BS ISO 6611-2004
乳和乳制品.酵母和(或)霉菌菌落形成单位的计数.25℃时的菌落计数技术

Milk and milk products - Enumeration of colony-forming units of yeasts and/or moulds - Colony-count technique at 25 °C


BS ISO 6611-2004 发布历史

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 ℃. 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.

BS ISO 6611-2004由英国标准学会 GB-BSI 发布于 2004-11-01,并于 2004-11-01 实施。

BS ISO 6611-2004 在中国标准分类中归属于: X16 乳与乳制品,在国际标准分类中归属于: 07.100.30 食品微生物学,67.100.01 奶和奶制品综合。

BS ISO 6611-2004的历代版本如下:

  • 2004年11月01日 BS ISO 6611-2004 乳和乳制品.酵母和(或)霉菌菌落形成单位的计数.25℃时的菌落计数技术

 

 

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标准号
BS ISO 6611-2004
发布日期
2004年11月01日
实施日期
2004年11月01日
废止日期
中国标准分类号
X16
国际标准分类号
07.100.30;67.100.01
发布单位
GB-BSI
被代替标准
BS 4285-3.6-1986
适用范围
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 ℃. 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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