Yogurt. Enumeration of characteristic microorganisms. Colony-count technique at 37 °C

Yogurt. Enumeration of characteristic microorganisms. Colony-count technique at 37 °C

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1 Scope

This International Standard specifies a method for the enumeration of characteristic microorganisms in yogurt by means of the colony-count technique at 37 °C.

The method is applicable to yogurts in which both characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) are present and viable.