MICROBIOLOGICAL ANALYSIS IN THE DAIRY INDUSTRY

Enumeration of yeasts and/or molds

Procedure as defined by ISO 6611:2011

Enumeration of characteristic microorganisms in yogurt

Procedure as defined by ISO 7889: 2003

Enumeration of microorganisms in milk

Procedure as defined by ISO 8553:2004

Identification of tipical microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Procedure as defined by ISO 9232:2003

Enumeration of Pseudomonas spp. in milk and milk products

Procedure as defined by ISO 11059:2009

Enumeration of presumptive E. coli in milk and milk products

Procedure as defined by ISO 11866-1:2005

Enumeration of presumptive E. coli plate count at 44ºC

Procedure as defined by ISO 11866-2:2005

Enumeration of contaminating microorganisms. Colony count technique at 30ºC

Procedure as defined by ISO 13559:2002

Enumeration of presumptive bifidobacteria

Procedure as defined by ISO 29981:2010

Enumeration of the specially thermoresistant spores of thermophilic bacteria in dried milk

Procedure as defined by ISO 27265:2009