ISO 9232:2003

Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

Automatically translated name:

Yogurt -- Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)

STANDARD published on 13.1.2003

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The information about the standard:

Designation standards: ISO 9232:2003
Publication date standards: 13.1.2003
SKU: NS-436785
The number of pages: 17
Approximate weight : 51 g (0.11 lbs)
Country: International technical standard
Category: Technical standards ISO

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The category - similar standards:

Food microbiology

Annotation of standard text ISO 9232:2003 :

Description / Abstract: ISO 9232|IDF 146:2003 specifies tests for the identification of the characteristic microorganisms in yogurt on the basis of their morphological, cultural and physiological properties. It is applicable to strains isolated from yogurts in which both characteristic microorganisms are present and viable.

These changes apply to this standard:

Preview ISO 9232:2003/Amd1:2023 26.7.2023

ISO 9232:2003/Amd1:2023 Change

Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media and reagents
(Yaourt — Identification des micro-organismes caractéristiques (Lactobacillus delbrueckii subsp. bulgaricus et Streptococcus thermophilus) — Amendement 1: Inclusion des essais de performance des milieux de culture et des réactifs)

Change published on 26.7.2023

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