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