Would you recommend routinely running total plate counts on

Would you recommend routinely running total plate counts on cultured buttermilk and yogurt? Why?

Solution

Total plate count is used for the enumeration of bacteria, fungi and yeast that are able to grow in aerobic or microaerophilic conditions. A specific count of microbes is tolerated within a food product like buttermilk and yogurt for consumption beyond which it becomes harmful to humans. Microbial contamination in dairy products can be due to poor quality raw milk, insufficient sanitation of equipment and environment as well as due to some microbes which remain resistant to pasteurization. Cultured buttermilk can be contaminated with spoilage micro-organisms like coliforms, yeasts, lactic acid bacteria and psychotrophs while yogurt is easily subjected to microbial contamination by fungi. These organisms in the product make it unfit for consumption due to changes in odor, flavor and texture. Therefore, it is recommended to routinely run total plate counts on cultured buttermilk and yogurt to evaluate the safety of a food product and also to determine its shelf life.