Cheese Spread Microbiological Stability Chart for Non-refrigerated
Products
This image shows a Cheese Spread Microbiological Stability Chart for
Non-Refrigerated Products. The image shows the level of hydrogen-ion
concentration and the percentage of sodium chloride (salt) needed to achieve
moisture contents ranging from 51 to 60.
- The Y-axis of the chart shows hydrogen-ion concentration levels ranging
from 5.0 to 6.2.
- The X-axis of the chart shows the percentage of sodium chloride (salt) and
phosphate emulsifying salt solids, ranging from 2 to 7.
- Acceptable moisture contents range from 51 to 60.