ISO 7889|IDF 117:2003 specifies a method for the enumeration of characteristic microorganisms in yogurt by means of the colony-count technique at 37 degrees Celsius.
The method is applicable to yogurts in which both characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) are present and viable.
Status: PublishedPublication date: 2003-02
Edition: 1Number of pages: 11
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
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