BS ISO 6611:2004

Milk and milk products. Enumeration of colony-forming units of yeasts and/or moulds. Colony-count technique at 25°C. | Status: Confirmed, Current

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.