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This standard specifies tests for the identification of the characteristic microorganisms in yogurt on the basis of their morphological
ISO 5538 | IDF 113: 2004 is intended to be used in all cases where attribute sampling plans are required for a dairy product
It is applicable
Bruckmaier (University of Bern
The ILS was conducted using samples of yoghurt with different levels of Streptococcus thermophilus and Lactobacillus delbrueckii subsp
ISO 19662 I IDF 238: 2018 - Milk - Determination of fat content - Acido-butyrometric (Gerber method) Type:PDF This standard specifies tests forThis document specifies a method, the acido butyrometric or Gerber, for determining the fat content of milk. It is applicable to whole milk and partially skimmed milk. It is also applicable to milk containing authorized preservatives (potassium dichromate, bronopol). It does not apply to formalin milk, nor to milks that have undergone a homogenisation treatment.
