ISO 6611:2004 PDF

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 ℃. 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.

ISO 6611:2004 Referenced Document

ISO 6887-1 Microbiology of the food chain*， 2024-03-01 Update
ISO 7218 Microbiology of food and animal feeding stuffs — General requirements and guidance for microbiological examinations AMENDMENT 1*， 2007-08-15 Update

2004 ISO 6611:2004 Milk and milk products - Enumeration of colony-forming units of yeasts and/or moulds - Colony-count technique at 25 °C
1992 ISO 6611:1992 Milk and milk products; enumeration of colony-forming units of yeasts and/or moulds; colony-count technique at 25 C