Blue Flower

VOLUME VI – MILK AND MILK PRODUCTS

C 15.2.4 Determination of free fat in fat-containing dried milkproducts
C 35.4 Determination of the dry matter content of cheese (foil method)
M 6.3.1 Colony count procedure, KOCH plate count method (reference pro-cedure)
M 7.3.2 Calculating proteolyte presence – im Original: Determination of proteolytes (caseinolytes on calcium-caseinate-agar)
M 7.17.2 Spore counts of aerobic spore formers (Bacillus) in DE und field of application = Mehrzahl
M 7.18.2.1 Detection and enumeration of anaerobic spore-formers (Clostridi-um), procedure with RCM agar
M 7.18.3.1 Identifying Clostridia detrimental to cheese-making, procedure with pH modified RCM agar
M 7.18.4 Spore counts of sulphite-reducing Clostridia