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.