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Appendix F: Processed cheese microbiological stability chart for non-refrigerated products

The following chart provides recommended pH and moisture content combinations for non-refrigerated products to prevent the growth of spore-forming bacteria after heat treatment. Moisture content and pH have an inverse relationship within a narrow range. For higher moisture contents lower pH's are recommended and vice-versa.

Image - Cheese spread microbiological stability chart for non-refrigerated products. Description follows.
Description of image - Cheese spread microbiological stability chart for non-refrigerated products

This image shows a cheese spread microbiological stability chart for non-refrigerated products. The chart shows, for a given moisture content, the recommended maximum pH and the minimum percentage of sodium chloride (salt) plus phosphate emulsifying salt solids needed to prevent the growth of spore-forming bacteria after heat treatment.

  • The Y-axis of the chart shows pH levels ranging from 5.0 to 6.2.
  • The X-axis of the chart shows the percentage of sodium chloride and phosphate emulsifying salt solids, ranging from 2 to 7.
  • Moisture content ranges from 51 to 60.

Note

If the product does not fall within the ranges given, validate the safety of the product.

Reference

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