BS ISO 6611:2004

This standard BS ISO 6611:2004 Milk and milk products. Enumeration of colony-forming units of yeasts and/or moulds. Colony-count technique at 25°C is classified in these ICS categories:

• 07.100.30 Food microbiology
• 67.100.01 Milk and milk products in general

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.