Question

The suggested standard for yeast and moulds count of satisfactory air quality in cheese processing rooms should be less than ---/\(\text{m}^{3}\)

• A. 400
• B. 200
• C. 50
• D. 100

Hint:

For air quality standards: "Under 50 is fine, 50 to 100 is a sign (of trouble), over 100 is bad for cheese of mine!"

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Air quality in cheese processing and packaging rooms is critical to prevent surface spoilage.
Yeasts and molds are airborne contaminants that can grow on cheese surfaces, leading to visible defects and reduced shelf life.

Step 2: Detailed Explanation:
Dairy plants monitor air quality using settle plates (sedimentation) or active air samplers.
The standards for air quality in food processing environments are defined by the number of Colony Forming Units (CFU) per cubic meter of air ($m^{3}$).
For high-risk areas like cheese packaging or processing rooms where product is exposed:
-Satisfactory: \(< 50\) CFU/$m^{3}$ (for yeast and molds).
-Doubtful: $50 - 100$ CFU/$m^{3}$.
-Unsatisfactory: \(> 100\) CFU/$m^{3}$.
Maintaining the count below 50 ensures that the risk of post-processing contamination from the environment is minimized.

Step 3: Final Answer:
The suggested standard for yeast and moulds count for satisfactory air quality is less than 50/$m^{3}$.