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.
If the product does not fall within the ranges given, validate the safety of the product.
- Tanaka N, Traisman E, Plantinga P, Finn L, Flom W, Meske L, Guggisberg J. 1986. Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads. J Food Prot 49:526–31.
- Date modified: