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BSI BS ISO 6611:2004

Milk and milk products. Enumeration of colony-forming units of yeasts and/or moulds. Colony-count technique at 25°C
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BSI BS ISO 6611:2004

Milk and milk products. Enumeration of colony-forming units of yeasts and/or moulds. Colony-count technique at 25°C

PUBLISH DATE 2010
PAGES 16
BSI BS ISO 6611:2004

This International Standard specifies a method for the detection and enumeration of colony-forming units (CFU) of viable yeasts and/or moulds in milk and milk products by means of the colony-count technique at 25 °C.

The method is applicable to

  • milk, liquid milk products,

  • dried milk, dried sweet whey, dried buttermilk, lactose,

  • cheese,

  • acid casein, lactic casein, rennet casein,

  • caseinate, acid whey powder,

  • butter,

  • frozen milk products (including edible ices),

  • custard, desserts, fermented milk and cream.

NOTE This method is not suitable for a large number of thermolabile yeasts (in fresh cheese). In such cases the agar-surface-plating method is preferred.

SDO BSI: British Standards Institution
Document Number ISO 6611
Publication Date July 31, 2010
Language en - English
Page Count 16
Revision Level
Supercedes
Committee AW/5
Publish Date Document Id Type View
Nov. 1, 2004 BS ISO 6611:2004 Revision
July 31, 2010 BS ISO 6611:2004 Consolidated