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 ℃. 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.
BS ISO 6611:2004 history
0000 BS ISO 6611:2004(2010)
2004BS ISO 6611:2004 Milk and milk products - Enumeration of colony-forming units of yeasts and/or moulds - Colony-count technique at 25 °C