ISO 7889:2003
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Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
| Published By | Publication Date | Number of Pages |
| ISO | 2003-02 | 18 |
ISO 7889|IDF 117:2003 specifies a method for the enumeration of characteristic microorganisms in yogurt by means of the colony-count technique at 37 degrees Celsius.
The method is applicable to yogurts in which both characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) are present and viable.
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