MICROBIOLOGICAL
CRITERIA OF MILK & MILK
PRODUCTS PRODUCT
Pasteurised milk
o
Aerobic bacteria at 30 C
Coliforms (factory / point of sale)
- factory
- point of sale
Faecal coliforms
- factory
- point of sale
Staphylococcus aureus
Phosphatase
UHT sterilised & unsterilised milk
(flavoured & non flavoured)
o
Aerobic bacteria at 30 C
Stability test
Alcohol test
Heat test
Condensed milk (unsweetened)
Stability test
Alcohol test
Heat test
Condensed milk (sweetened)
o
Aerobic bacteria at 30 C
Coliforms
Staphylococcus aureus
o
Sulfite-reducing clostridium at 46 C
Yeasts & moulds
Salmonella
Powdered milk (1)
o
Aerobic bacteria at 30 C
Coliforms
Staphylococcus aureus
o
Sulfite-reducing clostridium at 46 C
Yeasts & moulds
Salmonella
Antibiotics
Powdered milk for food products
o
Aerobic bacteria at 30 C
Coliforms
o
Sulfite-reducing clostridium at 46 C
Antibiotics
n
c
m
1
-
3 x 10
1
1
-
1
10
1
1
1
1
-
absent
absent
1
negative
5
2
<10/0.1 mL
5
5
5
0
0
0
negative
negative
negative
5
5
5
0
0
0
negative
negative
negative
5
2
5
5
5
0
0
0
10
absent
absent
absent
5
5
0
0
absent
absent
5
2
5
5
5
2
0
0
5 x 10
5
absent
absent
5
5
1
2
0
0
50
absent
absent
1
-
1
5
2
2 x 10
1
absent
1
0
absent
4
4
4
5
PRODUCT
Yoghurts
Coliforms
Faecal coliforms
Staphylococcus aureus
Yeasts
n
c
m
5
5
5
5
2
2
2
2
10
1
10
Moulds
Salmonella
Acidified milk (buttermilk)
Coliforms
5
5
0
0
5
2
Faecal coliforms
Staphylococcus aureus
5
5
2
2
Salmonella
Fromage frais
Coliforms
Faecal coliforms
Staphylococcus aureus
Salmonella
Listeria monocytogenes
Soft cheeses
Coliforms
5
0
3 x 10
absent
5
5
5
5
5
2
2
2
0
0
10
1
10
absent
absent
5
2
Faecal coliforms
Staphylococcus aureus
5
5
2
1
10
10
Sulfite-reducing clostridium at 46 C
Salmonella
Listeria monocytogenes
Hard & semi hard cheeses
Staphylococcus aureus
5
2
10
1
5
5
0
0
absent
absent
5
1
Salmonella
Listeria monocytogenes
Ice cream
- Ice cream for consumption
5
1
0
0
10
absent
absent
Aerobic bacteria at 30 C
Coliforms
5
2
5 x 10
5
2
Faecal coliforms
Staphylococcus aureus
Salmonella
- Ice cream ingredients
5
5
10
2
2
0
10
1
10
absent
5
2
5
5
5
10
2
2
2
0
o
o
o
Aerobic bacteria at 30 C
Coliforms
Faecal coliforms
Staphylococcus aureus
Salmonella
2
<10
absent
absent
4
3 x 10
30
2
2
2
2
4
2
4
2.5 x 10
10
1
10
absent
PRODUCT
Unpasteurised cream
Faecal coliforms
n
c
m
5
2
10
Staphylococcus aureus
5
2
Salmonella
Phosphatase
Pasteurised cream
5
1
0
0
10
absent
positive
5
2
5
5
5
5
1
2
2
2
0
0
3 x 10
10 (2)
1
10
absent
negative
5
5
5
5
1
2
2
2
0
0
10 (2)
1
10
absent
negative
5
2
5
5
5
2
0
2
2 x 10
25
abs/0.1g
10
5
0
abs/100g
5
2
3 x 10
5
2
5
5
2
0
5 x 10
abs/0.1g
absent
5
2
5
5
5
5
1
2
2
0
0
0
o
Aerobic bacteria at 30 C
Coliforms
Faecal coliforms
Staphylococcus aureus
Salmonella
Phosphatase
Mature (ripe) cream (3)
Coliforms
Faecal coliforms
Staphylococcus aureus
Salmonella
Phosphatase
Powdered lactoserum
o
Aerobic bacteria at 30 C
Coliforms
Staphylococcus aureus
o
Sulfite-reducing clostridium at 46 C
Salmonella
Casein
o
Aerobic bacteria at 30 C
o
Aerobic bacteria at 55 C
Coliforms
Salmonella
Butter
o
Aerobic bacteria at 30 C
Coliforms
Yeasts
Moulds
Salmonella
Phosphatase
2
3
4
5
4
3
2
10
10
absent
absent
absent
negative
(1) Milk destined for human consumption, with the exception of infant milk
2
(2) In the case of products sold unpackaged / in bulk : m=10
(3) Mature (ripe) cream is pasteurised cream activated by specific lactic flora of the
following species, or a mixture of several of these species:
Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus
thermophilus, Leuconostoc cirovorum, Betacoccus cremoris.