ISO 9232:2003
Yogurt - Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Standard No.

ISO 9232:2003

Release Date

2003

Published By

International Organization for Standardization (ISO)

Status

Be replaced

Replace By

ISO 9232:2003/Amd 1:2023

Latest

ISO 9232:2003/Amd 1:2023

Scope

This International Standard specifies tests for the identification of the characteristic microorganisms in yogurt on the basis of their morphological, cultural and physiological properties. It is applicable to strains isolated from yogurts in which both characteristic microorganisms are present and viable.

ISO 9232:2003 Referenced Document

• ISO 6887-1 Microbiology of the food chain*， 2024-03-01 Update

ISO 9232:2003 history

• 2023 ISO 9232:2003/Amd 1:2023 Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media a
• 2003 ISO 9232:2003 Yogurt - Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)