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275 g/100 g
welfare and quality
This standard specifies a method for the determination of the white flecks number (WFN) in instant whole milk powder
when administered in adequate amounts
The microstructure of fermented milk is the key to product texture
Bulletin of the IDF N°533/2025: Considerations on methods for spore counting of butyric acid forming (“cheese spoiling”) clostridia Type:PDF 275 g/100 gThe main risk factors for the presence of butyric acid bacteria in raw milk are poor quality silage and poor hygienic practices on the dairy farm. Spores of butyric acid bacteria can survive pasteurization of milk which is used in cheese production and are the causative agent of late blowing in cheese with severe economic impact on cheese production. As available methods for enumeration of cheese spoiling clostridia differ in both specificity and
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