khoya
SwatiHighlight
SwatiRectangle
