Question

The suggested standard for yeast and moulds count of satisfactory air quality in cheese processing rooms should be less than -- ---/m3

• A. 400
• B. 200
• C. 50
• D. 100

Hint:

Remember the air quality grading scale for cheese packaging environments:
- Satisfactory: \(< 50\ \text{CFU/m}^3\)
- Fair: \(50 - 100\ \text{CFU/m}^3\)
- Poor: \(> 100\ \text{CFU/m}^3\)

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Airborne contamination is a major source of post-processing spoilage in cheese packaging and ripening rooms.
Yeasts and molds present in the air can settle on exposed cheese surfaces, forming visible mold colonies that ruin the appearance and safety of the product.
Dairy plants use active air sampling to monitor and maintain clean air standards in these areas.

Step 2: Detailed Explanation:
Air quality in food processing rooms is evaluated by counting colony-forming units (CFU) per cubic meter of air (\(\text{CFU/m}^3\)).
Standard industry guidelines classify the cleanliness of cheese ripening and packaging rooms as follows:
- Satisfactory:
The air contains less than \(50\ \text{CFU/m}^3\) of yeasts and molds.
This level of cleanliness minimizes the risk of surface contamination, ensuring a longer shelf life for packaged cheese.
- Fair/Acceptable:
The count is between 50 and 100 \(\text{CFU/m}^3\).
While acceptable, it indicates that air filtration or sanitation protocols should be reviewed.
- Poor/Unsatisfactory:
The count exceeds 100 \(\text{CFU/m}^3\) (and is considered highly contaminated if above 200 or 400 \(\text{CFU/m}^3\)).
This high level of contamination pose a severe risk of rapid mold spoilage on finished cheese products.
Therefore, a count of less than 50 \(\text{CFU/m}^3\) is the standard for satisfactory air quality.

Step 3: Final Answer:
The suggested standard for satisfactory air quality in cheese processing rooms is less than 50 yeast and mold counts per cubic meter.