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ISO 7889:2003 Yogurt - Enumeration of characteristic microorganisms - Colony-count technique at 37 degrees C
standard by International Organization for Standardization, 02/01/2003
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ISO 7889|IDF 117:2003 specifies a method for the enumeration of characteristic microorganisms in yogurt by means of the colony-count technique at 37 degrees Celsius.
The method is applicable to yogurts in which both characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) are present and viable.