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BOS ISO 7889_2003
P444.60
Yoghurt — Enumeration of characteristic microorganisms — Colony-count technique at
37 °C
Description
This International Standard specifies a method for the enumeration of characteristic microorganisms in yogurt by means of the colony-count technique at 37 °C. The method is applicable to yogurts in which both characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) are present and viable.