5. Quality control

5.1 Raw materials

These checks must be carried out as soon as the raw materials arrive at the production site.

• Physico-chemical: pH, dry extract and fat content.

  It is also advisable to carry out an analysis of relative casein content, particularly for mature cheeses (percentage of nitrogen precipitated by potassium alum), and to check for the absence of contaminants.

• Organoleptic: external and internal appearance, texture, color and flavor.

• Bacteriological plan: estimation of the initial microbial load in total and spore germs.