Cookies
We need your consent to use the individual data so that you can see information about your interests, among other things. Click "OK" to give your consent.
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
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
The category - similar standards:
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:
ISO 9232:2003/Amd1:2023
Change
Show all technical information.
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
Selected format:Show all technical information.
We recommend:
Technical standards updating
Do you want to make sure you use only the valid technical standards?
We can offer you a solution which will provide you a monthly overview concerning the updating of standards which you use.
Would you like to know more? Look at this page.
