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.
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