do I have to kill the microorganisms on herb?

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   I know a lot of Italian producers that use herb with cheese. There are two type of addition. In the first they use spices. There are no problems for this use and spices can be add directly in the curd with very good results. 
In the secon the herb is add to cheese generally at the end of ripening when rind is formed then there are not problems for microrganisms. These producers use directly dry herb and flowers with also very good results. In some cases are used also fresh product to preserve colors. 
Generally in Italy the Control Office verify that these herb are produced and dried accurately, without microbiological contamination but above all without chemical contamination because for this product the most important problem is a chemical contamination by metal or pesticide and generally not a microbiological contamination. 
Regards. 

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zeppa Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote zeppa Thanks(0) Quote Reply Topic: do I have to kill the microorganisms on herb? Posted: 22 Mar 2010 at 10:59pm
	I know a lot of Italian producers that use herb with cheese. There are two type of addition. In the first they use spices. There are no problems for this use and spices can be add directly in the curd with very good results. In the secon the herb is add to cheese generally at the end of ripening when rind is formed then there are not problems for microrganisms. These producers use directly dry herb and flowers with also very good results. In some cases are used also fresh product to preserve colors. Generally in Italy the Control Office verify that these herb are produced and dried accurately, without microbiological contamination but above all without chemical contamination because for this product the most important problem is a chemical contamination by metal or pesticide and generally not a microbiological contamination. Regards.

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michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:59pm
	You may find that washing the herbs in dilute hypochlorite may be sufficent for your purpose. Blanching may also be an option. M

childream Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote childream Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:59pm
	but this is a fresh cheese, so it may keep a few days without sterilisation, I think

childream Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote childream Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:58pm
	thank you I thought that heat will destroy the freshness of herb e.g. this cheese, I dont think heat is a good method (that are fresh flowers! very nice) ok I will read more information before I send next post

michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:58pm
	Yes you must ensure that the herbs are free of pathogens and spoilage bacteria. If you search Google for spices +sterilisation you will some additional information including the use of gaseous agents e.g. ethlylene oxide, heat and radiation.

childream Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote childream Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:58pm
	I have some idea： Alcohol？ high pressure？ brine？ acid？

childream Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote childream Thanks(0) Quote Reply Posted: 22 Mar 2010 at 10:57pm
	when make cheese, cheesemakers add some herb into cheese after Pasteurization sometimes do I have to sterilize these herb before use. If I do,how to do this?