Dairy Establishment Inspection Manual – Chapter 19 Appendices
Appendix 8 Cheese Spread Microbiological Stability Chart for Non-refrigerated Products

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Chart - 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 image shows the level of hydrogen-ion concentration and the percentage of sodium chloride (salt) needed to achieve moisture contents ranging from 51 to 60.

  • The Y-axis of the chart shows hydrogen-ion concentration levels ranging from 5.0 to 6.2.
  • The X-axis of the chart shows the percentage of sodium chloride (salt) and phosphate emulsifying salt solids, ranging from 2 to 7.
  • Acceptable moisture contents range from 51 to 60.
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