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