BS ISO 6611:2004

1   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 °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.