BS ISO 6611:2004:2010 Edition

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

Published By	Publication Date	Number of Pages
BSI	2010	16

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Categories: 07.100.30 - Food microbiology, BSI

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Description

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.

Additional information

Status	Confirmed
Title	Milk and milk products. Enumeration of colony-forming units of yeasts and/or moulds. Colony-count technique at 25°C
Corrects	BS ISO 6611:2004
Replaces	BS 4285-3.6:1986
Publisher	BSI
Committee	AW/5
Pages	16
Publication Date	2010-07-31
ISBN	978 0 580 71485 6
Standard Number	BS ISO 6611:2004
Identical National Standard Of	IDF 94:2004, ISO 6611:2004
Descriptors	Whey, Eumycophyta, Microbiological analysis, Casein, Frozen foods, Milk, Food testing, Dairy products, Yeast, Buttermilk, Food products, Counting, Cream (dairy products), Lactose, Dried milk, Custard, Biological analysis and testing, Butter, Cheese, Count methods (microbiology)
ICS Codes	07.100.30 - Food microbiology

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BS ISO 6611:2004:2010 Edition

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