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Dairy product Micro-organisms n c m M
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Pasteurized milk Staphylococcus aureus 5 2 100 10,000
cheese Escherichia coli 5 2 100 1,000
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Cheeses referred Staphylococcus aureus 5 2 1,000 10,000
to in section 11.7.41 Escherichia coli 5 2 500 1,000
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Unripened lactic Staphylococcus aureus 5 2 10 100
curd cheese with a Coliform bacteria 5 2 10 100
minimum moisture
content of 50%
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Fermented dairy Coliform bacteria 5 2 10 100
products
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Milk, cream and other Mesophilic aerobic 5 2 10,000 25,000
unfermented dairy bacteria2
products and mixes Coliform bacteria 5 2 1 10
used to prepare frozen
dairy products
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Frozen dairy products Mesophilic aerobic 5 2 10,000 50,000
bacteria2
Coliform bacteria 5 2 10 100
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Unfermented butter Mesophilic aerobic 5 2 10,000 50,000
bacteria
Coliform bacteria 5 2 10 100
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Milk powders and Mesophilic aerobic 5 2 10,000 50,000
other powdered dairy bacteria
products Coliform bacteria 5 2 10 100
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n=number of sample units to be examined per lot
c=maximum number of sample units per lot that may have a bacterial concentration higher than the “m” limit without exceeding the “M” limit
m=lower limit expressed in colony-forming units per gram or per millilitre according to the form in which the product is presented
M=upper limit which must not be exceeded in any sample examined per lot, expressed in colony-forming units per gram or per millilitre, according to the form in which the product is presented
1 Does not apply during the ripening period in the twp instances referred to in section 11.7.4.
2 Does not apply to fermented mixes used to prepare frozen dairy products and to frozen fermented dairy products.