Raw material selection: dairy ingredients 41 2.5 Microbiological criteria for milk products Dairy products manufacturers provide microbiological criteria within their product specifications. Although manufacturers may have derived their own product standards, the microbiological criteria for dairy products are generally accepted, as defined by IFST (1999). Table 2.3 lists the IFST recommendations for milk, cream and dairy products, while Table 2. 4 addresses requirements for milk powders. The indicators and spoilage organisms for milk cream, dairy products and milk powders are given in Table 2.5 2.6 Chilled dairy products and milk-based ingredients used in chiled foods The dairy industry makes many dairy products which exist as chilled foods in their own right and numerous milk-based ingredients which find application in chilled foods. It is not possible to consider all chilled dairy products and milk-based ngredients in detail here, though the principal products are briefly reviewed 2.6.1 Pasteurised milk Pasteurised milk is consumed widely as market milk. The fat contents of products are legally defined in the UK and descriptions are given in Table 2.6. It is also Table 2.3 Microbiological criteria for milk, cream and dairy products Organism GMP Maximum ND in 25 ml or g ND in 25 ml or g allogenes ND in 25 ml or g 0 per g 0 per g E. coli o157 ND in 25 ml or g ND in 25 ml or g Source: IFST. 1999. Development and use of microbiological criteria for foods. Institute of Food Raw milk-based products Table 2.4 Microbiological criteria for powders Organism GMP Maximum ND in 25 ml or g ND in 25 ml or g S. aureus <20 per g er g B. cereus <10- per g l0 per g Source: IFST. 1999. Development and use of microbiological criteria for foods. Institute of Food Science and Technology, London.2.5 Microbiological criteria for milk products Dairy products manufacturers provide microbiological criteria within their product specifications. Although manufacturers may have derived their own product standards, the microbiological criteria for some dairy products are generally accepted, as defined by IFST (1999). Table 2.3 lists the IFST recommendations for milk, cream and dairy products, while Table 2.4 addresses requirements for milk powders. The indicators and spoilage organisms for milk, cream, dairy products and milk powders are given in Table 2.5. 2.6 Chilled dairy products and milk-based ingredients used in chilled foods The dairy industry makes many dairy products which exist as chilled foods in their own right and numerous milk-based ingredients which find application in chilled foods. It is not possible to consider all chilled dairy products and milk-based ingredients in detail here, though the principal products are briefly reviewed. 2.6.1 Pasteurised milk Pasteurised milk is consumed widely as market milk. The fat contents of products are legally defined in the UK and descriptions are given in Table 2.6. It is also Table 2.3 Microbiological criteria for milk, cream and dairy products Organism GMP Maximum Salmonella spp. ND in 25 ml or g ND in 25 ml or g L. monocytogenes ND in 25 ml or g 103 per g S. aureus 20 per g 103 per g E. coli O157* ND in 25 ml or g ND in 25 ml or g Source: IFST. 1999. Development and use of microbiological criteria for foods. Institute of Food Science and Technology, London. * Raw milk-based products. Table 2.4 Microbiological criteria for powders Organism GMP Maximum Salmonella spp. ND in 25 ml or g ND in 25 ml or g S. aureus 20 per g 103 per g B. cereus 102 per g 104 per g C. perfringens 102 per g 103 per g Source: IFST. 1999. Development and use of microbiological criteria for foods. Institute of Food Science and Technology, London. Raw material selection: dairy ingredients 41