Food Safety and Testing Services for Cheese
Mitigating the risk of food safety issues in cheese products requires testing throughout the production lifecycle. Our North American network of 30+ ISO 17025 accredited labs works 24/7/365 to support your food safety programs. We conduct a full range of microbiology and chemistry tests to support your environmental monitoring program and provide a clear picture of product composition and quality for all types of hard and soft cheese products.
FSNS Cheese Testing Capabilities
Safety, quality, and shelf-life are three important testing considerations for the cheese industry. Our experts use state-of-the-art instruments and validated methods, including Standard Methods for Examination of Dairy Foods (SMEDP), to test your cheese products, helping you verify safety and attain the desired sensory qualities and shelf life.
Accurate Data to Make the Best Decisions
FSNS Lab+, our contract research division, designs and conducts shelf-life studies, challenge studies, and other scientific studies that provide the data you need to verify product safety and make good business decisions.
Cheese product manufacturers use this information to establish use-by and expiration dates that promote customer safety and product quality. This data also helps you verify the efficacy of a new ingredient or formulation change. Our scientists work with you to provide data according to your timeline and in a fashion you can understand.
Challenge Studies Help Dairy Products Manufacturer Expand Product Line and Boost Revenue
Food Safety Training & Education
Our food safety and education courses help your employees understand food safety, conduct in-house audits, and promote a food safety culture in your organization. Virtual and in-person training is available.
Food Safety Certification & Audit Services
FSNS Certification & Audit can perform audits against the most common GFSI-benchmarked food safety certifications.
Our auditors have an average of 14 years of experience working in food manufacturing. They provide impeccable service, which is why they receive a 99% satisfaction rating from our clients.
Cheese Testing FAQs
What unique tests are recommended for cheese products during production and aging?
We offer microbiological testing for Listeria, Salmonella, STEC, Cronobacter, Staphylococcus aureus, and Bacillus cereus, along with analytical testing for salt, moisture, protein, fat, and water activity.
How does FSNS manage the challenges of microbial control in cheese making?
We test brine and environmental samples for spoilage organisms and pathogens to verify the efficacy of sanitation procedures throughout the cheese-making process.
What steps are involved in ensuring consistency in cheese quality?
We analyze key parameters like salt, moisture, and water activity, and support starter culture enumeration to help manufacturers adjust formulations for consistent product outcomes.
How does FSNS support both artisanal and industrial cheese manufacturers?
Whether you’re a small-batch cheesemaker or an industrial producer, we tailor testing programs to your specific process and risk profile as each product type is vastly different