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.