m

Yeast and mold count6

Spore Count:

6.

7.

-18 oC or lower
100g

Sample size

100g

4 to 8 oC

2-6,7b,8

21

0 3,4,5,6,8

5
0

Absent /g

100/g

--

--

--

Less than10/g

-Less than10/g

Absent /25g

Absent/g

Less than 10/g

2 1&2

Storage &
transport

1-8

Microbiological requirements for different dairy products

Sampling Guidelines9

9.

Absent /g

50,000/g
75,000/g

All other cheeses12

3,4,7b,8

100g

4 to 8 oC

2 2,5,6

Absent/g
Hard cheese
Absent/ 25g
other cheeses

100/g

10/g

--

--

100/g

10/g

100/g
1000/g

Absent /g

Less than 10/g

500/g

100/g

--

--

(11)

Chakka
Yoghurt, Dahi,
Shrikhand13
3,4,8

100g

0 to 4 oC

2 2,5,6

Absent/g

--

10/g

--

--

100/g

50/g

50/g
100/g

Absent /25g

Absent/g

50/g

10/g

--

--

(12)

Paneer/ Chhana
3,4,8

100g

0 to 40 C

2 1,2,5,6

Absent/g

--

--

--

--

250/g

150/g

50/g
100/g

Absent /g

Less than 10/g

90/g

50/g

5,00,000/g

3,00,000/g

(13)

Khoya
3,4,8

100g

0 to 40 C

2 1,2,5,6

Absent /g

--

--

--

--

100/g

50/g

50/g
100/g

Absent /25g

Less than 10/g

90/g

50/g

1,00,000/g

50,000/g

(14)

--

THE GAZETTE OF INDIA : EXTRAORDINARY

1-8

Listeria

8.
M

--

Monocytogenes8

m
M

(Clostridium Perfringern)

---

m
M

-Less than10/g

Absent /25g

Absent/g

(b) Anaerobic 7b

m
M

Staph aureus5
(coagulase positive)

5.

(B.cereus )

Salmonella4

4.

(a) Aerobic7a

Less than10/g

E.Coli 3

3.

50/g

2.
100/g

Coliform Count2

Sl.No.

Requirements

2,00,000/g
2,50,000/g

m
M

(9)

Sampling Plan10

Total Plate

(10)

Ice cream, frozen dessert, milk

lolly, ice candy

1.

Processed cheese/ cheese

spread

Count 1

498
[PART IIISEC. 4]