Back

EVS-ISO 6611:2011

Milk and milk products - Enumeration of colony-forming units of yeasts and/or moulds - Colony-count technique at 25 degrees C (ISO 6611:2004)

General information
Valid from 06.09.2011
Base Documents
ISO 6611:2004
Directives or regulations
None

Standard history

Status
Date
Type
Name
06.09.2011
Main
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.
*
*
*
PDF
10.98 € incl tax
Paper
10.98 € incl tax
Browse standard from 2.44 € incl tax
Standard monitoring

Customers who bought this item also bought

Main

EVS-EN ISO 4833:2006

Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C
Withdrawn from 09.12.2013
Main

EVS-EN ISO 5534:2004

Cheese and processed cheese - Determination of the total solids content (Reference method)
Newest version Valid from 12.10.2004
Main

EVS-ISO 21528-2:2011

Microbiology of food and animal feeding stuffs - Horizontal methods for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count method
Withdrawn from 17.07.2017
Main

EVS-ISO 2446:2011

Milk - Determination of fat content
Withdrawn from 01.09.2023