Milk and dairy products/microbial parameter testing

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This section specifies the method for determining the number of psychrophilic bacteria in milk. This section is applicable to the determination of the number of psychrophilic bacteria in fresh milk and pasteurized milk

2 Normative References

The clauses in the following documents become the clauses of this section through reference in this section.

. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions do not apply to this section. However, parties to agreements based on this section are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this section. GB/T 4789.1 General Principles for Microbiological Testing of Food Hygiene GB/T 4789.28-2003 Microbiological Testing of Food Hygiene Staining Methods, Culture Media, and Reagents

3 Terms and Definitions The following terms and definitions apply to this part

3.1 Psychrophilic microorganisms refer to bacteria, yeasts, and molds that form countable colonies on MPC agar plates under aerobic cultivation at 6.5 ℃ for 10 days

3.2 MPC agar milk plate count agar. 4. The sample was cultured in MPC agar at 6.5 ℃ for 10 days, and the colony count was calculated to determine the number of psychrophilic bacteria per milliliter of the sample

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