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